Prevention of Fish Oil Oxidation by Melaleuca quinquenervia Essential Oil: Dose Dependent Antioxidant Effects

Abstract

Fish oil, rich in omega-3 polyunsaturated fatty acids (PUFAs), is widely recognised for its health benefits. However, its susceptibility to oxidation poses a significant challenge and leads to reduced nutritional quality and potential health risks. This study investigates the antioxidant activity of Melaleuca quinquenervia essential oil (MQEO) in fish oil and compares it with the synthetic antioxidant butylated hydroxytoluene (BHT). Experimental groups were formed by adding different concentrations of MQEO (100-800 ppm) to fish oil and oxidation levels were evaluated by peroxide value (PV) and malondialdehyde (MDA) measurements. The results showed that higher concentrations (≥400 ppm) of MQEO showed significant antioxidant activity by effectively reducing peroxide formation and lipid peroxidation compared to BHT. The major active components of MQEO, such as eucalyptol, viridifluorol and α-terpineol, contributed to its protective effect by inhibiting lipid oxidation. Given the growing concerns about the safety of synthetic antioxidants, MQEO offers a promising natural alternative to protect lipid-based products susceptible to oxidation. The findings suggest that MQEO may improve fish oil stability and extend shelf life while reducing potential health risks associated with synthetic preservatives.