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Changes in oxidation stability of fish oil during thermic treatment and storage under poor conditions (CROSBI ID 643980)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Šimat, Vida ; Čagalj, Martina ; Vlahović, Jelena ; Skroza, Danijela ; Ljubenkov, Ivica ; Generalić Mekinić, Ivana Changes in oxidation stability of fish oil during thermic treatment and storage under poor conditions // 46th WEFTA Conference. Zagreb, 2016. str. 145-145

Podaci o odgovornosti

Šimat, Vida ; Čagalj, Martina ; Vlahović, Jelena ; Skroza, Danijela ; Ljubenkov, Ivica ; Generalić Mekinić, Ivana

engleski

Changes in oxidation stability of fish oil during thermic treatment and storage under poor conditions

Oxidation stability of cod liver oil during five hours cooking at 95 °C and poor storage conditions (direct sun exposure and high summer temperatures) over three months was determined. Deterioration of the oil and its oxidation stage were determined through analyses of peroxide value, p-anisidine value, thiobarbituric test, free fatty acids (FFA) and composition of fatty acids. Additionally, total oxidation value, nutritional lipid indices and uncertainty of listed analytical methods were determined. The results showed increasing oxidation of the cooked oils and high peroxide values (> 40 mmol O2/kg). This was not the case in oil stored in poor conditions ; it showed an increase of p-anisidine value. Fatty acid composition did not vary much between the samples ; however, dissolution of polyunsaturated fatty acids measured trough polyene index was the highest (2.21) in oil sample cooked for five hours. The percentage of the most important omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) was not significantly changed during thermic treatment nor poor storage conditions. The share of the total monounsaturated fatty acids in cooked oil samples decreased from the average 46% to 31% after 5 hours at 95 °C. Opposite to that, the total polyunsaturated fatty acid increased after 5 hours of cooking from an average of 32% to 46%. Relative standard deviation (RSD) of ten parallel analyses of oil samples was used to determine the uncertainty of methods. Analytical methods for peroxide value, p-anisidine value and thiobarbituric test showed more certainty at higher concentrations of analyte, while average RSD for FFA was 18.89%, which is relatively high thus >4 repetitions are needed to get accurate results.

Cod liver oil ; Oxidation stability ; Peroxide value ; p-anisidine value ; TBARS

This work was partially supported by Croatian Science Foundation grant number 6897 BioActCom.

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Podaci o prilogu

145-145.

2016.

nije evidentirano

objavljeno

Podaci o matičnoj publikaciji

46th WEFTA Conference

Zagreb:

Podaci o skupu

46th WEFTA Conference

poster

12.10.2016-14.10.2016

Split, Hrvatska

Povezanost rada

Prehrambena tehnologija