Abstract
Different biological sources of n-3 polyunsaturated fatty acids (n-3 PUFA) in mainstream commercial products include algae and fish. Lipid oxidation in n-3 PUFA-rich oil is the most important cause of its deterioration. We investigated the kinetic parameters of n-3 PUFA-rich oil during oxidation via Rancimat (at a temperature range of 70~100 °C). This was done on the basis of the Arrhenius equation, which indicates that the activation energies (Ea) for oxidative stability are 82.84–96.98 KJ/mol. The chemical substrates of different oxidative levels resulting from oxidation via Rancimat at 80 °C were evaluated. At the initiation of oxidation, the tocopherols in the oil degraded very quickly, resulting in diminished protection against further oxidation. Then, the degradation of the fatty acids with n-3 PUFA-rich oil was evident because of decreased levels of PUFA along with increased levels of saturated fatty acids (SFA). The quality deterioration from n-3 PUFA-rich oil at the various oxidative levels was analyzed chemometrically. The anisidine value (p-AV, r: 0.92) and total oxidation value (TOTOX, r: 0.91) exhibited a good linear relationship in a principal component analysis (PCA), while oxidative change and a significant quality change to the induction period (IP) were detected through an agglomerative hierarchical cluster (AHC) analysis.
Highlights
Fish oil accounts for less than 1% of all the global edible oil produced, but it is the main source of n-3 PUFA, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [1]
This study discusses the evolution of substrate changes and the formation of primary and secondary oxidation products, which were characterized in terms of oxidative stability through the use of agglomerative hierarchical cluster AHC analysis and principal component analysis (PCA)
The results of the present study indicated: (1) the degree of unsaturation in fatty acids is not the only parameter for assessing oil quality, which is mainly influenced by commercialization
Summary
Fish oil accounts for less than 1% of all the global edible oil produced, but it is the main source of n-3 PUFA, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) [1]. Previous studies involving animal research have confirmed that oxidative products contain genotoxic and cytotoxic compounds [13] These oxidative compounds, when present in diets, have been considered as the possible causative agents of several diseases, such as chronic inflammation, neurodegenerative diseases, atherogenesis, diabetes, and certain types of cancer. This study discusses the evolution of substrate changes and the formation of primary and secondary oxidation products, which were characterized in terms of oxidative stability through the use of agglomerative hierarchical cluster AHC analysis and PCA These parameters were used to evaluate the oxidative properties of n-3 PUFA-rich oil, and the resulting information can further be used to control the stability and shelf lives of PUFA-containing products
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