SavedAdd your journal

Journals / Kastamonu Üniversitesi Mühendislik ve Fen Bilimleri Dergisi / 2023 / Cilt: 9 Sayı: 1

Protective Effect of Celeriac (Apium graveolens) Leaf Essential Oil on Temperature and Oxygen-Induced Fish Oil Oxidation

O KESBİÇ
Pages
10–16
Publication Date
2023-06-21
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

According to the study's results, the group with 3% CEO had the lowest oxidation of fish oil caused by temperature and oxygen contamination.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The purpose of this work was to identify the volatile components of essential oil extracted from Celeriac (Apium graveolens) leaves (CEO) and assess its antioxidant performance during the thermal oxidation of fish oil.
📊
Key Findings & Data:The volatile component analysis revealed that 98.81% of the volatile components in the resulting product could be recognized.
💡
Conclusion & Impact:According to the study's results, the group with 3% CEO had the lowest oxidation of fish oil caused by temperature and oxygen contamination.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Apium graveolens · Essential oil · Volatile compounds

Abstract

The purpose of this work was to identify the volatile components of essential oil extracted from Celeriac (Apium graveolens) leaves (CEO) and assess its antioxidant performance during the thermal oxidation of fish oil. Steam distillation method and Clevenger apparatus was used to extract of CEO from fresh leafs. The volatile component analysis revealed that 98.81% of the volatile components in the resulting product could be recognized. Following examination, the principal components of the product were discovered to be Phthalide (3-isobutylidene) and Fenipentol with a concentration of 49.42% and 28.45% respectively. The product's antioxidant activity was tested using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) study. The 50% inhibitory concentration value (IC50) for CEO was discovered to be 30.52 ppm by the study. To test the product's ability to protect fish oil from oxidation, CEO ratios of 0% (CEO0), 0.1% (CEO0.1), 0.5% (CEO0.5), 1% (CEO1), and 3% (CEO3) were added to fish oil, and the experimental groups were subjected to 24 hours of oxidation at 70 °C with continuous ventilation. According to the oxidation investigation, the addition of CEO suppressed fish oil oxidation and significantly reduced the product's oxidation radicals (p<0.05) depending on the CEO concentration. According to the study's results, the group with 3% CEO had the lowest oxidation of fish oil caused by temperature and oxygen contamination.

🔖

Cite This Article

KESBİÇ, O. (2023). Protective Effect of Celeriac (Apium graveolens) Leaf Essential Oil on Temperature and Oxygen-Induced Fish Oil Oxidation. Kastamonu Üniversitesi Mühendislik ve Fen Bilimleri Dergisi, Cilt: 9 Sayı: 1, 10–16. https://ajindex.com/articles/946360

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (9)

  1. Gjedrem, T., Robinson, N., & Rye, M. (2012). The importance of selective breeding in aquaculture to meet future demands for animal protein: a review. Aquaculture, 350, 117-129.
  2. Cashion, T., Le Manach, F., Zeller, D., & Pauly, D. (2017). Most fish destined for fishmeal production are food‐grade fish. Fish and Fisheries, 18(5), 837-844.
  3. Jackson, A. J. (2006). The importance of fishmeal and fish oil in aquaculture diets. International Aquafeed, 9(6), 18-21.
  4. Fisheries, F. A. O. F. A. O. (2022). Aquaculture Division. Rome: Food and Agriculture Organization of the United Nations. Tacon, A. G. (2004). Use of fish meal and fish oil in aquaculture: a global perspective. Aquatic Resources, Culture and Development, 12-pp. Péron, G., Mittaine, J. F., & Le Gallic, B. (2010). Where do fishmeal and fish oil products come from? An analysis of the conversion ratios in the global fishmeal industry. Marine policy, 34(4), 815-820.
  5. Korkut, A. Y., Kop, A., & Demir, P. (2007). Fish oil, used in fish feeds and its characteristics. Ege Journal of Fisheries and Aquatic Sciences, 24(1). Phung, A. S., Bannenberg, G., Vigor, C., Reversat, G., Oger, C., Roumain, M.,. & Wang, S. C. (2020). Chemical compositional changes in over-oxidized fish oils. Foods, 9(10), 1501. Boran, G., Karaçam, H., & Boran, M. (2006). Changes in the quality of fish oils due to storage temperature and time. Food chemistry, 98(4), 693-698.
  6. Hsieh, R. J., & Kinsella, J. E. (1989). Oxidation of polyunsaturated fatty acids: mechanisms, products, and inhibition with emphasis on fish. Advances in food and nutrition research, 33, 233-341.
  7. Wang, D., Xiao, H., Lyu, X., Chen, H., & Wei, F. (2023). Lipid oxidation in food science and nutritional health: A comprehensive review. Oil Crop Science. Vargas, F. C., Gómez, B., Mousavi Khaneghah, A., Strozzi, I., Gavahian, M., Barba, F. J.,. & Lorenzo, J. M. (2019). Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: Monitoring lipid oxidation parameters. European Journal of Lipid Science and Technology, 121(5), 1800447. Sowbhagya, H. B. (2014). Chemistry, technology, and nutraceutical functions of celery (Apium graveolens L.): an overview. Critical reviews in food science and nutrition, 54(3), 389-398.
  8. Tint, S. S. Myint, S. H., Than, N. N. (2021). Investıgatıon of Essentıal Oıl from the Leaf and Antıoxıdant Actıvıty of Plant Apıum graveolens l.(tayoke nan-nan). J. Myanmar Acad. Arts Sci, 19(1), 13-49.
  9. Hassanen, N