Journal article
Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage
The main objective of this study was to investigate the effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Krill oil was incubated at two different temperatures (20 and 40°C) for 28 or 42 days. The oxidative stability of krill oil was assessed by peroxide value and anisidine value, measurement of lipid derived volatiles, lipid classes and antioxidants.
The non-enzymatic browning reactions were assessed through the measurement of pyrroles, free amino acids content and Strecker-derived volatiles. The increase of incubation temperature firstly increased the lipid oxidation in krill oil and subsequently the non-enzymatic browning reactions. The occurrence of these reactions was most likely due to the reaction between α-dicarbonyl or carbonyl compounds with amino acids or ammonia.
In addition to tocopherol and astaxanthin esters, the formation of pyrroles might help to protect the krill oil against lipid oxidation. © 2014 Elsevier Ltd. All rights reserved.
| Language: | English |
|---|---|
| Year: | 2014 |
| Pages: | 398-407 |
| ISSN: | 18737072 and 03088146 |
| Types: | Journal article |
| DOI: | 10.1016/j.foodchem.2014.02.059 |
| ORCIDs: | Jacobsen, Charlotte |
Amino acids Effect of temperature Glycosylation Incubation temperatures Krill oil Lipid oxidation Marine phospholipids Non-enzymatic browning Non-enzymatic browning reactions Oxidation Oxidative stability Phospholipids Pyrrolization SDG 14 - Life Below Water Strecker degradation Temperature
