Effect of Sample Solubilized Aliquot Volume and Concentration on Hydroperoxide Detection in PUFA-Rich Fish Oil

Figures & data

Table 1  Fatty acid composition of the analyzed commercial sardine-anchovy oil

Fatty acid	g/100 g oil
Myristic (14:0)	7.3 ± 0.1 ^1 , ^2
Palmitic (16:0)	15.8 ± 1.0
Palmitoleic (16:1, n-7)	8.9 ± 0.6
Stearic (18:0)	8.1 ± 1.0
Oleic (18:1, n-9)	9.6 ± 1.2
Linoleic (18:2, n-6)	2.0 ± 0.2
EPA (20:5, n-3)	9.8 ± 1.1
DHA (22:6, n-3)	9.6 ± 0.7
Total SFA	31.2
Total MUFA	18.5
n-3	19.4
n-6	2.0
^1Means ± σ^2; ^2 n = 2.
SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.

Figure 1 Effect of oil concentration on absorbance linear response by the adapted FOX2 method in sardine-anchovy commercial oil: (T1) −20°C, 6 d, air-free; (T2) 20°C, 2 d, air.

Figure 2 Effect of soluble oil sample aliquot on hydroperoxide analysis linear response in sardine-anchovy commercial oil by the adapted FOX2 method. (a) 5 mg oil/mL propan-1-ol; (b) 20 mg oil/mL propan-1-ol.

Figure 3 Effect of soluble oil sample aliquot on hydroperoxide concentration (mmol cumene equivalents/kg oil) in sardine-anchovy commercial oil by the adapted FOX2 method. (a) 5 mg oil/mL propan-1-ol; (b) 20 mg oil/mL propan-1-ol.

Table 2  Hydroperoxide concentration in oxidated sardine-anchovy oil, analyzed by the official AOAC (PV) and adapted FOX2 methods

Storage conditions	PV (meq peroxide/kg oil) ^1 , ^2	Adapted FOX2 (mmol cumene equivalents/kg oil) ^1 , ^2
−20°C, 6 d	1.39 ± 0.005 ^a	0.16 ± 0.011 ^b
20°C, 12 h	1.93 ± 0.115 ^b	0.36 ± 0.011 ^c
20°C, 18 h	1.99 ± 0.006 ^b	0.47 ± 0.017 ^d
20°C, 24 h	3.13 ± 0.119 ^c	0.67 ± 0.019 ^e
20°C, 30 h	3.92 ± 0.119 ^d	1.08 ± 0.022 ^f
^1Means ± σ^2; ^2 n = 3.
^a, … ,fMeans with different letters in the same column and row are significantly different among storage conditions (P < 0.05). d: days; h: hours.

Narayan , B. , Miyashita , K. and Hosakawa , M. 2006 . Physiological effects of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)—A review . Food Reviews International , 22 : 291 – 307 .

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