期刊
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
卷 25, 期 8, 页码 1339-1347出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10498850.2015.1059917
关键词
Fish oil; oxidation; citrus; antioxidant
资金
- Scientific Research Projects Administration Unit of Akdeniz University [2011.01.0111.002]
This research aimed to inhibit the oxidation of fish lipid by adding the ethanol extracts of albedo and flavedo fragments of grapefruit, sour orange, and bergamot. The samples were stored at 25 degrees C, and analyses were performed on weekly intervals. The albedo fragments of sour orange extract had the highest antioxidant activity (0.342 +/- 0.002 mu M Trolox) and total phenolic content (5.29 +/- 0.00 g GAE/100 g dry matter). Lipid oxidation increased rapidly in control samples compared to the extract treatments. The lowest scores for thiobarbituric acid reactive substances (TBARS), para-anisidine value, peroxide value, and UV absorbance values were determined in sour orange albedo extracts as 5.21 mg MDA/kg, 17.81 and 4.78 meq O-2/kg, 2.24, and 0.403, respectively, at the end of the storage. More successful results were obtained with the peels of grapefruit and bergamot in supressing the lipid oxidation. Bergamot extract was the most preferred citrus in terms of sensory analyses.
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