Sustainable Use of Orange Peel Essential Oil: A Natural Antioxidant to Combat Fish Oil Oxidation
Yazarlar (4)
Doç. Dr. Hüseyin Serkan Erol Kastamonu Üniversitesi, Türkiye
Hilal Metin
Prof. Dr. Özgür KAYNAR Kastamonu Üniversitesi, Türkiye
Prof. Dr. Osman Sabri KESBİÇ Kastamonu Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale) | ||
| Dergi Adı | Menba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi | ||
| Dergi ISSN | 2147-2254 | ||
| Dergi Tarandığı Indeksler | TR DİZİN | ||
| Makale Dili | Türkçe | Basım Tarihi | 12-2024 |
| Cilt / Sayı / Sayfa | 10 / 3 / 201–210 | DOI | 10.58626/menba.1563205 |
| Makale Linki | https://doi.org/10.58626/menba.1563205 | ||
| UAK Araştırma Alanları |
Su Ürünleri Yetiştiriciliği
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| Özet |
| This study examines the protective effects of orange peel essential oil (OEo) against the oxidation of fish oil and its prospective application as an antioxidant. The investigation involved the addition of varying ratios of OEo (100 ppm-1600 ppm) to fish oil, and the protective effects against oxidation were assessed using measurements of peroxide value (PV) and malondialdehyde (MDA) generation. The accelerated oxidation test was conducted at a temperature of 55°C, 70% humidity, and continuous light for a duration of 120 hours. Furthermore, statistical disparities among the experimental groups were examined. The results indicated considerably reduced levels of PV and MDA (p<0.05) in fish oils supplemented with OEo compared to the control group. The group with 400 ppm OEo exhibited the lowest PV value (20 meq O2/kg), which was determined to be nearly equivalent to that of fresh fish oil. Statistical studies indicated that the oxidation-suppressing impact of OEo was dose-dependent, and the proportion of free fatty acids (FFA) was reduced in the OEo16 group relative to the control group. The findings indicate that OEo serves as a natural and eco-friendly substitute for synthetic antioxidants, potentially enhancing sustainable food production. In conclusion, statistical analyses validated the capacity of OEo to impede oxidation in fish oil at various concentrations, revealing that 400 ppm OEo was the most efficacious concentration, offering substantial protection against oxidative deterioration. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 5 |