Ghosh, Nabanita <br/><br/>
EFFECT OF HEATING TIME AND HEAT ON THE PHYSICOCHEMI CAL AND ANTIOXIDATIVE  PROPERTY OF FISH ( LABEO ROHITA ) SKIN OIL  

 - Vol.11(9) 
 - M P  Innovare Academic Sciences Pvt Ltd  2019 
 - 87-89p. 
<br/><br/> Objective: <br/>Determination of oxidative and thermal stability of<br/>Labeo rohita<br/> skin oil. <br/>Methods: <br/>Labeo rohita<br/> skin oil was extracted by soxhlet method using n-h<br/>exane as solvent. Acid value, Free Fatty Acid conte<br/>nt, the Peroxide value <br/>of the oil was determined and the same was also det<br/>ermined after heating the oil at 90 °c for 1 hour t<br/>o check whether the oil is thermally stable or <br/>not. Antioxidant activity was determined via Total <br/>Phenolic content (TPC), 2, 2-Diphenyl-1-picryl hydr<br/>azyl (DPPH)<br/>free radical scavenging activity <br/>and Ferric Reducing Antioxidant Power (FRAP) assay.<br/> Oxidative stability was determined by heating the <br/>oil at a constant temperature of 90 °c for 1 <br/>hour, 2 hour, 3 hour, and 4 hour. The oil was also <br/>heated at 60 °c, 120 °c, and 18 °c for a constant t<br/>ime of 2 h. <br/>Results: <br/>Heating increases the scavenging activity of <br/>Labeo rohita<br/> skin oil as measured by the 2, 2-Diphenyl-1-picryl<br/> hydrazyl (DPPH) method<br/>. <br/>Total <br/>phenolic  content  (TPC)  value  and  Ferric  reducing  an<br/>tioxidant  power  (FRAP)  assay  value  is  decreased  bot<br/>h  with  an  increase  in  heating  time <br/>(**p<0.05) and heating temperature (p<0.01). Acid v<br/>alue and FFA (Free Fatty Acid) content and Peroxide<br/> value is increased with an increase in <br/>temperature (**p<0.01) <br/>Conclusion: <br/>The Present study explores that <br/>Labeo rohita <br/>skin oil is both thermally and oxidatively stable t<br/>he results indicate that the oil can be <br/>used in food formulation as well as a new cooking o<br/>il substitute.  
<br/><br/><label>Subjects--Topical Terms: </label><br/>PHARMACEUTICS