Premium
Kinetics of Astaxanthin Degradation in Three Types of Antarctic Krill ( Euphausia superba ) Oil during Storage
Author(s) -
Song Yukun,
Song Liang,
Yin Fawen,
Zhang Jianrun,
Zhang Jing,
Zhou Dayong,
Wang Tong
Publication year - 2018
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12129
Subject(s) - euphausia , antarctic krill , astaxanthin , polyunsaturated fatty acid , chemistry , degradation (telecommunications) , food science , krill , kinetics , composition (language) , oxygen , fatty acid , biochemistry , biology , organic chemistry , fishery , telecommunications , physics , linguistics , philosophy , quantum mechanics , computer science , carotenoid
Three types of Antarctic krill oil (KO), namely, phospholipid‐type krill oil (PKO), whole krill oil (WKO), and triacylglycerol‐rich krill oil (TKO), were stored at three different temperatures (−20, 4, and 25 °C) with or without oxygen to investigate the effects of temperature and oxygen on astaxanthin (AST) degradation during storage. Additionally, the influence of fatty acid composition on AST degradation in the three types of KO was compared. The results revealed that the degradation of AST followed first‐order kinetics, and the temperature dependence of the reaction was well explained by the Arrhenius relationship. A high storage temperature led to faster AST degradation. AST degradation rates under nitrogen were lower than those under an oxygen atmosphere. The higher degradation rate of AST in PKO is ascribed to its higher level of polyunsaturated fatty acids (PUFA) in comparison to WKO and TKO. This is the first time the energy of activation of AST degradation was evaluated to determine how the fatty acid composition of the oil matrix and storage atmosphere affect the reaction kinetics.