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The use of factorial design to evaluate the oxidation of oils containing different types of omega‐3 fatty acids
Author(s) -
Agnes Dias Fabiano Thamyris,
Grassmann Roschel Gabriela,
Alves Castro Inar
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8739
Subject(s) - tbars , decanal , chemistry , rutin , factorial experiment , thiobarbituric acid , fish oil , food science , antioxidant , lipid oxidation , catechol , oxidative phosphorylation , lipid peroxidation , organic chemistry , biochemistry , fish <actinopterygii> , biology , statistics , mathematics , fishery
BACKGROUND Omega‐3 fatty acids (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+ , 2,2′‐azobis(2‐amidinopropane) dihydrochloride, ascorbyl palmitate and the hydrophobic 2,2′‐azobis‐2,4‐dimethylvaleronitrile (AMVN)) were combined in a factorial design to accelerate the oxidation of three oils (flaxseed, echium and fish) containing different sources of n3 FA. RESULTS Lipid hydroperoxide (LOOH) and thiobarbituric acid reactive substance (TBARS) concentrations estimated using the regression models did not differ from the observed values. AMVN + Fe 2+ increased TBARS in all samples. CONCLUSION 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. © 2017 Society of Chemical Industry