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