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(PDF) Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil
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false; window.loswp.work = {"work":{"id":87129461,"created_at":"2022-09-23T01:48:27.938-07:00","from_world_paper_id":215650074,"updated_at":"2024-11-26T13:54:07.736-08:00","_data":{"publisher":"National Research Tomsk Polytechnic University","grobid_abstract":"The antioxidant capacities of three derivatives of hydroxybenzoic acids (Gentisic acid, protochatechuic acid and vanillic acid) in sardine oil were compared. Peroxide value, conjugated diene value, p-anisidine value and thiobarbituric acid reactive substances (TBARS) value were assessed to determine the oxidative stability provided by these substances to the sardine oil. Results showed that gentisic acid (2,5 dihydroxy benzoic acid) was the most effective of the chosen hydroxybenzoic acids in imparting oxidative stability to the sardine oil. Protochatechuic acid (3,4 dihydroxy benzoic acid) provided relatively less oxidative stability, while vanillic acid had no effect. Results from this work showed that the position of hydroxylation and methyl substitution influences the antioxidant capacity of the molecules in sardine oil. Furthermore, it was found that the extent of oxidative stability conferred by the antioxidants in lipid systems is influenced by several other physical and chemical factors as well.","publication_date":"2016,,","publication_name":"Resource-Efficient Technologies","grobid_abstract_attachment_id":"91428471"},"document_type":"paper","pre_hit_view_count_baseline":null,"quality":"high","language":"en","title":"Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil","broadcastable":false,"draft":null,"has_indexable_attachment":true,"indexable":true}}["work"]; window.loswp.workCoauthors = [33077347]; window.loswp.locale = "en"; window.loswp.countryCode = "SG"; window.loswp.cwvAbTestBucket = ""; window.loswp.designVariant = "ds_vanilla"; window.loswp.fullPageMobileSutdModalVariant = "control"; window.loswp.useOptimizedScribd4genScript = false; window.loginModal = {}; window.loginModal.appleClientId = 'edu.academia.applesignon'; window.userInChina = "false";</script><script defer="" src="https://accounts.google.com/gsi/client"></script><div class="ds-loswp-container"><div class="ds-work-card--grid-container"><div class="ds-work-card--container js-loswp-work-card"><div class="ds-work-card--cover"><div class="ds-work-cover--wrapper"><div class="ds-work-cover--container"><button class="ds-work-cover--clickable js-swp-download-button" data-signup-modal="{"location":"swp-splash-paper-cover","attachmentId":91428471,"attachmentType":"pdf"}"><img alt="First page of “Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil”" class="ds-work-cover--cover-thumbnail" src="https://0.academia-photos.com/attachment_thumbnails/91428471/mini_magick20220923-1-y4a2nj.png?1663923947" /><img alt="PDF Icon" class="ds-work-cover--file-icon" src="//a.academia-assets.com/images/single_work_splash/adobe_icon.svg" /><div class="ds-work-cover--hover-container"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span><p>Download Free PDF</p></div><div class="ds-work-cover--ribbon-container">Download Free PDF</div><div class="ds-work-cover--ribbon-triangle"></div></button></div></div></div><div class="ds-work-card--work-information"><h1 class="ds-work-card--work-title">Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil</h1><div class="ds-work-card--work-authors ds-work-card--detail"><a class="ds-work-card--author js-wsj-grid-card-author ds2-5-body-md ds2-5-body-link" data-author-id="33077347" href="https://nitk.academia.edu/REGUPATHIIYYASWAMI"><img alt="Profile image of REGUPATHI IYYASWAMI" class="ds-work-card--author-avatar" src="https://0.academia-photos.com/33077347/9820241/10943259/s65_regupathi.iyyaswami.jpg" />REGUPATHI IYYASWAMI</a></div><div class="ds-work-card--detail"><p class="ds-work-card--detail ds2-5-body-sm">2016, Resource-Efficient Technologies</p><div class="ds-work-card--work-metadata"><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">visibility</span><p class="ds2-5-body-sm" id="work-metadata-view-count">…</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">description</span><p class="ds2-5-body-sm">5 pages</p></div><div class="ds-work-card--work-metadata__stat"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">link</span><p