Effectiveness of antioxidants on lipid oxidation and lipid hydrolysis of cod liver oil

• Published in: European journal of lipid science and technology 2011-11, Vol.113 (11), p.1395-1401
• Main Authors: de Abreu, David A. Pereira, Rodríguez, Karen Villalba, Cruz Freire, José Manuel
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cod; Fat industries; Food industries; Fundamental and applied biological sciences. Psychology; Lipid oxidation; Natural antioxidants; Oil; Oxidation
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.201100189

The capacity of the natural antioxidant from barley husks to retard oxidation of PUFA in cod liver oil (Gadus morhua) was investigated and compared to synthetic antioxidants. The results confirm the efficacy of a natural antioxidant derived from barley husks to slow down the progress of lipid hydrolysis and increase oxidative stability in cod liver oil. The rates of lipid hydrolysis and lipid oxidation were slowed down with increasing concentration of natural antioxidant used. Using 100 mg of the natural antioxidant was more effective than some synthetic antioxidants (BHA 200 mg and BHT 200 mg) against primary and secondary oxidation. The use of propyl gallate (PG) as an antioxidant (200 mg/kg in cod liver oil) was the most effective antioxidant employed in reducing the production of primary and delaying secondary oxidation products. The formation of free fatty acids (FFA) was significantly lower in samples with natural antioxidant (BE200 and BE100) than in the control samples. BHA and BHT were the most effective antioxidants employed to delay the lipid hydrolysis. Practical applications: The use of barley husks, which are residues of the brewing process, was optimized to obtain a crude antioxidant extract. Natural extracts of phenolic compounds with high antioxidant activity were obtained after prehydrolysis and delignification of barley husks. The raw extracts show more than two‐fold antioxidant capacity compared to BHT in terms of EC50. The results demonstrate the efficacy of a natural antioxidant derived from barley husks. The extract could be used in fatty foods (such as butter, oil, etc.) to prevent rancidity.