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

Research output: Contribution to journalJournal articleResearchpeer-review

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 languageEnglish
Article number125868
JournalFood Chemistry
Volume310
Number of pages7
ISSN0308-8146
DOIs
Publication statusPublished - 2020

Keywords

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

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