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

Shanuke,D. SMarapana,R. A. U. JHettiarachchi,SEdirisinghe,E. M. R. K. B2025-03-042025-03-042022-06https://dr.ichemc.ac.lk/handle/123456789/397Abstract No: TO 45 Page 40Polyunsaturated 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).enFish oil oxidationNatural antioxidantGas chromatography-mass spectrometrysynergisticEffect of plant extracts from Plectranthus amboinicus, Moringa oleifera and Ocimum sanctum Linn as a natural inhibitor on oxidation of fish oilArticle