Effects of Tea Polyphenol and Its Combination with Other Antioxidants Added during the Extraction Process on Oxidative Stability of Antarctic Krill (Euphausia superba) Oil

• Published in: Foods
• Main Authors: Ziwei Wang, Fujun Liu, Ying Luo, Xiangbo Zeng, Xuechen Pei, Guanhua Zhao, Min Zhang, Dayong Zhou, Fawen Yin
• Format: Article in Journal/Newspaper
• Language: English
• Published: MDPI AG 2022
• Subjects: antarctic krill; oil; antioxidant; tea polyphenol; composite antioxidants; ethanol; Chemical technology; TP1-1185; Antarctic; Antarc*; Antarctic Krill; Euphausia superba
• Online Access: https://doi.org/10.3390/foods11233768; https://doaj.org/article/7ee8ccc24b4848b78534da70e041f7b0

Antarctic krill ( Euphausia superba ) oil contains high levels of marine omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA), including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). In industrial production, krill oil is usually extracted from krill meals by using ethanol as a solvent. Water in the krill meal can be easily extracted by using ethanol as an extraction solvent. During the extraction process, the EPA and DHA are more easily oxidized and degraded when water exists in the ethanol extract of krill oil. Based on the analysis of peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), fatty acid composition, and lipid class composition, the present study indicated that the composite antioxidants (TP-TPP) consist of tea polyphenol (TP) and tea polyphenol palmitate (TPP) had an excellent antioxidant effect. By contrast, adding TP-TPP into ethanol solvent during the extraction process is more effective than adding TP-TPP into krill oil after the extraction process.