Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil

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dc.contributor.authorBaek, Naerinen
dc.contributor.committeechairO'Keefe, Sean F.en
dc.contributor.committeememberNeilson, Andrew P.en
dc.contributor.committeememberEigel, William N.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2013-02-19T22:38:17Zen
dc.date.available2013-02-19T22:38:17Zen
dc.date.issued2013-01-25en
dc.description.abstractPreventing oxidative deterioration of fish oil is a significant challenge for the food industry. Natural antioxidants are widely incorporated into foods and oils to prevent oxidation and extend shelf life. The goal of the study is to investigate the activity of novel antioxidants in menhaden oil and to develop optimum formulations containing mixed tocopherols to control oxidation of menhaden oil. Alpha tocopherol, gamma tocopherol, and delta tocopherol in menhaden oil were found at 0.18mg/g, 0.37mg/g, and 0.14mg/g, respectively, using HPLC analysis. Teng Cha extract effectively delayed oxidation of menhaden oil (MO) when stored at 40°C for eight days by measuring primary oxidation products and secondary oxidation products. The combinations of Teng Cha extract and rosemary extract and combinations of ascorbyl palmitate, citric acid, Teng Cha extract and rosemary extract more effectively improved stability of MO containing mixed tocopherols than Teng Cha extract alone at 40°C storage for eight days by measuring primary oxidation products and secondary oxidation products. From this study, Teng Cha extract can be used as a potential natural antioxidant in food industry, especially in combinations with rosemary extract and tocopherols, extending shelf life of menhaden oil.en
dc.description.degreeMaster of Science in Life Sciencesen
dc.format.mediumETDen
dc.identifier.othervt_gsexam:178en
dc.identifier.urihttp://hdl.handle.net/10919/19214en
dc.publisherVirginia Techen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectNatural antioxidanten
dc.subjectmenhaden oilen
dc.subjectOxidationen
dc.subjecttocopherolen
dc.subjectTeng Cha extracten
dc.subjectrosemary extracten
dc.subjectascorbyl palmitateen
dc.subjectcitric aciden
dc.subjectHPLCen
dc.subjectOxidation products--Primaryen
dc.subjectOxidation products--Secondaryen
dc.titleEffects of Natural Antioxidants on Lipid Oxidation of Menhaden Oilen
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Science in Life Sciencesen

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