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Investigation On The Antioxidant Capabilities Of Spice Extracts In Inhibition Of Long Chain Polyunsaturated Fatty Acids Oxidation And Cholesterol, Sandeep D. Bhale
Investigation On The Antioxidant Capabilities Of Spice Extracts In Inhibition Of Long Chain Polyunsaturated Fatty Acids Oxidation And Cholesterol, Sandeep D. Bhale
LSU Doctoral Dissertations
Antioxidant capabilities of the spice extract of ginger, oregano, rosemary and turmeric were evaluated by monitoring inhibition of DHA and EPA in a menhaden fish oil model and cholesterol oxidation model system. The spice extracts were mixed with the fish oil at 1, 2.5 and 5 % (w/w) and 1, 2.5 and 5mg (dw) were used in cholesterol study. The temperatures 150oC and 175oC were used for the oxidation study and a 60oC was used for incubation storage. The methanol extracts of all four spices demonstrated significant capability in retaining the DHA and EPA, after subjected to oxidation when compared …