Oxidative stability of sardine and mackerel lipids with reference to synergism between phospholipids and α-tocopherol |
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Authors: | Toshiaki Ohshima Yasuo Fujita Chiaki Koizumi |
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Affiliation: | (1) Department of Food Science and Technology, The Tokyo University of Fisheries, Konan 4, Minato-ku, 108 Tokyo, Japan |
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Abstract: | Relationships between oxidative stability and the compositions of sardine and mackerel lipids were investigated in view of
possible synergism between phospholipids andα-tocopherol (α-Toc). The total lipids extracted from viscera were highly susceptible to autoxidation, compared with lipids of white and
red muscles and of skin. This seemed to be due to lower concentrations ofα-Toc and phosphatidylethanolamine (PE) in the tissue, but not to the level of polyunsaturated fatty acids. The synergistic
effect of PE withα-Toc seemed to be slightly affected by the degree of unsaturation of its fatty acyl chains. The synergistic ability ofO-phosphoethanolamine, the base moiety of PE, was higher than that ofO-phosphoserine.O-Phosphocholine was only slightly effective. During the induction period of autoxidation, theα-Toc level decreased rapidly, and rapid lipid oxidation began only afterα-Toc was almost exhausted. |
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Keywords: | α -Tocopherol lipid oxidation mackerel oxidative stability phospholipids sardine synergist |
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