Effect of plant extracts from Plectranthus amboinicus, Moringa oleifera and Ocimum sanctum Linn as a natural inhibitor on oxidation of fish oil

Shanuke, D. S.; Marapana, R. A. U. J.; Hettiarachchi, S.; Edirisinghe, E. M. R. K. B.

dc.contributor.author	Shanuke, D. S.
dc.contributor.author	Marapana, R. A. U. J.
dc.contributor.author	Hettiarachchi, S.
dc.contributor.author	Edirisinghe, E. M. R. K. B.
dc.date.accessioned	2022-06-26T09:46:40Z
dc.date.available	2022-06-26T09:46:40Z
dc.date.issued	2022-06
dc.identifier.uri	http://ichemcdr.com:8080/xmlui/handle/123456789/182
dc.description	page40	en_US
dc.description.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).	en_US
dc.language.iso	en	en_US
dc.publisher	Institute of chemistry Ceylon	en_US
dc.relation.ispartofseries	39;1
dc.subject	Fish oil oxidation	en_US
dc.subject	Natural antioxidant	en_US
dc.subject	synergistic	en_US
dc.subject	Gas chromatography-mass spectrometry	en_US
dc.title	Effect of plant extracts from Plectranthus amboinicus, Moringa oleifera and Ocimum sanctum Linn as a natural inhibitor on oxidation of fish oil	en_US
dc.type	Article	en_US