Journal of Thermal Analysis and Calorimetry
Volume/Issue:
Volume 106: Issue 2
Influence of thermal degradation in the physicochemical properties of fish oil
Authors:
K. L. G. V. Araújo Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, CT, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58051-970, Brazil

Search for other papers by K. L. G. V. Araújo in
Current site
Google Scholar
PubMed Close
,
P. S. Epaminondas Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, CT, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58051-970, Brazil

Search for other papers by P. S. Epaminondas in
Current site
Google Scholar
PubMed Close
,
M. C. D. Silva Centro de Ciências Sociais, Saúde e Tecnologia, Universidade Federal do Maranhão, Campus II, Imperatriz, Maranhão, 65901-000, Brazil

Search for other papers by M. C. D. Silva in
Current site
Google Scholar
PubMed Close
,
A. E. A. de Lima Laboratório de Combustíveis e Materiais—LACOM, Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58059-900, Brazil

Search for other papers by A. E. A. de Lima in
Current site
Google Scholar
PubMed Close
,
R. Rosenhaim Laboratório de Combustíveis e Materiais—LACOM, Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58059-900, Brazil

Search for other papers by R. Rosenhaim in
Current site
Google Scholar
PubMed Close
,
A. S. Maia Laboratório de Combustíveis e Materiais—LACOM, Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58059-900, Brazil

Search for other papers by A. S. Maia in
Current site
Google Scholar
PubMed Close
,
L. E. B. Soledade Laboratório de Combustíveis e Materiais—LACOM, Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58059-900, Brazil

Search for other papers by L. E. B. Soledade in
Current site
Google Scholar
PubMed Close
,
A. L. Souza Laboratório de Combustíveis e Materiais—LACOM, Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58059-900, Brazil

Search for other papers by A. L. Souza in
Current site
Google Scholar
PubMed Close
,
I. M. G. Santos Laboratório de Combustíveis e Materiais—LACOM, Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58059-900, Brazil

Search for other papers by I. M. G. Santos in
Current site
Google Scholar
PubMed Close
,
A. G. Souza Laboratório de Combustíveis e Materiais—LACOM, Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58059-900, Brazil

Search for other papers by A. G. Souza in
Current site
Google Scholar
PubMed Close
, and
N. Queiroz Laboratório de Combustíveis e Materiais—LACOM, Departamento de Química, CCEN, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba, 58059-900, Brazil

Search for other papers by N. Queiroz in
Current site
Google Scholar
PubMed Close
Pages:
557–561
Online Publication Date:
27 Feb 2011
Publication Date:
01 Nov 2011
Article Category:
Research Article
DOI:
https://doi.org/10.1007/s10973-011-1409-9
Keywords:
Sea fish oil; Omega3-thermal oxidation; Thermal analysis
Restricted access

Abstract

Physicochemical and thermal analyses were undertaken to evaluate the influence of the temperature on the oxidation of sea fish oil once its polyunsaturated fatty acids deteriorate rapidly. Fish oil displayed four decomposition steps in synthetic air atmosphere and only one step in nitrogen atmosphere. The first step started at 189 and 222 °C for oxidizing and inert atmospheres, respectively. An OIT value of 53 min was measured at 100 °C. After the degradation process the peroxide index and the iodine index reduced from 35.38 to 9.85 meq × 1000 g−1 and from 139.79 to 120.19 gI2 × 100 g−1, respectively. An increase of the free fatty acids amount from 0.07 to 0.17% was observed while viscosity increased from 57.2 to 58.0 cP. Absorption at 272 nm also increased. The thermogravimetric and spectroscopic techniques are reproducible and versatile being an option for characterization of edible oil oxidation.

  • 1. Balk, EM, Lichtenstein, AH, Chung, M, Kupelnick, B, Chew, P, Lau, J. Effects of omega-3 fatty acids on serum markers of cardiovascular disease risk: a systematic review. Atherosclerosis. 2006;189:19–30. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 2. Curtis, JM, Natalie, B, Prudence, D. The determination of n-3 fatty acid levels in food products containing microencapsulated fish oil using the one step extraction method. J Am Oil Chem Soc. 2008;85:297–305. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 3. Wall, R, Ross, RP, Fitzgerald, GF, Stanton, C. Fatty acids from fish: the anti-inflammatory potential of long-chain omega-3 fatty acids. Nutr Rev. 2010;68:280–289. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 4. Siddiqui, N, Sim, J, Silwood, TH, Iles, RA, Grootveld, M. Multicomponent analysis of uncapsulated marine oil supplements using high-resolution 1H and 13C NMR techniques. J Lipid Res. 2003;44:2406–2427. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 5. Schubring, R. Crystallisation and melting behaviour of fish oil measured by DSC. J Therm Anal Calorim. 2009;95:823–830. .

