The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Oxidative Stability of Fish and Algae Oils Containing Long-Chain Polyunsaturated Fatty Acids in Bulk and in Oil-in-Water Emulsions
Abstract
The oxidative stability of long-chain polyunsaturated fatty acid (PUFA) and docosahexaenoic acid (DHA)-containing fish and algae oils varies widely according to their fatty acid composition, the physical and colloidal states of the lipids, the contents of tocopherols and other antioxidants, and the presence and activity of transition metals. Fish and algal oils were initially much more stable to oxidation in bulk systems than in the corresponding oil-in-water emulsions. The oxidative stability of emulsions cannot, therefore, be predicted on the basis of stability data obtained with bulk long-chain PUFA-containing fish oils and DHA-containing algal oils. The relatively high oxidative stability of an algal oil containing 42% DHA was completely lost after chromatographic purification to remove tocopherols and other antioxidants. Therefore, this evidence does not support the claim that DHA-rich oils from algae are unusually stable to oxidation. Addition of ethylenediaminetetraacetic acid (EDTA) prevented oxidation of both fish and algal oil emulsions without added iron and at low iron:EDTA molar concentrations. EDTA, however, promoted the oxidation of the corresponding emulsions that contained high iron:EDTA ratios. Therefore, to be effective as a metal chelator, EDTA must be added at molar concentrations higher than that of iron to inhibit oxidation of foods containing long-chain PUFA from either fish or algae and fortified with iron.
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Citations
Cites
Fish oils and plasma lipid and lipoprotein metabolism in humans: a critical review
Harris, W. S. (1989) · Journal of Lipid Research · doi:10.1016/s0022-2275(20)38310-3 · Cited by 1,127
Cited by
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
Berton‐Carabin, C. C., Ropers, M., & Genot, C. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12097 · Cited by 573
Jacobsen, C., Let, M. B., Nielsen, N. S., & Meyer, A. S. (2008) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2007.08.001 · Cited by 267
Self-citationHealth promoting functional lipids from microalgae pool: A review
Katiyar, R., & Arora, A. (2020) · Algal Research · doi:10.1016/j.algal.2020.101800 · Cited by 185
Retinal very long-chain PUFAs: new insights from studies on ELOVL4 protein
Agbaga, M.-P., Mandal, M. N. A., & Anderson, R. E. (2010) · Journal of Lipid Research · doi:10.1194/jlr.r005025 · Cited by 167
Loi, C. C., Eyres, G. T., & Birch, E. J. (2019) · Food Research International · doi:10.1016/j.foodres.2019.02.026 · Cited by 76
Bi, Z., & He, B. (2020) · Handbook of Microalgae-Based Processes and Products · doi:10.1016/b978-0-12-818536-0.00013-0 · Cited by 11
Metadata
- Authors
- Frankel, E. N., Satué-Gracia, T., Meyer, A. S., & German, J. B.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-02-16
- Volume
- 50
- Issue
- 7
- Pages
- 2094-2099
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2058265798
- Cited by
- 209
- References
- 1
- FWCI
- 6.11
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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