Evaluation of oregano antioxidant activity in mackerel oil

Dry oregano was tested for its antioxidant activity in mackerel oil stored at 40 °C in the dark. Its effectiveness at 0.5% level was comparable to that of 200 ppm BHA and 0.5% (w/w) dry rosemary and stronger to that of red chillies and bay leaf which did not improve the stability of the fish oil. Or...

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Veröffentlicht in:	Food research international 1995, Vol.28 (4), p.431-433
Hauptverfasser:	Tsimidou, M., Papavergou, E., Boskou, D.
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity antioxidants Biological and medical sciences culinary herbs evaluation Fat industries fish oils Food industries food storage Fundamental and applied biological sciences. Psychology mackerel mackerel oil Marine Oregano rosemary Scomber scombrus temperature
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Zusammenfassung:	Dry oregano was tested for its antioxidant activity in mackerel oil stored at 40 °C in the dark. Its effectiveness at 0.5% level was comparable to that of 200 ppm BHA and 0.5% (w/w) dry rosemary and stronger to that of red chillies and bay leaf which did not improve the stability of the fish oil. Oregano at 1% (w/w) level had a similar effect to that of 200 ppm TBHQ.
ISSN:	0963-9969 1873-7145
DOI:	10.1016/0963-9969(95)00031-G