Assessment of the Antioxidant Effects of Mioringa oleifera Lam. Extracts in Fish Oil during Storage

• Published in: Journal of food processing and preservation Vol. 40; no. 1; pp. 29 - 36
• Main Authors: Nascimento, Jaqueline A, Magnani, Marciane, Sousa, Janaina MB, Araujo, Kassandra LGV, Epaminondas, Poliana S, Souza, Alline S, Souza, Antonia L, Silva, MCD, Souza, Antonio G
• Format: Journal Article
• Language: English
• Published: 01.02.2016
• Subjects: Aldehydes; Antioxidants; Assessments; Botanical; Fish; Food processing; Moringa oleifera; Oxidation; Peroxides

This study assessed the antioxidant activity of Mioringa oleiferaLam. extracts on the oxidative stability of fish oil subjected to conditions of accelerate storage (16 days at 60C) compared with synthetic antioxidants such as tertiary butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT). Fish...