Superior oxidative stability of docosahexaenoic acid-enriched oils in the form of phospholipids

Jin Hyang Song, Teruo Miyazawa

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)

Abstract

Oxidative stabilities of docosahexaenoic acid (DHA, 22:6 n-3)-enriched oils (7.0 -7.1 mol% of total fatty acids), in the form of phospholipids (PL), triacylglycerols (TG) and ethyl esters (EE), were comparatively investigated with those of control oil (palm oil supplemented with 20% soybean oil; containing no DHA). Autoxidation of sample oil (50 mg) was performed in a 10 mL glass vial at 25C for 42 days in the dark During the oxidation, headspace oxygen absorption was significantly lower in oil in the form of PL than TG and EE, and was almost equivalent to that of control oil. At day 42 of oxidation, peroxide value and carbonyl value of PL were lower than those of TG and EE. The change of constituent fatty acids during the oxidation was larger in TG and EE than PL. The results indicated that DHA-enriched oils in the form of PL are more stable to autoxidation than those in the form of TG and EE.

Original languageEnglish
Pages (from-to)109-117
Number of pages9
JournalJournal of Food Lipids
Volume4
Issue number2
DOIs
Publication statusPublished - 1997 Jan 1

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)

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