Abstract
Samples of a commercial fish oil were separately treated with various chemical compounds and then studied for their susceptibility to rancidity by means of an accelerated oxidation test at 60°C.α-Tocopherol acetate and ascorbyl palmitate showed the lowest antioxidative effects among the group of seven chemicals. Anoxomer, a synthetic phenolic polymer, had an antioxidative power comparable to that of ethoxyquin, butylated hydroxytoluene or butylated hydroxyanisole when all were applied to the oil in the concentration of 0.02%. However, the most powerful antioxidant was tertiary-butylhydroquinone (TBHQ), with an antioxidant efficiency twice that of the above-mentioned phenolic compounds when used at only 0.01% concentration in the oil. Although TBHQ and Anoxomer proved to be potential compounds for preventing rancidity in fish oils, their use is still hindered by the limited acceptance from the appropriate authorities.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Mielke, S.,Fett. Wissenschaft Technologie 89:99 (1987).
Ackman, R.G., inAdvanced Fish Science Technology, edited by J.J. Connell, Fishing News Books Ltd., 1980, p. 86.
Gruger, E.H., R.W. Nelson and M.E. Stansby,J. Am. Oil Chem. Soc. 41:662 (1964).
Ke, P.J., R.G. Ackman and B.A. Linke, Ibid.:349 (1975).
Ito, N., A. Hagiwara, M. Shibata, T. Ogiso and S. Fukushima,Gann. 73:332 (1982).
Anon.J. Am. Oil Chem. Soc. 63:724 (1986).
Spark, A.A., Ibid.:185 (1982).
Confederation of the Food and Drink Industries of the EEC: Antioxidants, Bruxelles, 1985.
Horwitz, W. (ed.),Official Methods of Analysis of the Association of Official Analytical Chemists, Arlington, 1980, p. 440.
Kaitaranta, J.,J. Sci. Food Agric. 31:1303 (1980).
Kaitaranta, J.K., and P.J. Ke,J. Am. Oil Chem. Soc. 58:710 (1981).
Ke, P.J., and A.D. Woyewoda,Anal. Chim. Acta 106:279 (1979).
Ackman, R.G., P.J. Ke, W.A. MacCallum and D.R. Adams,J. Fish. Res. Bd Can. 26:2037 (1969).
Weinshenker, N.M.,Food Technol. 34:40 (1980).
Ke, P.J., D.M. Nash and R.G. Ackman,J. Am. Oil Chem. Soc. 54:417 (1977).
Mankel, A.,Fette Seifen Anstrichm. 81:534 (1979).
Mounts, T.,J. Am. Oil Chem. Soc. 64:686 (1987).
Author information
Authors and Affiliations
About this article
Cite this article
Kaitaranta, J.K. Control of lipid oxidation in fish oil with various antioxidative compounds. J Am Oil Chem Soc 69, 810–813 (1992). https://doi.org/10.1007/BF02635921
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02635921