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Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water
Author(s) -
Vaisali Chandrasekar,
Belur Prasanna D.,
Iyyaswami Regupathi
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13627
Subject(s) - rutin , sardine , chemistry , tbars , peroxide value , food science , polyunsaturated fatty acid , acid value , fatty acid , iodine value , organic chemistry , antioxidant , biochemistry , lipid peroxidation , fishery , biology , fish <actinopterygii>
Summary Poor oxidative stability exhibited by n‐3 polyunsaturated fatty acid rich sardine oil is a major challenge for its utilisation in industry. Considering the fact that water is always present in bulk oil in trace amounts during storage, an effort was made to understand and compare the effectiveness of rutin and its corresponding lipophilic ester in enhancing oxidative stability of refined sardine oil containing trace water (0.16% w/w). Peroxide value, conjugated diene value, p‐anisidine value and thiobarbituric acid reactive substances ( TBARS ) value were determined during 20 days storage. Rutin fatty ester showed 50% reduction in primary oxidation and 42.46% reduction in secondary oxidation, whereas rutin showed 20.6% and 20.43% reduction in primary and secondary oxidation, respectively, by the end of 20 days storage. Thus, it is clearly established that rutin fatty ester is more effective than hydrophilic rutin in sardine oil containing trace water, which contradicts the polar paradox theory.