Determination of the Influence of Shrimp and Mussel Shell Extracts on the Oxidative Stability of Unrefined Fish Oil

The study was designed to explore the antioxidant effectiveness of shrimp and mussel shell extracts and compare them to the antioxidant capacity of butylated hydroxy anisole (BHA) in fish oil (FO). For this reason, crude-FO and FO with 200-ppm of BHA were employed as control samples, while samples containing 200-ppm BHA equivalent of mussel and shrimp shell extracts were designated as treated samples. Throughout the 45-day storage period at 25 °C and 35 °C, changes in fish oil quality were assessed by monitoring viscosity, acid value, peroxide value, conjugated diene levels, total carotenoid and chlorophyll contents. At the end of the 45-day storage period at 35 ºC, the PV values of plain FO, FO with BHA, MSE and SSE stored at 35 C were 124.49, 92.37, 60.24 and 72.57 meqO2/kg oil, respectively. Shrimp and mussel shell extracts demonstrated antioxidant activity and oxidative stability equivalent to BHA across both temperature conditions by the end of the storage period. The findings of present study indicate that extracts derived from shrimp and mussel shells could be served as a natural source of antioxidants for the stabilization of fish oil.