Lipid oxidation

Abstract

Marine lipids are good and natural sources of polyunsaturated n-3 fatty acids (PUFA) such as docosahexaenoic acid (DHA; 22:6n-3) and eicosapentaenoic acid (EPA; 20:5n-3). These fatty acids have beneficial health effects and are reported to prevent coronary heart diseases and have a positive effect on the brain and nervous system as well as stimulating the immune system [1,2]. However, due to the high content of long-chain PUFAs, marine lipids are highly susceptible to oxidation. Lipid oxidation is the most important factor limiting the shelf life of marine oils and is also an important factor determining the shelf life of seafood products, except when microbial processes limit the shelf life. Reaction products from lipid oxidation have a negative effect on the sensory properties of fish products. The volatile, secondary oxidation products, especially those that originate from n-3 PUFAs are components that have a low threshold and therefore have a negative impact on the sensory quality of the food even in low concentrations [3]. This can lead to loss of products, complaints from the consumers, and reduced sales. Some of the reaction products from lipid oxidation may also have negative health effects.