Croatian Society of Food Technologists, Biotechnologists and Nutritionists
Abstract
Oxidative decay of oil is causing changes in its chemical, sensory and nutritional properties and is considered a major problem effecting loses in quality and nutritional value. This paper investigated the influence of the Lamiaceae plant extracts addition on oxidative stability of fish oil. The test was performed under accelerated oxidation by Rancimat method where different concentrations of herb extracts (basil, thyme and oregano) as well as effect of different temperatures were studied. Fatty acid profile of oil was analysed using gas chromatography. As expected, the applied temperature had significant impact on fish oil stability and the induction periods were prolonged after the addition of herb extracts. The best results at 80°C were obtained after addition of basil extract what resulted with induction period of 4.60 h. The addition of higher concentrations also resulted with prolonged induction periods; for oregano extract the results were dose-dependent, after addition of 50 and 100 µL of thyme extract the induction period remained the same (0.32 h), while the highest concentration of basil extract, probably due to presence of some components that acts as a prooxidants, resulted with lower IP value
