DOI QR코드

DOI QR Code

Optimization of Headspace Analysis of Volatile Compounds from Oxidized Fish Oil

  • Shin, Eui-Cheol (Department of Food Science and Technology, Pukyong National University/Institute of Seafood Science) ;
  • Jang, Hae-Jin (Department of Food Science and Technology, Pukyong National University/Institute of Seafood Science) ;
  • Lee, Hyung-Il (Department of Nutrition and Food Science, Auburn University) ;
  • An, Hae-Jung (Department of Nutrition and Food Science, Auburn University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University/Institute of Seafood Science)
  • Published : 2003.12.01

Abstract

Headspace volatile compounds of oxidized fish oil were analyzed by the combination of hexane solvent or solid phase microextraction, gas chromatography and mass selective detector. The optimum condition of headspace analysis by hexane trapping was 23 min absorption time, 96$^{\circ}C$ sample temperature and 20 mL/min air flow rate. The numbers of volatile compounds identified by solvent trapping and SPME were 35 and 14, respectively. Groups having the largest amount and many kinds were hydrocarbons and aldehydes, respectively. The numbers of aldehydes were 15 and 6 for solvent trap and SPME, respectively. These basic data could be used as indicators for the quality changes of fish oil.

References

  1. Lancet v.2 Eicosapentaenoic acid and prevention of thrombosis an atherosclerosis Dyberg J;Bang OH;Stohersen https://doi.org/10.1016/S0140-6736(02)92916-8
  2. Am J Clin Nutr v.43 Fish oil consumption and decreased risk of cardiovascular disease; A comparison of finding from animal and human feeding trials Herold PM;Kinsella JE
  3. Lipids v.22 New findings in the fatty acid composition of individual platelet phospholipids in man after dietary fish oil supplementation Mori TA;Coode JP;Vandogen R;Beilin LJ https://doi.org/10.1007/BF02533975
  4. Nutr Rev v.8 The essentiality of n-3 fatty acids for the development and function of the retina and brain Neuringer M;Connor WE https://doi.org/10.1146/annurev.nu.08.070188.002505
  5. Pro Food Nutr Sci v.12 Biochemical and cellular effect on fish and fish oils Singh G;Chandra RK
  6. Health effects of fish iols Ackman RG;Ratnayake WMN
  7. Lipids v.26 Effect of low intake of n-3 fatty acids during development on brain phospholipids fatty acid composition and exploratory behavior in rats Enslen M;Milton M;Malnoe A https://doi.org/10.1007/BF02543972
  8. J Sci Food Agric v.27 Improved procedures for the isolation of pure oleic, linoleic and linolenic acids or their methylesters from natural sources Gunstone FD;Mclauughlan J;Scrimgeour CM;Watson AP https://doi.org/10.1002/jsfa.2740270714
  9. J Am Oil Chem Soc v.30 Application of urea complexs in the purification of fatty acids, esters and alcohols Swern D;Parker WE https://doi.org/10.1007/BF02639909
  10. Nippon Suisan Gakkaishi v.44 Separation of polyunsaturated fatty acids by column chromatography on a silver nitrate-impregnated silica gel Teshima S;Kanazawa A;Tokiwa S
  11. Nippon Suisan Gakkaishi v.47 Preparation of eicosapentaenoic acid docosahexaenoic acids by reversed phase high performance liquid chromatography Tokiwa S;Kanazawa A;Teshima S
  12. Yukagaku v.40 Physiological activity of docosahexaenoic acid Yazawa K;Kageyama H
  13. J Agric Food Chem v.46 Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice Jia My;Zhang QH;Min DB https://doi.org/10.1021/jf971020w
  14. J Agric Food Chem v.44 Analysis of flavor vlatiles using headspace solidspace microextraction Steffen A;Pawliszyn J https://doi.org/10.1021/jf950727k
  15. J Agric Food Chem v.46 Analysis of volatile compounds formed from fish oil heated with cysteine and trimethylamine oxide Masahiro H;Katsumi U;Takayuki S https://doi.org/10.1021/jf980482m
  16. In Flavor Chemistry: Trends and developments Role of oxidation in the formation a stability of fish flavers Karahadian C;Lindsay RC;Teranishi R(ed.);Buttery RC(ed.);Shahidi F(ed.)
  17. J Am Oil Chem Chem Soc v.66 Evaluation of compounds contributing characterizing fishy flavors in fish oils Karahadian C;Lindsay RC https://doi.org/10.1007/BF02682616
  18. J Korean Soc Food Sci Nutr v.25 Development of functional seasoning agents from skipjack processing by-product with commercial protease Kim EJ;Cha YJ
  19. In Flavor chemistry and Technology Off-flavors in foods Heath HB;Reineccius G
  20. J Agric Food Chem v.32 Variations in the occurrences of enzymatically derived volatile aroma compounds in salt and freshwater fish Josepson DB;Lindsay RC;Stuiber DA https://doi.org/10.1021/jf00126a031
  21. J Food Sci v.52 Influence of processing on the volatile compounds characterizing the flavor of pickled fish Josepson DB;Lindsay RC;Stuiber DA https://doi.org/10.1111/j.1365-2621.1987.tb13963.x

Cited by

  1. Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME) vol.70, pp.7, 2005, https://doi.org/10.1111/j.1365-2621.2005.tb11465.x