Comparison of efficacy of various natural and synthetic antioxidants in stabilizing the fish oil

Abstract

Use of antioxidants (natural and synthetic) can retard oxidative degradation of fish oil having n‐3 PUFA. The performance of each antioxidant is found to be affected by the composition of the oil, presence of impurities and storage condition. Hence an attempt was made to find the efficacy of catechin, resveratrol, β‐carotene, caffeic acid, sinapic acid, ellagic acid, ferulic acid, vanillic acid, quercetin, rutin, TBHQ, BHA, and BHT at a concentration of 0.9 mM in the bulk fish oil, stored for 50 days exposed to air at 25°C under darkness. The extent of primary and secondary oxidation of the stored oil was determined every 5 days and were compared. The efficacy of TBHQ followed by BHA and BHT was found to be highest among all the antioxidants studied. Among the natural antioxidants, resveratrol and catechin were found to exhibit superior efficacy, whereas β‐carotene was found to exhibit proxidant behavior. Novelty impact statement This is the first comprehensive study carried out to find the most effective antioxidant involving ten natural and three synthetic antioxidants in n‐3 PUFA containing fish oil. TBHQ exhibited superior efficacy among all the antioxidants tested and at a concentration of 0.9 mM, the change in TOTOX value by the end of 40 days of storage was about 80%. None of the other antioxidants studied here, exhibited such superior stability. Among the natural antioxidants, resveratrol and catechin were found to be superior.

The Potential of Acorn Extract Treatment on PUFAs Oxidative Stability: A Case Study on Fish Cooking Wastewater

“…Moreover, a higher antioxidant activity measured by DPPH was noticed with increased acorn shell extract concentration. In conclusion, the phenolic compounds present in acorn and acorn shell extract seem to have the capacity to retard the oxidation reactions due to their ability to scavenge free radicals, chelate metal ions and act as reducing agents [ 52 ].…”

“…Although no considerable differences were found between SFAs and MUFAs, significant differences in PUFAs were found between the control sample (SCW) and SCW treated with acorn extract. Thus, the results demonstrate that acorn shell extract can potentially protect FAs against oxidation, namely retarding the oil oxidation, since the conversion of double bonds present in PUFAs to single bonds (hydrogenation) is less pronounced in the antioxidant-treated sample [ 52 ]. This protective effect of acorn shell extract may be due to its phenolic compounds, such as ellagic acid, epicatechin, and azelaic acid, identified by the chromatographic analyses above.…”

“…Analyzing FA composition allowed us to estimate the extent of oil oxidation and assess the protective effect of acorn shell extract against FA oxidation. Since the composition of SCW undergoes oxidation changes, PUFAs are transformed into MUFAs and SFAs, and cis FAs into trans-FAs [52,53]. Both samples possess a high diversity of FA, and several significant differences were found in the different FA quantified.…”