Study on the Antioxidant Effects of Natural Antioxidants and Their Derivatives on Anchovy (Engraulis japonicus) Oil

Abstract:

[Objective] The aim of this study is to evaluate and improve the antioxidant effects of natural antioxidants and their derivatives on anchovy (Engraulis japonicus) oil.[Method] The 60 ℃ accelerated oxidation model was used to evaluate the antioxidant effects of phytic acid, tea polyphenols (TP), rosemary extract, ascorbyl palmitate, vitamin E, tea polyphenol palmitate (TPP), and bamboo leaf extract on anchovy oil based on the peroxide value (POV), thiobarbituric acid reactive substances (TBARS) value, relative intensity of free radicals, and fatty acid composition.[Result] TPP (single antioxidant) and TPP+TP (composite antioxidant) demonstrated the strongest antioxidant effects on anchovy oil.[Conclusion] Although the antioxidant effect of TPP+TP is slightly weaker than that of TPP, because of the lower price of TP, the production cost during anchovy oil processing and storage can be effectively reduced by the combination of TPP and TP. The findings are of great significance to the actual production of anchovy oil and its products.