Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil

Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil

Antioxidant capacities of hydrophilic (phenolic compounds; H-MPE) and lipophilic (carotenoids; L-MPE) antioxidants from mango peel by ABTS and DPPH assays were determined. The ability of H-MPE and L-MPE to inhibit fish oil peroxidation by the formation of malondialdehyde (MDA) was measured and compa...

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Bibliographic Details
Main Authors: Cynthia Esmeralda Lizárraga-Velázquez, Crisantema Hernández, Gustavo Adolfo González-Aguilar, José Basilio Heredia
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Fish oil
lipid peroxidation
mango peel
antioxidant capacity
phenolics
carotenoids
Online Access:http://dx.doi.org/10.1080/19476337.2018.1513425

Internet

http://dx.doi.org/10.1080/19476337.2018.1513425

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