Thermal oxidative stability analysis of hoki and tuna oils by Differential Scanning Calorimetry and Thermogravimetry

European Journal of Lipid Science and Technology

Volumn 118, Issue 7, 2016, Pages 1053-1061

  Tengku Rozaina, Tengku Mohamad ^a,b   Birch, Edward John ^b  

^a UNIVERSITI MALAYSIA TERENGGANU   (Malaysia)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

DSC; Fish oil; Lipid oxidation; Lipids; Oxidative stability; Shelf life; TGA; Thermal stability

Indexed keywords

EID: 84978946823     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201500310     Document Type: Article

References (36)

1. Sullivan, J. C., Budge, S. M., St-Onge, M., Modelling the primary oxidation in commercial fish oil preparations. Lipids 2011, 46, 87–93.
2. Decker, E. A., Akoh, C. C., Wilkes, R. S., Incorporation of (n-3) fatty acid in foods: Challenges and opportunities. J. Nutr. 2012, 142, 610S–613S.
3. Sathivel, S., Prinyawiwatkul, W., Negulescu, I. I., King, J. M., Basnayake, B. F. A., Thermal degradation of FA and catfish and menhaden oils at different refining steps. J. Am. Oil Chem. Soc. 2003, 80, 1131–1134.
4. Sathivel, S., Thermal and flow properties of oils from salmon heads. J. Am. Oil Chem. Soc. 2005, 82, 147–152.
5. Hassel, R. L., Thermal analysis: An alternative method of measuring oil stability. J. Am. Oil Chem. Soc. 1976, 53, 179–181.
6. Wesolowski, M., Erecinska, J., Thermal analysis in quality assessment of rapeseed oils. Thermochim. Acta. 1998, 323, 137–143.
7. Bremner, G., Johnstone, P., Bateson, T., Clarke, P., Unreported by catch in the New Zealand West Coast South Island hoki fishery. Mar. Policy. 2009, 33, 504–512.
8. MPI, Fisheries Assessment Plenary, May 2013: Stock assessments and yield estimates, Ministry for Primary Industries, Wellington, New Zealand 2013.
9. Tengku-Rozaina, T. M., Birch, E. J, Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil. Int. J. Food Sci. Tech. 2013, 48, 2331–2339.
10. Hjaltason, B., Haraldsson, G. G., in: Gunstone, F. D. (Ed.), Modifying Lipids for Use in Food, Woodhead Publishing Limited, Cambridge 2006, pp. 56–79.
11. Tan, C. P, Che Man, Y. B., Selamat, J., Yusoff, M. S. A., Comparative studies of oxidative stability of edible oils by Differential Scanning Calorimetry and oxidative stability index methods, Food Chem. 2002, 76, 385–389.
12. Mikula, M., Khayat, A., Reaction conditions for measuring oxidative stability of oils by thermogravimetric analysis. J. Am. Oil Chem. Soc. 1985, 62, 1694–1698.
13. SETARAM, OIT measurement on fish oil for a comparison with chemiluminescence. SETARAM application report H4890: SETARAM Instrumentation, 2010.
14. Dweck, J., Sampaio, C. M. S., Analysis of thermal decomposition of commercial vegetable oils in air by simultaneous TG/DTA. J. Therm. Anal. Calorim. 2004, 75, 385–391.
15. Frankel, E. N., Formation of headspace volatiles by thermal decomposition of oxidized fish oils vs oxidized vegetable oils. J. Am. Oil Chem. Soc. 1993, 70, 767–772.
16. Aidos, I., Lourenco, S., Van der Padt, A., Luten, J. B., Boom, R. M., Stability of crude herring oil produced from fresh byproducts: Influence of temperature during storage. J Food Sci. 2002, 67, 3314–3320.
17. Sathivel, S., Huang, J., Prinyawiwatkul, W., Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefined pollock oil. J. Food Eng. 2008, 84, 187–193.
18. Sawada, T., Takahashi, K., Hatano, M., Triglyceride composition of tuna and bonito orbital fats. Nippon Suisan Gakkaishi 1993, 59, 285–290.
