000			nam a22 7a 4500
999			_c9602 _d9602
003			OSt
005			20181229155431.0
008			181214b xxu||||| |||| 00| 0 eng d
040			_cNARA
100			_917818 _aEdirisinghe, E.M.R.K.B.
245			_aEffect of Indian Gooseberry (pynanthus emblica) on Fish Oil Antioxidation
260			_bFAO, _aThailand, _c1998,
300			_a163-171p.
440			_917859 _aFish Utilization in Asia and the Pacific Proceeding of the APFJC Symposium- 1998
520			_aFish oils are becoming important due to their nutritional implementations. Development of rancidity in Fish oils is very fast and leads to reduction of the qualities of fish oils as well as fish. 1‘revention of development of rancidity in Fish oils by the fruit of Indian Gooseberry (Phynanthus emblica) extracts was studied in detail. The efhanolic, mctlianolic and water extracts of Indian gooseberry were applied to Fish oils and the activity of the different extracts was determined by measuring peroxide value (PV), free fatty acid value (FFA) and fatty acid composition (FAC) on eight occasions over forty four days of storage at room temperature (30°C). In the second experiment, active components of the ethanol extract were separated by hexane, carbon tetrachloride, chloroform, ethyl acetate and water, and the activity of these fractions were also measured by applying to fish oils. In the first experiment, the cthanolic extract treatment recorded the highest activity in prevention of formation of peroxides, free fatty acids, and the conversion of fatty acids than the methanolic and water extracts. The amount of saturated and monounsaturated fatty acids increased whereas the polyunsaturated fatty acids decreased during the storage. The water extract treatment showed the lowest while the methanolic extract was intermediate. Results from the second experiment showed that the antioxidant activity of ethyl acetate fraction was higher than the other solvent fractions used in the study and this indicated that the active compounds might have a medium polarity. The study suggests the possibility of using Indian gooseberry to prevent rancidity of fish oils in industrial uses.
700			_917856 _aBamunuarachchi, A.
700			_917858 _aPerera, W.M.K.
942			_cRP _2ddc