Oxidative stability and non‐enzymatic browning reactions in Antarctic krill oil ( Euphausia superba)

• Published in: Lipid Technology
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2014
• Subjects: Antarctic; Browning; Antarc*; Antarctic Krill; Euphausia superba
• Online Access: http://dx.doi.org/10.1002/lite.201400027; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Flite.201400027; https://onlinelibrary.wiley.com/doi/pdf/10.1002/lite.201400027

Summary Antarctic krill oil has gained much consideration recently due to its rich content of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in the form of phospholipids and its powerful antioxidant known as astaxanthin. To secure these valuable bioactive nutrients in krill oil, a gentle and immediate on‐board processing of freshly captured krill is recommended. Compared to fish oil, krill oil has a more complex matrix, which leads to the formation of additional compounds from non‐enzymatic browning reactions. Lipid oxidation occurs through different pathways in krill oil and cannot be detected through classical analytical techniques such as determination of peroxide and anisidine value. Therefore selection of appropriate methods to evaluate the oxidative stability of krill oil is of high importance. Development of lipid derived volatiles: (a & b) 1‐penten‐3‐ol and (c & d) 2‐pentylfuran in krill oil upon storage at two different incubation temperatures (20 and 40°C). The same pattern as (a & b) was obtained for (Z)‐2‐penten‐1‐ol and benzaldehyde, whereas the same pattern as (c & d) was obtained for 2‐heptanone and 2‐octanone. Values are mean ± SD (n = 3). Means sharing the same letter are not significantly different at 5% significant level. Reproduced from Lu et al. with permission from Elsevier. magnified image