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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

The use of factorial design to evaluate the oxidation of oils containing different types of omega-3 fatty acids

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Author(s):
Dias Fabiano, Thamyris Agnes [1] ; Roschel, Gabriela Grassmann [1] ; Castro, Inar Alves [1]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Dept Food & Expt Nutr, Fac Pharmaceut Sci, LADAF, Sao Paulo - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Journal of the Science of Food and Agriculture; v. 98, n. 7, p. 2518-2529, MAY 2018.
Web of Science Citations: 2
Abstract

BACKGROUNDOmega-3 fatty acids (n3 FA) promote beneficial effects on cardiovascular diseases, but they are highly susceptible to oxidation, which leads to the formation of potentially toxic secondary products. In this study, the antioxidant capacity of natural compounds (sinapic acid and rutin) was evaluated using an accelerated model to oxidize the oils. Five inducers (temperature, Fe2+, 2,2-azobis(2-amidinopropane) dihydrochloride, ascorbyl palmitate and the hydrophobic 2,2-azobis-2,4-dimethylvaleronitrile (AMVN)) were combined in a factorial design to accelerate the oxidation of three oils (flaxseed, echium and fish) containing different sources of n3 FA. RESULTSLipid hydroperoxide (LOOH) and thiobarbituric acid reactive substance (TBARS) concentrations estimated using the regression models did not differ from the observed values. AMVN + Fe2+ increased TBARS in all samples. CONCLUSIONThe values for the oxidative markers obtained 48h after induction were similar to those obtained when the oils were heated at 60 degrees C for 15days. Of a number of volatile compounds formed from the oxidation of different n3 FA sources, (E,E)-2,4-heptadienal, (E,E)-2,4-decadienal, decanal, undecanal and (E)-2-undecenal were identified in all samples and could be used as more specific oxidative markers. Using the accelerated model, rutin improved the oxidative stability of fish oil, probably due to the presence of a catechol group in its chemical structure. (c) 2017 Society of Chemical Industry (AU)

FAPESP's process: 12/08058-5 - Antioxidant activity of the lipophilizated and microencapsulated phenolic compound added to an emulsion containing omega 3 fatty acids and phytosterols
Grantee:Inar Castro Erger
Support Opportunities: Regular Research Grants