Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration

Miyashita, Kazuo; Uemura, Mariko; Hosokawa, Masashi

doi:10.1146/annurev-food-030117-012320

Cited by 62 publications

(23 citation statements)

References 128 publications

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“…One of the main concerns of the use of foods rich in polyunsaturated lipids is the deterioration of the sensory quality of the poultry products (egg and meat), especially related to the induction of oxidative rancidity and the low concentration of natural antioxidants (like vitamin E) in the diets, which counteract this negative effect (Nkukwana et al, 2014). It is known that fish oil easily becomes rancid due to its large polyunsaturated chains, such as eicosapentaenoic and docosahexaenoic fatty acids, and can cause unpleasant tastes in eggs and meat (Miyashita et al, 2018). In this sense, Taga et al (1984) and Lopez-Ferrer et al (1999) found unpleasant odors in meats by including up to 82 g/kg fish oil in the feed.…”

Section: Resultsmentioning

confidence: 99%

Growth Performance, Carcass Traits and Breast Meat Fatty Acids Profile of Helmeted Guinea Fowls (Numida meleagris) Fed Increasing Level of Linseed (Linum usitatissimum) and Pumpkin Seed (Cucurbita moschata) Meals

Chiroque

Vásquez

Vasquez

et al. 2018

Braz. J. Poult. Sci.

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This study was conducted to determine the effects of dietary inclusion with linseed and pumpkin seed meals on growth performance, carcass traits and breast meat fatty acids profile of helmeted guinea fowls. A total of 120 meat-type helmeted guinea fowl females of 12 weeks of age were fed with 0 (T0), 100 (T1) and 200 (T2) g/kg of linseed (LM) and pumpkin seed meals (PSM) for 56 days, in a completely randomized design with 10 replicates per treatment and four birds per replicate. The inclusion up to 200 g/kg of LM and PSM did not affect the livability, initial live weight and feed intake (p>0.05). However, final live weight and feed:gain ratio improved significantly (p<0.05). The T1 increased (p<0.05) the carcass yield and the T2 improved the breast weight and weight and yield of leg. Also, these experimental diets did not affect the carcass weight, breast yield and sensory quality of meat (p>0.05). The oleaginous seeds (LM and PSM) decreased (p<0.05) the mystic, palmitic and octadecanoic acids and the ω-6/ω-3 ratio, as well as increased the linoleic, α-linolenic, eicosapentanoic and docosahexanoic acids (p<0.05), but did not modify the concentration of monounsaturated fatty acids (p>0.05) and the eicosatrienoic and arachidonic acids in breast meat (p<0.05). It is recommended the inclusion of 100 g/kg of LM and PSM to improve the live weight, weight and yield of the edible portions and the essential fatty acids in breast meat of guinea fowl, without affecting the sensory quality of the meat.

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Section: Resultsmentioning

confidence: 99%

Growth Performance, Carcass Traits and Breast Meat Fatty Acids Profile of Helmeted Guinea Fowls (Numida meleagris) Fed Increasing Level of Linseed (Linum usitatissimum) and Pumpkin Seed (Cucurbita moschata) Meals

Chiroque

Vásquez

Vasquez

et al. 2018

Braz. J. Poult. Sci.

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“…It is well-known that n-3 PUFA such as EPA and DHA have significant biochemical and physiological effects and primarily exhibit a positive influence on human nutrition and health 52 . When focusing on total n-3 PUFA content, P. lutheri showed the highest content 28.01 , followed by N. oculata 26.73 and P. tricornutum 25.26 , respectively.…”

Section: Fatty Acid Composition Of Ten Species Of Microalgaementioning

confidence: 99%

Total Lipids Content, Lipid Class and Fatty Acid Composition of Ten Species of Microalgae

