LIPID PEROXIDATION OF FISH OILS

Journal Title: Indian Journal of Clinical Biochemistry - Year 2006, Vol 21, Issue 1

Abstract

Fish and fish oils are the richest sources of ω-3 fatty acids. However, they are susceptible to lipid peroxidation due to their high degree of unsaturation. In the present study, the level of thiobarbituric acid reactive material in various fish oils available in the market with and without added Vitamin E was determined. The peroxide levels in fish oil heated to food frying temperature of 1800C and the effect of addition of vitamin E has also been studied. The results indicate that the peroxide levels in almost all the products available in the market were abnormally high irrespective of their Vitamin E content. This might be due to the inefficient methods used for processing and storage of fish oils. Addition of vitamin E was found to have a significant effect in lowering the rate of peroxidation of fish oil during thermal stress, showing that association of antioxidants with ω-3 fatty acids lowers the rate of lipid peroxidation.

Authors and Affiliations

Angela Godwin* and H. Ramachandra Prabhu**

Keywords

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  • EP ID EP91212
  • DOI -
  • Views 118
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How To Cite

Angela Godwin* and H. Ramachandra Prabhu** (2006). LIPID PEROXIDATION OF FISH OILS. Indian Journal of Clinical Biochemistry, 21(1), 202-204. https://europub.co.uk/articles/-A-91212