Effect of essential oil and aqueous extract of ginger (Zingiber Officinale) on oxidative stability of fish oil-in-water emulsion
Effect of essential oil and aqueous extract of ginger (Zingiber Officinale) on oxidative stability of fish oil-in-water emulsion
Date
2015
Authors
Jeyakumari, A.
Venkateshwarlu, G.
Choukse, M.K.
Anandan, R.
Journal Title
Journal ISSN
Volume Title
Publisher
OMICS International
Abstract
Fish oil-in-water emulsion (5%) was prepared with essential oil and aqueous extract of ginger (Zingiber officinale) rhizome and their oxidative stability was examined. Antioxidant activities of essential oil and aqueous extract of ginger revealed total
phenolic was high in essential oil (130.70 mg Catechol equivalents /l) than aqueous extract (24.38 mg Catechol equivalents /l) at 5% concentration. Chemical composition of Ginger (Zingiber officinale) essential oil was determined by GC-MS analyses showed
Ginger essential oil contained, zingiberene (27.45 ± 0.30%), copaene (13.82 ± 0.06%), camphane (11.10 ± 0.16%), geranial (10.98 ± 0.10), as the major compounds. Oxidative stability test (thiobarbituric acid reactive substances) revealed that, In oil-in water
emulsion, essential oil (1%) and aqueous extract (20%) together acted more significantly (p<0.05) against lipid oxidation (9.21 m mol O2/kg and 3.02 mg malonaldehyde/l) than control (21.33 m mol O2/kg and 4.31 mg malonaldehyde/l). Results from the study indicate that both essential oil and aqueous extract of ginger can be utilized together as a source of natural antioxidant
to inhibitive action on fish oil-in-water emulsion.
Description
Keywords
fish oil-in-water emulsion, essential oil, antioxidant assay, oxidative stability, ginger
Citation
Journal of Food Processing & Technology 2015:6:412