Evaluation of Natural Antioxidants used in the Preservation of Shark (Carcharhinus falciformis) Liver Oil

 

CV L. JAYASINGHE, W.M.K PERERA and A. BAMUNUARACHCHI

Abstract

An experimental storage trial was conducted with the ethanolic extracts of turmeric (Curcuma domestica), tamarind (Tamarindus indica) seed and fruit, butylated hydroxy toluene and L-ascorbic acid to evaluate the antioxidant properties of shark (Carcharhinus falciformis) liver oil. Effectiveness of treatments were determined by measuring the peroxide value, free fatty acid value, para anicidine value and iodine value at weekly intervals over a period of 112 days.

Turmeric treated oil samples showed the lowest hydrolytic rancidity and oxidative rancidity. Less than 250 ppm of ethanolic extract of turmeric (Curcuma domestica) was required to prevent the oxidation, which was comparable to using 200 ppm of butylated hydroxy toluene.

 

 

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