Indiziert in
- Genamics JournalSeek
- Akademische Schlüssel
- JournalTOCs
- Nationale Wissensinfrastruktur Chinas (CNKI)
- Zugang zu globaler Online-Forschung in der Landwirtschaft (AGORA)
- Zentrum für Landwirtschaft und Biowissenschaften International (CABI)
- RefSeek
- Verzeichnis der Indexierung von Forschungszeitschriften (DRJI)
- Hamdard-Universität
- EBSCO AZ
- OCLC – WorldCat
- Gelehrtersteer
- SWB Online-Katalog
- Publons
- Euro-Pub
- Google Scholar
Nützliche Links
Teile diese Seite
Zeitschriftenflyer
Open-Access-Zeitschriften
- Allgemeine Wissenschaft
- Biochemie
- Bioinformatik und Systembiologie
- Chemie
- Genetik und Molekularbiologie
- Immunologie und Mikrobiologie
- Klinische Wissenschaften
- Krankenpflege und Gesundheitsfürsorge
- Landwirtschaft und Aquakultur
- Lebensmittel & Ernährung
- Maschinenbau
- Materialwissenschaften
- Medizinische Wissenschaften
- Neurowissenschaften und Psychologie
- Pharmazeutische Wissenschaften
- Umweltwissenschaften
- Veterinärwissenschaften
- Wirtschaft & Management
Abstrakt
Effect of Essential Oil and Aqueous Extract of Ginger (Zingiber Officinale) on Oxidative Stability of Fish oil-in-Water Emulsion
Jeya Kumari A, Venkateshwarlu G, Choukse MK and Anandan R
Fish oil-in-water emulsion (5%) was prepared with essential oil and aqueous extract of ginger (Zingiber officinale) rhizome and their oxidative stability was examined. Antioxidant activities of essential oil and aqueous extract of ginger revealed total phenolic was high in essential oil (130.70 mg Catechol equivalents /l) than aqueous extract (24.38 mg Catechol equivalents /l) at 5% concentration. Chemical composition of Ginger (Zingiber officinale) essential oil was determined by GC-MS analyses showed Ginger essential oil contained, zingiberene (27.45 ± 0.30%), copaene (13.82 ± 0.06%), camphane (11.10 ± 0.16%), geranial (10.98 ± 0.10), as the major compounds. Oxidative stability test (thiobarbituric acid reactive substances) revealed that, In oil-inwater emulsion, essential oil (1%) and aqueous extract (20%) together acted more significantly (p<0.05) against lipid oxidation (9.21 m mol O2/kg and 3.02 mg malonaldehyde/l) than control (21.33 m mol O2/kg and 4.31 mg malonaldehyde/l). Results from the study indicate that both essential oil and aqueous extract of ginger can be utilized together as a source of natural antioxidant to inhibitive action on fish oil-in-water emulsion.