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Effect of Natural Antioxidants on the Stability of Linseed Oil and Fish Stored under Anaerobic Condit 时间:2018-10-02 23:07   来源:未知   作者:admin   点击: 次 Abstract:Vegetable and animal oils are susceptible to the oxidation of their lipid components on storage. Polyphenols from apple peels are investigated as potential natural antioxidants used for stabilizing polyunsaturated fatty acid and preventing oxidation. The aim of this study was assessing the antioxidant efficacy of apple pomace as natural antioxidant in linseed and fish oils, stored in anaerobic conditions. Apple pomace was added to the linseed and fish oils stored for eight weeks to evaluate the antioxidant activity of their polyphenolic components. The total phenolic content, activity of DPPH, ABTS•+, FRAP, acid value (AV), peroxide value (PV), and fatty acid profile were analyzed in storage tests. We found that apple pomace, regardless of the oil content of the formulation, was capable of blanking 2,2-diphenyl-1-picrylhydrazyl radicals. The highest ability to reduce Fe3+ ions occurred in the samples containing 30% of the fish oil. The use of apple pomace comprising polyphenolic compounds improves the stability of linseed and fish oils in storage tests. Polyphenols in apple pomace show a high antioxidant potential, as indicated by their values of DPPH, ABST•+, and FRAP. The addition of apple pomace resulted in limiting the acid and peroxide values of the samples during storage.
1. Introduction
  xidation products formed adversely affect the quality of food articles by altering their sensory properties and reducing their nutritive value [2]. The products become toxic and may have a negative health effect when eaten, potentially leading to numerous diseases, e.g., heart conditions or cancer [2, 3].
  Cold-pressed vegetable oils, especially those containing n-3 unsaturated fatty acids, are an important component of a healthy diet. Their specific chemical structure and the presence of reactive chemical bonds make them susceptible to peroxidation. Although it is a common practice in the food-processing industry to use synthetic antioxidants, such as BHA (butylhydroxyanisol), BHT (butylhydroxytoluene), TBHQ (tert-butylhydroquinone), natural antioxidants, including extracts from the seeds of oil plants, vegetable oils, extracts of plants such as rosemary, oregano olive waste cake extract, clove (Syzygium aromaticum), and cinnamon (Cinnamomum zeylanicum) are becoming more and more popular [4–6]. The synthetic antioxidants may have an adverse health effect, being toxic or cancerogenic, disturbing enzyme synthesis and activity [7]. In addition, commercial antioxidants (such as DHA) may damage DNA by binding nucleic acids and show cytotoxic or mutagenic activity [8].
There are earlier reports on the applicability of fruit-processing waste for the protection of lipids in foods against changes resulting from oxidation [9, 10]. The antioxidant properties of fruit extracts depend on both the level and the qualitative composition of phenolic compounds in the formulation. Apple pomace is a food-processing waste identified in numerous studies as a valuable source of natural antioxidants and bioactive compounds [2, 11, 12]. Usually, the waste from fruit pressing in juice production is used as a farm animal feed or as a fertilizer. It is also used for improving the stability of meat-based products or brown rice-based cracker [13, 14]. Fruits are a valuable source of phenolic compounds [15]. On the contrary, the use of certain vegetable oils or fish oil for feeding animals facilitates changes of the fatty acid profile in meat or milk [16, 17]. Recent years have witnessed particular interest in the use of fatty additives potentially increasing CLA or n-3 acids [18, 19]. Earlier reports demonstrated a considerable usefulness of apple pomace for improving the stability of fats in samples stored in aerobic conditions [20]. Therefore, the aim of the present research was to assess the antioxidant efficacy of apple pomace as natural antioxidant in the storage of linseed and fish oils in anaerobic conditions.