Oxidative stability of salmon and herring roe lipids and their dietary effect on plasma cholesterol levels of rats

Abstract

The oxidative stability of lipids from salmon roe and herring roe was compared with those of commercial fish oils originated from sardine and tuna. Both fish roe lipids contained high amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Total EPA and DHA was more than 35% of total fatty acids in both roe lipids. On the basis of oxygen consumption, fish roe lipids showed the higher oxidative stability than both fish oils. This tendency in oxidative stabilities was also confirmed by the determination of propanal formation during oxidation. Analyses of lipid compositions suggested that the higher oxidative stabilities of fish roe lipids would be mainly due to the presence of phospholipids in them. Dietary effects of salmon and herring roe lipids were also determined. Little increase in total cholesterol level was observed in plasma lipids in rats fed salmon and herring roe lipids, although cholesterol content in fish roe lipids were 6.3% and 9.7% of total lipids for salmon roe and herring roe.

Oxidative degradation and non-enzymatic browning due to the interaction between oxidised lipids and primary amine groups in different marine PL emulsions

“…Many studies have shown that PL itself has a protective effect against oxidation but that this protective effect was greatly influenced by the presence of a-tocopherol. It has been suggested that the synergistic effect between PL and a-tocopherol was the main factor responsible for the oxidative stability of marine PL (Moriya et al, 2007). In addition, F-MPW and F-MPL emulsions also contained c-tocopherol and d-tocopherol from fish oil.…”

“…Recent studies have particularly focused on the oxidative stability of marine PL in liposomal form (Moriya et al, 2007;Mozuraityte, Rustad, & Storro, 2008). It has been suggested that the good oxidative stability of marine PL might be due to (a) their tight intermolecular packing conformation at the sn-2 position (Applegate & Glomset, 1986) and (b) synergism between the phospholipids and a-tocopherol, which is also present in marine PL (Moriya et al, 2007). Furthermore, some studies (Hidalgo, Mercedes Leoan, Nogales, & Zamora, 2007; showed that slightly oxidised phospholipids in the presence of amino compounds had a better oxidative stability as compared to non-oxidised phospholipids.…”

Effect of storage and processing of Brazilian flaxseed on lipid and lignan contents

“…Due to its unsaturation, ALA is subject to rapid and/or extensive oxidation by exposure to air, light, or temperature resulting in potential alteration in the nutritional composition and quality of food. The production of oxidized compounds, such as lipid peroxides, leads to a reduced shelf life (CHEN; RATNAYAKE; CUNNANE, 1994; ALAMED; McCLEMENTS; DECKER, 2006; BORAN; KARAÇAM; BORAN, 2006;DRUSCH et al, 2007;MORIYA et al, 2007).…”

<b>Caviar substitute produced from roes of rainbow trout (<i>Oncorhynchus mykiss</i>)

“…Fish roes offer quality protein with high biological value and are a rich source of glutamic acid, lysine, serine, and aspartic acid (Bledsoe et al, 2003;Mol & Turam, 2008). According to Moriya et al (2007), salmon roes contain significantly more docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) than tuna and sardine oils. Moreover, they show a higher oxidative stability, probably due to the phospholipid contents.…”