Relationship antioxidant concentration and volume headspace on the rancidity of fish oil during storage

Fish oil was packed in a dark glass bottle with different headspace volume (3%,6% and 9%) and stored for 8 wk at room temperature. ethoxiquin as an antioxidant was added in different concentration,250 mg kg-1,500 mg kg-1 and 750 mg kg-1. fish oil which was treated with ethoxiquin,250 mg kg-1 and 500 mg kg-1,became rancid in 5 wk and 6 wk,respectively. however,the lower the percentage of headspace volume,the more stable the fish oils against oxidation. the concentration of ethoxiquin,750 mg kg-1,prevented rancidity of fish oil that was packed in the bottle with volume of headspace 3% and 6%. the highest ethoxiquin concentration (750 mg kg-1) which was combined with the lowest headspace volume (3%) resulted in the most stable fish oil from rancidity during 8 wk of storage. © 2016 penerbit utm press. all rights reserved.