19. Aoki, T., Otake, I., Gotoh, N., Noguchi, N., Wada, S., Quantification method for triglyceride molecular species in fish oil with high performance liquid chromatography-ultravoilet detector. J Oleo Sci. 2004, 53, 285–294.
20. Gotoh, N., Aoki, T., Nakayasu, K., Tokairin, S., et al., Quantification method for triglyceride molecular species in fish oil with high performance liquid chromatography - ultraviolet detector - evaporative light scattering detector. J. Oleo Sci. 2006, 55, 457–463.
21. Hoshina, R., Endo, Y., Fujimoto, K., Effect of triacylglycerol structures on the thermal oxidative stability of edible oil. J. Am. Oil Chem. Soc. 81, 461–465.
22. Tan, C. P., Che Man, Y. B., Selamat, J., Yusoff, M. S. A., Application of Arrhenius kinetics to evaluate oxidative stability in vegetable oils by isothermal Differential Scanning Calorimetry. J. Am. Oil Chem. Soc. 2001, 78, 1133–1138.
23. Pardauil, J. J. R., Souza, L. K. C., Molfetta, F. A., Zamian, J. R., et al., Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area. Bioresource. Technol. 2011, 102, 5873–5877.
24. Cross, C. K., Oil stability: A DSC alternative for the active oxygen method. J. Am. Oil Chem. Soc 1970, 47, 229–230.
25. Arain, S., Sherazi, S. T. H., Bhanger, M. I., Talpur, F. N., Mahesar, S. S., Oxidative stability assessment of Bauhinia purpurea seed oil in comparison to two conventional vegetable oils by Differential Scanning Calorimetry and Rancimat methods. Thermochim. Acta. 2009, 484, 1–3.
26. Frankel, E. N., Lipid Oxidation, 2nd Edn., The Oily Press, Bridgwater, England 2005.
27. Hess, P. S., O'Hare, G. A., Oxidation of linseed oil. Temperature effects. Ind. Eng. Chem. 1950, 42, 1424–1431.
28. Adhvaryu, A., Erhana, S. Z., Lui, Z. S., Perez, J. M., Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized Differential Scanning Calorimetry and Nuclear Magnetic Resonance spectroscopy. Thermochim. Acta 2000, 364, 87–97.
29. Ostrowska-Ligeza, E., Bekas, W., Kowalska, D., Lobacz, M., et al., Kinetics of commercial olive oil oxidation: Dynamic Differential Scanning Calorimtery and Rancimat studies. Eur. J. Lipid Sci. Tech. 2010, 112, 268–274.
30. Nawar, W. W., in: Fennema, O. R. (Ed.), Food Chemistry, Marcel Dekker, Inc., New York 1996, pp. 225–319.
31. Huang, J., Sathivel, S., Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil. J. Food Eng. 2008, 89, 105–111.
32. Santos, J. C. O., Santos, I. M. G. D., de Souza, A. G., Prasad, S., Santos, A. V. D., Thermal stability and kinetic study on thermal decomposition of commercial edible oils by thermogravimetry. J. Food Sci. 2002, 67, 1393–1398.
33. Santos, J. C. O., Santos, I. M. G., Conceição, M. M., Porto, S. L., et al., Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils. J. Therm. Anal. Calorim. 2004, 74, 419–428.
34. Araujo, K. L. G. V., Epaminondas, P. S., Silva, M. C. D., de Lima, A. E. A., et al., Influence of thermal degradation in the physicochemical properties of fish oil, J. Therm. Anal. Calorim. 2011, 106, 557–561.
35. Wijesundera, C., Ceccato, C., Watkins, P., Fagan, P., Fraser, B. B., Docosahexaenoic acid is more stable to oxidation when located at the sn-2 position of triacylglycerol compared to sn-1(3). J. Am. Oil Chem. Soc. 2008, 85, 543–548.
36. Tengku-Rozaina, T. M., Birch, E. J., Positional distribution of fatty acids on hoki and tuna oil triglycerides by pancreatic lipase and 13C NMR analysis. Eur. J. Lipid Sci. Tech. 2014, 116, 272–281.