Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests

Yang, Kai–Min; Cheng, Ming-Ching; Chen, Chih‐Wei; Tseng, Chin‐Yin; Lin, Li-Yun; Chiang, Po-Yuan

doi:10.5650/jos.ess16157

Cited by 23 publications

(19 citation statements)

References 29 publications

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“…These results showed that there are significant changes of quality in the IP of a given oil when it is subjected to the Rancimat test. These results were similar to those of a previous study reported by our team, which oxidized volatiles of n -3 PUFA [32]. …”

Section: Resultssupporting

confidence: 93%

Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat

Yang

Chiang

2017

Marine Drugs

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Different biological sources of n-3 polyunsaturated fatty acids (n-3 PUFA) in mainstream commercial products include algae and fish. Lipid oxidation in n-3 PUFA-rich oil is the most important cause of its deterioration. We investigated the kinetic parameters of n-3 PUFA-rich oil during oxidation via Rancimat (at a temperature range of 70~100 °C). This was done on the basis of the Arrhenius equation, which indicates that the activation energies (Ea) for oxidative stability are 82.84–96.98 KJ/mol. The chemical substrates of different oxidative levels resulting from oxidation via Rancimat at 80 °C were evaluated. At the initiation of oxidation, the tocopherols in the oil degraded very quickly, resulting in diminished protection against further oxidation. Then, the degradation of the fatty acids with n-3 PUFA-rich oil was evident because of decreased levels of PUFA along with increased levels of saturated fatty acids (SFA). The quality deterioration from n-3 PUFA-rich oil at the various oxidative levels was analyzed chemometrically. The anisidine value (p-AV, r: 0.92) and total oxidation value (TOTOX, r: 0.91) exhibited a good linear relationship in a principal component analysis (PCA), while oxidative change and a significant quality change to the induction period (IP) were detected through an agglomerative hierarchical cluster (AHC) analysis.

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Section: Resultssupporting

confidence: 93%

Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat

Yang

Chiang

2017

Marine Drugs

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“…Each volatile detected from oxidized fish oil may have some role in oxidative deterioration. However, most of the volatiles were obtained after a long time of oxidation 10, 14, 20 32 and/or at high temperatures 28,33 , while the most notable and practical problem is volatiles formed during the early stage of oxidation and at low oxidation levels. Shibata et al have observed the formation of higher quantities of acrolein 2-propenal after only 4 hr of incubation of purified fish oil triacylglycerols TAGs at 50 in the dark 34 .…”

Section: Characteristics Of Epa and Dha Oxidationmentioning

confidence: 99%

Prevention of Fish Oil Oxidation

Miyashita

2019

J. Oleo Sci.

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INTRODUCTION Fatty acids, a major constituent of lipids, play an important role in human nutrition and health by providing a concentrated source of energy and playing a key role in many metabolic processes. Most naturally occurring fatty acids that are found in lipids possess a saturated and unsaturated unbranched carbon chain containing an even number of carbon atoms, from 4 to 28. Among these fatty acids, linoleic acid 18:2n-6, LA and α-linolenic acid 18:3n-3, LN are known as essential fatty acids; their omega-6 and omega-3 metabolites, arachidonic acid 20:4n-6, AA , eicosapentaenoic acid 20:5n-3, EPA and docosahexaenoic acid 22:6n-3, DHA , are known to exhibit significant biochemical and physiological effects in the body that primarily induces a positive influence on human nutrition and health. Thus, the functions of these omega-3 and omega-6 polyunsaturated fatty acids PUFAs have attracted consumer attention, and they are used in functional foods and nutraceuticals. On the other hand, these PUFAs are easily oxidized, even at room temperature, causing undesirable flavors and lowering the nutritional quality and safety of lipid-containing foods. In foods, lipids have a significant effect on quality even when the lipid content is very small. They not only contribute to the flavor, odor, color and texture but also confer a feeling of satiety and palatability to foods. Thus, the oxidative deterioration of PUFA in food lipids is a serious problem in many sectors of the food industry

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“…The hydroperoxides of lipid oxidation begin to form at the initial stages before reaching a maximum, and then decline during the latter stages, a phenomenon that is reflected in the related levels of peroxides and aldehydes 26 .…”

Section: Quality Indicesmentioning

confidence: 99%

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

et al. 2018

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Characterization of Volatile Compounds with HS-SPME from Oxidized n-3 PUFA Rich Oils via Rancimat Tests

Cited by 23 publications

References 29 publications

Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat

Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat

Prevention of Fish Oil Oxidation

Quality Characterization and Oxidative Stability of Camellia Seed Oils Produced with Different Roasting Temperatures

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