Chemiluminescence of fish oils and its flavour quality

Abstract

Sodium hypochlorite-induced and luminol-sensitised chemiluminescence (CL) of refined, high quality fish oils (FO) have been examined in order to evaluate a sensitive method to determine the flavour quality, ie the rancidity of the oils. Dispensing sodium hypochlorite (NaOCI) into emulsified FO caused a burst of CL and the counts of CL per mg FO increased with the amount of emulsification. The NaOCl induced burst of CL increased with the concentration of NaOCI. CL intensity increased with the temperature and was influenced by 0, in the headspace of the cuvette located in the luminometer. The addition of luminol (Lm) to a concentration of 0.2 pM increased the NaOCl induced CL sevenfold. The deterioration of stored FO samples produced NaOCl induced Lm sensitised CL that increased with storage time and were correlated to the sensory scores. The performance of the CL analysis is simple and rapid (approximately 10 min). The Lm addition improved the sensitivity of NaOCl induced CL and the method is suitable for evaluating the rancidity of refined, high quality fish oils.

Analysis of the Early Stages of Lipid Oxidation in Freeze-Stored Pork Back Fat and Mechanically Recovered Poultry Meat

“…Chemiluminescence. CL was measured in freeze-dried samples according to a method described by Pettersen (15). All chemicals were from Merck KGaA, Darmstadt, Germany, unless otherwise stated.…”

“…CL is expected to increase with increasing levels of lipid oxidation (15); however, CL does not always correlate with PV determined according to various methods (27). In the present study no relationship was found between CL and other methods measuring either primary or secondary lipid oxidation products in the pork back fat.…”

“…Sodium hypochlorite (NaOCl) induced decomposition of hydroperoxides has been shown to give strong CL (14). A fast CL method has been used to assess the oxidative quality of refined fish oil (15), but the question remains whether this method can be applied to other matrixes. Many studies have been published in which rancidity-related sensory or chemical characteristics of different types of raw or cooked meat products have been assessed (1, 2, [16][17][18][19][20].…”

Chemiluminescent assay of lipid hydroperoxides quantification in emulsions of fatty acids and oils

“…Several LCL methods for lipid hydroperoxide detection are reported in the literature like stationary (Matthaeus, Wiezorek, & Eichner, 1995) or flow injection method (Bunting & Gray, 2003), or providing only qualitative data (Burkow, Moen, & Overbo, 1992;Pettersen, 1994;Saito & Nakamura, 1989), or post-column quantitative data (Miyazawa, 2000;Miyazawa, Kunika, Fujimoto, Endo, & Kaneda, 1995;Yasaei, Yang, Warner, Daniels, & Yuoh, 1996). However, no report is available which directly measures the content of hydroperoxides during oxidation process.…”

Development of a flow injection chemiluminescent assay for the quantification of lipid hydroperoxides

“…CL can occur with or without the addition of CL reagents, termed indicator-dependent CL and ultra-weak CL, respectively. Several CL methods for detection of LOOH are reported in the literature; however, they provide either rapid qualitative data (3)(4)(5) or slower quantitative data (6)(7)(8). The use of HPLC combined with postcolumn CL detection has allowed the quantification of various hydroperoxides at the picomole level using a microperoxidase/luminol assay (9,10).…”