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

被引：8
作者：
Liang, Peng [1 ,4 ]
Akoh, Casimir C. [2 ]
Diehl, Bernd W. K. [3 ]
Jacobsen, Charlotte [4 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, 15 Shangxiadian Rd, Fuzhou 350002, Fujian, Peoples R China
[2] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA
[3] Spectral Serv AG, Emil Hoffmann Str 33, D-50996 Cologne, Germany
[4] Tech Univ Denmark, Natl Food Inst DTU Food, Div Food Technol, Bldg 204, DK-2800 Lyngby, Denmark
来源：
FOOD CHEMISTRY | 2020年 / 310卷
基金：
中国国家自然科学基金;
关键词：
Marine phospholipids; Oxidation; Cod liver oil; Non-enzymatic browning reactions; Strecker aldehydes; FATTY-ACID-COMPOSITION; ANTIOXIDATIVE ACTIVITY; VOLATILE COMPOUNDS; LIPID OXIDATION; MARINE; SALMON; PRODUCTS; IRON;
D O I：
10.1016/j.foodchem.2019.125868
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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 alpha-tocopherol may influence the formation of new peroxides and secondary oxidation products.
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页数：7
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