Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega‐3 long‐chain polyunsaturated fatty acid‐rich foods

Abstract

Omega-3 long-chain polyunsaturated fatty acids (LC PUFA) positively influence human health. Their main dietary source is fish, especially fish oil. Owing to low fish consumption in many Western countries the average intake of omega-3 LC PUFA is below the recommended level. This raises interest in diet supplementation and food enrichment with fish oil. However, due to a high degree of unsaturation fish oil is extremely susceptible to oxidation. Oxidation of fish oil increases when added to food products, which may be enhanced by some antioxidants, under certain conditions. For quality control of omega-3 LC PUFA-containing foods adequate and combined methods of oxidation assessment should be used, beginning from the raw material and continuing during processing, storage and distribution. To achieve this goal correlation of instrumental and sensory methods with multivariate data analysis may give the best results. In this paper problems of oxidation of fish oil and fish oil-containing foods, as well as methods for its assessment, are reviewed.

Evaluation of processed cheese fortified with fish oil emulsion

“…It has been shown that the flavour of foods fortified with fish oil is the most sensitive indicator of their quality (Kolanowski, Jaworska, & Weissbrodt, 2007). Because of its low flavour threshold, the ''fishy" flavour significantly decreases the sensory quality of fish oil and fish-oil-containing foods.…”

An investigation of frequently consumed edible oils in Turkey in terms of omega fatty acids

“…It is reported that these fatty acids reduce the risk of cancer, cardiovascular diseases, etc. [25][26][27]. The major findings of the fatty acid compositions of the tested samples are as follows: 1) oleic and linoleic acids are the most abundant fatty acids determined in the samples; 2) hazelnut samples are rich in monounsaturated fatty acid, and there was no significant difference among different species; 3) omega-6 fatty acid, one of the essential fatty acids, is found in the highest proportion in sunflower, walnut, poppy, and sesame oils; 4) D-linolenic acid (18:3) is highest in walnut (approximately, 10%) and fish (8%), followed by sesame and poppy seeds in descending order of abundance; 5) butter and fish oils are the richest in regard to fatty acid diversity, and the amount of short-chain fatty acid is highest in butter; 6) fish oil is rich in PUFA and Z3 fatty acids; 7) hazelnut oil shows a similarity to olive oil in terms of oleic and many fatty acids; 8) fatty acid types of commercial and extracted oils are similar, but there were significant differences in their percentages.…”

Aplicação de planejamento fatorial na oxidação de óleos contendo diferentes tipos de ácidos graxos ômega 3

“…O excesso de calor promove a decomposição de hidroperóxidos e a ocorrência de reações adicionais, tais como polimerização, ciclização e cisão (Choe e Min, 2006;Laguerre et al, 2007a;Silva et al, 1999). Cada etapa da reação de oxidação apresenta energia de ativação específica, sendo maior na propagação (5)(6)(7)(8)(9)(10) kcal/mol) que na terminação (0-3 kcal/ mol) (Ragnarsson e Labuza, 1977 (Branco e Castro, 2011;Damodaran et al, 2010;Jurkovič et al, 2003;Karabulut, 2010;Lee et al, 1999;Shahidi e Wanasundara, 2011 …”

“…products that lower food quality and safety 2,[6][7][8][9][10][11] . The autoxidation of oils depends on the temperature, …”

“…Currently, some natural antioxidants have been added to oils for human consumption, including 52 tocopherol, rosemary extracts, citric acid and others 9,11 . Although natural, the addition of these 53 compounds has not been sufficient to inhibit the oxidation of higher n3 FA oils.…”