ANTI-OXIDATIVE POTENTIAL OF HONEY AND ASCORBIC ACID IN YOGHURT FORTIFIED WITH OMEGA-3 FATTY ACIDS

Abstract

Processing of Nile perch (Lates niloticus), a commercial fish in Eastern Africa; results in omega-3 polyunsaturated fatty acids (PUFA) rich by-products. Oil derived from such by-products can be incorporated in commonly consumed foods; however, these fatty acids are highly susceptible to oxidation. Honey and ascorbic acid are natural anti-oxidants that could play a role in preventing lipid oxidation. In the current study, omega-3 rich oil was extracted from L. niloticus viscera and added to yoghurt samples. The aim of the study was to investigate the biochemical and anti-oxidative parameters in honey and lemon juice and use them as antioxidants in the fortified yoghurt samples. Stability of the fortified yoghurt was monitored over one month storage period. Ascorbic acid Equivalent Antioxidant Capacity (AEAC) of lemon juice and honey were 312 ± 2.34 and 197 ± 3.65 mg/L, respectively. The DPPH radical scavenging activity showed that honey (86.16± 1.43%) tended to be highly active in the reaction with DPPH compared to lemon juice (71.29± 3.52%).After four weeks of storage, the peroxide value (PV), anisidine value (AV) and (free fatty acid) (FFA) contents were within the acceptable range with the honey fortified sample being most stable. The ascorbic acid content was highest in lemon juice fortified samples (30 mg/100g) while in honey fortified samples were below 1mg/100g. The pH in all the samples decreased slightly over time. Honey and lemon juice are therefore good natural anti-oxidants and their anti-oxidative potential can be utilized in the prevention of lipid oxidation in omega-3 fortified yoghurts.