Abstract
Fish and fish oils are the richest sources of ω-3 fatty acids. However, they are susceptible to lipid peroxidation due to their high degree of unsaturation. In the present study, the level of thiobarbituric acid reactive material in various fish oils available in the market with and without added Vitamin E was determined. The peroxide levels in fish oil heated to food frying temperature of 180°C and the effect of addition of vitamin E has also been studied. The results indicate that the peroxide levels in almost all the products available in the market were abnormally high irrespective of their Vitamin E content. This might be due to the inefficient methods used for processing and storage of fish oils. Addition of vitamin E was found to have a significant effect in lowering the rate of peroxidation of fish oil during thermal stress, showing that association of antioxidants with ω-3 fatty acids lowers the rate of lipid peroxidation.
Key words: Lipid peroxidation, Fish oils
Full Text
The Full Text of this article is available as a PDF (52.0 KB).
References
- 1.Kinsella J.E., Lokesh B., Stone R.A. Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms. Am. J. Clin. Nutr. 1990;52:1–28. doi: 10.1093/ajcn/52.1.1. [DOI] [PubMed] [Google Scholar]
- 2.Mori T.A. Effect of fish and fish oil-derived omega-3 fatty acids on lipid oxidation. Redox Rep. 2004;9:193–197. doi: 10.1179/135100004225005200. [DOI] [PubMed] [Google Scholar]
- 3.Nestel P.J. Effects of N-3 fatty acids on lipid metabolism. Annu. Rev. Nutr. 1990;10:149–167. doi: 10.1146/annurev.nu.10.070190.001053. [DOI] [PubMed] [Google Scholar]
- 4.Holman R.T. The slow discovery of the importance of ω-3 essential fatty acids in human health. Am. J. Nutr. 1998;128:427–433. doi: 10.1093/jn/128.2.427S. [DOI] [PubMed] [Google Scholar]
- 5.Luotola M.T., Luotola J.E.I. Effect of α-tocopherol on the peroxidation of cod liver oil. Life chemistry reports. 1985;3:159–163. [Google Scholar]
- 6.Ramachandra Prabhu H. Lipid peroxidation in culinary oils subjected to thermal stress. Ind. J. Clin. biochemistry. 2000;15:1–5. doi: 10.1007/BF02873539. [DOI] [PMC free article] [PubMed] [Google Scholar]
- 7.Grootveld M., Atherson M.D., Sheerin A.N., Hawkes J., Blake D.R., Richens T.E., Silwood C.J.L., Lynch E., Clarson A.W.D. In vivo absorption, metabolism and urinary excretion of α-β-unsaturated aldehydes in experimental animals. J. Clin. Invest. 1998;102:1216–1218. doi: 10.1172/JCI1314. [DOI] [PMC free article] [PubMed] [Google Scholar]
- 8.Clarson A.W.D., Hawkes G.E., Richardson D.A., Naughton D.P., Haywood R.M., Chander C.L., Atherton M., Lynch E.J., Grootveld M.C. Generation of lipid peroxide products in culinary oils and fats during episodes of thermal stressing: A high field HNMR study. FEBS. Lett. 1994;355:81–90. doi: 10.1016/0014-5793(94)01147-8. [DOI] [PubMed] [Google Scholar]