Antioxidant Effects of Wild Pistacia (P. atlantica), Rosemary (RosmarinusofficinalisL.) and Green Tea Extracts on the Lipid Oxidation Rate of Fish Oil-in-Water Emulsions

Özet

The objective of this study was to investigate the effectiveness of plant extracts on the oxidative stability of n-3 rich fish oil emulsion. The antioxidant efficiency, water extracts of wild pistachio, rosemary and green tea, were evaluated in 10 % fish oil-in-water emulsions. The fish oil emulsion was oxidatively unstable as measured by fatty acid profile, peroxide and pAnisidine values and sensory analysis. Pre-emulsification of the fish oil with fish gelatin in water offered some protection towards oxidation, but addition of the extracts (200, 500 and 700 ppm) significantly reduced oxidative changes. Higher concentration of the extracts showed an antioxidant tendency in 10% fish oil-in-water emulsion. Moreover, the results of the experiment demonstrated the potential of wild pistachio leaf extract as a useful antioxidant.