Protection of polyunsaturated fatty acids of fish oil from common Kilka (Clupeonella cultriventris caspia) using holy basil (Ocimum sanctum) essential oil

Abstract

The objective of this study was to investigate the effects of different concentrations of holy basil (Ocimum sanctum) essential oil (HBEO) on oxidative stability and fatty acid profile of common Kilka (Clupeonella cultriventris caspia) oil (CKO) at different temperatures. The main components of HBEO were extracted by microwave-assisted hydrodistillation and were identified as methyl chavicol (17.97%), β-bisabolene (15.89%), eugenol (13.82%), and 1,8-cineole (12.10%). When used at concentrations of 500 and 750 ppm, the HBEO significantly reduced the peroxide value and anisidine value of CKO during storage at 45 and 60 °C. By comparison, 100 ppm BHA and 250 ppm HBEO were less effective in reducing the peroxide value and anisidine value of CKO during storage at 45 and 60 °C. Furthermore, HBEO could preserve polyunsaturated fatty acids of CKO during storage at both temperatures. Similarly, the HBEO protected PUFA against oxidation successfully when its concentration was 750 ppm during storage at both temperatures. By the results of this research, HBEO can be applied to increase the oxidative stability of CKO, and can protect the polyunsaturated fatty acids in the CKO.