Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via RancimatReport as inadecuate


Variation Quality and Kinetic Parameter of Commercial n-3 PUFA-Rich Oil during Oxidation via Rancimat


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Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan





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Academic Editors: Rosário Domingues, Ricardo Calado and Pedro Domingues

Abstract Different biological sources of n-3 polyunsaturated fatty acids n-3 PUFA in mainstream commercial products include algae and fish. Lipid oxidation in n-3 PUFA-rich oil is the most important cause of its deterioration. We investigated the kinetic parameters of n-3 PUFA-rich oil during oxidation via Rancimat at a temperature range of 70~100 °C. This was done on the basis of the Arrhenius equation, which indicates that the activation energies Ea for oxidative stability are 82.84–96.98 KJ-mol. The chemical substrates of different oxidative levels resulting from oxidation via Rancimat at 80 °C were evaluated. At the initiation of oxidation, the tocopherols in the oil degraded very quickly, resulting in diminished protection against further oxidation. Then, the degradation of the fatty acids with n-3 PUFA-rich oil was evident because of decreased levels of PUFA along with increased levels of saturated fatty acids SFA. The quality deterioration from n-3 PUFA-rich oil at the various oxidative levels was analyzed chemometrically. The anisidine value p-AV, r: 0.92 and total oxidation value TOTOX, r: 0.91 exhibited a good linear relationship in a principal component analysis PCA, while oxidative change and a significant quality change to the induction period IP were detected through an agglomerative hierarchical cluster AHC analysis. View Full-Text

Keywords: n-3 PUFA; oxidative stability index; Rancimat test; kinetic parameter n-3 PUFA; oxidative stability index; Rancimat test; kinetic parameter





Author: Kai-Min Yang and Po-Yuan Chiang *

Source: http://mdpi.com/



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