Oxidative stability and non‐enzymatic browning reactions in Antarctic krill oil (<i>Euphausia superba</i>)

Lu, Henna Fung Sieng; Bruheim, Inge; Jacobsen, Charlotte

doi:10.1002/lite.201400027

Cited by 12 publications

(17 citation statements)

References 5 publications

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“…Our previous study reported that 2-methylbutanal increased gradually in krill oil as incubation time progressed. The same observation was obtained for 2heptanone and alkylpyrazines, but with a constant level thereafter [18,23]. Therefore, the presence of abovementioned volatiles might imply that lipid oxidation and non-enzymatic browning reactions indeed occurred during deodorization and/or storage of krill oil.…”

Section: Comparison Of Volatile Profiles Of Commercial Krill Oil Capssupporting

confidence: 73%

“…Group (B) Strecker-derived volatiles such as 3-methylbutanal (peak 4), 2-methylbutanal (peak 5), dimethyl disulfide (peak 8), and dimethyl trisulfide (peak 15). As suggested in our previous study [18,23], Strecker degradation is a minor pathway in non-enzymatic browning and involves the oxidative deamination of a-amino acids in the presence of a-dicarbonyl or carbonyl compounds derived either from reducing sugars or lipid oxidation products [25]. It is suggested that Strecker degradation of amino acids might occur via lipid peroxidation pathway in krill oil or to a lesser extent via Maillard reaction pathway in a matrix, where miniscule particles of krill exoskeleton are present [26].…”

Section: An Overview Of Volatiles Found In Commercial Krill Oil Capsulessupporting

confidence: 66%

“…Different from tocopherol and astaxanthin, hydrophobic pyrroles are antioxidative compounds formed endogenously in krill oil incubated at elevated temperature [17,18,23]. Our previous study reported that the level of hydrophobic pyrroles increased gradually in krill oil as incubation time progressed.…”

Section: Parameters To Evaluate the Chemical Composition Of Commerciamentioning

confidence: 99%

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New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non‐enzymatic browning reactions

Bruheim

Jacobsen

2015

Euro J Lipid Sci & Tech

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Classical techniques such as Peroxide Value and Anisidine Value are not useful to evaluate the quality of krill oil. These techniques may underestimate lipid oxidation and other degradative reactions in krill oil. Therefore, the main objective of this study was to evaluate the quality of eight different commercial krill oil capsules through parameters such as: investigation of chemical compositions (bioactive compounds such as phospholipids, n‐3 polyunsaturated fatty acids, antioxidants), hydrophobic pyrroles, and volatile profiles (lipid and Strecker‐derived volatiles, pyridines, pyrazines, and their alkyl derivatives, sulphur and amino compounds). The data of chemical composition of krill oil were correlated well with those from volatile measurement. Through investigating volatile profile, new insights into the lipid oxidation and non‐enzymatic browning reactions in krill oil were obtained, and the quality among different commercial krill oil products was differentiated. Practical applications: Different from fish oil, krill oil has a much more complex matrix. Therefore, classical techniques, which are useful to differentiate the quality of fish oil are not applicable to krill oil. This work provides new parameters to differentiate the quality of krill oil through the measurement of bioactive compounds and hydrophobic pyrroles in krill oil, and investigation of volatile profiles of krill oil from the aspect of lipid oxidation and non‐enzymatic browning reactions. The quality of commercial krill oil capsules could be differentiated through parameters such as chemical compositions (bioactive compounds), hydrophobic pyrroles, and volatile profiles (volatiles derived from lipid oxidation and non‐enzymatic browning reactions). The data of chemical composition of krill oil were correlated well with those from volatile measurement and new insights into lipid oxidation and non‐enzymatic browning reactions in krill oil were obtained.

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Section: Comparison Of Volatile Profiles Of Commercial Krill Oil Capssupporting

confidence: 73%

Section: An Overview Of Volatiles Found In Commercial Krill Oil Capsulessupporting

confidence: 66%

Section: Parameters To Evaluate the Chemical Composition Of Commerciamentioning

confidence: 99%

See 1 more Smart Citation

New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non‐enzymatic browning reactions

