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The relative oxidative stability of six kinds of typical polyunsaturated fatty acids (PUF As) was investigated in an aqueous solution (pH=7.4 at 37°C) with Fe 2 + -ascorbic acid as a catalyst. The highest stability was shown by docosahexaenoic acid (22: 6n-3, DHA), followed by eicosapentaenoic (20: 5n-3), arachidonic (20: 4n-6), «-linolenic (18: 3n-3), 'V-linolenic (18: 3n-6), and linoleic (18: 2n-6, LA) acids, indicating that the stability increased with increasing degree of unsaturation. The significant difference found between «-linolenic and 'V-linolenic acids also suggests the higher oxidative stability of n-3 PUF As than of n-6 PUFAs in an aqueous solution. Moreover, when a mixture of DHA and LA was oxidized in an aqueous solution, the stability increased with increasing molar ratio of DHA to LA in the mixture. This characteristic oxidative stability of PUF As in the aqueous phase is quite different from that in the neat phase, and can be explained by correlating with the confonnation of PUF As in the aqueous medium.

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Comparative studies on fatty acid composition and oxidative stability indicate the advantages of