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

Basit Öğe Kaydı
dc.authoridÖğütcü, Mustafa / 0000-0001-8686-2768
dc.authoridKarabayır, Elif Sultan / 0000-0003-1152-120X
dc.contributor.authorKarabayır, Elif Sultan
dc.contributor.authorÖğütcü, Mustafa
dc.date.accessioned2025-01-27T19:00:31Z
dc.date.available2025-01-27T19:00:31Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipDardanel Önentaş Food Industry Inc.
dc.identifier.doi10.3989/gya.0969231.2021
dc.identifier.issn0017-3495
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85204304046
dc.identifier.scopusqualityQ3
dc.identifier.urihttps://doi.org/10.3989/gya.0969231.2021
dc.identifier.urihttps://hdl.handle.net/20.500.12428/13364
dc.identifier.volume75
dc.identifier.wosWOS:001418391200005
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.language.isoen
dc.publisherCSIC Consejo Superior de Investigaciones Cientificas
dc.relation.ispartofGrasas y Aceites
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_Scopus_20250125
dc.subjectOilseeds
dc.subjectOxidation
dc.subjectAntioxidant capacity
dc.subjectBlack tea
dc.subjectButylated hydroxyl anisoles
dc.subjectComparative analyzes
dc.subjectControl samples
dc.subjectDate seeds
dc.subjectFish oil
dc.subjectFood waste
dc.subjectStorage periods
dc.subjectWalnut shells
dc.subjectFood storage
dc.titleAssessment and comparative analysis of the antioxidant capacity of some food waste for fish oils
dc.title.alternativeEvaluación y análisis comparativo de la capacidad antioxidante de algunos residuos de alimentos para aceites de pescado.
dc.typeArticle

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