Prevention of Fish Oil Oxidation

Abstract

INTRODUCTION Fatty acids, a major constituent of lipids, play an important role in human nutrition and health by providing a concentrated source of energy and playing a key role in many metabolic processes. Most naturally occurring fatty acids that are found in lipids possess a saturated and unsaturated unbranched carbon chain containing an even number of carbon atoms, from 4 to 28. Among these fatty acids, linoleic acid 18:2n-6, LA and α-linolenic acid 18:3n-3, LN are known as essential fatty acids; their omega-6 and omega-3 metabolites, arachidonic acid 20:4n-6, AA , eicosapentaenoic acid 20:5n-3, EPA and docosahexaenoic acid 22:6n-3, DHA , are known to exhibit significant biochemical and physiological effects in the body that primarily induces a positive influence on human nutrition and health. Thus, the functions of these omega-3 and omega-6 polyunsaturated fatty acids PUFAs have attracted consumer attention, and they are used in functional foods and nutraceuticals. On the other hand, these PUFAs are easily oxidized, even at room temperature, causing undesirable flavors and lowering the nutritional quality and safety of lipid-containing foods. In foods, lipids have a significant effect on quality even when the lipid content is very small. They not only contribute to the flavor, odor, color and texture but also confer a feeling of satiety and palatability to foods. Thus, the oxidative deterioration of PUFA in food lipids is a serious problem in many sectors of the food industry

Improving oxidative stability of flaxseed oil with a mixture of antioxidants

“…In this study, RIT value, POV, and TBARS were used to evaluate the oxidative stability of flaxseed oil with different mixtures of antioxidants. Our results indicated that the RIT values showed a negative relationship with the formations of primary oxidation products Unsaturated lipid molecules can react with oxygen to trigger the lipid oxidation that proceeds via a chain reaction of free radical (Kazuo, 2019). Unsaturated lipid molecules lose a hydrogen atom and produce lipid free radicals in the presence of initiators such as heat, light/ionizing radiation and metal ions/metalloproteins.…”

“…Unsaturated lipid molecules can react with oxygen to trigger the lipid oxidation that proceeds via a chain reaction of free radical (Kazuo, ). Unsaturated lipid molecules lose a hydrogen atom and produce lipid free radicals in the presence of initiators such as heat, light/ionizing radiation and metal ions/metalloproteins.…”

“…The lipid radicals then react with ground state oxygen molecule to form peroxyl radicals, which abstracts a hydrogen atom from another lipid to form hydroperoxides and new lipid free radicals. This reaction is a free‐radical chain reaction that may be repeated many times to cause autoxidation of lipids (Kazuo, ; Shahidi & Zhong, ). The intensity of free radicals of the control flaxseed oil increased with storage time, indicating the occurrence of free radical chain reaction.…”

A Mixture of Algae and Extra Virgin Olive Oils Attenuates the Cardiometabolic Alterations Associated with Aging in Male Wistar Rats

“…An important issue regarding ω-3 PUFA is that they have a high susceptibility to oxidation, which makes necessary technological strategies such as the addition of antioxidant compounds to improve their stability [ 20 ]. In this regard, extra virgin olive constitutes an ideal ingredient to stabilize the ω-3 PUFA from marine algae oils due to the vast diversity of antioxidant substances that it contains, mainly phenolic compounds [ 21 ].…”

Single and Repeated Dose 28-Day and 13-Week Toxicity Studies of Oil Prepared from the Internal Organs of the Japanese Giant Scallop (Patinopecten yessoensis) in Mice

“…EPA and DHA are easily oxidized as compared to LA and ALA because they have many methylene groups [34]. Therefore, dietary SCO-M, SCO-U, and tuna oil, which are rich in EPA and DHA, may promote lipid peroxidation in the body.…”