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...
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| Veröffentlicht in: | Food chemistry 2014-08, Vol.157, p.398-407 |
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| creator | Lu, F.S.H. Bruheim, I. Haugsgjerd, B.O. Jacobsen, C. |
| description | •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. |
| doi_str_mv | 10.1016/j.foodchem.2014.02.059 |
| format | Article |
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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.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2014.02.059</identifier><identifier>PMID: 24679797</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animals ; Antioxidants - chemistry ; Biological and medical sciences ; Euphausiacea - chemistry ; Food Storage ; Food toxicology ; Krill oil ; Lipid Metabolism ; Lipid oxidation ; Maillard Reaction ; Marine ; Marine phospholipids ; Medical sciences ; Non-enzymatic browning ; Oxidation-Reduction ; Pyrrolization ; Strecker degradation ; Temperature ; Toxicology</subject><ispartof>Food chemistry, 2014-08, Vol.157, p.398-407</ispartof><rights>2014 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c497t-46314d398931a4388ebf3e29b965d928c1cec9ed1b78db5d89d728ef74cdb41f3</citedby><cites>FETCH-LOGICAL-c497t-46314d398931a4388ebf3e29b965d928c1cec9ed1b78db5d89d728ef74cdb41f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814614002349$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28422684$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24679797$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lu, F.S.H.</creatorcontrib><creatorcontrib>Bruheim, I.</creatorcontrib><creatorcontrib>Haugsgjerd, B.O.</creatorcontrib><creatorcontrib>Jacobsen, C.</creatorcontrib><title>Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•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.</description><subject>Animals</subject><subject>Antioxidants - chemistry</subject><subject>Biological and medical sciences</subject><subject>Euphausiacea - chemistry</subject><subject>Food Storage</subject><subject>Food toxicology</subject><subject>Krill oil</subject><subject>Lipid Metabolism</subject><subject>Lipid oxidation</subject><subject>Maillard Reaction</subject><subject>Marine</subject><subject>Marine phospholipids</subject><subject>Medical sciences</subject><subject>Non-enzymatic browning</subject><subject>Oxidation-Reduction</subject><subject>Pyrrolization</subject><subject>Strecker degradation</subject><subject>Temperature</subject><subject>Toxicology</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkUFvFCEYhonR2LX1LzRcTLzMCAw7wE3TtNWkSS_2TBj4qKwzMMKMtf76stmtHjXfgeTL88IbHoTOKWkpof2HXetTcvYbTC0jlLeEtWSrXqANlaJrBBHsJdqQjshGUt6foDel7AghlZWv0QnjvVB1Nmi89B7sgpPHC0wzZLOsGfCSHkx2BY9hDg6nX8GZJaSITXQ4pthA_P041ZXFQ04PMcR7nMHYPVNwiPh7DuOIUxjxOtdYWVI293CGXnkzFnh7PE_R3dXl14vPzc3t9ZeLTzeN5UosDe87yl2npOqo4Z2UMPgOmBpUv3WKSUstWAWODkK6YeukcoJJ8IJbN3Dqu1P0_nDvnNOPFcqip1AsjKOJkNai6ZZxTnjX8_9AKWNM9IRUtD-gNqdSMng95zCZ_Kgp0Xspeqefpei9FE2YrlJq8Pz4xjpM4P7Eni1U4N0RMMWa0WcTbSh_OckZ6-W-7McDB_XzfgbIutgA0YILuUrULoV_dXkC8oSvow</recordid><startdate>20140815</startdate><enddate>20140815</enddate><creator>Lu, F.S.H.</creator><creator>Bruheim, I.</creator><creator>Haugsgjerd, B.O.</creator><creator>Jacobsen, C.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7TN</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>20140815</creationdate><title>Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage</title><author>Lu, F.S.H. ; Bruheim, I. ; Haugsgjerd, B.O. ; Jacobsen, C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c497t-46314d398931a4388ebf3e29b965d928c1cec9ed1b78db5d89d728ef74cdb41f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Animals</topic><topic>Antioxidants - chemistry</topic><topic>Biological and medical sciences</topic><topic>Euphausiacea - chemistry</topic><topic>Food Storage</topic><topic>Food toxicology</topic><topic>Krill oil</topic><topic>Lipid Metabolism</topic><topic>Lipid oxidation</topic><topic>Maillard Reaction</topic><topic>Marine</topic><topic>Marine phospholipids</topic><topic>Medical sciences</topic><topic>Non-enzymatic browning</topic><topic>Oxidation-Reduction</topic><topic>Pyrrolization</topic><topic>Strecker degradation</topic><topic>Temperature</topic><topic>Toxicology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lu, F.S.H.</creatorcontrib><creatorcontrib>Bruheim, I.</creatorcontrib><creatorcontrib>Haugsgjerd, B.O.</creatorcontrib><creatorcontrib>Jacobsen, C.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Oceanic Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lu, F.S.H.</au><au>Bruheim, I.</au><au>Haugsgjerd, B.O.</au><au>Jacobsen, C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2014-08-15</date><risdate>2014</risdate><volume>157</volume><spage>398</spage><epage>407</epage><pages>398-407</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>•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.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>24679797</pmid><doi>10.1016/j.foodchem.2014.02.059</doi><tpages>10</tpages></addata></record> |
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| subjects | Animals Antioxidants - chemistry Biological and medical sciences Euphausiacea - chemistry Food Storage Food toxicology Krill oil Lipid Metabolism Lipid oxidation Maillard Reaction Marine Marine phospholipids Medical sciences Non-enzymatic browning Oxidation-Reduction Pyrrolization Strecker degradation Temperature Toxicology |
| title | Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage |
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