Protection of polyunsaturated fatty acids of fish oil from common Kilka (Clupeonella cultriventris caspia) using holy basil (Ocimum sanctum) essential oil

The objective of this study was to investigate the effects of different concentrations of holy basil (Ocimum sanctum) essential oil (HBEO) on the oxidative stability and fatty acid profile of common Kilka (Clupeonella cultriventris caspia) oil (CKO) at different temperatures. HBEO were extracted using microwave-assisted hydrodistillation method and its main components were identified as methyl chavicol (۱۷.۹۷%), β-bisabolene (۱۵.۸۹%), eugenol (۱۳.۸۲%), and ۱, ۸-cineole (۱۲.۱۰%). When used at concentrations of ۵۰۰ and ۷۵۰ ppm, the HBEO significantly reduced the peroxide value and anisidine value of CKO during storage at ۴۵ and ۶۰ °C. By comparison, ۱۰۰ ppm BHA and ۲۵۰ ppm HBEO were less effective in reducing the peroxide value and anisidine value of CKO during storage at ۴۵ and ۶۰ °C. Furthermore, HBEO could preserve polyunsaturated fatty acids of CKO during storage at both temperatures. Based on the results of this research, HBEO can be applied to increase the oxidative stability of CKO, and can protect the polyunsaturated fatty acids in CKO.

کلیدواژه ها:

Essential oil ، Holy basil ، Kilka oil ، Oxidative stability ، Polyunsaturated fatty acid