Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil

Rørbæk, Karen; Jensen, Benny

doi:10.1007/s11746-997-0085-1

Cited by 17 publications

(14 citation statements)

References 7 publications

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“…1-Penten-3-ol, 2-(1-pentenyl) furan, (E)-2-penten-1-ol, ethanol, and (E,E)-2,4-heptadienal can be derived from 2,4,7,10,13hexadecapentaenal and 2,4,7,10,13,16,7,10,7,10,13,7,4,7,10,13-hexadecatetraenoic acid, 4-hexenoic acid and propanoic acid can be formed. 2-Propenal was not identified in other studies in the analysis of volatile compounds from oxidized DHA and fish oil Nawar 1971, 1975;Crawford and others 1976;Hsieh and others 1989;Karshadian and Lindsay 1989;Røbaek and Jensen 1997;Horiuchi and others 1998). This aldehyde can be derived from 4,7,10,13-pentadecatetraenoic acid, 5,8,11,14-hexadecatetraenoic acid, 4,7-nonadienoic acid, and 5heptaenoic acid.…”

Section: Food Chemistry and Toxicologymentioning

confidence: 84%

“…Nawar (1971, 1975) reported 2,4-heptadienal, 2-pentenyl furan, 4-hexenoic acid, and propanoic acid as oxidized volatile compounds from DHA methyl ester. Røbaek and Jensen (1997) identified 1-penten-3-ol and (E,E)-2,4-heptadienal as volatile compounds in oxidized fish oil. Lomano and Nawar (1987) reported that (E,E)-2,4-heptadienal and pentenyl furan were oxidized volatile compounds originating from linolenic acid by autoxidation.…”

Section: Food Chemistry and Toxicologymentioning

confidence: 99%

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Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative Storage

Lee

Kizito

Weese

et al. 2003

Journal of Food Science

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Oxidative stability of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) and volatile and oxidized volatile compounds in 2 types of DHA-enriched fish oil, triacylglycerol (TG) and ethyl ester (EE), were studied during storage at 80°C with aeration. The rate of DHA autoxidation was higher than that of EPA. DHA in EE form was more susceptible to autoxidation than in TG form. Thirty-one volatile compounds were identified in EE and 23 volatile compounds in TG. (E)-2-pentenal, 2-(1-pentenyl) furan, and (E,E)-2,4-heptadienal were commonly detected as oxidized volatile compounds from TG and EE fish oil. These volatile oxidized compounds might be formed mainly from the oxidation of DHA and EPA, the main fatty acids of the oil.

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Section: Food Chemistry and Toxicologymentioning

confidence: 84%

Section: Food Chemistry and Toxicologymentioning

confidence: 99%

Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative Storage

Lee

Kizito

Weese

et al. 2003

Journal of Food Science

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“…The presence of low quantities of 2-ethylfuran was detected in dried and smoked fish meal (35). Recently 2-ethylfuran also was reported in heated fish oils (36).…”

Section: Shs-gcmentioning

confidence: 96%

Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing

Medina

Satué-Gracia

Frankel

1999

J Americ Oil Chem Soc

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Oxidation in fish during thermal processing was studied by determining volatile production with a static headspace gas chromatographic system. Different processing temperatures and periods were evaluated to simulate conditions of fish industrial treatments. The major volatiles formed included acetaldehyde, propanal, heptane, 2-ethylfuran, pentanal, and hexanal. Changes in volatile composition were studied for different processing times and temperatures. The method for volatile analyses to determine oxidation in fish muscle was tested by correlation with peroxide value, conjugated diene, and thiobarbituric acid indices. Significant single and multivariate regressions were found between the time of thermal treatment and volatiles produced, showing that the amount of 2-ethylfuran was the best predictor of oxidative stability in fish.Paper no. J8854 in JAOCS 76, 231-236 (February 1999).

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“…Headspace volatiles were collected in Tenax TM tubes (Perkin Elmer, Norwalk, CT, USA) [17]. Briefly, sampling of volatiles was performed at 75°C for 30 min.…”

Section: Volatile Oxidation Productsmentioning

confidence: 99%

Human Milk Fat Substitute from Butterfat: Production by Enzymatic Interesterification and Evaluation of Oxidative Stability

Sørensen

Zhang

et al. 2009

J Americ Oil Chem Soc

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Recent data have suggested that the fatty acid composition and molecular structure of fats in infant formulas should be as similar to human milk fat as possible to obtain optimal fat and calcium absorption from the infant formula. This work investigated the possibilities of using enzyme technology and butterfat as a material to produce a fat similar to human milk fat with respect to the above parameters. Moreover, the oxidative stability of the enzyme modified human milk fat substitute (HMFS) was compared to the fat blend used for the production of HMFS. Using a combination of enzyme technology, fractionation and batch deodorization and with butterfat in combination with soybean oil and rapeseed oil as raw materials it was possible to produce HMFS with a molecular structure and fatty acid composition that was very similar to that of human milk fat. The oxidative stability of the HMFS oil was lower than that of the reference oil with the same fatty acid composition. However, oxidation did not lead to a severe increase in rancidity scores during storage. Rather, the panel gave high intensity scores for other off-flavors such as burnt and bitter. Further optimization of the deodorization process is therefore necessary to remove these off-flavors.

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Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil

Cited by 17 publications

References 7 publications

Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative Storage

Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative Storage

Static headspace gas chromatographic analyses to determine oxidation of fish muscle lipids during thermal processing

Human Milk Fat Substitute from Butterfat: Production by Enzymatic Interesterification and Evaluation of Oxidative Stability

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