Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

Henna Fung Sieng Lu, I. Bruheim, B.O. Haugsgjerd, Charlotte Jacobsen

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Abstract

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.
Original languageEnglish
JournalFood Chemistry
Volume157
Pages (from-to)398-407
Number of pages10
ISSN0308-8146
DOIs
Publication statusPublished - 2014

Keywords

  • Marine phospholipids
  • Krill oil
  • Lipid oxidation
  • Non-enzymatic browning
  • Pyrrolization
  • Strecker degradation
  • Amino acids
  • Glycosylation
  • Phospholipids
  • Temperature
  • Effect of temperature
  • Incubation temperatures
  • Non-enzymatic browning reactions
  • Oxidative stability
  • Oxidation

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