Oxidative stability and non-enzymatic browning reactions in Antarctic krill oil (Euphausia superba)

Henna Fung Sieng Lu, Inge Bruheim, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Antarctic krill oil has gained much consideration recently due to its rich content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the form of phospholipids and its powerful antioxidant known as astaxanthin. To secure these valuable bioactive nutrients in krill oil, a gentle and immediate on-board processing of freshly captured krill is recommended. Compared to fish oil, krill oil has a more complex matrix, which leads to the formation of additional compounds from non-enzymatic browning reactions. Lipid oxidation occurs through different pathways in krill oil and cannot be detected through classical analytical techniques such as determination of peroxide and anisidine value. Therefore selection of appropriate methods to evaluate the oxidative stability of krill oil is of high importance.
Original languageEnglish
JournalLipid Technology
Volume26
Issue number5
Pages (from-to)111-114
ISSN0956-666X
DOIs
Publication statusPublished - 2014

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