| Title: | Autoxidation of Fish Oil Blended with Rice Bran Oil |
| Author(s): | Nakajima S; Takai M; Hayashi C; Tsuno T; Endo Y; |
| Address: | "Tsuno Food Industrial Co. Ltd. School of Bioscience and Biotechnology, Tokyo University of Technology" |
| ISSN/ISBN: | 1347-3352 (Electronic) 1345-8957 (Linking) |
| Abstract: | "Effects of rice bran oil on the oxidative and flavor stability of fish oil were investigated by the gas liquid chromatography-head space method. When fish oil blending with different ratio of rice bran oils was oxidized at room temperature in the dark, volatile compounds produced during autoxidation was measured by gas liquid chromatography. The amounts of volatile compounds were decreased with increased the ratio of blended rice bran oil as well as peroxide value. The level of propanal and acrolein which gave unpleasant flavor was also decreased with increased the ratio of blended rice bran oil. Especially, the level of propanal and acrolein and peroxide value were remarkably decreased when blending more than 75% of rice bran oil. Blending of rice bran oil improved the oxidative and flavor stabilities of fish oil" |
| Keywords: | "Acrolein/analysis Aldehydes/analysis Antioxidants/*analysis Chromatography, Gas/methods Fish Oils/*chemistry Oxidation-Reduction Peroxides/analysis Plant Oils/*analysis Rice Bran Oil Volatile Organic Compounds/analysis acrolein autoxidation fish oil polyu;" |
| Notes: | "MedlineNakajima, Shigeo Takai, Marie Hayashi, Chieko Tsuno, Takuo Endo, Yasushi eng Japan 2017/05/19 J Oleo Sci. 2017 Jun 1; 66(6):573-577. doi: 10.5650/jos.ess17030. Epub 2017 May 17" |
