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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dc.authoridALTAN, Can Okan/0000-0001-8815-3172
dc.contributor.authorBora, Birinchi
dc.contributor.authorYin, Tao
dc.contributor.authorZhang, Bin
dc.contributor.authorAltan, Can Okan
dc.contributor.authorBenjakul, Soottawat
dc.date.accessioned2025-03-23T19:41:41Z
dc.date.available2025-03-23T19:41:41Z
dc.date.issued2025
dc.departmentSinop Üniversitesi
dc.description.abstractAntioxidant 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.
dc.description.sponsorshipPrince of Songkla University (PSU) , Hat Yai under the National Research Council of Thailand (NRCT) Research Chair Grant [N42A670596]
dc.description.sponsorshipThe research work was supported by the Prince of Songkla University (PSU) , Hat Yai under the National Research Council of Thailand (NRCT) Research Chair Grant (N42A670596) .
dc.identifier.doi10.1016/j.fochx.2025.102292
dc.identifier.issn2590-1575
dc.identifier.scopus2-s2.0-85219049518
dc.identifier.scopusqualityN/A
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2025.102292
dc.identifier.urihttps://hdl.handle.net/11486/6615
dc.identifier.volume26
dc.identifier.wosWOS:001436126700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectChamomile essential oil
dc.subjectSeabass visceral depot fat
dc.subjectLipid oxidation
dc.subjectPolyunsaturated fatty acid
dc.subjectOxidative stability
dc.subjectFish oil
dc.titleComparison between Indian and commercial chamomile essential oils: Chemical compositions, antioxidant activities and preventive effect on oxidation of Asian seabass visceral depot fat oil
dc.typeArticle

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