Bruheim

Jacobsen

2015

Euro J Lipid Sci & Tech

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“…This probably partly accounts for the reproduction‐enhancing effects of dietary krill meal because a previous study of ours has observed that a suitable n‐3/n‐6 PUFA ratio in the broodstock diet has considerable positive effects on spawning performance, egg and larval quality of tongue sole (Liang et al., ). Besides the high contents of n‐3 LC‐PUFA, krill meal is also rich in phospholipids (Saito et al., ), which could not only play important structural roles in biomembranes but also improve the bioavailability of LC‐PUFAs such as DHA and EPA (Lu et al., ; Ramprasath, Eyal, Zchut, Shafat, & Jones, ; Saleh et al., ). In the present study, given that the DHA content was not different among the diets, the increase in DHA concentration in eggs from krill meal‐supplemented groups probably evidenced the improvement of DHA bioavailability by the phospholipids in the krill meal.…”

Section: Discussionmentioning

confidence: 99%

Antarctic krill (Euphausia superba ) meal in the diets improved the reproductive performance of tongue sole (Cynoglossus semilaevis ) broodstock

Zhao

Zheng

et al. 2017

Aquacult Nutr

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A three-month feeding trial was conducted to investigate the effects of dietary krill meal on the reproductive performance of tongue sole broodstock. Three diets were formulated to contain different levels of krill meal, 0 (Diet K-0), 10 (K-100) and 200 (K-200) g kg -1 dry matter, replacing the corresponding contents of protein and lipid from fishmeal and fish oil. Each diet was assigned to triplicate tanks. Compared with K-0, both K-100 and K-200 increased the egg properties such as buoyant eggs rate, egg diameter, oil droplet diameter and SOD activity of the fertilized egg. However, the maturation rate, serum estradiol content, the relative fecundity and hatching rate were improved only by K-100. The krill meal supplementation increased the concentrations of astaxanthin and n-3 fatty acids in eggs, but decreased the n-6 fatty acid concentrations. Both K-100 and K-200 increased the survival activity index, but the larval deformity rate was decreased only by K-100. At 15 DPH, the larval length and the digestive enzyme activities were significantly higher in group K-200 compared with groups K-0 and K-100. In conclusion, dietary supplementation of krill meal, at the level of 100 or 200 g kg -1 dry matter in exchange of fishmeal and fish oil had the considerable positive effects on C. semilaevis reproduction. K E Y W O R D S broodstock diet, Cynoglossus semilaevis, egg quality, krill meal, larval quality, spawning performance 1

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“…These pyrroles may react to form brown colored polymers through aldol condensation or carbonyl‐amine polymerization, which later contribute to non‐enzymatic browning reactions. Hence, measurements of hydrophobic pyrroles and volatiles derived both from lipid oxidation and Strecker aldehydes are alternative ways to study oxidative stability of krill products .…”

Section: Introductionmentioning

confidence: 99%

Quality changes of Antarctic krill powder during long term storage

Nielsen

Bruheim

et al. 2016

Euro J Lipid Sci & Tech

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Krill is a valuable sustainable resource of omega‐3 fatty acids and protein, which may be processed into a krill powder for human consumption. The objective of this study was to investigate the stability of krill powder when stored for up to 12 months at room temperature. In addition, the effect of packaging in vacuum was observed. The stability was assessed by changes in concentrations of lipid classes, antioxidants, pyrroles and lipid, and Strecker‐derived volatiles. Some degradation occurred during storage at room temperature. Thus, a minor increase in volatiles, an increase in free fatty acids and a concomitant decrease in antioxidants, tocopherol, and astaxanthin was observed. In addition, there was a minor decrease in phospholipids and n‐3 fatty acids; however, storage at vacuum improved the oxidative stability of krill powder. Practical applications: For the use of krill powder in human nutrition, it is important, that the quality and stability is sufficiently high to retain the nutritional value during storage. This study contributes with information about the stability during storage up to 12 months at room temperature and the effect of packaging the powder in vacuum. Antarctic krill (Euphausia superba) is a shrimp‐like marine crustacean. It is rich in omega‐3 fatty acids, primarily bound in phospholipids in the sn‐2 position of the molecule, making it highly bioavailable. Krill may be processed into powder also rich in protein and astaxanthin. Stability of krill powder, stored for up to 12 months at room temperature, showed slight lipid oxidation.

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Oxidative stability and non‐enzymatic browning reactions in Antarctic krill oil (Euphausia superba)

Cited by 12 publications

References 5 publications

New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non‐enzymatic browning reactions

New parameters for evaluating the quality of commercial krill oil capsules from the aspect of lipid oxidation and non‐enzymatic browning reactions

Antarctic krill (Euphausia superba ) meal in the diets improved the reproductive performance of tongue sole (Cynoglossus semilaevis ) broodstock

Quality changes of Antarctic krill powder during long term storage

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