Bora, BirinchiYin, TaoZhang, BinAltan, Can OkanBenjakul, Soottawat2025-03-232025-03-2320252590-1575https://doi.org/10.1016/j.fochx.2025.102292https://hdl.handle.net/11486/6615Antioxidant 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.eninfo:eu-repo/semantics/openAccessChamomile essential oilSeabass visceral depot fatLipid oxidationPolyunsaturated fatty acidOxidative stabilityFish oilArticle2610.1016/j.fochx.2025.1022922-s2.0-85219049518N/AWOS:001436126700001Q1