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

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dc.contributor.authorShanuke,D. S
dc.contributor.authorMarapana,R. A. U. J
dc.contributor.authorHettiarachchi,S
dc.contributor.authorEdirisinghe,E. M. R. K. B
dc.date.accessioned2025-03-04T03:31:42Z
dc.date.available2025-03-04T03:31:42Z
dc.date.issued2022-06
dc.descriptionAbstract No: TO 45 Page 40
dc.description.abstractPolyunsaturated 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).
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/397
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries39; 1
dc.subjectFish oil oxidation
dc.subjectNatural antioxidant
dc.subjectGas chromatography-mass spectrometry
dc.subjectsynergistic
dc.titleEffect of plant extracts from Plectranthus amboinicus, Moringa oleifera and Ocimum sanctum Linn as a natural inhibitor on oxidation of fish oil
dc.typeArticle

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