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Differential scanning calorimetry evaluation of oxidation stability of docosahexaenoic acid in microalgae cells and their extracts
Author(s) -
Santagapita Patricio,
Rosa Silvina,
Mazzobre María Florencia,
Cueto Mario,
Buera María,
Galvagno Miguel
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12144
Subject(s) - differential scanning calorimetry , docosahexaenoic acid , palmitic acid , polyunsaturated fatty acid , food science , fatty acid , biology , biochemistry , thermal stability , chemistry , organic chemistry , physics , thermodynamics
Summary The aim of this work was to evaluate the oxidative stability of docosahexaenoic acid ( DHA ) from A urantiochytrium limacinum SR 21 microalgae cells and in their lipidic extract by differential scanning calorimetry ( DSC ). Besides, freezing was evaluated as a strategy for microalgal DHA long‐term conservation by analysing changes in their thermal properties. As a first approach, mixtures of the most representative A. limacinum SR21‐fatty acids were evaluated in model systems. DHA and palmitic acid were the major polyunsaturated and saturated fatty acids produced by the microalgae cells, respectively. Changes in DHA /palmitic acid ratio in model systems, in cells and their lipidic extracts, were detected by DSC through shifts in the oxidation onset temperature ( OOT ) values. However, OOT values of cells and lipidic extracts could be also influenced by cellular compartmentalisation, carotenoids and other components presence. Freezing was not a good strategy for DHA long‐term conservation, as revealed by OOT values and thermal properties, which reflected the extensive changes that occurred during storage.