class="ds2-5-body-sm">1 file</p></div></div><script>(async () => { const workId = 87129461; 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if (!viewCountBody) { throw new Error('Failed to find work views element'); } viewCountBody.textContent = `${commaizedViewCount} views`; } catch (error) { // Remove the whole views element if there was some issue parsing. document.getElementById('work-metadata-view-count')?.parentNode?.remove(); throw new Error(`Failed to parse view count: ${viewCount}`, error); } }; // If the DOM is still loading, wait for it to be ready before updating the view count. if (document.readyState === "loading") { document.addEventListener('DOMContentLoaded', () => { updateViewCount(viewCount); }); // Otherwise, just update it immediately. } else { updateViewCount(viewCount); } })();</script></div><p class="ds-work-card--work-abstract ds-work-card--detail ds2-5-body-md">The antioxidant capacities of three derivatives of hydroxybenzoic acids (Gentisic acid, protochatechuic acid and vanillic acid) in sardine oil were compared. Peroxide value, conjugated diene value, p-anisidine value and thiobarbituric acid reactive substances (TBARS) value were assessed to determine the oxidative stability provided by these substances to the sardine oil. Results showed that gentisic acid (2,5 dihydroxy benzoic acid) was the most effective of the chosen hydroxybenzoic acids in imparting oxidative stability to the sardine oil. Protochatechuic acid (3,4 dihydroxy benzoic acid) provided relatively less oxidative stability, while vanillic acid had no effect. Results from this work showed that the position of hydroxylation and methyl substitution influences the antioxidant capacity of the molecules in sardine oil. Furthermore, it was found that the extent of oxidative stability conferred by the antioxidants in lipid systems is influenced by several other physical and chemical factors as well.</p><div class="ds-work-card--button-container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--work-card","attachmentId":91428471,"attachmentType":"pdf","workUrl":"https://www.academia.edu/87129461/Effect_of_hydroxybenzoic_acids_antioxidants_on_the_oxidative_stability_of_sardine_oil"}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--work-card","attachmentId":91428471,"attachmentType":"pdf","workUrl":"https://www.academia.edu/87129461/Effect_of_hydroxybenzoic_acids_antioxidants_on_the_oxidative_stability_of_sardine_oil"}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div><div class="ds-signup-banner-trigger-container"><div class="ds-signup-banner-trigger ds-signup-banner-trigger-premium-marketing"></div></div><div class="ds-signup-banner ds-signup-banner-premium-marketing"><div id="ds-signup-banner-close-button"><button class="ds2-5-button ds2-5-button--secondary ds2-5-button--inverse"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">close</span></button></div><div class="premium-banner-content"><div class="left"><img src="//a.academia-assets.com/images/academia-logo-capital-white.svg" /><span>Get access to the world's latest research</span></div><div class="right"><div class="card free"><div class="header">Free</div><div class="feature-list"><div class="feature"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">check</span><span>Download one paper at a time</span></div><div class="feature"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">check</span><span>Save papers to bookmarks</span></div><div class="feature"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">check</span><span>Basic search</span></div></div><button class="ds2-5-button ds2-5-button--secondary ds2-5-button--small ds2-5-button--inverse ds2-5-button--full-width js-swp-download-button" data-signup-modal="{"location":"premium-banner-desktop-free"}">Sign up for free</button></div><div class="card premium"><div class="pill">Recommended</div><div class="header premium">Premium</div><div class="feature-list"><div class="feature"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">check</span><span>Get highly curated PDF packages</span></div><div class="feature"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">check</span><span>Track your impact with Mentions</span></div><div class="feature"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">check</span><span>Access advanced search filters</span></div><div class="feature"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">check</span><span>Support Academia’s mission</span></div><div class="feature"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">check</span><span>Create your personal website</span></div></div><button class="ds2-5-button ds2-5-button--small ds2-5-button--inverse ds2-5-button--full-width js-swp-download-button" data-signup-modal="{"location":"premium-banner-desktop-upgrade","submitText":"Try Premium for $1"}">Try Premium for $1</button></div></div></div></div><script>(() => { // Set up signup banner show/hide behavior: // 1. 