Abstract
The long-chain (LC) highly unsaturated omega-3 fatty acids, EPA (eicosapentaenoic acid, 20:5) and DHA (docosahexaenoic acid, 22:6) are vital for a wide range of biological functions and are implicated in the prevention of numerous diseases. However, these fatty acids are highly susceptible to oxidation because of their unsaturated nature. Addition of antioxidants is one method. to prevent lipid oxidation. As synthetic antioxidants may have carcinogenic effects at higher levels, the replacement of synthetic antioxidants with natural antioxidants is now in demand. We have isolated natural antioxidants from yoghurt, potato peel, fish protein hydrolysates and seaweed, which were able to protect highly unsaturated fish oil from oxidation. These antioxidant extracts may have potential for commercial exploitation. Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
| Original language | English |
|---|---|
| Journal | Lipid Technology |
| Volume | 24 |
| Issue number | 3 |
| Pages (from-to) | 59-62 |
| ISSN | 0956-666X |
| Publication status | Published - 2012 |
Keywords
- ANTIOXIDANT COMPOUNDS
- ANTIOXIDANTS
- ANTIOXIDATIVE ACTIVITY
- FISH OILS
- NATURAL ANTIOXIDANTS
- OILS FISH
- OXIDATION