Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage

•The increase of incubation temperature increased the lipid oxidation in krill oil.•The increment of lipid oxidation could increase non-enzymatic browning reactions.•Strecker degradation products were formed in oxidised krill oil.•Pyrazines and pyridines were formed when carbonyls reacted with amino acids.•Pyrroles may protect krill oil against lipid oxidation during incubation. The main objective of this study was to investigate the effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Krill oil was incubated at two different temperatures (20 and 40°C) for 28 or 42days. The oxidative stability of krill oil was assessed by peroxide value and anisidine value, measurement of lipid derived volatiles, lipid classes and antioxidants. The non-enzymatic browning reactions were assessed through the measurement of pyrroles, free amino acids content and Strecker-derived volatiles. The increase of incubation temperature firstly increased the lipid oxidation in krill oil and subsequently the non-enzymatic browning reactions. The occurrence of these reactions was most likely due to the reaction between α-dicarbonyl or carbonyl compounds with amino acids or ammonia. In addition to tocopherol and astaxanthin esters, the formation of pyrroles might help to protect the krill oil against lipid oxidation.