dc.contributor.author |
Shanuke, D. S. |
|
dc.contributor.author |
Marapana, R. A. U. J. |
|
dc.contributor.author |
Hettiarachchi, S. |
|
dc.contributor.author |
Edirisinghe, E. M. R. K. B. |
|
dc.date.accessioned |
2022-06-26T09:46:40Z |
|
dc.date.available |
2022-06-26T09:46:40Z |
|
dc.date.issued |
2022-06 |
|
dc.identifier.uri |
http://ichemcdr.com:8080/xmlui/handle/123456789/182 |
|
dc.description |
page40 |
en_US |
dc.description.abstract |
Polyunsaturated fatty acids present in fish oil
(FO) are highly susceptible to oxidation. Natural
and synthetic antioxidants are effectively applied to
stabilize FO against oxidation. This study was focused
to evaluate the synergistic antioxidant effect of three
plant extracts (1% w/v) prepared from Plectranthus
amboinicus (Country borage, K), Moringa oleifera
(Drumstick, M) and Ocimum sanctum Linn (Tulsi,
T). |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Institute of chemistry Ceylon |
en_US |
dc.relation.ispartofseries |
39;1 |
|
dc.subject |
Fish oil oxidation |
en_US |
dc.subject |
Natural antioxidant |
en_US |
dc.subject |
synergistic |
en_US |
dc.subject |
Gas chromatography-mass spectrometry |
en_US |
dc.title |
Effect of plant extracts from Plectranthus amboinicus, Moringa oleifera and Ocimum sanctum Linn as a natural inhibitor on oxidation of fish oil |
en_US |
dc.type |
Article |
en_US |