Oxidative stability of cod liver oil in the presence of herring roe phospholipids

Peng Liang; Casimir C. Akoh; Bernd W. K. Diehl; Charlotte Jacobsen

doi:10.1016/j.foodchem.2019.125868

Oxidative stability of cod liver oil in the presence of herring roe phospholipids

Peng Liang, Casimir C. Akoh, Bernd W. K. Diehl, Charlotte Jacobsen^*

^*Corresponding author for this work

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Abstract

The aim of this research was to investigate the effect of herring roe phospholipids (PLs) on the oxidative stability of cod liver oil during storage. The effect of PLs on the oxidative stability of cod liver oil was assessed in terms of peroxide value, free fatty acids, secondary oxidation products and pyrrolisation. The results show that the PV was lower in cod liver oil containing PLs (P < 0.05) than in the control without PLs. Benzaldehyde, 2,5-dimethylpyrazine, 2-methyl-2-pentenal, 1-penten-3-ol and 3-methylbutanal were the main volatiles. In addition, significant pyrrolisation was observed after 28 days when PLs were added to cod liver oil. The results suggested that cod liver oil with dispersed PLs was oxidized during storage followed by non-enzymatic browning reactions. The findings indicated that the ratio between pyrroles formed and α-tocopherol may influence the formation of new peroxides and secondary oxidation products.

Original language	English
Article number	125868
Journal	Food Chemistry
Volume	310
Number of pages	7
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2019.125868
Publication status	Published - 2020

Keywords

Marine phospholipids
Oxidation
Cod liver oil
Non-enzymatic browning reactions
Strecker aldehydes

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "Oxidative stability of cod liver oil in the presence of herring roe phospholipids",

abstract = "The aim of this research was to investigate the effect of herring roe phospholipids (PLs) on the oxidative stability of cod liver oil during storage. The effect of PLs on the oxidative stability of cod liver oil was assessed in terms of peroxide value, free fatty acids, secondary oxidation products and pyrrolisation. The results show that the PV was lower in cod liver oil containing PLs (P < 0.05) than in the control without PLs. Benzaldehyde, 2,5-dimethylpyrazine, 2-methyl-2-pentenal, 1-penten-3-ol and 3-methylbutanal were the main volatiles. In addition, significant pyrrolisation was observed after 28 days when PLs were added to cod liver oil. The results suggested that cod liver oil with dispersed PLs was oxidized during storage followed by non-enzymatic browning reactions. The findings indicated that the ratio between pyrroles formed and α-tocopherol may influence the formation of new peroxides and secondary oxidation products.",

keywords = "Marine phospholipids, Oxidation, Cod liver oil, Non-enzymatic browning reactions, Strecker aldehydes",

author = "Peng Liang and Akoh, {Casimir C.} and {W. K. Diehl}, Bernd and Charlotte Jacobsen",

year = "2020",

doi = "10.1016/j.foodchem.2019.125868",

language = "English",

volume = "310",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier",

}

TY - JOUR

T1 - Oxidative stability of cod liver oil in the presence of herring roe phospholipids

AU - Liang, Peng

AU - Akoh, Casimir C.

AU - W. K. Diehl, Bernd

AU - Jacobsen, Charlotte

PY - 2020

Y1 - 2020

N2 - The aim of this research was to investigate the effect of herring roe phospholipids (PLs) on the oxidative stability of cod liver oil during storage. The effect of PLs on the oxidative stability of cod liver oil was assessed in terms of peroxide value, free fatty acids, secondary oxidation products and pyrrolisation. The results show that the PV was lower in cod liver oil containing PLs (P < 0.05) than in the control without PLs. Benzaldehyde, 2,5-dimethylpyrazine, 2-methyl-2-pentenal, 1-penten-3-ol and 3-methylbutanal were the main volatiles. In addition, significant pyrrolisation was observed after 28 days when PLs were added to cod liver oil. The results suggested that cod liver oil with dispersed PLs was oxidized during storage followed by non-enzymatic browning reactions. The findings indicated that the ratio between pyrroles formed and α-tocopherol may influence the formation of new peroxides and secondary oxidation products.

AB - The aim of this research was to investigate the effect of herring roe phospholipids (PLs) on the oxidative stability of cod liver oil during storage. The effect of PLs on the oxidative stability of cod liver oil was assessed in terms of peroxide value, free fatty acids, secondary oxidation products and pyrrolisation. The results show that the PV was lower in cod liver oil containing PLs (P < 0.05) than in the control without PLs. Benzaldehyde, 2,5-dimethylpyrazine, 2-methyl-2-pentenal, 1-penten-3-ol and 3-methylbutanal were the main volatiles. In addition, significant pyrrolisation was observed after 28 days when PLs were added to cod liver oil. The results suggested that cod liver oil with dispersed PLs was oxidized during storage followed by non-enzymatic browning reactions. The findings indicated that the ratio between pyrroles formed and α-tocopherol may influence the formation of new peroxides and secondary oxidation products.

KW - Marine phospholipids

KW - Oxidation

KW - Cod liver oil

KW - Non-enzymatic browning reactions

KW - Strecker aldehydes

U2 - 10.1016/j.foodchem.2019.125868

DO - 10.1016/j.foodchem.2019.125868

M3 - Journal article

C2 - 31767484

VL - 310

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

M1 - 125868

ER -

Oxidative stability of cod liver oil in the presence of herring roe phospholipids

Abstract

Keywords

UN SDGs

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