000			nam a22 7a 4500
999			_c9601 _d9601
003			OSt
005			20181229153957.0
008			181214b xxu||||| |||| 00| 0 eng d
040			_cNARA
100			_917818 _aEdirisinghe, E.M.R.K.B.
245			_aStudies on the Effect of Some Plant Component Extracts on the Preservation of Fish Oils
260			_bFAO, _aSri Lanka, _c1996,
300			_a199-205p.
440			_917857 _aFAO Fisheries Report No. 563
520			_aThe present study was carried out to preserve fish oil by using seven different plant component extracts. These were Malabar Cardamom (Elettaria cardamum, Enasahal, (seed of)), Indian Gooseberry (Phynanthus emblica, Nelli (seed of)), Cinnamon (Cinnamomum zeylanicum, Kaurndu (bark of)), Kekirindiya {Eclipta prostata, Kekirindiya (leaves of)), Fenugreek (Trigonella foenum-graecum, Uluhal (seed of)), Khus-Khus grass (Vetiveria zizatiioides, Savandana (roots of)) and Tamarind (Tamarindus indica, Siyambala (fruit of)). The dried samples were extracted with methanol followed by carbon tetrachloride and the concentrated mixtures were applied to the fish oil in 4000 ppm concentration and the control fish oil sample was treated with 400 ppm BHT. The quality of these mixtures was measured by determining peroxide value, free fatty acid value and fatty acid composition thirteen times, over a seventy nine day storage period at room temperature (30°C). There were no significant differences in quality between the blank and the plant component extracts except P. emblica. The values of peroxide and free fatty acid, in the sample treated with P. emblica, were very low (peroxide: 214m.eq/lkg and FFA: 3.18% on the 62th day) and these peroxide values were better than the control. In the treated sample decomposition of polyunsaturated fatty acids was also very low. The quality of the oil was maintained high for up to 60 days.
700			_917856 _aBamunuarachchi, A.
700			_917854 _aJayaweera, V.
942			_cRP _2ddc