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Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative Storage
Author(s) -
Lee H.,
Kizito S.A.,
Weese S.J.,
CraigSchmidt M.C.,
Lee Y.,
Wei C.I.,
An H.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb05742.x
Subject(s) - autoxidation , chemistry , fish oil , docosahexaenoic acid , furan , eicosapentaenoic acid , oxidative phosphorylation , organic chemistry , food science , fatty acid , polyunsaturated fatty acid , chromatography , fish <actinopterygii> , biochemistry , biology , fishery
Oxidative stability of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) and volatile and oxidized volatile compounds in 2 types of DHA‐enriched fish oil, triacylglycerol (TG) and ethyl ester (EE), were studied during storage at 80 °C with aeration. The rate of DHA autoxidation was higher than that of EPA. DHA in EE form was more susceptible to autoxidation than in TG form. Thirty‐one volatile compounds were identified in EE and 23 volatile compounds in TG. (E)‐2‐pentenal, 2‐(1‐pentenyl) furan, and (E,E)‐2,4‐heptadienal were commonly detected as oxidized volatile compounds from TG and EE fish oil. These volatile oxidized compounds might be formed mainly from the oxidation of DHA and EPA, the main fatty acids of the oil.