Yang

Hosokawa

et al. 2020

J. Oleo Sci.

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valuable bioresources 6, 7. Microalgae produce a wide range of valuable compounds such as polysaccharides, lipids, proteins, enzymes, vitamins and pigments 8, 9. During the process of photosynthesis, microalgae can store nonpolar lipids like triacylglycerol TAG in the cells 3. Especially, oleaginous microalgae sometimes produce intracellular oils above 20 of their dry weight that can be converted into biodiesel 9. Some of them have the ability to accumulate Abstract: Microalgae is a potential producer of functional lipids such as n-3 polyunsaturated fatty acids (PUFA) and fucoxanthin. In the present study, lipids from ten microalgae species were analyzed especially focusing on the fucoxanthin, lipid and fatty acid compositions. The study revealed a remarkable variation in total lipids content, fucoxanthin content, lipid class composition and n-3 PUFA content in individual species, although they belong to the same genus. Among microalgae examined, Pavlova lutheri contained the highest total lipids content (313.59 mg g-1 dry weight) and considerable amount of fucoxanthin (3.13 mg g-1 dry weight). It also had the highest level (28.01%) of total n-3 PUFA with high level of eicosapentaenoic acid (EPA) (17.76%) and docosahexaenoic acid (DHA) (7.61%). The highest fucoxanthin content (5.19 mg g-1 dry weight) was observed in Chaetoceros gracilis. C. gracilis also contained relatively high level of total lipids (228.87 mg g-1 dry weight) and 10.67% EPA. The results also demonstrated that Nannochloropsis oculata contained the greatest amount of EPA (26.21%), while Isochrysis galbana had the highest level of DHA (8.76%). And both microalgae contained 1.71 and 4.44 mg g-1 dry weight fucoxanthin, respectively. Microalgal lipids containing abundant fucoxanthin and n-3 PUFA such as EPA and DHA in the present study will be used as nutraceutical lipids with great commercial potential.

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“…FO is rich in the omega‐3 long‐chain PUFA DHA (22:6n‐3) and EPA (20:5n‐3) (Azuma et al, 2009). PUFA have beneficial biochemical and physiological effects on human health enhancement, but the presence of multiple double bonds and bisallylic carbons also affects their oxidative susceptibility, into toxic products, which is directly proportional to their degree of unsaturation (Miyashita et al, 1993, 2018).…”

Section: Resultsmentioning

confidence: 99%

Low‐Field Nuclear Magnetic Resonance Time Domain Characterization of Polyunsaturated Fatty Acid–Rich Linseed and Fish Oil Emulsions during Thermal Air Oxidation

Resende

Linder

Wiesman

2021

J Americ Oil Chem Soc

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Linseed contains high levels of polyunsaturated fatty acids (PUFA), such as α‐linolenic acid (> 50% ALA‐18:3), that are naturally protected against thermal oxidation by their encapsulation within linseed oil bodies (OB) by multiple components including antioxidant proteins and mucilage emulsifying agents. Linseed OB emulsions (LSE) can be produced by grinding linseed seeds, adding water, adjusting pH, and sonication. This is a process that can encapsulate externally added PUFA to minimize their thermal oxidation, as it does for the intrinsic ALA PUFA. Fish oil (FO) encapsulation into this LSE platform to form linseed fish oil emulsions (LSFE) offers the possibility of a nutritive delivery system of the biologically essential FO PUFA eicosapentaenoic acid and docosahexaenoic acid. In this study, 1H low‐field nuclear magnetic resonance (LF‐NMR) is used to characterize LSE's and LSFE's chemical and structural properties as well as their stability and changes under thermal oxidation (55 °C for 96 hours). 1H LF‐NMR data processing was developed to generate one‐dimensional (1D) T1 (spin–lattice), 1D T2 (spin–spin), and 2D (T1 vs. T2) relaxation time spectra that can characterize OB emulsions and monitor their time domain fingerprints (spectrum peaks) of chemical and structural changes during the oxidation process. The 1H LF‐NMR analysis were further supported and correlated with conventional peroxide value test, self‐diffusion, droplet size distribution, zeta potential estimation of surface stability, and gas chromatography–mass spectrometry analysis of fatty acid profile changes under thermal oxidation conditions. The 1D and 2D LF‐NMR relaxation spectra showed that the LSE and LSFE did not suffer intense oxidation process, due to PUFA assembly in OB oxidative protection. These results were further confirmed by the supportive analytical methodologies. The results of this study demonstrate the efficacy of 1H LF‐NMR methodology to monitor PUFA's rich oil and emulsion thermal oxidation.

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Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration

Cited by 62 publications

References 128 publications

Growth Performance, Carcass Traits and Breast Meat Fatty Acids Profile of Helmeted Guinea Fowls (Numida meleagris) Fed Increasing Level of Linseed (Linum usitatissimum) and Pumpkin Seed (Cucurbita moschata) Meals

Growth Performance, Carcass Traits and Breast Meat Fatty Acids Profile of Helmeted Guinea Fowls (Numida meleagris) Fed Increasing Level of Linseed (Linum usitatissimum) and Pumpkin Seed (Cucurbita moschata) Meals

Total Lipids Content, Lipid Class and Fatty Acid Composition of Ten Species of Microalgae

Low‐Field Nuclear Magnetic Resonance Time Domain Characterization of Polyunsaturated Fatty Acid–Rich Linseed and Fish Oil Emulsions during Thermal Air Oxidation

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