STABILIZATION OF MARINE OILS WITH FLAVONOIDS
UDAYA N. WANASUNDARA,
FEREIDOON SHAHIDI,
UDAYA N. WANASUNDARA
Department of Biochemistry Memorial University of Newfoundland St. John's, NF, A1B 3X9 Canada
Search for more papers by this authorFEREIDOON SHAHIDI
Department of Biochemistry Memorial University of Newfoundland St. John's, NF, A1B 3X9 Canada
Search for more papers by this authorUDAYA N. WANASUNDARA,
FEREIDOON SHAHIDI,
UDAYA N. WANASUNDARA
Department of Biochemistry Memorial University of Newfoundland St. John's, NF, A1B 3X9 Canada
Search for more papers by this authorFEREIDOON SHAHIDI
Department of Biochemistry Memorial University of Newfoundland St. John's, NF, A1B 3X9 Canada
Search for more papers by this authorABSTRACT
Antioxidant activity of a number of flavonoids in refined-bleached and deodorized (RBD) seal blubber oil (SBO) and menhaden oil (MHO) was compared with that of commercially used antioxidants, namely butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) as well as α-tocopherol. The study was carried under Schaal oven conditions at 65C and progression of oxidation was followed by monitoring weight gain, peroxide value (PV) and 2-thiobarbituric acid reactive substances (TBARS) value. Among the flavonoids tested in this study, the flavonols, namely myricetin, quercetin and morin exhibited a stronger antioxidant activity than BHA and BHT and effectively stabilized both SBO and MHO. Myricetin was the most effective flavonoid tested in this study and its effect in reducing lipid oxidation was similar to that of TBHQ.
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