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Initially, DPPH (2,2-diphenyl-1-picryl hydrazyl) scavenging activity, ferric reducing antioxi-dant power (FRAP) and metal chelating activity of all the antioxidants were determined through in vitro studies. Among all, quercetin showed the maximum DPPH activity, caffeic acid gave the maximum FRAP and catechin showed the highest metal chelating activity. Protective effect of all the phenolic compounds in stabilizing sardine oil were evaluated further, on the basis of peroxide values, p-anisidine value, conjugated dienes and thiobarbituric acid reactive substances during storage. Results showed that quercetin and rutin followed by caffeic acid were effective in restraining sardine oil oxidation. Ferulic acid and sinapic acid showed mild improvement in oxidative stability, whereas catechin had no effect.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Comparison of antioxidant properties of phenolic compounds and their effectiveness in imparting oxidative stability to sardine oil during storage","attachmentId":52321947,"attachmentType":"pdf","work_url":"https://www.academia.edu/32062956/Comparison_of_antioxidant_properties_of_phenolic_compounds_and_their_effectiveness_in_imparting_oxidative_stability_to_sardine_oil_during_storage","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/32062956/Comparison_of_antioxidant_properties_of_phenolic_compounds_and_their_effectiveness_in_imparting_oxidative_stability_to_sardine_oil_during_storage"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="1" data-entity-id="24130168" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/24130168/Concentration_and_stabilization_of_n_3_polyunsaturated_fatty_acids_from_sardine_oil">Concentration and stabilization of n-3 polyunsaturated fatty acids from sardine oil</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="46542705" href="https://independent.academia.edu/HernanSpeisky">Hernan Speisky</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of the American Oil Chemists' Society, 1998</p><p class="ds-related-work--abstract ds2-5-body-sm">A simple and relatively inexpensive procedure to obtain 90% eicosapentaenoic acid + docosahexaenoic acid concentrates from sardine oil involved a two-step winterization of the oil (10 and 4ºC), followed by saponification and selective precipitation of saturated and less unsaturated free fatty acids by an ethanolic solution of urea. Antioxidant effects of butylated hydroxytoluene, dl-α-tocopherol, and two natural antioxidants, quercetin and boldine, added to the concentrate (0.5% wt/vol), were compared in the Rancimat at 60°C. dl-α-Tocopherol was unable to inhibit concentrate oxidation. Butylated hydroxyanisole and butylated hydroxytoluene had induction periods of 1.7-1.8 h compared to the control (1.0 h). A mixture of quercetin + boldine (2:1 w/w) significantly increased the induction period to 4.5 h. JAOCS 75, 733-736 (1998).</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Concentration and stabilization of n-3 polyunsaturated fatty acids from sardine oil","attachmentId":44488822,"attachmentType":"pdf","work_url":"https://www.academia.edu/24130168/Concentration_and_stabilization_of_n_3_polyunsaturated_fatty_acids_from_sardine_oil","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/24130168/Concentration_and_stabilization_of_n_3_polyunsaturated_fatty_acids_from_sardine_oil"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="2" data-entity-id="51095541" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/51095541/Protection_against_Oxidation_of_Omega_3_Fatty_Acids_with_Natural_Antioxidants_in_Clove_Szygium_aromaticum_Water_Extracts_during_Storage_of_Sun_dried_Sardines_Ratrineobola_argentea_">Protection against Oxidation of Omega-3 Fatty Acids with Natural Antioxidants in Clove (Szygium aromaticum) Water Extracts during Storage of Sun