Detection of radical development by ESR spectroscopy techniques for assessment of oxidative susceptibility of fish oils

• Published in: European food research & technology Vol. 221; no. 5; pp. 667 - 674
• Main Authors: Falch, E, Velasco, J, Aursand, M, Andersen, M.L
• Format: Journal Article
• Language: English
• Published: Heidelberg Springer 01.10.2005; Berlin Springer Nature B.V
• Subjects: Biological and medical sciences; cod liver oil; docosahexaenoic acid; electron paramagnetic resonance spectroscopy; Fat industries; Fatty acids; Fish oils; food analysis; Food industries; food quality; free radicals; Fundamental and applied biological sciences. Psychology; General aspects; light intensity; lipid peroxidation; Methods of analysis, processing and quality control, regulation, standards; Oxidation; oxidative stability; peroxide value; Polyunsaturated fatty acids; reaction kinetics; Salmon; salmon oil; Spectroscopy; Spectrum analysis; temperature; thiobarbituric acid-reactive substances; Trapping; ESR; EPR spectrometry; Lipids; Edible oil; Fish oil; Spin trapping; Marine oils; Analysis method; Spin scavenging; Lipid oxidation; Development; Control method; Oxidation; Detection

Detection of radical development by two different Electron Spin Resonance (ESR) spectroscopy techniques has been evaluated for obtaining objective analytical information about oxidative susceptibility of fish oils under mild oxidation conditions. Two oils from different by-products in the fish indus...