Stability of omega-3 LC-PUFA-rich photoautotrophic microalgal oils compared to commercially available omega-3 LC-PUFA oils
Ryckebosch, E.; Bruneel, C.; Termote-Verhalle, R.; Lemahieu, C.; Muylaert, K.; Van Durme, J.; Goiris, K.; Foubert, I. (2013). Stability of omega-3 LC-PUFA-rich photoautotrophic microalgal oils compared to commercially available omega-3 LC-PUFA oils. J. Agric. Food Chem. 61(42): 10145-10155. https://dx.doi.org/10.1021/jf402296s In: Journal of Agricultural and Food Chemistry. American Chemical Society: Easton, Pa.,. ISSN 0021-8561; e-ISSN 1520-5118, more |  |
| Keywords | Microchloropsis gaditana (L.M.Lubián) M.W.Fawley, I.Jameson & K.P.Fawley, 2015 [WoRMS]
Marine/Coastal; Brackish water; Fresh water | | Author keywords | eicosapentaenoic acid (EPA); docosahexaenoic acid (DHA); peroxide value; volatile oxidation products; free fatty acids; carotenoids; oxidation; hydrolysis |
| Abstract | Microalgae are the primary producers of omega-3 LC-PUFA, which are known for their health benefits. Their oil may thus be a potential alternative for fish oil. However, oxidative and hydrolytic stability of omega-3 LC-PUFA oils are important parameters. The purpose of this work was therefore to evaluate these parameters in oils from photoautotrophic microalgae (Isochrysis, Phaeodactylum, Nannochloropsis gaditana, and Nannochloropsis sp.) obtained with hexane/isopropanol (HI) and hexane (H) and compare them with commercial omega-3 LC-PUFA oils. When the results of both the primary and secondary oxidation parameters were put together, it was clear that fish, tuna, and heterotrophic microalgae oil are the least oxidatively stable oils, whereas krill oil and the microalgae oils performed better. The microalgal HI oils were shown to be more oxidatively stable than the microalgal H oils. The hydrolytic stability was shown not to be a problem during the storage of any of the oils. |
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