ABSTRACT
The present work deals with enrichment of fish skin oil (FSO) extracted from skins of rohu fish (Labeo rohita). Enrichment was conducted by blending chia seed oil (CO) with FSO into the ratios of 1:1(FCO1), 1:2(FCO2), 2:1(FCO3) respectively. The blended oils were subjected to antioxidant activity analysis via total phenoilc content(TPC), Total(TFC), DPPH free radical scavenging activity assay, ABTS assay, FRAP assay, Metal chelatig assay, reducing power assay and are compared with the same of both the crude oils. Results revealed that blending makes the oils more oxidatively stable. For the physicochemical activity acid value, free fatty acid content, peroxide value and p-anisidine value and totox value of both the crude oils and blended oils were determined and from the results it was found that blending makes the oils more stable. These work suggests that blending of FSO and CO improves its quality and stability.