dried Sardines (Ratrineobola argentea)</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="44952701" href="https://independent.academia.edu/BChove">Bernard Chove</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of Food Science and Nutrition Research</p><p class="ds-related-work--abstract ds2-5-body-sm">Omega-3 fatty acids are a family of polyunsaturated fatty acids (PUFAs) with beneficial health effects to humans if consumed in required amounts. Fatty fish species are known to be rich in marine-based omega-3 fatty acids, eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, C22:6n-3) and docosapentaenoic acid (DPA, C22:5n-3). Sardines (Rastrineobola argentea) from Lake Victoria are a good source of health promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Due to their chemical instability omega-3 fatty acids in sun dried sardines are prone to lipid oxidation during processing and subsequent storage. This study investigated the use of clove (Syzygium aromaticum) water extracts as natural antioxidants to protect omega-3 fatty acids against oxidative damage during storage of sun dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and iron (Fe 2+) chelating ability. Clove extracts resulted into significantly higher retention of total</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Protection against Oxidation of Omega-3 Fatty Acids with Natural Antioxidants in Clove (Szygium aromaticum) Water Extracts during Storage of Sun dried Sardines (Ratrineobola argentea)","attachmentId":68945911,"attachmentType":"pdf","work_url":"https://www.academia.edu/51095541/Protection_against_Oxidation_of_Omega_3_Fatty_Acids_with_Natural_Antioxidants_in_Clove_Szygium_aromaticum_Water_Extracts_during_Storage_of_Sun_dried_Sardines_Ratrineobola_argentea_","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/51095541/Protection_against_Oxidation_of_Omega_3_Fatty_Acids_with_Natural_Antioxidants_in_Clove_Szygium_aromaticum_Water_Extracts_during_Storage_of_Sun_dried_Sardines_Ratrineobola_argentea_"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="3" data-entity-id="45604221" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/45604221/Soy_Lecithin_as_an_Antioxidant_Enhancer_for_Butylated_Hydroxyl_Toluene_in_Controlling_Rancidity_of_Sardine_Fish_Oil">Soy Lecithin as an Antioxidant Enhancer for Butylated Hydroxyl Toluene in Controlling Rancidity of Sardine Fish Oil</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="2594470" href="https://independent.academia.edu/iosrjournals">IOSR Journals</a></div><p class="ds-related-work--abstract ds2-5-body-sm">Sardine fish oil has rich nutritional value as it composed of poly unsaturated fatty acid like omega-3 fatty acids. The present study has been focused on the characteristic deterioration of sardine fish oil conditional storage under irradiation by sun light. Oil on irradiation with sun light eight hour per day under goes rapid oxidation forming a peroxide value 49.6 meq/kg and 335.2meq/kg on first and ninth day in comparison with butylated hydroxyl toluene (BHT) as synthetic antioxidant and soy lecithin (SL) as natural antioxidant. Oil sample with BHT and SL recorded a minimum peroxide value 31.8 meq/kg and 94.8 meq/kg on the first and the ninth day. The combined anti-oxidative effect of BHT and SL to control the lipid oxidation is maximum as compared to individual anti-oxidative ability. The para asnisidine value (pAV) gives the secondary oxidation of fish lipids which is minimum for oil samples with BHT and SL. However, the oil with BHT in the presence of SL recoded a minimum pAV 31.9 on ninth day. The controlled peroxide value and pAV attributes to enhanced anti-oxidative effect of BHT by SL. Thus, SL enhance the anti-oxidative ability of BHT as secondary anti-oxidant.