Antioxidative Effect of Sage (Salvia officinalis L.) Macerate as "Green Extract" in Inhibiting the Oxidation of Fish Oil.

Agnieszka M Hrebień-Filisińska,Artur Bartkowiak

doi:10.3390/antiox11010100

Abstract

The aim of the study was to assess the antioxidant effect of concentrated oil macerate of sage (M) as a “green extract” in inhibiting the oxidation of Fish Oil (FO). In the homogenization-assisted maceration process, FO was used as a solvent for the sage active substances to produce M, which was then added to FO (25% w/w) and evaluated for its effect by monitoring the level of oxidation during refrigerated and room temperature storage. The macerate also examined polyphenols, plant pigments, DPPH antioxidant potential, oxidation level and sensory quality. It was shown that the maceration process made it possible to obtain aromatized M, containing polyphenols (carnosic acid, carnosol) and pigments, but with an increased level of peroxides, free fatty acids, compared to the control oil. M showed antioxidant properties and inhibited FO oxidation. It showed the best efficiency in FO during refrigerated storage, in the third month it reduced the level of peroxides by about 9 times, compared to the control. M retains unchanged quality at refrigerated temperature for up to 3 months. Sage macerates are “green extracts” that can be used as effective natural antioxidant additives, following preparation improvements to reduce the amount of peroxide formed.

Highlights

IntroductionThe sensitivity of edible oils to oxidative processes increases with the number of double bonds (unsaturated fatty acids) in the molecule
The sensitivity of edible oils to oxidative processes increases with the number of double bonds in the molecule
Macerate obtained from fish oil and sage is characterized by the presence of polyphenols, plant pigments, and shows DPPH antioxidant activity

Summary

Introduction

The sensitivity of edible oils to oxidative processes increases with the number of double bonds (unsaturated fatty acids) in the molecule. It is known that fish oils are very susceptible to oxidation.They are a source of PUFA n-3 unsaturated polyene fatty acids, mainly EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). Their beneficial effects on the human body are very well documented. Oxidation processes can drastically reduce their nutritional and sensory quality and reduce the health-promoting effect on the body [1]. Inhibition of unfavorable oxidation processes is possible through the use of antioxidants.

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