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


Tokur B., Korkmaz K., Uçar Y.

Journal Of Food Processing And Preservation, no.3, pp.1-12, 2022 (SCI-Expanded)

  • Publication Type: Article / Article
  • Publication Date: 2022
  • Doi Number: 10.1111/jfpp.16326
  • Journal Name: Journal Of Food Processing And Preservation
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Page Numbers: pp.1-12
  • Çukurova University Affiliated: No

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.

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.