Protection against oxidation of Omega-3 Fatty Acids with natural antioxidants in clove (szygium aromaticum) water extracts during storage of sun dried sardines (Ratrineobola Argentea)

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dc.contributor.authorChaula, Davis
dc.contributor.authorJacobsen, Charlotte
dc.contributor.authorLaswai, Henry
dc.contributor.authorChove, Bernard
dc.contributor.authorDalsgaard, Anders
dc.contributor.authorMdegela, Robinson
dc.contributor.authorHyldig, Grethe
dc.date.accessioned2021-05-12T08:57:51Z
dc.date.available2021-05-12T08:57:51Z
dc.date.issued2019
dc.descriptionResearch ArticleJ of Food Sci Nutr Res 2019; 2 (3): pp. 174-187en_US
dc.description.abstractOmega-3 fatty acids are a family of polyunsaturated fatty acids (PUFAs) with beneficial health effects to humans if consumed in required amounts. Fatty fish species are known to be rich in marine-based omega-3 fatty acids, eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, C22:6n-3) and docosapentaenoic acid (DPA, C22:5n-3). Sardines (Rastrineobola argentea) from Lake Victoria are a good source of health promoting omega-3 fatty acids. Open sun drying is a common and traditional sardine processing and preservation method. Due to their chemical instability omega-3 fatty acids in sun dried sardines are prone to lipid oxidation during processing and subsequent storage. This study investigated the use of clove (Syzygium aromaticum) water extracts as natural antioxidants to protect omega-3 fatty acids against oxidative damage during storage of sun dried sardines. Lipid oxidation was assessed by peroxide value, volatile secondary oxidation products and fatty acid profiles. The antioxidant capacity of extracts was evaluated by total phenolic content, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and iron (Fe 2+ ) chelating ability. Clove extracts resulted into significantly higher retention of total PUFAs, DHA, EPA and DPA at the end of 30 days storage period and lower concentrations of secondary lipid oxidation products. This is an evidence of their enhanced oxidative stability in the real food system due to presence of natural clove antioxidants.en_US
dc.identifier.issn2642-1100
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/3520
dc.language.isoenen_US
dc.publisherFortune Journalsen_US
dc.subjectOmega-3 fatty acidsen_US
dc.subjectLipid oxidationen_US
dc.subjectNatural antioxidantsen_US
dc.subjectSardinesen_US
dc.subjectLake Victoriaen_US
dc.titleProtection against oxidation of Omega-3 Fatty Acids with natural antioxidants in clove (szygium aromaticum) water extracts during storage of sun dried sardines (Ratrineobola Argentea)en_US
dc.typeArticleen_US
dc.url10.26502/jfsnr.2642-11000018en_US

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