Antioxidant Performance of Borago officinalis Leaf Essential Oil and Protective Effect on Thermal Oxidation of Fish Oil

This study aimed to determine the antioxidant activity of Borago officinalis essential oil in thermal oxidation fish oil. The volatile compound profile B. (BEO) was determined using gas chromatography and mass spectrometry. As a result analysis, 97.27 percent components product were characterized. product’s major benzene acetaldehyde (28.59 percent) linalool (13.60 percent). free radical scavenging 2-diphenyl-1-picrylhydrazyl (DPPH) its determined, 50 inhibitory concentration value calculated as 736.06 ppm. In order protective effect BEO on oxidation, 0% (BEO0), 0.1% (BEO0.1), 0.5% (BEO0.5), 1% (BEO1), 3% (BEO3) ratios added oil, experimental groups kept at 70 °C for 24 h with continuous ventilation process. study, it that addition suppressed radicals decreased significantly (p < 0.05) depending concentration. conclusion, 1 supplementation minimized under various temperature conditions.