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Soy Lecithin as an Antioxidant Enhancer for Butylated Hydroxyl Toluene in Controlling Rancidity of Sardine Fish Oil","attachmentId":66088867,"attachmentType":"pdf","work_url":"https://www.academia.edu/45604221/Soy_Lecithin_as_an_Antioxidant_Enhancer_for_Butylated_Hydroxyl_Toluene_in_Controlling_Rancidity_of_Sardine_Fish_Oil","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/45604221/Soy_Lecithin_as_an_Antioxidant_Enhancer_for_Butylated_Hydroxyl_Toluene_in_Controlling_Rancidity_of_Sardine_Fish_Oil"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="4" data-entity-id="3996131" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/3996131/Active_antioxidant_packaging_films_Development_and_effect_on_lipid_stability_of_brined_sardines">Active antioxidant packaging films: Development and effect on lipid stability of brined sardines</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="4802833" href="https://usach.academia.edu/CaroldeDicastillo">Carol de Dicastillo</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food Chemistry</p><p class="ds-related-work--abstract ds2-5-body-sm">Active antioxidant food packaging films were produced by the incorporation of ascorbic acid, ferulic acid, quercetin, and green tea extract into an ethylene vinyl alcohol copolymer (EVOH) matrix. The characterisation of the thermal and barrier properties of the developed film showed that the addition of these bioactive compounds did not greatly modify their properties. However, the presence of ascorbic and ferulic acids resulted in a significant decrease in water vapour permeability, possibly due to the high affinity for water of these substances. Exposure of the films to various food simulants showed that the release from the films was dependent on the type of food simulant and the antioxidant incorporated: in the aqueous food simulant, materials containing ascorbic acid produced the largest release; in the fatty food simulant, quercetin and green tea extract presented the best performance. The efficiency of the films developed was determined by real packaging applications of brined sardines. The evolution of the peroxide index and the malondialdehyde content showed that, in general, the films improved sardine stability. Films with green tea extract offered the best protection against lipid oxidation.► Active EVOH antioxidant films with natural antioxidants were developed by casting. ► Film’s thermal and barrier properties were scarcely affected. ► Release from films was dependent on food simulant type and antioxidant nature. ► Release of organic acids was higher in aqueous food simulant while release of polyphenols was higher in fatty food simulant. ► Film’s antioxidant activities correlated well with the antioxidant release, retarding the lipid oxidation of brined sardines.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Active antioxidant packaging films: Development and effect on lipid stability of brined sardines","attachmentId":31548190,"attachmentType":"pdf","work_url":"https://www.academia.edu/3996131/Active_antioxidant_packaging_films_Development_and_effect_on_lipid_stability_of_brined_sardines","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/3996131/Active_antioxidant_packaging_films_Development_and_effect_on_lipid_stability_of_brined_sardines"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="5" data-entity-id="103887072" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/103887072/Effects_of_Antioxidants_on_the_Oxidative_Stability_of_Oils_Containing_Arachidonic_Docosapentaenoic_and_Docosahexaenoic_Acids">Effects of Antioxidants on the Oxidative Stability of Oils Containing Arachidonic, Docosapentaenoic and Docosahexaenoic Acids</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="274986597" href="https://independent.academia.edu/ShirleyBartee">Shirley Bartee</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of the American Oil Chemists' Society, 2007</p><p class="ds-related-work--abstract ds2-5-body-sm">The effects of ascorbyl palmitate at 0, 300, 600, 900, or 1,200 ppm, tocopherol at 0, 200, 400, 600, or 800 ppm, and b-carotene at 0, 3, 6, 9, or 12 ppm on the oxidative stabilities of Oil 1, Oil 2, and Oil 3 containing 0, 0.55, and 0.67% of combined arachidonic acid (AA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA), respectively, were studied by a central composite experimental design. The oxidative stability of oil was evaluated by determining the induction time using the Oxidative Stability Index. Ascorbyl palmitate and tocopherol had a significant effect on the stability of all three oils at a = 0.05. b-Carotene did not have any effect on the stability of oils at a = 0.05. The interaction effect of ascorbyl palmitate and tocopherol was significant for the three oils at a = 0.05. The induction time of oils decreased as the total amounts of AA, DPA and DHA increased from 0 to 0.55% or 0.55 to 0.67%. The addition of 1,200 ppm ascorbyl palmitate, 800 ppm tocopherol and 12 ppm b-carotene to Oils 1, 2, and 3 increased the induction time from 13.5 to 29.9 h, from 11.8 to 27.0 h, and from 10.5 to 20.0 h, respectively. The coefficient of determination (r 2) for the linear regression between the experimentally determined and statistically predicted induction time of the three oils was greater than 0.95. The use of an optimum combination of ascorbyl palmitate and tocopherols from the response surface analysis could improve the oxidative stabilities of oils containing AA, DPA and DHA.