Antioxidants and Shelf Life of Foods - Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes - page 192

Menhaden oil Seal blubber oil

α - Tocopherol/500

BHA/200

BHT/200
TBHQ/200

Apigenin

Taxifolin
Naringin

Naringenin

Rutin

Kaempferol

Quercetin

Morin

Myricetin

80 60 40 20 0 20 40 60 80

Mean % Inhibition of Peroxides Formation

FIGURE 6.16 Effect of flavonoids and commercial antioxidants on peroxide value of
refined, bleached, and deodorized seal blubber and menhaden oils during accelerated storage
at 65°C without light presence. 78 With permission.

effective of all the flavonoids and was more effective than TBHQ. Flavonoids reduced
the peroxide values (PV) in both sea blubber and menhaden oils, particularly the
flavonols, kaemferol, morin, myricetin, quercetin, and rutin ( Figure 6.16 ). Myricetin
reduced the PV in both oils by 50%. The flavonones, naringenin and naringin, were
effective to a lesser degree.
A similar pattern was observed for production of TBARS, with TBHQ the most
effective antioxidant ( Figure 6.17 ). However, myricetin, performed very similar to
TBHQ throughout the storage period of both oils. Flavonols were far more effective
in inhibiting TBARS formation than flavones and flavononols as shown by the
following order:

myricetin > quercetin > morin > rutin > kaemferol > naringenin >
naringin > apigenin > taxifolin