Yang Kai-Min, Chiang Po-Yuan
Department of Food Science and Biotechnology, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan.
Mar Drugs. 2017 Mar 28;15(4):97. doi: 10.3390/md15040097.
Different biological sources of -3 polyunsaturated fatty acids (-3 PUFA) in mainstream commercial products include algae and fish. Lipid oxidation in -3 PUFA-rich oil is the most important cause of its deterioration. We investigated the kinetic parameters of -3 PUFA-rich oil during oxidation via Rancimat (at a temperature range of 70~100 °C). This was done on the basis of the Arrhenius equation, which indicates that the activation energies (a) for oxidative stability are 82.84-96.98 KJ/mol. The chemical substrates of different oxidative levels resulting from oxidation via Rancimat at 80 °C were evaluated. At the initiation of oxidation, the tocopherols in the oil degraded very quickly, resulting in diminished protection against further oxidation. Then, the degradation of the fatty acids with -3 PUFA-rich oil was evident because of decreased levels of PUFA along with increased levels of saturated fatty acids (SFA). The quality deterioration from -3 PUFA-rich oil at the various oxidative levels was analyzed chemometrically. The anisidine value (p-AV, r: 0.92) and total oxidation value (TOTOX, r: 0.91) exhibited a good linear relationship in a principal component analysis (PCA), while oxidative change and a significant quality change to the induction period (IP) were detected through an agglomerative hierarchical cluster (AHC) analysis.
主流商业产品中不同生物来源的-3多不饱和脂肪酸（-3 PUFA）包括藻类和鱼类。富含-3 PUFA的油脂中的脂质氧化是其变质的最重要原因。我们通过Rancimat法（在70~100 °C的温度范围内）研究了富含-3 PUFA的油脂在氧化过程中的动力学参数。这是基于阿伦尼乌斯方程进行的，该方程表明氧化稳定性的活化能（a）为82.84 - 96.98 KJ/mol。对在80 °C下通过Rancimat法氧化产生的不同氧化水平的化学底物进行了评估。在氧化开始时，油脂中的生育酚迅速降解，导致对进一步氧化的保护作用减弱。然后，由于PUFA水平降低以及饱和脂肪酸（SFA）水平升高，富含-3 PUFA的油脂中脂肪酸的降解很明显。采用化学计量学方法分析了不同氧化水平下富含-3 PUFA的油脂的质量劣化情况。在主成分分析（PCA）中，茴香胺值（p-AV，r：0.92）和总氧化值（TOTOX，r：0.91）呈现出良好的线性关系，而通过凝聚层次聚类（AHC）分析检测到氧化变化以及诱导期（IP）的显著质量变化。