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Effects of Antioxidants on the Oxidative Stability of Oils Containing Arachidonic, Docosapentaenoic and Docosahexaenoic Acids","attachmentId":103767917,"attachmentType":"pdf","work_url":"https://www.academia.edu/103887072/Effects_of_Antioxidants_on_the_Oxidative_Stability_of_Oils_Containing_Arachidonic_Docosapentaenoic_and_Docosahexaenoic_Acids","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/103887072/Effects_of_Antioxidants_on_the_Oxidative_Stability_of_Oils_Containing_Arachidonic_Docosapentaenoic_and_Docosahexaenoic_Acids"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="6" data-entity-id="47706455" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/47706455/Characterization_of_forced_oxidation_of_sardine_oil_Physicochemical_data_and_mathematical_modeling">Characterization of forced oxidation of sardine oil: Physicochemical data and mathematical modeling</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="94864760" href="https://independent.academia.edu/DahlStefan">Stefan Dahl</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Journal of the American Oil Chemists' Society, 1999</p><p class="ds-related-work--abstract ds2-5-body-sm">It is of major interest to the food industry to understand the mechanisms and kinetics underlying spontaneous oxidation of marine oils because these polyunsaturated fatty acid (PUFA)-rich oils, the object of several health claims, have been repeatedly recommended for dietary intake. The present study attempts to characterize forced oxidation and hydrolytic breakdown of glycerides and fatty acids in sardine oil. A simple, first-order mathematical model was postulated and successfully fitted to the experimental data. This model confirmed that the rate of decrease in concentration of intact fatty acid moieties is almost directly proportional to the number of double bonds present. Therefore, as expected, the rate of oxidative decay was virtually independent of chain length, with an overall activation energy of ca. 22 kJ mol −1 . Additionally, the rate of hydrolysis was correlated with the rate of oxidative decay. With the exception of fatty acids possessing more than four double bonds, PUFA proved to be relatively stable to oxidation for up to 10 h at 50-70°C, and the qualitatively richest pattern of volatiles was obtained when the reaction was performed at the highest temperature (80°C).</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Characterization of forced oxidation of sardine oil: Physicochemical data and mathematical modeling","attachmentId":66661097,"attachmentType":"pdf","work_url":"https://www.academia.edu/47706455/Characterization_of_forced_oxidation_of_sardine_oil_Physicochemical_data_and_mathematical_modeling","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/47706455/Characterization_of_forced_oxidation_of_sardine_oil_Physicochemical_data_and_mathematical_modeling"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="7" data-entity-id="71856637" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/71856637/Antioxidant_effect_of_combined_fruit_peel_extracts_CFPE_and_BHA_on_the_quality_and_shelf_life_of_Sardinella_gibbosa_during_chilled_storage">Antioxidant effect of combined fruit peel extracts (CFPE) and BHA on the quality and shelf life of Sardinella gibbosa during chilled storage</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="87779986" href="https://independent.academia.edu/PriyankaDhruw">Priyanka Dhruw</a></div><p class="ds-related-work--metadata ds2-5-body-xs">2019</p><p class="ds-related-work--abstract ds2-5-body-sm">Effects of combined fruit peel extracts (CFPE) and BHA on the quality and shelf life of sardine (Sardinella gibbosa) during chilled storage were investigated. Total phenolic and total flavonoids contents were found to be 137 mg/g GAE and 111.33 mg/g QE respectively. The DPPH radical scavenging activity of CFPE at 6 μg/mL concentrations was 83.09%, BHA showed at 4 μg/mL concentration was 91.87% of inhibition. Freshly Sardine was assigned to four treatments: control without treatment (CON); sardine treated with 1% CFPE (TCF1) and sardine treated with 3% CFPE (TCF3) and sardine treated with 2 ppm BHA (TB) to retard lipid oxidation in sardine during storage study 3 days at 4±1 ̊C. Changes in lipid were assessed by PV, thiobarbituric acid (TBA). Apart from total volatile base nitrogen (TVB-N), total plate count (TPC). CFPE was found to offer protective effects to certain degree against lipid oxidation.