Abstract
Processing of Nile perch (Lates niloticus), a commercial fish in Eastern Africa; results in omega-3 polyunsaturated fatty acids (PUFA) rich by-products. Oil derived from such by-products can be incorporated in commonly consumed foods; however, these fatty acids are highly susceptible to oxidation. Honey and ascorbic acid are natural anti-oxidants that could play a role in preventing lipid oxidation. In the current study, omega-3 rich oil was extracted from L. niloticus viscera and added to yoghurt samples. The aim of the study was to investigate the biochemical and anti-oxidative parameters in honey and lemon juice and use them as antioxidants in the fortified yoghurt samples. Stability of the fortified yoghurt was monitored over one month storage period. Ascorbic acid Equivalent Antioxidant Capacity (AEAC) of lemon juice and honey were 312 ± 2.34 and 197 ± 3.65 mg/L, respectively. The DPPH radical scavenging activity showed that honey (86.16± 1.43%) tended to be highly active in the reaction with DPPH compared to lemon juice (71.29± 3.52%).After four weeks of storage, the peroxide value (PV), anisidine value (AV) and (free fatty acid) (FFA) contents were within the acceptable range with the honey fortified sample being most stable. The ascorbic acid content was highest in lemon juice fortified samples (30 mg/100g) while in honey fortified samples were below 1mg/100g. The pH in all the samples decreased slightly over time. Honey and lemon juice are therefore good natural anti-oxidants and their anti-oxidative potential can be utilized in the prevention of lipid oxidation in omega-3 fortified yoghurts.
Highlights
Omega-3 fatty acids are examples of bioactive substances whose interest has increased over the years in scientific research due to their proven health benefits
The extreme sensitivity of fish oils to oxidation can lead to the development of off-flavors and cause significant loss of product quality, stability, nutritional value, bio-availability and the overall acceptability of the food product (Jellinek, 1971; Pak, 2005).The high rate of fish oil oxidation can be reduced by incorporation of synthetic or natural antioxidants (Huber et al, 2009)
It has been reported to reduce the risk of arteriosclerosis, cardiovascular diseases and some forms of cancer (Sarkar et al, 2009).The aim of this study was to evaluate the potential of honey and ascorbic acid in inhibiting lipid oxidation in omega-3 fortified yoghurt
Summary
Omega-3 fatty acids are examples of bioactive substances whose interest has increased over the years in scientific research due to their proven health benefits. The human body is not able to synthesize these fatty acids and must be provided through diet (Amegovu et al, 2014) or supplementation For this reason, fortification of foods with omega-3 PUFAs has been proposed as a practical approach towards increasing the consumption of these fatty acids (Metcalf et al, 2003). The incorporation of these fatty acids in foods, the processing and handling is associated with nutritional challenges for their healthy delivery (Huber et al, 2009). It has been reported to reduce the risk of arteriosclerosis, cardiovascular diseases and some forms of cancer (Sarkar et al, 2009).The aim of this study was to evaluate the potential of honey and ascorbic acid in inhibiting lipid oxidation in omega-3 fortified yoghurt. The effectiveness of the antioxidants in the preservation of the fortified yoghurt product over one month period was evaluated
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