Abstract
Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plackett–Burman design (PBD) methodology was employed in this screening. According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant parameters on the oxidation stability of anchovy oil. Moreover, dihydromyricetin presented the best antioxidant effect among nine kinds of selected antioxidants when they were used alone in anchovy oil. Meanwhile, a combination including sesamol (0.02%), teapolyphenol (0.02%). and rosemary acid (0.02%) was adopted, and its antioxidant ability was similar to that of tert-butylhydroquinone (TBHQ). Additionally, phytic acid as a synergist was used and combined with sesamol, and the antioxidant ability of this combination was better than that of TBHQ. This study presented a reference for the industrial applications of natural antioxidants and synergists in anchovy oil.
Highlights
Docosahexaenoic acid and eicosapentaenoic acid (DHA/EPA) supplementation during the critical period of early life development show better outcomes in respect to visual and cognitive parameters of the offspring
The peroxide value (POV) of the fish oil added with DM increased the slowest, increasing to
The natural antioxidant combination suitable for anchovy oil was screened from the selected natural antioxidants through the application of Plackett–Burman design (PBD)
Summary
Docosahexaenoic acid and eicosapentaenoic acid (DHA/EPA) supplementation during the critical period of early life development show better outcomes in respect to visual and cognitive parameters of the offspring. During the propagation step, unsaturated fatty acid free radicals (R) reacts very fast with molecular oxygen and turns into peroxide radicals (ROO)
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