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Antioxidant effect of combined fruit peel extracts (CFPE) and BHA on the quality and shelf life of Sardinella gibbosa during chilled storage","attachmentId":81032337,"attachmentType":"pdf","work_url":"https://www.academia.edu/71856637/Antioxidant_effect_of_combined_fruit_peel_extracts_CFPE_and_BHA_on_the_quality_and_shelf_life_of_Sardinella_gibbosa_during_chilled_storage","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/71856637/Antioxidant_effect_of_combined_fruit_peel_extracts_CFPE_and_BHA_on_the_quality_and_shelf_life_of_Sardinella_gibbosa_during_chilled_storage"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="8" data-entity-id="11359062" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/11359062/Oxidative_stability_of_fish_oil_supplemented_with_carnosic_acid_compared_with_synthetic_antioxidants_during_long_term_storage">Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="27601618" href="https://independent.academia.edu/hanwang18">han wang</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Food chemistry, 2011</p><p class="ds-related-work--abstract ds2-5-body-sm">The effects of carnosic acid (CA) of different concentrations (0.1, 0.2, and 0.3 mg/g) and synthetic antioxidants on oxidative stability in fish oil stored for 66 days at different temperatures (30 and 4°C) were compared. The investigation focused on the increase in peroxide and conjugated diene values, as well as free fatty acid and thiobarbituric acid-reactive substances. The changes in trans fatty acid and aldehyde compound contents were investigated by Fourier transform infrared spectroscopy, while the changes in polyunsaturated fatty acid content were monitored by gas chromatography-mass spectrometry. The results show that the three CA concentrations were more effective in restraining fish oil oxidation, in which a dose-response relationship was observed. The antioxidant activity of CA was stronger than that of vitamin E, but still weaker than that of tertiary-butyl hydroquinone. Fish oil supplemented with 0.2 mg/g CA exhibited favourable antioxidant effects and is preferable for effectively avoiding oxidation.</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"Oxidative stability of fish oil supplemented with carnosic acid compared with synthetic antioxidants during long-term storage","attachmentId":46750720,"attachmentType":"pdf","work_url":"https://www.academia.edu/11359062/Oxidative_stability_of_fish_oil_supplemented_with_carnosic_acid_compared_with_synthetic_antioxidants_during_long_term_storage","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/11359062/Oxidative_stability_of_fish_oil_supplemented_with_carnosic_acid_compared_with_synthetic_antioxidants_during_long_term_storage"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div><div class="ds-related-work--container js-wsj-grid-card" data-collection-position="9" data-entity-id="83692011" data-sort-order="default"><a class="ds-related-work--title js-wsj-grid-card-title ds2-5-body-md ds2-5-body-link" href="https://www.academia.edu/83692011/A_Review_on_the_Potential_of_Natural_Antioxidant_Sources_to_Improve_Oxidative_Stability_in_Edible_Oils">A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils</a><div class="ds-related-work--metadata"><a class="js-wsj-grid-card-author ds2-5-body-sm ds2-5-body-link" data-author-id="33622026" href="https://independent.academia.edu/HerySutanto1">Hery Sutanto</a></div><p class="ds-related-work--metadata ds2-5-body-xs">Advances in Biological Sciences Research, 2022</p><p class="ds-related-work--abstract ds2-5-body-sm">Edible oils have been used widely in food processing, especially processes with thermal treatment such as frying. In the frying process, oils are usually used repetitively and trigger the presence of lipid oxidation which results in the degradation