Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil

Autor:	Cynthia Esmeralda Lizárraga-Velázquez, Crisantema Hernández, Gustavo Adolfo González-Aguilar, José Basilio Heredia
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2018
Předmět:	Fish oil lipid peroxidation mango peel antioxidant capacity phenolics carotenoids Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	CyTA - Journal of Food, Vol 16, Iss 1, Pp 1095-1101 (2018)
Druh dokumentu:	article
ISSN:	1947-6337 1947-6345 19476337
DOI:	10.1080/19476337.2018.1513425
Popis:	Antioxidant capacities of hydrophilic (phenolic compounds; H-MPE) and lipophilic (carotenoids; L-MPE) antioxidants from mango peel by ABTS and DPPH assays were determined. The ability of H-MPE and L-MPE to inhibit fish oil peroxidation by the formation of malondialdehyde (MDA) was measured and compared against synthetic antioxidant butylated hydroxytoluene (BHT) to study their antioxidant potential in the stabilization of omega-3 polyunsaturated fatty acids contained in the fish oil. H-MPE and L-MPE showed significantly higher antioxidant capacity than BHT (P
Databáze:	Directory of Open Access Journals
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