The effects of natural antioxidants on oxidative stability of microencapsulated anchovy oil

Antioxidant activity of rosemary, thyme and laurel extracts was evaluated in order to prevent lipid oxidation of anchovy oil during spray-drying microencapsulation. For this purpose, natural extracts of 1000 and 1500 ppm were compared with 2 control groups using without antioxidant and 250 ppm BHT. The samples were stored at 23°C for 30 days, at 40°C for 10 days and at 60°C for 4 days to determine the oxidative stability. Analyzes were carried out at 5, 2, and 1 day intervals. Activation energies of the samples with peroxide formation kinetics were calculated. Microencapsulation efficiency of the microcapsules were higher. Besides, crackage or splitting was not detected in the samples. After microencapsulation, PV of B2 (1500 ppm rosemary) was lower (3.08 mEq O2/ kg oil) than that of the 250 ppm BHT added control grup (4.25 mEq.O2/kg oil). The TBA values of the B2 and B1 groups were lower than those of the other groups, indicating that the activation energy required for peroxide formation in these groups was higher than the other groups (31.62 kJ / mol, 30.82 kJ / mol, respectively). As a result, rosemary and laurel extracts showed positive effects on the oxidative stability of anchovy oil in microencapsulation by spray drying.