Sustainable Use of Orange Peel Essential Oil: A Natural Antioxidant to Combat Fish Oil Oxidation

Hüseyin Serkan Erol; Hilal Metin; Özgür Kaynar; Ümit Acar; Osman Sabri Kesbiç

Makale detayları

Sustainable Use of Orange Peel Essential Oil: A Natural Antioxidant to Combat Fish Oil Oxidation

Yazarlar:

Hüseyin Serkan Erol | Hilal Metin | Özgür Kaynar | Ümit Acar | Osman Sabri Kesbiç

Yayıncı:

Kastamonu University

Ana Başlıklar:

Hayvan Beslenmesi

Dergi:

Memba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi Vol.10 Issue 3, pp.201-210

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001334356

pISSN:

2147-2254

Anahtar kelimeler:

Özet:

 This study examines the protective effects of orange peel essential oil OEo against the oxidation of fish oil and its prospective application as an antioxidant. The investigation involved the addition of varying ratios of OEo 100 ppm-1600 ppm to fish oil, and the protective effects against oxidation were assessed using measurements of peroxide value PV and malondialdehyde MDA generation. The accelerated oxidation test was conducted at a temperature of 55C, 70 humidity, and continuous light for a duration of 120 hours. Furthermore, statistical disparities among the experimental groups were examined. The results indicated considerably reduced levels of PV and MDA p0.05 in fish oils supplemented with OEo compared to the control group. The group with 400 ppm OEo exhibited the lowest PV value 20 meq O2kg, which was determined to be nearly equivalent to that of fresh fish oil. Statistical studies indicated that the oxidation-suppressing impact of OEo was dose-dependent, and the proportion of free fatty acids FFA was reduced in the OEo16 group relative to the control group. The findings indicate that OEo serves as a natural and eco-friendly substitute for synthetic antioxidants, potentially enhancing sustainable food production. In conclusion, statistical analyses validated the capacity of OEo to impede oxidation in fish oil at various concentrations, revealing that 400 ppm OEo was the most efficacious concentration, offering substantial protection against oxidative deterioration.

 This study examines the protective effects of orange peel essential oil OEo against the oxidation of fish oil and its prospective application as an antioxidant. The investigation involved the addition of varying ratios of OEo 100 ppm-1600 ppm to fish oil, and the protective effects against oxidation were assessed using measurements of peroxide value PV and malondialdehyde MDA generation. The accelerated oxidation test was conducted at a temperature of 55C, 70 humidity, and continuous light for a duration of 120 hours. Furthermore, statistical disparities among the experimental groups were examined. The results indicated considerably reduced levels of PV and MDA p0.05 in fish oils supplemented with OEo compared to the control group. The group with 400 ppm OEo exhibited the lowest PV value 20 meq O2kg, which was determined to be nearly equivalent to that of fresh fish oil. Statistical studies indicated that the oxidation-suppressing impact of OEo was dose-dependent, and the proportion of free fatty acids FFA was reduced in the OEo16 group relative to the control group. The findings indicate that OEo serves as a natural and eco-friendly substitute for synthetic antioxidants, potentially enhancing sustainable food production. In conclusion, statistical analyses validated the capacity of OEo to impede oxidation in fish oil at various concentrations, revealing that 400 ppm OEo was the most efficacious concentration, offering substantial protection against oxidative deterioration.

 This study examines the protective effects of orange peel essential oil OEo against the oxidation of fish oil and its prospective application as an antioxidant. The investigation involved the addition of varying ratios of OEo 100 ppm-1600 ppm to fish oil, and the protective effects against oxidation were assessed using measurements of peroxide value PV and malondialdehyde MDA generation. The accelerated oxidation test was conducted at a temperature of 55C, 70 humidity, and continuous light for a duration of 120 hours. Furthermore, statistical disparities among the experimental groups were examined. The results indicated considerably reduced levels of PV and MDA p0.05 in fish oils supplemented with OEo compared to the control group. The group with 400 ppm OEo exhibited the lowest PV value 20 meq O2kg, which was determined to be nearly equivalent to that of fresh fish oil. Statistical studies indicated that the oxidation-suppressing impact of OEo was dose-dependent, and the proportion of free fatty acids FFA was reduced in the OEo16 group relative to the control group. The findings indicate that OEo serves as a natural and eco-friendly substitute for synthetic antioxidants, potentially enhancing sustainable food production. In conclusion, statistical analyses validated the capacity of OEo to impede oxidation in fish oil at various concentrations, revealing that 400 ppm OEo was the most efficacious concentration, offering substantial protection against oxidative deterioration.

