Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil

Abstract

Antioxidant capacities of hydrophilic (phenolic compounds; H-MPE) and lipophilic (carotenoids; L-MPE) antioxidants from mango peel by ABTS and DPPH assays were determined. The ability of H-MPE and L-MPE to inhibit fish oil peroxidation by the formation of malondialdehyde (MDA) was measured and compared against synthetic antioxidant butylated hydroxytoluene (BHT) to study their antioxidant potential in the stabilization of omega-3 polyunsaturated fatty acids contained in the fish oil. H-MPE and L-MPE showed significantly higher antioxidant capacity than BHT (P < 0.05) by ABTS and DPPH assays. In addition, H-MPE significantly inhibited fish oil peroxidation compared with the control without antioxidant (P < 0.05), while L-MPE showed a prooxidant effect. On the other hand, H-MPE at 200 mg/L showed a similar effect than that of BHT on the prevention of fish oil peroxidation. Therefore, H-MPE could be used as a new alternative to BHT to prevent fish oil peroxidation.

Keywords

• Fish oil
• lipid peroxidation
• mango peel
• antioxidant capacity
• phenolics
• carotenoids