Hrebień-Filisińska Agnieszka M, Bartkowiak Artur
Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-459 Szczecin, Poland.
Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology, 71-270 Szczecin, Poland.
Int J Food Sci. 2020 Dec 16;2020:4971203. doi: 10.1155/2020/4971203. eCollection 2020.
The aim of the study was to investigate the antioxidant properties of sage oil macerates (M) in cod liver oil (CLO) during process oxidation catalyzed by UV radiation. CLO was not only subject to oxidative stabilization but also used as a solvent for active ingredients of sage. Macerates were obtained by combining the sage with CLO, homogenization, maceration, and filtration. The effect of different maceration times (0, 3, 6, 8, 10, 13, and 15 days) and different concentrations of macerate addition (5%, 10%, 25%, and 50%) on the CLO oxidation degree, which was determined by peroxide value (PV), anisidine value (AV), and Totox index, was evaluated. Additionally, the total content of polyphenols in macerates by the Folin-Ciocalteu method, antioxidant activity DPPH, and color was determined. The macerates showed antioxidant properties in CLO. The best effect was shown by the initial macerate (maceration time 0, M), which in 25% concentration significantly inhibited oxidative processes in CLO. It was also characterized by high content of polyphenols and antioxidant activity of DPPH. Sage macerates can effectively inhibit oxidation of fish oils and prolong their durability.
本研究的目的是调查在紫外线辐射催化的过程氧化中，鼠尾草油浸剂（M）在鳕鱼肝油（CLO）中的抗氧化特性。CLO不仅要进行氧化稳定处理，还要用作鼠尾草活性成分的溶剂。通过将鼠尾草与CLO混合、均质化、浸渍和过滤来获得浸剂。评估了不同浸渍时间（0、3、6、8、10、13和15天）和不同浸剂添加浓度（5%、10%、25%和50%）对CLO氧化程度的影响，氧化程度通过过氧化值（PV）、茴香胺值（AV）和托托克斯指数来测定。此外，还通过福林-西奥卡勒法测定了浸剂中多酚的总含量、抗氧化活性DPPH以及颜色。浸剂在CLO中显示出抗氧化特性。初始浸剂（浸渍时间0，M）表现出最佳效果，其25%的浓度能显著抑制CLO中的氧化过程。它还具有高含量的多酚和DPPH抗氧化活性。鼠尾草浸剂能有效抑制鱼油氧化并延长其保质期。
