Antioxidant effect of borage officinalis leaf extract on fish oil oxidation

Aim of the study was to determine the volatile components of the volatile extract (HUY) obtained from the leaves of the Borago officinalis plant, commonly known as hodan or ıspıt, and to measure its antioxidant effect during thermal oxidation of fish oil. These purposes were purchased from the Kastamonu local market during the borage plant season (June 2020) and volatile extract was obtained by methods reported in the literature. In order to detect the volatile components of the resulting product, gas chromatography was analyzed in mass spectrometry and the chromotogram obtained as a result of the analysis was compared with the W9N11 library. 96.81% of the product obtained by volatile component analysis was identified. As a result of the analysis, the main components of the product were Benzeneacetaldehyde with a concentration of 28.59% and Linalool with a concentration of 13.60%. As a result of 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis with the product, the presence of antioxidant effectiveness was confirmed. As a result of the analysis, 50% inhibitor concentration (IC50) was determined as 7432.45 ppm. In order to determine the protective effect of the product on fish oil oxidation, HUY was added to fish oil in 0% (HUY0), 0.1 (HUY0, 1), 0.5 (HUY0, 5), 1 (HUY1) and 3 (HUY3) ratios, and the experimental groups were continuously ventilated at 70 °C for 24 hours. As a result of the oxidation study, it was found that the addition of HUY suppresses the oxidation of fish oil, and the oxidation radicals in the product significantly decrease depending on the concentration of HUY (P<0.05). As a result, according to the study results, it was found that 1% of HUY lavesi is a working group that minimizes the oxidation of fish oil due to temperature and ventilation.