Stability of Omega-3 LC-PUFA-rich Photoautotrophic Microalgal Oils Compared to Commercially Available Omega-3 LC-PUFA Oils

被引：33

作者：

Ryckebosch, Eline ^{[1
,2
]}

Bruneel, Charlotte ^{[1
,2
]}

Termote-Verhalle, Romina ^{[1
,2
]}

Lemahieu, Charlotte ^{[1
,2
]}

Muylaert, Koenraad ^{[3
]}

Van Durme, Jim ^{[4
]}

Goiris, Koen ^{[5
]}

Foubert, Imogen ^{[1
,2
]}

机构：

[1] KU Leuven Kulak, Res Unit Food & Lipids, Dept Mol & Microbial Syst Kulak, B-8500 Kortrijk, Belgium

[2] Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, B-3001 Heverlee, Belgium

[3] KU Leuven Kulak, Lab Aquat Biol, Biol Dept Kulak, B-8500 Kortrijk, Belgium

[4] KaHo St Lieven, Assoc KU Leuven, Dept Microbial & Mol Syst, Res Cluster Food & Biotechnol,Res Grp Mol Odour C, B-9000 Ghent, Belgium

[5] Katholieke Univ Leuven, Fac Engn Technol, Lab Enzyme Fermentat & Brewing Technol EFBT, Dept Microbial & Mol Syst,Cluster Bioengn Technol, B-9000 Ghent, Belgium

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 42期

基金：

比利时弗兰德研究基金会;

关键词：

eicosapentaenoic acid (EPA); docosahexaenoic acid (DHA); peroxide value; volatile oxidation products; free fatty acids; carotenoids; oxidation; hydrolysis; POLYUNSATURATED FATTY-ACIDS; FISH-OIL; OXIDATIVE STABILITY; ENRICHED MAYONNAISE; DOCOSAHEXAENOIC ACID; NATURAL ANTIOXIDANTS; LIPID OXIDATION; STORAGE; MICROENCAPSULATION; PHOSPHOLIPIDS;

D O I：

10.1021/jf402296s

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Microalgae are the primary producers of omega-3 LC-PUFA, which are known for their health benefits. Their oil may thus be a potential alternative for fish oil. However, oxidative and hydrolytic stability of omega-3 LC-PUFA oils are important parameters. The purpose of this work was therefore to evaluate these parameters in oils from photoautotrophic microalgae (Isochrysis, Phaeodactylum, Nannochloropsis gaditana, and Nannochloropsis sp.) obtained with hexane/isopropanol (HI) and hexane (H) and compare them with commercial omega-3 LC-PUFA oils. When the results of both the primary and secondary oxidation parameters were put together, it was clear that fish, tuna, and heterotrophic microalgae oil are the least oxidatively stable oils, whereas krill oil and the microalgae oils performed better. The microalgal HI oils were shown to be more oxidatively stable than the microalgal H oils. The hydrolytic stability was shown not to be a problem during the storage of any of the oils.

引用

页码：10145 / 10155

页数：11

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