Abstract Antioxidant activity of rosemary (R), thyme (T) and laurel (L) extracts was evaluated for protection of fish oil during microencapsulation and heat-induced degradation. For this purpose, oil stability was optimised by comparing oxidation levels of fish oils which are exposed to high temperatures ie., 23 °C, 40 °C, and 60 °C in the presence of natural and commercial antioxidants ie., 1000 (1) 1500 (2) ppm extracts and two control groups without and with BHT (250 ppm) (C1, C2). Then, peroxide formation kinetics of the microcapsules were also determined. Peroxide values (PV) of microencapsulated fish oil in the presence of 1500 ppm rosemary (R2) were lower (3.08 mEq O2/kg oil) than the control group with commercial antioxidant (C2, 4.25 mEq O2/kg oil). Thiobarbituric acids (TBA) of R2, R1, and L2 (0.36 mmol MDA/kg oil, 0.56 mmol MDA/kg oil, 0.59 mmol MDA/kg oil respectively) were also lower than C2 (0.64 mmol MDA/kg oil). Besides, R2 and R1 (31.62 kJ/mol, and 30.82 kJ/mol) had higher activation energies than C2 (30.46 kJ/mol). As a result, it is revealed that rosemary and laurel extracts can successfully be applied to anchovy oil for improving the oxidative stability in microencapsulation by spray drying.

中文翻译：

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含有迷迭香、百里香和月桂提取物的微胶囊鱼油的氧化稳定性：动力学评估

摘要 迷迭香 (R)、百里香 (T) 和月桂 (L) 提取物的抗氧化活性在微胶囊化和热诱导降解过程中对鱼油的保护作用进行了评估。为此，通过比较暴露于高温（即 23 °C、40 °C 和 60 °C）、存在天然和商业抗氧化剂（即 1000）的鱼油的氧化水平来优化油稳定性（1 ) 1500 (2) ppm 提取物和两个对照组，没有和有 BHT (250 ppm) (C1, C2)。然后，还确定了微胶囊的过氧化物形成动力学。在含有 1500 ppm 迷迭香 (R2) 的情况下，微囊化鱼油的过氧化物值 (PV)（3.08 mEq O2/kg 油）低于含有商业抗氧化剂的对照组（C2，4.25 mEq O2/kg 油）。R2、R1 和 L2 的硫代巴比妥酸 (TBA)（0.36 mmol MDA/kg 油，0.56 mmol MDA/kg 油，0.59 mmol MDA/kg 油）也低于 C2（0.64 mmol MDA/kg 油）。此外，R2和R1（31.62 kJ/mol和30.82 kJ/mol）的活化能高于C2（30.46 kJ/mol）。结果表明，迷迭香和月桂提取物可以成功地应用于凤尾鱼油，以通过喷雾干燥提高微胶囊中的氧化稳定性。