Abstract
Rosemary extract was added to tuna orbital oil (fish oil) to restrain oxidation, and both the peroxide value (PV) and the fatty acid composition of the fish oil were determined under autoxidation conditions. The oxidative stability of fish oil added with rosemary at levels of 0.02% or 1.0% of rosemary extract (w/w) was more effective compared to the original fish oil under autoxidation for 8 days at 20°C, which thus demonstrated the antioxidative ability of rosemary. Further, rosemary extract was added to the diet of rats and the influence of the oxidized fish oil on the liver lipids and fatty acid was examined. The lipid content and PV of the liver lipid of rats administered oxidized fish oil and rosemary did not show much difference among experimental groups. The changes in the fatty acid composition in rat liver lipid were considered to reflect the metabolism of unsaturated fatty acids in vivo.
