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Journal article

Oxidative stability of cod liver oil in the presence of herring roe phospholipids

In Food Chemistry — 2020, Volume 310, pp. 125868

By Liang, Peng1; Akoh, Casimir C.2; W. K. Diehl, Bernd3; Jacobsen, Charlotte4,5

From

Technical University of Denmark1

University of Georgia2

Spectral Service AG3

National Food Institute, Technical University of Denmark4

Research Group for Bioactives – Analysis and Application, National Food Institute, Technical University of Denmark5

The aim of this research was to investigate the effect of herring roe phospholipids (PLs) on the oxidative stability of cod liver oil during storage. The effect of PLs on the oxidative stability of cod liver oil was assessed in terms of peroxide value, free fatty acids, secondary oxidation products and pyrrolisation.

The results show that the PV was lower in cod liver oil containing PLs (P < 0.05) than in the control without PLs. Benzaldehyde, 2,5-dimethylpyrazine, 2-methyl-2-pentenal, 1-penten-3-ol and 3-methylbutanal were the main volatiles. In addition, significant pyrrolisation was observed after 28 days when PLs were added to cod liver oil.

The results suggested that cod liver oil with dispersed PLs was oxidized during storage followed by non-enzymatic browning reactions. The findings indicated that the ratio between pyrroles formed and α-tocopherol may influence the formation of new peroxides and secondary oxidation products.

Language: English
Year: 2020
Pages: 125868
ISSN: 18737072 and 03088146
Types: Journal article
DOI: 10.1016/j.foodchem.2019.125868
ORCIDs: 0000-0002-2323-9298 , 0000-0002-8974-2398 and Jacobsen, Charlotte
Keywords

Cod liver oil Marine phospholipids Non-enzymatic browning reactions Oxidation SDG 14 - Life Below Water Strecker aldehydes

Other keywords

Aldehydes Animals Benzaldehydes Cod Liver Oil Fishes Oxidation-Reduction Peroxides Phospholipids alpha-Tocopherol benzaldehyde isovalerylaldehyde

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