Control of lipid oxidation in fish oil with various antioxidative compounds

Kaitaranta, Jukka K.

doi:10.1007/bf02635921

Cited by 67 publications

(44 citation statements)

References 10 publications

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“…According to Miraliakbari & Shahidi (2008), the oils of pecans and pistachios were the most stable, whereas oils of pine nuts and walnuts were the least stable due to unsaturated fatty acid level [99]. The oxidation of oils and fats can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses [86,100,101]. …”

Section: Oxidative Stability Of Nut Spreadsmentioning

confidence: 99%

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Shakerardekani¹,

Karim

Ghazali

et al. 2013

IJMS

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Tree nuts are rich in macro and micronutrients, phytochemicals, tocopherols and phenolic compounds. The development of nut spreads would potentially increase the food uses of nuts and introduce consumers with a healthier, non-animal breakfast snack food. Nut spreads are spreadable products made from nuts that are ground into paste. Roasting and milling (particle size reduction) are two important stages for the production of nut spreads that affected the textural, rheological characteristic and overall quality of the nut spread. Textural, color, and flavor properties of nut spreads play a major role in consumer appeal, buying decisions and eventual consumption. Stability of nut spreads is influenced by its particle size. Proper combination of ingredients (nut paste, sweetener, vegetable oil and protein sources) is also required to ensure a stable nut spread product is produced. Most of the nut spreads behaved like a non-Newtonian pseudo-plastic fluid under yield stress which help the producers how to start pumping and stirring of the nut spreads. Similar to other high oil content products, nut spreads are susceptible to autoxidation. Their oxidation can be controlled by application of antioxidants, using processing techniques that minimize tocopherol and other natural antioxidant losses.

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Section: Oxidative Stability Of Nut Spreadsmentioning

confidence: 99%

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Shakerardekani¹,

Karim

Ghazali

et al. 2013

IJMS

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“…The oxidative process is accelerated at higher temperatures, and oxidative changes may cause formation of low-molecular-weight carbonyl compounds, which may give rise to unpleasant off flavours known from rancid oils (Kaitaranta, 1992). Dietary supplementation of synthetic antioxidants is not allowed in feed for organic fish (Mente et al, 2011), and even though recent studies have investigated the possible use of natural antioxidants more information is needed on the nutritional consequences of autooxidation in unprotected organic plant oils.…”

Section: Introductionmentioning

confidence: 99%

Effects of organic plant oils and role of oxidation on nutrient utilization in juvenile rainbow trout (Oncorhynchus mykiss)

Lund

Dalsgaard

Jacobsen

et al. 2013

Animal

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Producing organic fish diets requires that the use of both fishmeal and fish oil (FO) be minimized and replaced by sustainable, organic sources. The purpose of the present study was to replace FO with organic oils and evaluate the effects on feed intake, feed conversion ratio (FCR), daily specific growth rate (SGR) and nutrient digestibility in diets in which fishmeal protein was partly substituted by organic plant protein concentrates. It is prohibited to add antioxidants to organic oils, and therefore the effects of force-oxidizing the oils (including FO) on feed intake and nutrient digestibility was furthermore examined. Four organic oils with either a relatively high or low content of polyunsaturated fatty acids were considered: linseed oil, rapeseed oil, sunflower oil and grapeseed oil. Substituting FO with organic oils did not affect feed intake (P . 0.05), FCR or SGR (P . 0.05) despite very different dietary fatty acid profiles. All organic plant oils had a positive effect on apparent lipid digestibility compared with the FO diet (P , 0.05), whereas there were no effects on the apparent digestibility of other macronutrients when compared with the FO diet (P . 0.05). Organic vegetable oils did not undergo auto-oxidation as opposed to the FO, and the FO diet consequently had a significantly negative effect on the apparent lipid digestibility. Feed intake was not affected by oxidation of any oils. In conclusion, the study demonstrated that it is possible to fully substitute FO with plant-based organic oils without negatively affecting nutrient digestibility and growth performance. Furthermore, plant-based organic oils are less likely to oxidize than FOs, prolonging the shelf life of such organic diets.

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“…2-tert-Butylhydroquinone (2-TBHQ) is an excellent phenolic antioxidant for non-food fats, oils, and unstable organic solvents due to its extraordinary anti-oxidation property and low toxicity [1][2][3]. It is also a very important intermediate used in pharmaceuticals and photographic plates, as well as is used as heat stabilizers for plastics and rubbers [4].…”

Section: Introductionmentioning

confidence: 99%

Alkylation of Hydroquinone with tert-Butanol Catalyzed by Polymer-supported Sulfonimide

2007

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Polystyrene with pendant perfluorobutylsulfonylimide (PPFSI) was developed as a novel polymersupported strong acid catalyst for alkylation of hydroquinone (HQ) with tert-butanol (TBA), and highly selective synthesis of 2-tert-butyl hydroquinone (2-TBHQ) was investigated over PPFSI under various experiment conditions. When the molar ratio of TBA to HQ was 1.2:1, using 3 mol% of PPFSI as catalyst in 1,2-dichloroethane at 130°C for 5 h, the maximum of selectivity (85.9%) of 2-TBHQ was obtained while the conversion of HQ was 76.7%. Compared with other solid acid catalysts PPFSI was found to be a very effective and reusable catalyst for alkylation of hydroquinone with tert-butanol.

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Control of lipid oxidation in fish oil with various antioxidative compounds

Cited by 67 publications

References 10 publications

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Textural, Rheological and Sensory Properties and Oxidative Stability of Nut Spreads—A Review

Effects of organic plant oils and role of oxidation on nutrient utilization in juvenile rainbow trout (Oncorhynchus mykiss)

Alkylation of Hydroquinone with tert-Butanol Catalyzed by Polymer-supported Sulfonimide

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