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Antioxidant properties of garden strawberry leaf extract and its effect on fish oil oxidation

Raudoniūtė, Ieva, Rovira, Jordi, Venskutonis, Petras Rimantas, Damašius, Jonas, Rivero-Pérez, María Dolores, González-SanJosé, María Luisa
International journal of food science & technology 2011 v.46 no.5 pp. 935-943
antioxidant activity, fatty acid composition, fish oils, gallic acid, gardens, gas chromatography, leaf extracts, lipid peroxidation, liquid chromatography, mass spectrometry, oxidation, p-anisidine value, peroxides, shelf life, strawberries
The present study characterises garden strawberry leaf extract and reports its effect on shelf life and quality characteristics of fish oil. Radical scavenging capacity of the extract in DPPH• and ABTS•⁺ assays was equivalent to 1207 and 1579 μmol g⁻¹ of trolox equivalents, respectively, total phenolic content was 257 mg g⁻¹ of gallic acid equivalents. Phenolic and volatile constituents were analysed by liquid chromatography/mass spectrometry (LC/MS) and gas chromatography/mass spectrometry (GC/MS). The extract was added to fish oil and its oxidation was followed during 42 days: peroxide, p-anisidine values and hexanal concentration were lower in the samples with extract, particularly at the end of storage. The effect of extract on fatty acid composition was not significant, however the changes in the percentages of some individual acids were observed. Fish oil containing 5% of extract had lower levels of lipid oxidation in comparison to other samples. The results indicate that strawberry leaves could be a potential source of natural antioxidants.