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 language | English |
|---|---|
| Journal | Food Chemistry |
| Volume | 157 |
| Pages (from-to) | 398-407 |
| Number of pages | 10 |
| ISSN | 0308-8146 |
| DOIs | |
| Publication status | Published - 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
