Oxidative stability during storage of structured lipids produced from fish oil and caprylic acid

Nielsen, Nina Skall; Xu, Xuebing; Timm‐Heinrich, Maike; Jacobsen, Charlotte

doi:10.1007/s11746-004-0909-4

Cited by 13 publications

(12 citation statements)

References 19 publications

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“…For α‐tocopherol, this effect has been reported in previous studies (Akoh and Moussata 2001; Senanayake and Shahidi 2002; Timm‐Heinrich et al. 2003; Nielsen et al. 2004).…”

Section: Discussionsupporting

confidence: 84%

“…A reduction in antioxidant contents after the purification process was observed for all antioxidants added. For a-tocopherol, this effect has been reported in previous studies (Akoh and Moussata 2001;Senanayake and Shahidi 2002;Timm-Heinrich et al 2003;Nielsen et al 2004). Approximately 10% of the original concentration was still present in the purified product, but the higher values compared with the control and the other batches did not result in better oxidative status.…”

Section: Discussionsupporting

confidence: 78%

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Application of Antioxidants During Short‐path Distillation of Structured Lipids

Timm‐Heinrich

Nielsen

et al. 2007

Journal of Food Lipids

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A specific structured lipid was produced from sunflower oil and caprylic acid. The antioxidative effect of adding α‐tocopherol, ascorbyl palmitate or citric acid (each in three different concentrations) was investigated before and after the purification process (short‐path distillation), and was compared with a control without addition of antioxidant. The oxidative status and stability were characterized by peroxide and anisidine values, secondary volatile oxidation products and induction period. The antioxidants affected the oxidative status compared with the control: citric acid was prooxidative at low concentrations, but antioxidative at high concentrations. Addition of ascorbyl palmitate had an antioxidative effect at all concentrations employed. α‐Tocopherol showed less antioxidative activity compared with ascorbyl palmitate and citric acid, and its efficacy was slightly decreased with increasing concentration. Combinations of citric acid with ascorbyl palmitate were tested in a later part of the study. No additive or synergistic effect was found between citric acid and ascorbyl palmitate. PRACTICAL APPLICATIONS Production of structured lipids (SLs) provides unique possibilities to design fats that can meet specific nutritional requirements. The desirednutritional quality of the lipid may be negatively influenced by production parameters, e.g., due to oxidation. Addition of antioxidants before purification of the lipid, as described in the present article, can improve the oxidative status of the final product compared with a product devoid of added antioxidants. This is also known from the deodorization process. The storage stability of the SL and its nutritional quality is therefore expected to be considerably improved compared with a lipid to which no antioxidant is added.

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“…For α‐tocopherol, this effect has been reported in previous studies (Akoh and Moussata 2001; Senanayake and Shahidi 2002; Timm‐Heinrich et al. 2003; Nielsen et al. 2004).…”

Section: Discussionsupporting

confidence: 84%

Section: Discussionsupporting

confidence: 78%

Application of Antioxidants During Short‐path Distillation of Structured Lipids

Timm‐Heinrich

Nielsen

et al. 2007

Journal of Food Lipids

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“…Hence, fish oils are potential sources of these biomolecules. However, because of its high PUFA content, fish oil is susceptible to lipid oxidation (Nielsen et al 2004). …”

Section: Introductionmentioning

confidence: 99%

Lipase-catalyzed synthesis of phenolic lipids from fish liver oil and dihydrocaffeic acid

Sabally

Karboune

St‐Louis

et al. 2007

Biocatalysis and Biotransformation

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The enzymatic synthesis of phenolic lipids by lipase-catalyzed transesterification of dihydrocaffeic acid (DHCA) with fish liver oil was investigated in a selected organic solvent medium. These synthesized phenolic lipids have potential use as nutraceutical products. Using a molar ratio of 1:8 DHCA to fish liver oil in hexane:2-butanone mixtures of 75:25 and 85:15 (v/v), the lipase-catalyzed reaction resulted in maximum conversion of 55.8 and 65.4%, respectively. The maximum conversion of phenolic monoacylglycerols in hexane:2-butanone mixture of 75:25 and 85:15 (v/v) was 40.3 and 37.7%, respectively; using the same solvent mixtures, the conversions of the phenolic diacylglycerol were 15.8 and 36.8%, respectively. Hexane:2-butanone mixture of 75:25 (v/v) was, therefore, the best organic solvent mixture for the production of phenolic monoacylglycerols, while that of 85:15 (v/v) was best for the production of phenolic diacylglycerols. The phenolic lipids produced from the fish liver oil and DHCA demonstrated antioxidant property as indicated by its free radical scavenging capacity.

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“…Because SLs may be incorporated into food products, it is important that they have an oxidative stability that is comparable to the vegetable oils. 4 The addition of antioxidants to fats and oils is one of the most efficient ways to prevent oxidation of lipids. There is a concern about the possible toxicity of synthetic antioxidants, so the popularity of natural antioxidants has increased.…”

Section: Introductionmentioning

confidence: 99%