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Effects of phospholipids on lipid oxidation of a salmon oil model system
Author(s) -
King M. F.,
Boyd L. C.,
Sheldon B. W.
Publication year - 1992
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/bf02635893
Subject(s) - phospholipid , docosahexaenoic acid , chemistry , palmitic acid , antioxidant , lipid oxidation , thiobarbituric acid , incubation , chromatography , polyunsaturated fatty acid , lipid peroxidation , biochemistry , fatty acid , food science , membrane
Total lipid (TL), neutral lipid (NL), and phospholipid (PL) fractions were extracted from bluefish ( Pomatomus saltatrix ) white and dark muscle with skin. The effects of each fraction on the oxidative stability of a refined salmon oil model system was measured by monitoring changes in the 2‐thiobarbituric acid assay and decreases in the ratio of docosahexaenoic acid (DHA) to palmitic acid (C22:6/C16:0) following incubation at 55°C or 180°C. Phospholipid fractions at 2.5% and 5.0% (wt/wt) of oil improved the oxidative stability of oils incubated at both temperatures compared to controls, TL‐ and NL‐supplemented oils at similar concentrations. Phospholipid fractions exhibiting antioxidant properties contained an average of 34% DHA as compared to only 15% in the NL and TL fractions.