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This study focused on the utilization of propolis extract as a natural antioxidant in fish oil. Propolis extract at different concentrations (100, 500, 1,000 mg/kg) and butylated hydroxytoluene (BHT, 100 mg/kg) as synthetic antioxidant were added to fish oil in order to determine the lipid oxidation level under accelerated oxidation conditions. Peroxide value, UV-spectrum values (UV232 and UV270), thiobarbituric acid (TBARS) value and para-anisidine value were investigated during the storage. Peroxide value, UV232 and UV270 value, TBARS value and para-anisidine value of groups which supplemented with the propolis extract was found lower than the control group and BHT added group throughout the storage period. The results show that the oxidation level in fish oil samples supplemented with 500 and 1.000 mg/kg propolis extract lower, and the most effective concentration is 1.000 mg/kg propolis extract. This study indicated that the propolis extract might be used as a natural source in order to provide oxidative stability in fish oil.

DETERMINATION OF THE LIPID OXIDATION LEVEL IN FISH OIL ENRICHED WITH PROPOLIS EXTRACT