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Cell-free Biochemical Fluorometric Enzymatic Assay for High-throughput Measurement of Lipid Peroxidation in High Density Lipoprotein
Published on: October 12, 2017
Lipid peroxidation of fish oils
Angela Godwin1, H Ramachandra Prabhu
1Department of Biochemistry, Manipal College of Medical Sciences, Deep Heights, PO Box 155, Pokhara, Nepal.
Indian Journal of Clinical Biochemistry : IJCB
|October 30, 2012
Summary
Fish oils are rich in omega-3 fatty acids but prone to oxidation. Vitamin E addition significantly reduced lipid peroxidation in fish oil, especially during heating, suggesting its protective role.
Area of Science:
- Nutritional Biochemistry
- Food Science and Technology
Background:
- Fish oils are primary sources of omega-3 fatty acids, essential polyunsaturated fatty acids.
- High unsaturation makes fish oils highly susceptible to lipid peroxidation, compromising quality and safety.
- Oxidative degradation of fish oils can lead to the formation of harmful compounds.
Purpose of the Study:
- To assess the level of lipid peroxidation in commercial fish oil products.
- To evaluate the impact of Vitamin E on the oxidative stability of fish oil.
- To investigate the effect of thermal stress (frying temperature) on fish oil peroxidation.
Main Methods:
- Quantification of thiobarbituric acid reactive material (TBARM) to measure lipid peroxidation.
- Analysis of commercial fish oil samples with and without added Vitamin E.
- Heating fish oil to 180°C to simulate food frying conditions and measuring peroxide levels.
Main Results:
- Most commercial fish oil products exhibited high levels of lipid peroxidation, regardless of Vitamin E content.
- Vitamin E significantly reduced the rate of lipid peroxidation in fish oil, particularly under thermal stress.
- Inefficient processing and storage methods are likely contributors to high peroxide levels in market products.
Conclusions:
- Commercial fish oils often have poor oxidative stability due to processing and storage issues.
- Vitamin E acts as an effective antioxidant, mitigating lipid peroxidation in fish oils.
- Combining omega-3 fatty acids with antioxidants like Vitamin E enhances oxidative stability, crucial for product quality and health benefits.
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