Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils

E.S.  Karabayır; M. Öğütcü

doi:10.3989/gya.0969231.2021

Authors

E.S. Karabayır Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University https://orcid.org/0000-0003-1152-120X
M. Öğütcü Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University https://orcid.org/0000-0001-8686-2768

DOI:

https://doi.org/10.3989/gya.0969231.2021

Keywords:

Antioxidants, Fish oil, Food waste, Oxidation, Storage

Abstract

The aim of the present study was to compare the antioxidant capacities of butylated hydroxyl anisole and tocopherol with polar extracts obtained from some food waste such as date seed, walnut shell, sesame hull, spent coffee and spent black tea. In pursuit of this objective, crude fish oil was employed as a control sample, with all extracts added at a concentration of 200 ppm, equivalent to BHA. The acid, peroxide, conjugated dien, viscosity, total chlorophyll and carotenoid contents in the fish oil were monitored during the storage period (60 days) at 25 °C and 35 °C. The date seed and walnut extracts presented higher antioxidants and oxidative stability than the others at the end of the storage period at both temperatures. The findings of the present study showed that the extracts obtained from food wastes/by-products could be evaluated as a natural source of antioxidants, especially for oils which are highly susceptible to oxidation.

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