Abstract Full Text:PDF Recommended articles Mail to Author How to Cite

¹ Shiraz University, Department of Food Science and Technology, School of Agriculture, Shiraz, Iran
² Shiraz University, Seafood Processing Research Group, School of Agriculture, Shiraz, Iran DOI : 10.4194/1303-2712-v18_11_08 Viewed : 3925 - Downloaded : 4351 The common kilka (Clupeonella cultriventris caspia), and the oil extracted from it, presented a good nutritional profile because of their rich chemical composition containing essential polyunsaturated fatty acids. The objective of this study was to evaluate how the extract of Arthrospira platensis affected kilka oil oxidation in comparison with the effects of BHT and β- carotene. Kilka oil samples were stored at 60 °C for 15 days and chemical indicators of lipid oxidation were measured every three days. As a result, kilka oil samples treated with Spirulina extract exhibited a significantly lower Totox value and likewise lower amounts of peroxide and p-anisidine were observed when compared to the control group during storage. Spirulina extract and BHT increased the induction period of kilka oil by 38.94% and 35.54%, respectively. Comparatively, β- carotene was less effective in reducing kilka oil oxidation, with an induction period extension of 18.30%. The antioxidant powers of Spirulina extract, β-carotene, and BHT were 31.43, 19.47, and 29.71, respectively. Generally, the Spirulina extract was introduced as a powerful natural antioxidant that could effectively reduce the oxidation rate of kilka oil. Keywords : Kilka oil, Natural antioxidant, Oxidative stability, Spirulina extract