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THE SYNERGISTIC ANTIOXIDANT EFFECT of ROSEMARY EXTRACT and α‐TOCOPHEROL IN SARDINE OIL MODEL SYSTEM and FROZEN‐CRUSHED FISH MEAT
Author(s) -
WADA SHUN,
FANG XING
Publication year - 1992
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1992.tb00207.x
Subject(s) - tocopherol , sardine , chemistry , antioxidant , food science , thiobarbituric acid , lipid oxidation , fish oil , tbars , bonito , peroxide value , triglyceride , vitamin e , fish <actinopterygii> , biochemistry , lipid peroxidation , biology , cholesterol , fishery
The treatment of α‐tocopherol‐rosemary mixture (0.05%+ 0.02%) had the strongest antioxidant activity among the antioxidants tested in sardine oil model system and frozen‐crushed fish meat. In sardine oil, it delayed the onset of oxidation 5 days longer than either α‐tocopherol or rosemary extract alone, and its antioxidant activity was comparable to that of BHA. It was found that the α‐tocopherol in sample of mixture treatment remained 5 days longer than in sample of α‐tocopherol. In frozen‐crushed bonito meat, the thiobarbituric acid value (TBA) in sample of mixture treatment was the lowest among antioxidant treatments. the analysis of the ratio of EPA + DHA/16:0 during the storage also showed that the ratio in sample of mixture treatment was about 10% higher than that in sample of α‐tocopherol. This suggested that oxidation of polyunsaturated fatty acid was inhibited. the treatment of α‐tocopherol‐rosemary mixture also caused less triglyceride hydrolysis than either a‐tocopherol or rosemary extract alone. A synergistic effect between α‐tocopherol and rosemary extract was observed.