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The antioxidant potential of 8 different naturally occurring antioxidants were tested on fish oil systems extracted from livers of white pollack (Pollachius pollachius) or cod (Gadus morhua) by cold extraction. Peroxide, anisidine and totox values were measured over a 16-day period at 30°C. Cod liver oil samples containing rosemary tea catechins had lower levels of lipid oxidation in comparison to the samples containing the other natural antioxidants. White pollack liver oil samples containing tea catechins had lower levels of lipid oxidation in comparison to the oil samples containing the other natural antioxidants. Black clove oil, white clove oil, mustard and carvacol had no significant effect, whereas the addition of synthetic or natural vitamin E had a negative effect on the oxidative stability of the extracted oil samples.
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O'Sullivan et al. (2005) studied this question.
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