Oxidative stability of marine oils as affected by added wheat germ oil

Abstract

Marine oils, such as seal blubber and menhaden oils, offer a wide range of health benefits and play a critical role in many functions in the human body. These oils are highly vulnerable to oxidation due to their high content of polyunsaturated fatty acids. In this study, the stabilizing effect of blending of seal blubber and menhaden oils with antioxidant rich-wheat germ oil was investigated. Conjugated dienes and thiobarbituric acid reactive substances were used as indicators of oxidative stability. Fatty acid composition of the original oils and blends was determined using gas chromatography, while tocopherol content was assessed using high-performance liquid chromatography-mass spectrometry. The results showed that blending with wheat germ oil increased the tocopherol content of seal blubber and menhaden oils. The oxidative stability of blended seal blubber and menhaden oils was improved, and higher oxidative stability was positively correlated with higher percentage of added wheat germ oil. ARTICLE HISTORY

Effects of dietary thiamin on flesh quality in grass carp ( Ctenopharyngodon idella )

“…Fish muscle is abundant of PUFAs, which makes it highly susceptible to oxidative damage (Wang & Shahidi, 2017). Our data demonstrated that optimum dietary thiamin level decreased ROS, MDA and PC contents, increased ASA and AHR capacity, enhanced the GSH content and antioxidant enzyme activities, revealing that thiamin reduces muscle oxidative damage was in connection with elevating non‐enzymatic and enzymatic antioxidant ability.…”

Quality evaluation based on fractal dimension and biochemical changes for hairtail (Trichiurus Haumela) samples subjected to multiple freeze–thaw cycles

“…Thus, TBARS value was commonly used to judge the content of secondary peroxidation product malondialdehyde and the degree of fat oxidation. [29] As shown in Figure 3, the initial TBARS value of hairtail fish was 0.232 mg/100 g. After subjection to four freeze-thaw cycles, TBARS was increased to 0.505 mg/100 g in −3℃ group, 0.388 mg/100 g in −18℃ group, 0.365 mg/100 g in −40℃ group, and 0.265 mg/100 g in −80℃ group, respectively. Similar trends were found by Benjakul [30] who found that freezing and thawing of muscle tissue resulted in accelerated TBARS accumulation and attributed this finding to the damage of cell membranes by ice crystals and the subsequent release of pro-oxidants, especially the haem iron.…”

The oxidative stability of omega-3 oil-in-water nanoemulsion systems suitable for functional food enrichment: A systematic review of the literature

“…The use of LCωγPUFA source oils in functional foods may offer considerable health benefits, however it also gives rise to a number of challenges due to their low water solubility and poor chemical stability. The chemical structure of LCω3PUFA also makes them particularly susceptible to oxidation (Jacobsen 2010, Wang andShahidi 2017). Oxidation occurs as the result of reactions with PUFA, free radicals and oxygen (Walker et al 2015b).…”

“…Firstly, it gives rise to objectionable 'off' flavours. It also reduces the nutritional value of foods containing lipids (Wang and Shahidi 2017). Free radicals, which are formed during oxidation may cause the formation of atherosclerosis following ingestion posing a potential health risk to consumers (Jacobsen 2010).…”