Oxidative Stability of Fish Oil And Impact of Oregano Essential Oil on The Prevention of Lipid Oxidation-Study By FTIR-Spectroscopy
Keywords:Fish oregano oil, Ratio frequency, Maillard reaction, FTIR-Spectroscopy, GC/MS
The thermal stability and fatty acid composition of oregano fish oil (FIO) was studied by comparing; pure fish oil, fish oil with 1% oregano oil, fish oil with 2% oregano oil, applying FTIR (Fourier - Transform Infrared) - spectroscopy and GC /MS (gas chromatography - mass spectrometry). The physico-chemical parameters analyzed (value of peroxides, value of iodine (g) and value of acids (mg/g)) have resulted in significant changes in different components of the composition of the year of origin fish, the value of peroxide (mmol/ kg) for pure fish oils, oils with 1% oregano oil, and with 2% oregano oil. Then the iodine value (g) for pure fish oils, oils with 1% oregano oil, and with 2% oregano oil as well as the acidity value for pure fish oils, oils with 1% oregano oil, and with 2% oil oregon.
FTIR spectroscopy is an analytical device (method) which clarifies the basic principles of the mechanism of stereo-chemical changes in the analyzed substances, as well as to understand which of the chemical components are responsible for increasing the thermal stability of fish oil.
In this study, in addition to the above-mentioned parameters, it was found that temperature (°C) is adequate for increasing the stability of origin fish oil, because this phenomenon corresponds to the processes when oxidation reactions and Maillard reactions form compounds with maximum antioxidant activity (lipid stability).
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