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Antioxidant effect of betel leaf and its extracts on storing of fish oil.

Revankar, G. D. and Sen, D. P. (1978) Antioxidant effect of betel leaf and its extracts on storing of fish oil. Journal of the Oil Technologists' Association of India, 10 (4). 156-157, 6 ref..

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Abstract

Betel leaf powder, its various extracts obtained with petroleum ether, benzene, ethyl alcohol, water and gla· cial acetic acid, and residue were tested for antioxidant effect during storage of sardine oil. Betel leaf powder and Petroleum ether and benzene extracts showed high antioxidant effect followed by ethyl alcohol extract, while other extracts and residual powder showed mar· ginal or no effect. Betel leaves (Piper betel) need no introduction in India except in North Western parts as its main use in 'pan' throughout the country is well known. In some parts of our country these leaves are traditionally added to butter while converting into ghee and in some of the oily preparations too. These treatments are reported to enhance the shelf life of the products. l Sethi and Aggarwal2,3 have reported antioxidant effect of betel leaf on vegetable oils and the effect was ascribed mainly to chavicol (l,2-dihydroxy allyl benzene). Present study is mainly aimed to find out antioxidant effect of betel leaves and their fractions on fish oil which is highly unsaturated as compared to vegetable oils.

Item Type: Article
Uncontrolled Keywords: betel leaf antioxidants fish oil storage
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: CFTRI Resource Centres
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Dec 2016 08:55
Last Modified: 29 Dec 2016 08:55
URI: http://ir.cftri.com/id/eprint/3051

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