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Lipid profiles, in vitro digestion and oxidative stability of mutton bird oil

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Abstract

The lipid profile, in vitro digestion and oxidative stability of mutton bird oil were investigated. Wax ester, triacylglycerol and sterol were the major lipids present as determined using capillary chromatography with flame ionisation detector (Iatroscan). Fatty acid analysis by gas chromatography (GC) showed that wax esters had a higher total omega-3 fatty acids content including EPA, DPA and DHA than TAGs (31 % and 24 %, respectively). In TAGs, 13C nuclear magnetic resonance (NMR) data showed that EPA was statistically positioned at sn-1,3 and sn-2, while DHA was preferentially at sn-2. In vitro digestion using porcine pancreatic lipase resulted in 75 % of TAG and 10 % wax ester hydrolysis in 120 min. As reflected in the measured conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) values during accelerated oxidation at 60 °C for 5 days, the oil was relatively stable against oxidation considering its high omega-3 content.

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Acknowledgments

The authors acknowledge Furneaux oil, Flinders Island, Tasmania for providing the mutton bird oil used in this study. The authors acknowledge the Centre for Chemistry and Biotechnology, Deakin University for funding.

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  1. Centre for Chemistry and Biotechnology, Deakin University, Locked Bag, Geelong, VIC, 20000, Australia

    Taiwo O. Akanbi & Colin J. Barrow

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  1. Taiwo O. Akanbi
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  2. Colin J. Barrow
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Correspondence to Colin J. Barrow.

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Akanbi, T.O., Barrow, C.J. Lipid profiles, in vitro digestion and oxidative stability of mutton bird oil. J Food Sci Technol 53, 1230–1237 (2016). https://doi.org/10.1007/s13197-015-2106-7

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  • DOI: https://doi.org/10.1007/s13197-015-2106-7

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