The effect of diets containing different concentrations of niosomal nanocarriers of oregano essential oil on lipid peroxidation in Cyprinus carpio fingerling
2025
R. Sirati Sabet | A.E. Khajeh Rahimi | R. Kazempoor | S. Kakoolaki | A. Ghorbanzadeh
Oregano is an aromatic plant native to the Mediterranean region of Europe and Asia which is rich in plant chemical compounds including carvacrol and thymol, as well as phenolic compounds with antioxidant properties. In this study, the effects of using oregano essential oil niosomal nanocarriers on the lipid peroxidation and the plasma antioxidant defense of Cyprinus fingerlings were investigated. A total of 240 common carp fingerling were fed in four groups, i.e., basic diet (control group), basic diet+0.05 (T1),+0.1 (T2),+1.5 g/Kg (T3) nano-niosomal oregano powder. On day 30 and day 60, the amount of plasma malondialdehyde (MDA) was significantly reduced in the treatments that had oregano added to their diet compared to the control group (p<0.0001). By ferric reducing antioxidant power (FRAP) method, a significant increase in the antioxidant capacity of plasma was observed on day 60 in the T2 (p=0.0003) and T3 (p<0.0001) compared to the control group.
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