Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability
The concentrations and pro-oxidative effects of free fatty acids in commercial krill oil are not well defined. We now report that krill oil free fatty acids account for 2–13% of total lipids in commercial krill oil (n = 8) that these compounds are enriched in eicosapentaenoic acid (+7.1%) and docosa...
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ftdeakinunifig:oai:figshare.com:article/20702866 2024-06-23T07:45:57+00:00 Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability ID Fuller AH Cumming A Card EJ Burgess Colin Barrow NB Perry DP Killeen 2020-08-01T00:00:00Z http://hdl.handle.net/10536/DRO/DU:30139024 https://figshare.com/articles/journal_contribution/Free_fatty_acids_in_commercial_krill_oils_concentrations_compositions_and_implications_for_oxidative_stability/20702866 unknown http://hdl.handle.net/10536/DRO/DU:30139024 https://figshare.com/articles/journal_contribution/Free_fatty_acids_in_commercial_krill_oils_concentrations_compositions_and_implications_for_oxidative_stability/20702866 All Rights Reserved Chemical engineering not elsewhere classified Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry Applied Food Science & Technology Krill oil Oxidation Free fatty acids Phospholipids Omega-3 Docosahexaenoic acid Eicosapentaenoic acid Phytanic acid NONENZYMATIC BROWNING REACTIONS ANTARCTIC KRILL LIPID OXIDATION EXTRACTION MECHANISMS P-31 School of Life and Environmental Sciences Centre for Chemistry and Biotechnology 4004 Chemical engineering Text Journal contribution 2020 ftdeakinunifig 2024-06-06T01:59:03Z The concentrations and pro-oxidative effects of free fatty acids in commercial krill oil are not well defined. We now report that krill oil free fatty acids account for 2–13% of total lipids in commercial krill oil (n = 8) that these compounds are enriched in eicosapentaenoic acid (+7.1%) and docosahexaenoic acid (+6.3%) relative to whole oils; and that this composition make them highly pro-oxidizing in marine triacylglycerol oils, but not in krill oil, which derives oxidative stability from both its phospholipids, and neutral lipids (the latter because of astaxanthin). Specific fatty acid esterification patterns showed that krill oil free fatty acids predominantly (88–93%) originated from phospholipids, mainly from the sn-2 position, which was eight-fold more hydrolyzed than the sn-1 position. Lipolysis was not ongoing in stored oils. Adding small amounts of krill oil (1–5%) to marine triacylglycerol oils significantly increased their oxidative stability and also their resistance to free fatty acid-mediated pro-oxidative effects. Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill DRO - Deakin Research Online Antarctic Browning ENVELOPE(164.050,164.050,-74.617,-74.617) |
institution |
Open Polar |
collection |
DRO - Deakin Research Online |
op_collection_id |
ftdeakinunifig |
language |
unknown |
topic |
Chemical engineering not elsewhere classified Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry Applied Food Science & Technology Krill oil Oxidation Free fatty acids Phospholipids Omega-3 Docosahexaenoic acid Eicosapentaenoic acid Phytanic acid NONENZYMATIC BROWNING REACTIONS ANTARCTIC KRILL LIPID OXIDATION EXTRACTION MECHANISMS P-31 School of Life and Environmental Sciences Centre for Chemistry and Biotechnology 4004 Chemical engineering |
spellingShingle |
Chemical engineering not elsewhere classified Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry Applied Food Science & Technology Krill oil Oxidation Free fatty acids Phospholipids Omega-3 Docosahexaenoic acid Eicosapentaenoic acid Phytanic acid NONENZYMATIC BROWNING REACTIONS ANTARCTIC KRILL LIPID OXIDATION EXTRACTION MECHANISMS P-31 School of Life and Environmental Sciences Centre for Chemistry and Biotechnology 4004 Chemical engineering ID Fuller AH Cumming A Card EJ Burgess Colin Barrow NB Perry DP Killeen Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability |
topic_facet |
Chemical engineering not elsewhere classified Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry Applied Food Science & Technology Krill oil Oxidation Free fatty acids Phospholipids Omega-3 Docosahexaenoic acid Eicosapentaenoic acid Phytanic acid NONENZYMATIC BROWNING REACTIONS ANTARCTIC KRILL LIPID OXIDATION EXTRACTION MECHANISMS P-31 School of Life and Environmental Sciences Centre for Chemistry and Biotechnology 4004 Chemical engineering |
description |
The concentrations and pro-oxidative effects of free fatty acids in commercial krill oil are not well defined. We now report that krill oil free fatty acids account for 2–13% of total lipids in commercial krill oil (n = 8) that these compounds are enriched in eicosapentaenoic acid (+7.1%) and docosahexaenoic acid (+6.3%) relative to whole oils; and that this composition make them highly pro-oxidizing in marine triacylglycerol oils, but not in krill oil, which derives oxidative stability from both its phospholipids, and neutral lipids (the latter because of astaxanthin). Specific fatty acid esterification patterns showed that krill oil free fatty acids predominantly (88–93%) originated from phospholipids, mainly from the sn-2 position, which was eight-fold more hydrolyzed than the sn-1 position. Lipolysis was not ongoing in stored oils. Adding small amounts of krill oil (1–5%) to marine triacylglycerol oils significantly increased their oxidative stability and also their resistance to free fatty acid-mediated pro-oxidative effects. |
format |
Article in Journal/Newspaper |
author |
ID Fuller AH Cumming A Card EJ Burgess Colin Barrow NB Perry DP Killeen |
author_facet |
ID Fuller AH Cumming A Card EJ Burgess Colin Barrow NB Perry DP Killeen |
author_sort |
ID Fuller |
title |
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability |
title_short |
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability |
title_full |
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability |
title_fullStr |
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability |
title_full_unstemmed |
Free Fatty Acids in Commercial Krill Oils: Concentrations, Compositions, and Implications for Oxidative Stability |
title_sort |
free fatty acids in commercial krill oils: concentrations, compositions, and implications for oxidative stability |
publishDate |
2020 |
url |
http://hdl.handle.net/10536/DRO/DU:30139024 https://figshare.com/articles/journal_contribution/Free_fatty_acids_in_commercial_krill_oils_concentrations_compositions_and_implications_for_oxidative_stability/20702866 |
long_lat |
ENVELOPE(164.050,164.050,-74.617,-74.617) |
geographic |
Antarctic Browning |
geographic_facet |
Antarctic Browning |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_relation |
http://hdl.handle.net/10536/DRO/DU:30139024 https://figshare.com/articles/journal_contribution/Free_fatty_acids_in_commercial_krill_oils_concentrations_compositions_and_implications_for_oxidative_stability/20702866 |
op_rights |
All Rights Reserved |
_version_ |
1802643162160693248 |