The Potential of <i>Phaeodactylum</i> as a Natural Source of Antioxidants for Fish Oil Stabilization
Worldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susceptibility towards lipid oxidation. This can be prevented by the addition of (preferably natural) antioxidants. The curr...
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| Format: | Article |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/10/1461 |
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| author | Robbe Demets Simon Van Broekhoven Lore Gheysen Ann Van Loey Imogen Foubert |
| author_facet | Robbe Demets Simon Van Broekhoven Lore Gheysen Ann Van Loey Imogen Foubert |
| author_sort | Robbe Demets |
| collection | DOAJ |
| description | Worldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susceptibility towards lipid oxidation. This can be prevented by the addition of (preferably natural) antioxidants. The current research investigates the potential of <i>Phaeodactylum</i> carotenoids in this regard. The oxidative stability of fish oil and fish oil with <i>Phaeodactylum</i> addition is evaluated by analyzing both primary (PV) and secondary (volatiles) oxidation products in an accelerated storage experiment (37 °C). A first experimental set-up shows that the addition of 2.5% (<i>w</i>/<i>w</i>) <i>Phaeodactylum</i> biomass is not capable of inhibiting oxidation. Although carotenoids from the <i>Phaeodactylum</i> biomass are measured in the fish oil phase, their presence does not suffice. In a second, more elucidating experimental set-up, fish oil is mixed in different proportions with a <i>Phaeodactylum</i> total lipid extract, and oxidative stability is again evaluated. It was shown that the amount of carotenoids relative to the n-3 LC-PUFA content determined oxidative stability. Systems with a fucoxanthin/n-3 LC-PUFA ratio ≥ 0.101 shows extreme oxidative stability, while systems with a fucoxanthin/n-3 LC-PUFA ratio ≤ 0.0078 are extremely oxidatively unstable. This explains why the <i>Phaeodactylum</i> biomass addition did not induce oxidative stability. |
| first_indexed | 2024-03-10T03:53:56Z |
| format | Article |
| id | doaj.art-34f9406ef96c41ee8a90b0e6cae75df1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T03:53:56Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-34f9406ef96c41ee8a90b0e6cae75df12023-11-23T10:59:30ZengMDPI AGFoods2304-81582022-05-011110146110.3390/foods11101461The Potential of <i>Phaeodactylum</i> as a Natural Source of Antioxidants for Fish Oil StabilizationRobbe Demets0Simon Van Broekhoven1Lore Gheysen2Ann Van Loey3Imogen Foubert4Research Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, BelgiumResearch Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, BelgiumResearch Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, BelgiumLeuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, 3001 Leuven, BelgiumResearch Unit Food & Lipids, Campus KULAK, KU Leuven, E. Sabbelaan 53, 8500 Kortrijk, BelgiumWorldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susceptibility towards lipid oxidation. This can be prevented by the addition of (preferably natural) antioxidants. The current research investigates the potential of <i>Phaeodactylum</i> carotenoids in this regard. The oxidative stability of fish oil and fish oil with <i>Phaeodactylum</i> addition is evaluated by analyzing both primary (PV) and secondary (volatiles) oxidation products in an accelerated storage experiment (37 °C). A first experimental set-up shows that the addition of 2.5% (<i>w</i>/<i>w</i>) <i>Phaeodactylum</i> biomass is not capable of inhibiting oxidation. Although carotenoids from the <i>Phaeodactylum</i> biomass are measured in the fish oil phase, their presence does not suffice. In a second, more elucidating experimental set-up, fish oil is mixed in different proportions with a <i>Phaeodactylum</i> total lipid extract, and oxidative stability is again evaluated. It was shown that the amount of carotenoids relative to the n-3 LC-PUFA content determined oxidative stability. Systems with a fucoxanthin/n-3 LC-PUFA ratio ≥ 0.101 shows extreme oxidative stability, while systems with a fucoxanthin/n-3 LC-PUFA ratio ≤ 0.0078 are extremely oxidatively unstable. This explains why the <i>Phaeodactylum</i> biomass addition did not induce oxidative stability.https://www.mdpi.com/2304-8158/11/10/1461lipid oxidationn-3 LC-PUFAfucoxanthinSPME arrow |
| spellingShingle | Robbe Demets Simon Van Broekhoven Lore Gheysen Ann Van Loey Imogen Foubert The Potential of <i>Phaeodactylum</i> as a Natural Source of Antioxidants for Fish Oil Stabilization Foods lipid oxidation n-3 LC-PUFA fucoxanthin SPME arrow |
| title | The Potential of <i>Phaeodactylum</i> as a Natural Source of Antioxidants for Fish Oil Stabilization |
| title_full | The Potential of <i>Phaeodactylum</i> as a Natural Source of Antioxidants for Fish Oil Stabilization |
| title_fullStr | The Potential of <i>Phaeodactylum</i> as a Natural Source of Antioxidants for Fish Oil Stabilization |
| title_full_unstemmed | The Potential of <i>Phaeodactylum</i> as a Natural Source of Antioxidants for Fish Oil Stabilization |
| title_short | The Potential of <i>Phaeodactylum</i> as a Natural Source of Antioxidants for Fish Oil Stabilization |
| title_sort | potential of i phaeodactylum i as a natural source of antioxidants for fish oil stabilization |
| topic | lipid oxidation n-3 LC-PUFA fucoxanthin SPME arrow |
| url | https://www.mdpi.com/2304-8158/11/10/1461 |
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