Abstract
The purpose of the present work was to optimize the addition of natural antioxidants (α- tocopherol and ascorbyl palmitate) for the stabilization of sardine oil rich in omega-3 PUFA. The optimal values for peroxide value (PV), which minimizes primary oxidation products, were obtained at low concentrations of α-tocopherol (50–207 ppm), high content of ascorbyl palmitate (450 ppm) and 50 ppm citric acid. On the other hand, optimal values for p-anisidine value (AV), which minimizes secondary oxidation products, were found at medium concentrations of α-tocopherol (478–493 ppm), high contents of ascorbyl palmitate (390–450 ppm) and 50 ppm citric acid. The conflicting effect of α-tocopherol on the individual optimization of PV and AV motivated the generation of a Pareto front (set of non inferior solutions) employing the weighted-sum multi-objective optimization technique.
Highlights
Fish oils are widely known because of the beneficial role they play in human health and nutrition
It was observed that the purification process of the oil produced a significant reduction in the free fatty acid (FFA) content, which varied from 6.26 to 0.14%, and of the anisidine value (AV) which was reduced from 17.18 to 2.17
It is suggested that a reduction in peroxide value (PV) could have happened but the oil matrix may have suffered oxidation after the purification process
Summary
Fish oils are widely known because of the beneficial role they play in human health and nutrition. These properties are attributed to the high content of polyunsaturated fatty acids (PUFA), especially of the omega-3 PUFA family and more in particular to eicosapentaenoic (C20:5n-3, EPA) and docosahexaenoic (C22:6n-3, DHA) acids (Fedacko et al, 2007). Guadix and E.M. Guadix anti-arrhythmic and anti-inflammatory effects of these fatty acids have been reported (Ruxton, 2011). Omega-3 PUFA have been described to prevent diabetes, allergy and some types of cancer such as stomach, pancreatic, breast, prostate and colon cancers (Sidhu, 2003)
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