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

Autores/as

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

Palabras clave:

Aceite de pescado, Almacenamiento, Desechos alimentarios, Oxidación

Resumen

El objetivo del presente estudio fue comparar la capacidad antioxidante del butilhidroxianisol y el tocoferol con extractos polares obtenidos de algunos residuos de alimentos como semillas de dátil, cáscara de nuez, cáscara de sésamo, desechos de café y desechos de té negro. Para lograr este objetivo, se empleó aceite de pescado crudo como muestra de control, agregándose todos los extractos a una concentración de 200 ppm, equivalente a BHA. Se controlaron los contenidos de peróxidos, dienos conjugados, viscosidad, clorofila total y carotenoides del aceite de pescado durante el período de almacenamiento (60 días) a 25°C y 35°C. Los extractos de semilla de dátil y nuez tuvieron mayores antioxidantes y estabilidad oxidativa que los demás al final del período de almacenamiento a ambas temperaturas. Los hallazgos del presente estudio mostraron que los extractos obtenidos de desechos/subproductos de alimentos podrían evaluarse como una fuente natural de antioxidantes, especialmente para aceites altamente susceptibles y propensos a la oxidación.

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