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Lipid oxidation of fish liver oil as affected by light, antioxidants and temperature
- Sang, W., Jin, Z.T.
- Journal of food processing and preservation 2004 v.28 no.1 pp. 1-10
- mackerel, fish liver oils, refining, food preservatives, butylated hydroxyanisole, antioxidants, food storage, storage conditions, light, scotophase, storage temperature, storage time, photooxidation, lipid peroxidation, oxidative stress, oxidative stability, antioxidant activity, thiobarbituric acid-reactive substances, peroxide value, storage quality, food preservation
- Crude and refined Mackerel liver oil with or without antioxidants were stored in artificial light or in darkness to assess the effects of photo-oxidative stress on the stability of oils and the antioxidant activity of butylated hydroxy-anisole (BHA) and tert-butylhydroquinone (TBHQ) on those oils. Changes in peroxide value (PV) and thiobarbituric acid value (TBA) were monitored over 18 days at 5C and 40C. The results showed that visible light exposure played the most critical role in the acceleration of fish liver oil oxidation. The addition of antioxidants showed a significant effect in retarding oxidation with TBHQ more effective than BHA. The oxidation rate of the oils decreased in the following order: control with light > control + BHA with light > control without light > control + TBHQ with light > control + BHA without light > control + TBHQ without light. Higher PV and TBA values were observed in refined oils versus crude oils. Increasing storage temperature accelerated the oxidation of only refined oils in light.