of fatty acids. This degradation of fatty acids then results in the reduction of quality in oil which includes decreasing nutritional value. The reduction of quality in oil is very dangerous as it can migrate into the food that can be consumed by humans and trigger several negative health effects such as carcinogenic properties. In order to preserve the quality of the oil, antioxidants are used to improve its oxidative stability. As there are some restrictions and drawbacks of using synthetic antioxidants, natural antioxidants are more preferable to be used in the food industry. In this paper, the subjects that were reviewed are oils with high polyunsaturated fatty acids content and natural antioxidants that have the potential to improve oxidative stability of the oils which are rosemary extract, sesame seed extract, green tea extract and fruit peels extract. The optimum extraction method and active compounds contained in the extract also be discussed. The methodology of this paper is using journal reviews through Google Scholar. The keywords used to search related journals include natural antioxidant, antioxidant activity, rosemary extract, green tea extract, sesame seed extract, frying, heating, fatty acids, optimum extraction, edible oils, oxidative stability, lipid oxidation. Secondary data was obtained from other research which related to the changes of fatty acid composition after processing food with edible oils that have high unsaturated fatty acid content and analysis of several parameters for measuring oxidative stability. The usage of natural antioxidants which are rosemary extract, sesame seed extract, and green tea extract has been proven to improve oxidative stability of the oils and prevent degradation of polyunsaturated fatty acids. Polyphenolic compounds inside the extracts are the ones that contribute to its antioxidative activity. The optimum extraction method of the extracts is by using solvent extraction and the difference of solvent used is mainly based on the polarity of the extracts</p><div class="ds-related-work--ctas"><button class="ds2-5-text-link ds2-5-text-link--inline js-swp-download-button" data-signup-modal="{"location":"wsj-grid-card-download-pdf-modal","work_title":"A Review on the Potential of Natural Antioxidant Sources to Improve Oxidative Stability in Edible Oils","attachmentId":88953440,"attachmentType":"pdf","work_url":"https://www.academia.edu/83692011/A_Review_on_the_Potential_of_Natural_Antioxidant_Sources_to_Improve_Oxidative_Stability_in_Edible_Oils","alternativeTracking":true}"><span class="material-symbols-outlined" style="font-size: 18px" translate="no">download</span><span class="ds2-5-text-link__content">Download free PDF</span></button><a class="ds2-5-text-link ds2-5-text-link--inline js-wsj-grid-card-view-pdf" href="https://www.academia.edu/83692011/A_Review_on_the_Potential_of_Natural_Antioxidant_Sources_to_Improve_Oxidative_Stability_in_Edible_Oils"><span class="ds2-5-text-link__content">View PDF</span><span class="material-symbols-outlined" style="font-size: 18px" translate="no">chevron_right</span></a></div></div></div></div><div class="ds-sticky-ctas--wrapper js-loswp-sticky-ctas hidden"><div class="ds-sticky-ctas--grid-container"><div class="ds-sticky-ctas--container"><button class="ds2-5-button js-swp-download-button" data-signup-modal="{"location":"continue-reading-button--sticky-ctas","attachmentId":91428471,"attachmentType":"pdf","workUrl":null}">See full PDF</button><button class="ds2-5-button ds2-5-button--secondary js-swp-download-button" data-signup-modal="{"location":"download-pdf-button--sticky-ctas","attachmentId":91428471,"attachmentType":"pdf","workUrl":null}"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">download</span>Download PDF</button></div></div></div><div class="ds-below-fold--grid-container"><div class="ds-work--container js-loswp-embedded-document"><div class="attachment_preview" data-attachment="Attachment_91428471" style="display: none"><div class="js-scribd-document-container"><div class="scribd--document-loading js-scribd-document-loader" style="display: block;"><img alt="Loading..." src="//a.academia-assets.com/images/loaders/paper-load.gif" /><p>Loading Preview</p></div></div><div style="text-align: center;"><div class="scribd--no-preview-alert js-preview-unavailable"><p>Sorry, preview is currently unavailable. 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