Abstract:
Polyunsaturated fatty acids present in fish oil
(FO) are highly susceptible to oxidation. Natural
and synthetic antioxidants are effectively applied to
stabilize FO against oxidation. This study was focused
to evaluate the synergistic antioxidant effect of three
plant extracts (1% w/v) prepared from Plectranthus
amboinicus (Country borage, K), Moringa oleifera
(Drumstick, M) and Ocimum sanctum Linn (Tulsi,
T).