Antioxidant Performance of Borago officinalis Leaf Essential Oil and Protective Effect on Thermal Oxidation of Fish Oil

Abstract

This study aimed to determine the antioxidant activity of Borago officinalis essential oil in the thermal oxidation of fish oil. The volatile compound profile of B. officinalis essential oil (BEO) was determined using gas chromatography and mass spectrometry. As a result of the analysis, 97.27 percent of the volatile components of the product were characterized. The product’s major components were benzene acetaldehyde (28.59 percent) and linalool (13.60 percent). As a result of the free radical scavenging activity determined using 2-diphenyl-1-picrylhydrazyl (DPPH) analysis, its antioxidant activity was determined, and a 50 percent inhibitory concentration value was calculated as 736.06 ppm. In order to determine the protective effect of the BEO on fish oil oxidation, 0% (BEO0), 0.1% (BEO0.1), 0.5% (BEO0.5), 1% (BEO1), and 3% (BEO3) ratios of BEO were added to the fish oil, and the experimental groups were kept at 70 °C for 24 h with continuous ventilation for the thermal oxidation process. As a result of the oxidation study, it was determined that the addition of BEO suppressed fish oil oxidation, and the oxidation radicals in the product decreased significantly (p < 0.05) depending on the BEO concentration. In conclusion, it was determined that 1 percent BEO supplementation minimized the oxidation of fish oil under various temperature and ventilation conditions.

Preparation and Characterization of Fish Oil Pickering Emulsions Stabilized by Resveratrol-Loaded Gliadin/Chitin Nanocrystal Composite Nanoparticles

“…To prevent multiple scattering effects, the samples were diluted through 800 mL of deionized water and stirred at 3000 rpm. The average droplet diameter was calculated to be the volume average diameter (d, [4,3]) based on the results of the particle size distribution. All measurements were conducted at 25 °C, and the reported data represent the average of three readings.…”

“…This oxidation process not only compromises the quality of fish oil but also poses potential risks to human health . To inhibit the oxidation mentioned above, researchers have reported that adding antioxidants can offer some degree of protection to fish oil. − Resveratrol (RES), which is a naturally occurring lipophilic polyphenol, can be found abundantly in plants, such as peanuts and grapes. Due to its strong antioxidant properties, RES can serve as an active ingredient to impede the oxidation of fish oils.…”

Effects of Bacterioruberin-Rich Haloarchaeal Carotenoid Extract on the Thermal and Oxidative Stabilities of Fish Oil

“…Thermogravimetric analysis was performed on the groups containing different proportions of HAE. The experimental groups were placed in temperature-resistant bottles for 96 h while constantly illuminated and vented under thermal oxidation conditions at 55 ± 0.5 • C [19].…”

“…As a result, alternative sources of omega-3 fatty acids in aquaculture feeds have garnered increased attention in recent years. These alternatives include plant-based oils, algal oils, and genetically modified organisms; however, each has limitations such as fish health, growth performance and rentability of aquaculture practices [15][16][17][18][19]. For these reasons, using fish oil more efficiently is vital for extended-range fish farming.…”

“…Fish oil, rich in essential omega-3 fatty acids, is susceptible to oxidation when exposed to oxygen, light, and heat. This oxidative process can lead to the formation of harmful compounds, such as free radicals and peroxides [19], which not only compromise the nutritional value of the fish oil [21] but also give rise to offflavors and rancidity [22,23]. Antioxidants play a pivotal role in safeguarding the integrity of fish oil by neutralizing these oxidative agents.…”