Determination of Main Tea Seed Oil Antioxidants and Their Effects on Common Kilka Oil

Fazel, M. and Sahari, M. A. and Barzegar, M. (2008) Determination of Main Tea Seed Oil Antioxidants and Their Effects on Common Kilka Oil. International Food Research Journal, 15 (2). pp. 209-217. ISSN 1985-4668

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Abstract

To determine the main tea seed oil antioxidants, extraction, separation and determination of the β-carotene, vitamin E (8 compounds) and polyphenols (8 compounds) was done using HPLC method. Tea seed oil as natural antioxidants at 5 and 10% levels were added to common kilka (Clupeonella cultiventris caspia) oil the peroxide (PV) and thiobarbitoric acid (TBA) values after 13 days at 60oC were evaluated for antioxidant effects. The average contents of the β-carotene, vitamin E and polyphenols in tea seed oil were 251.3±2.5, 389.3±3.0 and 24.81±1.00 mg/kg, respectively. Results show that catechins are the most important antioxidant in this oil in comparison with other vegetable oils (which contain no catechins in other oils). The antioxidant effects of tea seed oil in fish oil system showed significant differences from the control for PV and TBA values and preserved well during storage. Tea seed oil could be important as a raw material and functional product.

Item Type:Article
Faculty or Institute:Faculty of Food Science and Technology
ID Code:762
Deposited By: Yusfauhannum Mohd Yunus
Deposited On:26 Nov 2008 12:16
Last Modified:27 May 2013 06:50

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