Effect of plant extracts from Plectranthus amboinicus, Moringa oleifera and Ocimum sanctum Linn as a natural inhibitor on oxidation of fish oil

No Thumbnail Available

Files

Effect of plant extracts from Plectranthus amboinicus, Moringa oleifera and Ocimum sanctum Linn as a natural inhibitor on oxidation of fish oil.pdf (455.11 KB)

Date

2022-06

Authors

Journal Title

Journal ISSN

Volume Title

Publisher

Institute of Chemistry Ceylon

Abstract

Polyunsaturated fatty acids present in fish oil (FO) are highly susceptible to oxidation. Natural and synthetic antioxidants are effectively applied to stabilize FO against oxidation. This study was focused to evaluate the synergistic antioxidant effect of three plant extracts (1% w/v) prepared from Plectranthus amboinicus (Country borage, K), Moringa oleifera (Drumstick, M) and Ocimum sanctum Linn (Tulsi, T).

Description

Abstract No: TO 45 Page 40

Keywords

Fish oil oxidation, Natural antioxidant, Gas chromatography-mass spectrometry, synergistic

Citation

URI

https://dr.ichemc.ac.lk/handle/123456789/397

Collections

Abstract