The antioxidant effects of oil‐in‐water nanoemulsion based on edible citrus peel essential oils on the fatty acid composition of rainbow trout fillets stored at 4 ± 2 °C are investigated. Fish fillets are treated with nanoemulsion and stored for 16 days. Lipid samples are converted into fatty acid methyl esters which are then detected by gas chromatagrophy (GC). The results show that palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), vaccenic acid (C18:1ɷ‐7), oleic acid (C18:1ɷ9), eicosenoic acid (C20:1ɷ9), linoleic acid (C18:2ɷ6), linolenic acid (C18:3ɷ3), eicosapentaenoic acid (EPA) (C20:5ɷ3), and docosahexaenoic acid (DHA) (C22:6ɷ3) are the most important fatty acids in fish meat. While polyene index and hypocholesterolemic:hypercholesterolaemic fatty acid ratios decrease in trout fillets during cold storage, thrombogenicity index and atherogenicity index generally increase (especially in control and Tween 80 groups). The concentrations of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) are higher in the treatment groups and the saturated fatty acids (SFAs) are lower in all groups compared to those of the control group. Application of nanoemulsion based on citrus essential oils prevents oxidation of PUFA especially EPA and DHA, thus has potential as a preservative for fish oil.

中文翻译：

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柑橘皮香精油对纳米乳的抗氧化作用：防止鳟鱼脂质氧化

研究了基于食用柑桔皮精油的水包油纳米乳剂对4±2°C下储存的虹鳟鱼片脂肪酸组成的抗氧化作用。鱼片用纳米乳液处理并保存16天。脂质样品被转化为脂肪酸甲酯，然后通过气相色谱法（GC）检测。结果表明，棕榈酸（C16：0），棕榈油酸（C16：1），硬脂酸（C18：0），牛痘酸（C18：1ɷ-7），油酸（C18：1ɷ9），二十碳烯酸（C20） ：1ɷ9），亚油酸（C18：2ɷ6），亚麻酸（C18：3ɷ3），二十碳五烯酸（EPA）（C20：5ɷ3）和二十二碳六烯酸（DHA）（C22：6ɷ3）是鱼类中最重要的脂肪酸肉。冷藏期间鳟鱼的鱼片中多烯指数和低胆固醇血症：高胆固醇血症脂肪酸比率降低，血栓形成指数和动脉粥样硬化指数通常会升高（尤其是在对照组和吐温80组中）。与对照组相比，治疗组中单不饱和脂肪酸（MUFAs）和多不饱和脂肪酸（PUFAs）的浓度较高，而所有组中的饱和脂肪酸（SFA）的浓度均较低。基于柑橘精油的纳米乳液的应用可防止PUFA特别是EPA和DHA的氧化，因此具有作为鱼油防腐剂的潜力。