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Kinetics of Lipid Oxidation and Degradation of Flaxseed Oil Containing Crawfish ( Procambarus clarkii ) Astaxanthin
Author(s) -
Pu Jianing,
Sathivel Subramaniam
Publication year - 2011
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/s11746-010-1713-8
Subject(s) - astaxanthin , chemistry , food science , procambarus clarkii , lipid oxidation , peroxide value , antioxidant , degradation (telecommunications) , polyunsaturated fatty acid , kinetics , fatty acid , biochemistry , carotenoid , crayfish , biology , fishery , telecommunications , physics , quantum mechanics , computer science
Abstract Flaxseed oil (FO) containing crawfish ( Procambarus clarkii ) astaxanthin (FOA) was evaluated for lipid oxidation and astaxanthin degradation. The FOA was analyzed for astaxanthin content, free fatty acids (FFA), peroxide value (PV), fatty acid methyl esters (FAMEs) profile, and color. The amount of extractable astaxanthin in the crawfish byproducts was 3.02 mg/100 g of crawfish byproducts. FOA and FO had a similar alpha‐linolenic acid (ALA) content (on a weight% basis). The FO was lighter and more yellow in color than FOA. The oxidation rate of FOA was lower than that of FO. When FO and FOA were heated to 30 °C, both oils exhibited minimal lipid oxidation with increasing heating time, whereas FO, when heated to 40, 50, 60 °C, had a higher lipid oxidation rate than FOA with increasing the heating time from 0 to 4 h. Astaxanthin was an effective antioxidant agent in FO when it was heated from 30 to 60 °C. The degradation of astaxanthin in FOA could be described by first order reaction kinetics. Astaxanthin was stable in flaxseed oil at 30 and 40 °C, while its stability decreased significantly at 50 and 60 °C. The rate of astaxanthin degradation in FOA was significantly influenced by temperature.