高度不飽和脂肪酸に対するスフィンゴイド塩基とα-トコフェロールの相乗的抗酸化効果  [in Japanese] Synergistic Antioxidant Activity of Sphingoid Base with α-Tocopherol on the Oxidation of Highly Unsaturated Fatty Acids  [in Japanese]

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Abstract

<p>魚油はEPAやDHAを多く含むため,酸化安定性が低い。また,酸化の第一次生成物であるヒドロペルオキシド(ROOH)の安定性も低く,ROOHの分解によりアルデヒドなどの風味劣化成分が酸化のごく初期から生じる。魚油の酸化防止は,この風味劣化成分の抑制が鍵となる。一方,魚油の風味劣化についてはこれまでも多くの研究があるが,その主因については明確にはされていない。本項では,魚油の風味劣化成分について,特にその酸化初期に生成するアルデヒドに焦点をあてる。また,魚油の酸化に伴う風味劣化の効果的な防止法についても紹介する。</p>

<p>Fish oil is very easily oxidized, as it is rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Hydroperoxides from the EPA and DHA are relatively not stable to readily decompose to low molecular compounds such as aldehydes, causing undesirable flavors from the very early stage of the oxidation. Therefore, the key point for the anti-oxidation of fish oil is to prevent the formation of low molecular compounds in the early stage of the oxidation. Although many studies have been done on the volatile compounds formed in the fish oil oxidation, little volatiles have been recognized as the major contributors to the flavor deterioration. This review discusses the rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.</p>

Journal

  • Oleoscience

    Oleoscience 18(7), 317-324, 2018

    Japan Oil Chemists' Society

Codes

  • NII Article ID (NAID)
    130007700771
  • NII NACSIS-CAT ID (NCID)
    AA11503417
  • Text Lang
    JPN
  • ISSN
    1345-8949
  • NDL Article ID
    029140886
  • NDL Call No.
    Z74-C176
  • Data Source
    NDL  J-STAGE 
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