Premium
Influence of interesterification on the oxidative stability of marine oil triacylglycerols
Author(s) -
Kimoto Hiromi,
Endo Yasushi,
Fujimoto Kenshiro
Publication year - 1994
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 - 10.1007/bf02540655
Subject(s) - interesterified fat , sardine , chemistry , lipase , peroxide value , food science , oxidative phosphorylation , fish oil , fish <actinopterygii> , chromatography , biochemistry , fishery , biology , enzyme
To understand the relationship between triacylglycerol structure of marine oils and their oxidative stability, peroxide values and absorbed oxygen levels of whale, sardine, cod liver and skipjack oils, interesterified by lipase and NaOCH 3 , were compared with those of native oils during storage at 40°C. Triacylglycerol structures of marine oils were characterized by high‐performance liquid chromatography and differential scanning calorimetry analyses. Enzymatically interesterified fish oils were more stable than native oils because the level of highly unsaturated triacylglycerols was decreased. However, the oxidative stability of interesterified whale oil was more susceptible to oxidation than the native oil.