摘要：The main goal of the current investigation is to use Potato peel extract (PPE) compared to butylated hydroxyl anisole ( BHA ) on the oxidative stability of silver carp oil over a period of 70 days at two temperatures (25oC and 45oC). The progress of lipid oxidation was assessed in terms of Peroxide value (PV) , Conjugated diens (CD) , Thiobarbituric acid reactive substances (TBARS) ,free fatty acid ( FFA) and Iodine value (IV). Different organic solvent , including ethanol , methanol, hexane and acetone were used to prepare potato peels extracts. The antioxidant capacity of the ethanol and methanol extract was tested in-vitro. This extracts showed strong reducing power and diphenyl picryl-hydrazyl ( DPPH) radical scavenging ability. After 70 days storage at 250C , silver carp oil containing 800,1600 and 2400 ppm ethanol extract of potato peels showed lower values of PV (30.48 ,14.83 ,11.7 meq/kg) and CD ( 11.68 , 10.97 , 9.41 nmol/g ) than the control samples of oil (PV 68.75meq/kg , CD 34.43 nmol/g ). Also the oil containing 200ppm of BHA showed PV and CD values of 9.61 and 8.32nmol/g respectively after 70 days. Similarly after 70 days at 250C , TBARS and FFA of the oil containing 800 , 1600, 2400 ppm were 163.56,156.39 ,120.69 and 0.41,0.31,0.225 respectively which were lower than the control (TBARS: 346.44 and FFA:0.486) . These results demonstrated that potato peel is a potent source of natural antioxidant that may be used to prevent oxidation of silver carp oil
