Stabilization of omega-3 fatty acids using commercial food waste streams.

摘要

Omega-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), have been associated with prevention of diseases including: cardiovascular disease, stroke, arthritis, alzheimer's disease, and macular degeneration. Despite the numerous health effects, EPA and DHA make up a small portion of the American diet in part because these fatty acids are extremely susceptible to lipid oxidation. Thus, the goal of this dissertation was to evaluate the effectiveness of novel ways to decrease fish oil oxidation.; Peanut and canola oils were mixed with fish oil in different ratios. Both oils reduced oxidation of fish oil, but peanut oil was more effective suggesting a strong synergy. Resultantly, the effectiveness of peanut skins on fish oil stability was investigated by producing ethanolic and methanolic extracts with subsequent addition to fish oil. Significant reduction of lipid oxidation (p0.05) was observed, but the change was lower than expected. Thus, ground peanut skins were added directly to fish oil and removed before accelerated oxidation; a much larger change in oxidation was observed.; Peanut skins are but one fibrous material rich in antioxidants; thus other nut, legume and cereal fibers were added to four different lots of fish oil, removed, and subjected to accelerated oxidation. The results showed fish oil lot was important with significant differences (p0.05) between all four oils. Additionally, fish oil treated with almond skins, soybean hulls, wheat bran, and barley bran showed significant inhibition of peroxide and headspace propanal formation. Almond skins and wheat bran were as effective in all lots of fish oil as fish oil treated with 200ppm TBHQ. Fish oil treated with roasted peanut skins suggested strong promotion of lipid oxidation in all four lots of oil. Corn bran and raw peanut skin-treated oil yielded mixed data with promotion and inhibition of lipid oxidation dependent on fish oil lot.; The final objective was to determine the compounds responsible for increased oxidative stability. Total phenol content, phenolics by HPLC, tocopherol content and fatty acid composition were measured and no change was found between the control and treated oils. In conclusion, fibrous materials have a significant impact on fish oil stability.