Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/4/2014
Publication Date: 5/7/2014
Citation: Fhaner, M.J., Winkler-Moser, J.K., Bakota, E.L., Hwang, H. 2014. Comparison of natural antioxidants and their effects on omega-3 fatty acid oxidation in fish oil [abstract]. American Oil Chemists Society.
Technical Abstract: Polyunsaturated fatty acids (PUFA), such as the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been found to offer a variety of health benefits including cardiovascular protection, anti-inflammatory effect and human development. It is known that fish and algae oil contain large amounts of both EPA and DHA, which has spurred the use of fish oil capsules as health supplements. Another recent trend among food researchers has been the use of natural antioxidants in food preservation. There is a growing body of literature that has shown natural antioxidants prove as suitable replacements for historically used synthetic antioxidants, which can cause negative health consequences. Our lab investigated a number of natural antioxidants, including CSF and oryzanol, which have previously been studied in frying oils. These antioxidants were compared against the natural antioxidant, rosemary extract, which has gained much interest as a potential antioxidant within the food sciences and the synthetic antioxidant butylated hydroxytoluene (BHT). Peroxide value, fatty acid composition, headspace analysis, p-anisidine value and conjugated diene value were all used to determine the antioxidant effects of each treatment and our findings, conclusions and future implications will be discussed.