Comparison between Indian and commercial chamomile essential oils: Chemical compositions, antioxidant activities and preventive effect on oxidation of Asian seabass visceral depot fat oil
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Tarih
2025
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Antioxidant properties of indigenous Indian (ICO) and commercial (CCO) chamomile essential oils (EOs) and their application in preventing lipid oxidation of fish oil were investigated. Solid-phase micro-extraction gas chromatography-mass spectrometry (SPME-GCMS) revealed dominant compounds to be alpha-bisabolol and chamazulene in ICO, while alpha-farnesene and delta-cadinene in CCO. Both EOs exhibited similar 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) values but ICO showed superior effect in beta-carotene/linoleic system. When applied in Asian seabass visceral depot fat oil (SVDFO), ICO (400 mg/L) significantly reduced peroxide values after 15 days (30 degrees C) and slightly lowered thiobarbituric acid reactive substances and anisidine values. ICO (400 mg/L) showed comparable efficacy in preventing the oxidation of polyunsaturated fatty acids (PUFAs) to 200 mg/L butylated hydroxytoluene (BHT) within 0-12 days. Fourier Transform Infrared (FTIR) analysis confirmed preservation of PUFA double bonds by ICO. Therefore, chamomile EOs, especially ICO, could prevent lipid peroxidation in PUFA-rich oils.
Açıklama
Anahtar Kelimeler
Chamomile essential oil, Seabass visceral depot fat, Lipid oxidation, Polyunsaturated fatty acid, Oxidative stability, Fish oil
Kaynak
Food Chemistry-X
WoS Q Değeri
Q1
Scopus Q Değeri
N/A
Cilt
26
