Oxidation of Cod Liver Oil during Gastrointestinal in Vitro Digestion
Artikel i vetenskaplig tidskrift, 2012

Oxidation of cod liver oil rich in long-chain n-3 polyunsaturated fatty acids (LC n-3 PUPA) was investigated during a gastrointestinal (GI) in vitro digestion. The digestion stimulated TBA-reactive substances (TBARS) formation in both the gastric and intestinal steps, whereas levels of lipid hydroperoxides remained nearly constant. The presence of digestive compounds was decisive for the TBARS development because TBARS did not change when the cod liver oil was subjected only to the temperature and pH gradient of the GI model. Preformed oxidation products in the cod liver oil resulted in further elevated TBARS levels during the digestion. Addition of hemoglobin (11.5 mu M) to emulsified cod liver oil dramatically increased TBARS and lipid hydroperoxide levels during GI digestion, whereas 1 mg alpha-tocopherol/g oil did not show any protection against oxidation. Specific concern thus needs to be taken in the design of foods containing LC n-3 PUFA to preserve these lipids and avoid harmful oxidation, both before and after consumption.

fish oil

peroxidation

coronary-heart-disease

bile-acids

lipid oxidation

fish muscle

mediated lipid oxidation

polyunsaturated fatty-acids

digestion

myoglobin

tract

malondialdehyde

simulated gastric

n-3 polyunsaturated fatty acids

Författare

Karin Larsson

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Lillie Cavonius

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Marie Alminger

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Ingrid Undeland

Chalmers, Kemi- och bioteknik, Livsvetenskaper, Livsmedelsvetenskap

Journal of Agricultural and Food Chemistry

0021-8561 (ISSN) 1520-5118 (eISSN)

Vol. 60 30 7556-7564

Styrkeområden

Livsvetenskaper och teknik

Ämneskategorier

Kemi

DOI

10.1021/jf301444x

Mer information

Skapat

2017-10-07