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Food Chem. 2014 Aug 15;157:398-407. doi: 10.1016/j.foodchem.2014.02.059. Epub 2014 Feb 22.

Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage.

Author information

1
Division of Industrial Food Research, Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark.
2
Olympic Seafood AS, P.O. Box 234, N-6099 Fosnavaag, Norway.
3
Nofima, Division Aquaculture, BioLab, Kjerreidviken 16, 5141 Fyllingsdalen, Norway.
4
Division of Industrial Food Research, Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark. Electronic address: chja@food.dtu.dk.

Abstract

The main objective of this study was to investigate the effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Krill oil was incubated at two different temperatures (20 and 40 °C) for 28 or 42 days. The oxidative stability of krill oil was assessed by peroxide value and anisidine value, measurement of lipid derived volatiles, lipid classes and antioxidants. The non-enzymatic browning reactions were assessed through the measurement of pyrroles, free amino acids content and Strecker-derived volatiles. The increase of incubation temperature firstly increased the lipid oxidation in krill oil and subsequently the non-enzymatic browning reactions. The occurrence of these reactions was most likely due to the reaction between α-dicarbonyl or carbonyl compounds with amino acids or ammonia. In addition to tocopherol and astaxanthin esters, the formation of pyrroles might help to protect the krill oil against lipid oxidation.

KEYWORDS:

Krill oil; Lipid oxidation; Marine phospholipids; Non-enzymatic browning; Pyrrolization; Strecker degradation

PMID:
24679797
DOI:
10.1016/j.foodchem.2014.02.059
[Indexed for MEDLINE]

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