The addition of commercial sage essential oil to sunflower oil: Improving the lipid quality of fried dark muscle fish

Abstract

In this study, sage essential oil (EO) was applied to sunflower oil at concentrations of 0.3%, 0.6%, 0.9%, and 1.2% and the impact of the lipid quality of Atlantic bonito, Mediterranean horse mackerel, and anchovy was investigated during frying. As a result of the study, the addition of sage EO in frying oil significantly reduced the peroxide values and thiobarbituric acid values of all fish samples after frying as compared to the control (p < .05). The use of commercial sage EO as natural antioxidants was considered to be significant in preserving levels of eicosapentaenoic acid and docosahexaenoic acid and causes less 18:2 ω6 in Atlantic bonito and horse mackerel, but not in anchovy. These findings offer evidence that the addition of commercial sage EO into sunflower oil tends to be more effective in preventing lipid oxidation and maintaining EPA and DHA content in Atlantic bonito and horse mackerel during frying. Novelty impact statement Sage essential oil (EO) was able to minimize lipid oxidation in all dark muscle fish. Sage EO addition to sunflower oil influenced fatty acid compositions of dark muscle fish. Sage EO preserved C20:5 ω3 and C22:6 ω3 levels in Atlantic bonito and Mediterranean horse mackerel but not in anchovy.