 Bu çalışma, portakal kabuğu esansiyel yağının OEo balık yağının oksidasyonuna karşı koruyucu etkilerini ve bir antioksidan olarak olası uygulamalarını incelemektedir. Araştırmada balık yağına farklı oranlarda OEo 100 ppm-1600 ppm eklenmiş ve oksidasyona karşı peroksit değeri PV ve malondialdehit MDA oluşumu ölçümleri kullanılarak koruyucu etkileri değerlendirilmiştir. Hızlandırılmış oksidasyon testi 55C sıcaklık, 70 nem ve 120 saat süreyle sürekli ışık altında gerçekleştirilmiştir. Ayrıca, deney grupları arasındaki istatistiksel farklılıklar incelenmiştir. Sonuçlar, kontrol grubuna kıyasla OEo katkılanmış balık yağlarında PV ve MDA seviyelerinin önemli ölçüde azaldığını göstermiştir p0.05. En düşük PV değeri 20 meq O2kg 400 ppm OEo içeren grupta görülmüş olup, bu değerin taze balık yağına neredeyse eşdeğer olduğu belirlenmiştir. İstatistiksel çalışmalar, OEonun oksidasyonu baskılayıcı etkisinin doza bağlı olduğunu ve serbest yağ asitleri FFA oranının OEo16 grubunda kontrol grubuna göre azaldığını göstermiştir. Bulgular, OEonun sentetik antioksidanlar için doğal ve çevre dostu bir ikame görevi gördüğünü ve potansiyel olarak sürdürülebilir gıda üretimini artırdığını göstermektedir. Sonuç olarak, istatistiksel analizler OEonun çeşitli konsantrasyonlarda balık yağındaki oksidasyonu engelleme kapasitesini doğrulamış ve 400 ppm OEonun oksidatif bozulmaya karşı önemli bir koruma sağlayan en etkili konsantrasyon olduğunu ortaya koymuştur.

Makale detayları

Sustainable Use of Orange Peel Essential Oil: A Natural Antioxidant to Combat Fish Oil Oxidation

Yazarlar:

Hüseyin Serkan Erol | Hilal Metin | Özgür Kaynar | Ümit Acar | Osman Sabri Kesbiç

Yayıncı:

Kastamonu University

Ana Başlıklar:

Hayvan Beslenmesi

Dergi:

Memba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi Vol.10 Issue 3, pp.201-210

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001334356

pISSN:

2147-2254

Orange Peel Essential Oil

Fish Oil Oxidation

Natural Antioxidants

Lipid Peroxidation

Sustainable AntioxidantsPortakal Kabuğu Esansiyel Yağı

Balık Yağı Oksidasyonu

Doğal Antioksidanlar

Lipid Peroksidasyonu

Sürdürülebilir Antioksidanlar

Sayı

Makale detayları

Yazarlar: Hüseyin Serkan Erol | Hilal Metin | Özgür Kaynar | Ümit Acar | Osman Sabri Kesbiç

Yayıncı: Kastamonu University

Ana Başlıklar: Hayvan Beslenmesi

Dergi: Memba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi Vol.10 Issue 3, pp.201-210

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001334356

pISSN: 2147-2254

Sayı

Yazarlar:

Hüseyin Serkan Erol | Hilal Metin | Özgür Kaynar | Ümit Acar | Osman Sabri Kesbiç

Yayıncı:

Kastamonu University

Ana Başlıklar:

Hayvan Beslenmesi

Dergi:

Memba Kastamonu Üniversitesi Su Ürünleri Fakültesi Dergisi Vol.10 Issue 3, pp.201-210

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001334356

pISSN:

2147-2254