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

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

BACKGROUND Omega‐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...

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Bibliographic Details
Published in:Journal of the science of food and agriculture Vol. 98; no. 7; pp. 2518 - 2529
Main Authors: Agnes Dias Fabiano, Thamyris, Grassmann Roschel, Gabriela, Alves Castro, Inar
Format: Journal Article
Language:English
Published: Chichester, UK John Wiley & Sons, Ltd 01-05-2018
John Wiley and Sons, Limited
Subjects:
Antioxidants
Cardiovascular diseases
Catechol
echium
Factorial design
Fatty acids
Fish
Fish oils
Heart diseases
Hydrophobicity
Iron
Markers
oils
Oils & fats
omega‐3
Oxidation
Palmitic acid
phenolics
Regression analysis
Regression models
Rutin
Sinapic acid
Thiobarbituric acid
Volatile compounds
oxidation
echium
omega-3
oils
phenolics
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Summary:BACKGROUND Omega‐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. RESULTS Lipid 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. CONCLUSION The values for the oxidative markers obtained 48 h after induction were similar to those obtained when the oils were heated at 60 ° C for 15 days. 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. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8739