Year: 2015
Type: article
Abstract: Unsaturated fatty acids contained oils which sensitive to oxidation caused by heat, light and oxygen. The oxidized oil known harmful to the body. One of the effort to prevent the oxidation process is by adding antioxidants stability of oil catfish and shelf life of the oil. The experimental study was applied by adding vitamin E to the oil as much as 0.67 mg / g PUFA compared with the control oil. Oil was stored with the Schaal Oven Test method, which are stored at a temperature of 600C. The study showed that, based on the parameters of oxidation (free fatty acids, peroxide value, anisidin numbers, and the number of total oxidation), catfish oil were added vitamin E more stabilized than the catfish oil without added vitamin E. The catfish fish oil in the form of soft gell capsules added vitamin E could maintain stability in appropriate with IFOS up to 23 months. Keywords: Catfish oil, vitamin E, stability, Schaal Oven Test
Institution: IPB University
Language: English
Subfield: Organic Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $98
OpenAlex ID: W2277185756