Study on the Antioxidant Effects of Natural Antioxidants and Their Derivatives on Anchovy (Engraulis japonicus ) Oil

Authors

Xuyang DING, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China
Fujun LIU, Liaoyu Group Limited Company , Dalian 116113 , China
Fawen YIN, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China ;State Key Laboratory of Marine Food Processing and Safety Control , Dalian Polytechnic University , Dalian 116034 , China ;National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian 116034 , China ;Liaoning Province Key Laboratory for Marine Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , ChinaFollow
Dayong ZHOU, School of Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China ;State Key Laboratory of Marine Food Processing and Safety Control , Dalian Polytechnic University , Dalian 116034 , China ;National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian 116034 , China ;Liaoning Province Key Laboratory for Marine Food Science and Technology , Dalian Polytechnic University , Dalian 116034 , China

Corresponding Author(s)

阴法文（1988—），男，博士，副教授，硕士研究生导师，主要从事海洋油脂抗氧化研究。E-mail：yinfawen198@126.com

Abstract

[Objective ] The aim of this study is to evaluate and improve the antioxidant effects of natural antioxidants and their derivatives on anchovy (Engraulis japonicus ) oil.[Method ] The 60 ℃ accelerated oxidation model was used to evaluate the antioxidant effects of phytic acid,tea polyphenols (TP),rosemary extract,ascorbyl palmitate,vitamin E,tea polyphenol palmitate (TPP),and bamboo leaf extract on anchovy oil based on the peroxide value (POV ),thiobarbituric acid reactive substances (TBARS ) value,relative intensity of free radicals,and fatty acid composition.[Result ] TPP (single antioxidant ) and TPP+TP (composite antioxidant ) demonstrated the strongest antioxidant effects on anchovy oil.[Conclusion ] Although the antioxidant effect of TPP+TP is slightly weaker than that of TPP,because of the lower price of TP,the production cost during anchovy oil processing and storage can be effectively reduced by the combination of TPP and TP.The findings are of great significance to the actual production of anchovy oil and its products.

Publication Date

6-15-2025

First Page

89

Last Page

96

DOI

10.12441/spyswjs.20230414003

Recommended Citation

DING, Xuyang; LIU, Fujun; YIN, Fawen; and ZHOU, Dayong (2025) "Study on the Antioxidant Effects of Natural Antioxidants and Their Derivatives on Anchovy (Engraulis japonicus ) Oil," Journal of Food Science and Biotechnology: Vol. 44: Iss. 6, Article 10.
DOI: 10.12441/spyswjs.20230414003
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss6/10

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