author(s)
Sarojini A, Raju CV, Lakshmisha IP, Amitha and Gajendra

abstract
This study was carried out to determine the prospective use of pomegranate (Punica granatum) peel extract (PPE) as an effective antioxidant in sardine fish oil. Total phenolic content and antioxidant activity of PPE was examined. Three different concentrations of PPE (1000, 1500 and 2000 ppm) were used to find out the appropriate concentration and also compared with the synthetic antioxidant butylated hydroxyanisole (BHA). The sardine (Sardinella longiceps) fish oil which was not treated with any antioxidant was maintained as control. The primary and secondary oxidation products formed in the sardine oil was determined by peroxide value and thiobarbituric acid analyses. The result found out that, concentration of 2000 ppm of PPE was more effective in slowdown of lipid oxidation in sardine fish oil. The antioxidant capacity of PPE at 2000 ppm was more likely as BHA at 200 ppm. It proves that PPE which was the byproduct of pomegranate juice can be used as effective natural antioxidant instead of synthetic antioxidants in retarding lipid oxidation of fish oil.