Effect of natural antioxidants on oxidative stability of white pollack liver oil. A. OSullivan1, A.

1
Effect of natural antioxidants on oxidative
stability of white pollack liver oil.A.
OSullivan1, A. Mayr2, N.B. Shaw1, J.P. Kerry11
Department of Food Science, Food Technology and
Nutrition, University College National University
of Ireland, Cork, Ireland.2 Lehrstuhl for
Allgemeine Lebensmitteltechnologie, Technische
Universität Munchen, Germany.

• Objective The use of natural antioxidants
  to retard lipid oxidation in a fish oil
  system.
• Methods Oil obtained from the liver of white
  pollack.
• Vitamin E, clove oil, oregano, rosemary, tea
  and mustard were analysed over a 16 day
  period.
• Anisidine and peroxide tests conducted on
  oil/antioxidant systems.
• Results Anisidine and peroxide combined to
  give a total oxidation value or Totox value.
• Conclusion tea has the potential to reduce
  oxidation in fish oil.

Acknowledgements
This work has been funded by the European Union
as part of the fifth framework research
programme, project title Utilisation and
stabilisation of by-products from Cod species.