{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/19214"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/19214","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil","abstract":"Preventing oxidative deterioration of fish oil is a significant challenge for the food industry. Natural antioxidants are widely incorporated into foods and oils to prevent oxidation and extend shelf life. The goal of the study is to investigate the activity of novel antioxidants in menhaden oil and to develop optimum formulations containing mixed tocopherols to control oxidation of menhaden oil. Alpha tocopherol, gamma tocopherol, and delta tocopherol in menhaden oil were found at 0.18mg/g, 0.37mg/g, and 0.14mg/g, respectively, using HPLC analysis. Teng Cha extract effectively delayed oxidation of menhaden oil (MO) when stored at 40°C for eight days by measuring primary oxidation products and secondary oxidation products. The combinations of Teng Cha extract and rosemary extract and combinations of ascorbyl palmitate, citric acid, Teng Cha extract and rosemary extract more effectively improved stability of MO containing mixed tocopherols than Teng Cha extract alone at 40°C storage for eight days by measuring primary oxidation products and secondary oxidation products. From this study, Teng Cha extract can be used as a potential natural antioxidant in food industry, especially in combinations with rosemary extract and tocopherols, extending shelf life of menhaden oil.","abstract_html":"Preventing oxidative deterioration of fish oil is a significant challenge for the food industry. Natural antioxidants are widely incorporated into foods and oils to prevent oxidation and extend shelf life. The goal of the study is to investigate the activity of novel antioxidants in menhaden oil and to develop optimum formulations containing mixed tocopherols to control oxidation of menhaden oil. Alpha tocopherol, gamma tocopherol, and delta tocopherol in menhaden oil were found at 0.18mg/g, 0.37mg/g, and 0.14mg/g, respectively, using HPLC analysis. Teng Cha extract effectively delayed oxidation of menhaden oil (MO) when stored at 40°C for eight days by measuring primary oxidation products and secondary oxidation products. The combinations of Teng Cha extract and rosemary extract and combinations of ascorbyl palmitate, citric acid, Teng Cha extract and rosemary extract more effectively improved stability of MO containing mixed tocopherols than Teng Cha extract alone at 40°C storage for eight days by measuring primary oxidation products and secondary oxidation products. From this study, Teng Cha extract can be used as a potential natural antioxidant in food industry, especially in combinations with rosemary extract and tocopherols, extending shelf life of menhaden oil.","abstract_has_math":false,"creators":["Baek, Naerin"],"institution":"Virginia Tech","degree_name":"Master of Science in Life Sciences","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["O'Keefe, Sean F."],"committee_members":["Neilson, Andrew P.","Eigel, William N."],"year":2013,"date_issued":"2013-01-25","date_published":"2013-01-25","updated_at":"2026-07-22T22:19:32Z","subjects":["Natural antioxidant","menhaden oil","Oxidation","tocopherol","Teng Cha extract","rosemary extract","ascorbyl palmitate","citric acid","HPLC","Oxidation products--Primary","Oxidation products--Secondary"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["vt_gsexam:178"],"render_values":[{"text":"vt_gsexam:178","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/19214","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["O'Keefe, Sean F."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Neilson, Andrew P.","Eigel, William N."]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Baek, Naerin"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2013-02-19T22:38:17Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2013-02-19T22:38:17Z"]},{"key":"dc:date.issued","label":"Date","values":["2013-01-25"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science in Life Sciences"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Natural antioxidant","menhaden oil","Oxidation","tocopherol","Teng Cha extract","rosemary extract","ascorbyl palmitate","citric acid","HPLC","Oxidation products--Primary","Oxidation products--Secondary"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["vt_gsexam:178"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/19214"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Preventing oxidative deterioration of fish oil is a significant challenge for the food industry. Natural antioxidants are widely incorporated into foods and oils to prevent oxidation and extend shelf life. The goal of the study is to investigate the activity of novel antioxidants in menhaden oil and to develop optimum formulations containing mixed tocopherols to control oxidation of menhaden oil. Alpha tocopherol, gamma tocopherol, and delta tocopherol in menhaden oil were found at 0.18mg/g, 0.37mg/g, and 0.14mg/g, respectively, using HPLC analysis. Teng Cha extract effectively delayed oxidation of menhaden oil (MO) when stored at 40°C for eight days by measuring primary oxidation products and secondary oxidation products. The combinations of Teng Cha extract and rosemary extract and combinations of ascorbyl palmitate, citric acid, Teng Cha extract and rosemary extract more effectively improved stability of MO containing mixed tocopherols than Teng Cha extract alone at 40°C storage for eight days by measuring primary oxidation products and secondary oxidation products. From this study, Teng Cha extract can be used as a potential natural antioxidant in food industry, especially in combinations with rosemary extract and tocopherols, extending shelf life of menhaden oil."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science in Life Sciences"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["ETD"]},{"key":"dc:title","label":"Title","values":["Effects of Natural Antioxidants on Lipid Oxidation of Menhaden Oil"]}]}],"canonical_facts":{"dc:contributor.committeechair":["O'Keefe, Sean F."],"dc:contributor.committeemember":["Neilson, Andrew P.","Eigel, William N."],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Baek, Naerin"],"dc:date.accessioned":["2013-02-19T22:38:17Z"],"dc:date.available":["2013-02-19T22:38:17Z"],"dc:date.issued":["2013-01-25"],"dc:description.abstract":["Preventing oxidative deterioration of fish oil is a significant challenge for the food industry. Natural antioxidants are widely incorporated into foods and oils to prevent oxidation and extend shelf life. The goal of the study is to investigate the activity of novel antioxidants in menhaden oil and to develop optimum formulations containing mixed tocopherols to control oxidation of menhaden oil. Alpha tocopherol, gamma tocopherol, and delta tocopherol in menhaden oil were found at 0.18mg/g, 0.37mg/g, and 0.14mg/g, respectively, using HPLC analysis. Teng Cha extract effectively delayed oxidation of menhaden oil (MO) when stored at 40°C for eight days by measuring primary oxidation products and secondary oxidation products. The combinations of Teng Cha extract and rosemary extract and combinations of ascorbyl palmitate, citric acid, Teng Cha extract and rosemary extract more effectively improved stability of MO containing mixed tocopherols than Teng Cha extract alone at 40°C storage for eight days by measuring primary oxidation products and secondary oxidation products. 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