Journal of the Science of Food and Agriculture
Journal of the Science of Food and Agriculture
4 years ago

The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids.

Castro, Agnes, Roschel
N3 FA promote beneficial effects on cardiovascular diseases, but they are highly susceptible to oxidation, which leads to the formation of potentially toxic secondary products. In this study, the antioxidant capacity of natural compounds (sinapic acid and rutin) was evaluated using an accelerated model to oxidize the oils. Five inducers (Temperature, Fe(2+) , AAPH, Ascorbyl palmitate and AMVN) were combined in a factorial design to accelerate the oxidation of three oils (flaxseed, echium and fish) containing different sources of n3 FA. Hydroperoxide (LOOH) and thiobarbituric acid reactive substances (TBARS) concentrations estimated using the regression models did not differ from the observed values. AMVN + Fe(2+) increased TBARS in all samples. The values for the oxidative markers obtained 48 h after induction were similar to those obtained when the oils were heated at 60 °C for 15 days. Of a number of volatile compounds formed from the oxidation of different n3 FA sources, (E,E) 2,4-heptadienal, (E,E) 2,4-decadienal, decanal, undecanal and (E)-2-undecenal were identified in all samples and could be used as more specific oxidative markers. Using the accelerated model, rutin improved the oxidative stability of fish oil, probably due to the presence of a catechol group in its chemical structure.

Publisher URL: http://doi.org/10.1002/jsfa.8739

DOI: 10.1002/jsfa.8739

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