Effect of Storage on Essential Fatty Acids
In: Essential Fatty Acids ISBN: 9780429321115; (2020-10-01)
Online
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Zugriff:
Essential fatty acids (EFA) (omega-3 and omega-6) are the major constituents of vegetable oils and their importance in human health is well established. This chapter will focus on the storage stability of EFA from various sources under variable conditions. The storage stability of EFA is condition dependent and influenced by various factors such as the composition of fatty acids in products, the level of pro-oxidants, enzymes, iron (Fe+2) concentration, the temperature of storage, pH, oxygen level and ionic strength. ALA (α-linolenic acid) is more prone to oxidation by heat, light, irradiation and oxygen compared to LA (linoleic acid) and degraded five times faster. The shelf life of fatty fish rich in EFA is affected by oxidation and enzymatic hydrolysis of polyunsaturated fatty acids (PUFAs). The main phenomenon responsible for PUFA breakdown is auto-oxidation. Oxidation of EFA results in loss of functionality, consumer acceptance, taste, nutritional value and safety of oil-based foods. Aldehydes such as malondialdehyde and 4-hydroxy-2-nonenal end products of lipid oxidation are implicated in aging, carcinogenesis and mutagenesis, as these aldehydes bind with nucleotide and form cross-links with proteins to produce toxic compounds. Frozen conditions adversely affect PUFAs, and the level of breakdown products of PUFAs, free fatty acids, thiobarbituric acid value and peroxide value increase during long storage periods. Modified atmospheric storage is also applicable for enhancing the shelf life of oil-based foods.
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Effect of Storage on Essential Fatty Acids
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Autor/in / Beteiligte Person: | Kumari, Parveen |
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Quelle: | Essential Fatty Acids ISBN: 9780429321115; (2020-10-01) |
Veröffentlichung: | CRC Press, 2020 |
Medientyp: | unknown |
ISBN: | 978-0-429-32111-5 (print) |
DOI: | 10.1201/9780429321115-7 |
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