title: Assessment of the antioxidant capacity and oxidative stability of esterified phenolic lipids in selected edible oils.
abstract: The research work was aimed at the determination of the antioxidant capacity (AOC) and the oxidative stability of phenolic lipids (PLs), obtained by lipase-catalyzed transesterification of phenolic acids (PAs) with selected edible oils (EOs), including flaxseed (FSO), fish liver (FO), and krill (KO) oils. The statistical analyses (Tukey's test at P < 0.05) revealed that the difference in AOC between that of the esterified FSO (EFSO) and the esterified krill oil (EKO) containing PLs and their control trials of EOs was significant (P < 0.05). To evaluate the storage stability, the EOs and their esterified products were subjected to 2 oxidation treatments. The experimental findings showed that the esterified EOs had higher oxidative stability when they were subjected to light, oxygen, and agitation at 50 °C as compared to that of the EOs; however, only the esterified fish oil (EFO) showed a significant difference in its peroxide value, when the esterified EOs were placed in the dark at 25 °C. Overall, the phenolic mono- and diacyglycerols present in the EOs have shown to be potential antioxidants in improving the oxidative stability of the oil and enhancing its AOC.
authors.affiliation: Dept. of Food Science and Agricultural Chemistry, McGill Univ, 21,111 Lakeshore, Ste-Anne de Bellevue, QC, H9X 3V9, Canada.
authors.forename: Sarya
authors.initials: S
authors.lastname: Aziz
authors.forename: Selim
authors.initials: S
authors.lastname: Kermasha
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D004075:Diglycerides / Q000032:analysis / Q000494:pharmacology; D004951:Esterification; D033201:Euphausiacea / Q000737:chemistry*; D005395:Fish Oils / Q000737:chemistry*; D019597:Flax / Q000737:chemistry*; D006801:Humans; D008027:Light; D008049:Lipase / Q000378:metabolism; D015227:Lipid Peroxidation; D008055:Lipids / Q000032:analysis / Q000494:pharmacology*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D004075:Diglycerides; D005395:Fish Oils; D008055:Lipids; D010636:Phenols; D010938:Plant Oils; D008049:Lipase
keywords: edible oils; omega-3; oxidative stability; oxygen radical absorbance capacity; phenolic lipids