  • 6. Siriwardhana, N, Lee, KW, Kim, SH, Ha, JH, Park, GT, Jeon, YJ. 2004 Lipid peroxidation inhibitory effects of Hizikia fusiformis methanolic extract on fish oil and linoleic acid. Food Sci Technol Int. 10:65–72. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 7. Araújo, JMA. Química de alimentos. Viçosa: UFV; 1999.

  • 8. Bobbio, FO, Bobbio, AB. Introdução a química de alimentos. São Paulo: Varela; 1992.

  • 9. American Oil Chemists Society (AOCS) American Oil Chemists Society: official and tentative methods. 3 Chicago: AOAC; 1985.

  • 10. Instituto Adolfo Lutz Métodos físico-químicos para análise de alimentos. 4 São Paulo: IAL; 2008.

  • 11. Hartman, L, Lago, RC. Rapid preparation of fatty acid methyl ester from lipids. Lab Pract. 1973;22:475–476.

  • 12. Murugan, P, Mahinpey, N, Mani, T. 2009 Thermal cracking and combustion kinetics of asphaltenes derived from Fosterton oil. Fuel Process Technol. 90:1286–1291. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 13. Rajeshwar, K. Thermal analysis of coals, oil shales and oil sands. Thermochim Acta. 1983;63:97–112. .

  • 14. Hellín, LC, Clausell, MPR. Incidence of frying in the composition of the lipid fraction of several snacks of generalized consumption in our country. Anal. Bromatol. 1984;36:5–31. (in Spanish).

    • Search Google Scholar
    • Export Citation

  • 15. Garcia, CC, Franco, PIBM, Zuppa, TO, Antoniosi Filho, NR, Leles, MIG. Thermal stability studies of some cerrado plant oils. J Therm Anal Calorim. 2007;87:645–648. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 16. Souza, AG, Dantas, HJ, Silva, MCD, Santos, IMG, Fernandes, VJ, et al. Thermal and kinetic evaluation of cotton oil biodiesel. J Therm Anal Calorim. 2007;90:945–949. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 17. Santos, JCO, Santos, IMG, Conceição, MM, Porto, SL, Trindade, MFS, et al. 2004 Thermoanalytical, kinetic and rheological parameters of commercial edible vegetable oils. J Therm Anal Calorim. 75:419–428. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 18. Reda SY . Estudo comparativo de óleos vegetais submetidos a estresse térmico. Ciência e Tecnologia de Alimentos, UEPG, Dissertação de Mestrado, 2004.

    • Search Google Scholar
    • Export Citation

  • 19. Rodrigues, FMG, Souza, AG, Santos, IMG, Bicudo, TC, Silva, MCD, Sinfrônio, FSM, Vasconcelos, AFF. 2009 Antioxidative properties of hydrogenated cardanol for cotton biodiesel by pdsc and uv/vis. J Therm Anal Calorim. 97:605–609. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 20. Reda, SY, Carneiro, PB. 2009 Thermal oxidization study of vegetable oils by ultraviolet-visible spectroscopy. Rev Cienc Agron. 40:48–53.

    • Search Google Scholar
    • Export Citation

  • 21. Rovellini, P, Cortesi, N, Fedeli, E, et al. Lipid Oxidation. Rev Ital Delle Sostanze Grasse. 1997;74:181–189. (in Italian).

  • 22. Owen, RW, Giacosa, A, Hull, WE, Haubner, R, Spiegelhalder, B, Bartscha, H. The antioxidant/anticancer potential of phenolic compounds isolated from olive oil. Eur J Cancer. 2000;36:1235–1247. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 23. Barlow, SM, Young, V. World fish oils: an update. Hertfordshire: International Fishmeal and Oils Manufacturers Association; 1996 33–37.

    • Search Google Scholar
    • Export Citation

  • 24. Shimada, Y, Mauyama, K, Sugihara, A, Moriyama, S, Tominaga, Y. Purification of docosahexaenoic acid from tuna oil by a two-step enzymatic method: hydrolysis and selective esterification. J Am Oil Chem Soc. 1997;74:1441–1446. .

    • Crossref
    • Search Google Scholar
    • Export Citation

  • 25. Badolato, ESG, Carvalho, JB, Mello, MRP. 1994 Centisimal composition of fatty acids and calorific value of five species of marine fishes at the different year seasons. Rev Inst Adolfo Lutz. 54:27–35.

    • Search Google Scholar
    • Export Citation

  • 26. Silva, SMCS, Kuga, EK, Mancini-Filho, J. 1993 Effect of processing on the polyunsaturated fatty acids of the lipid fraction of Sardinella brasiliensis and Mugil cephalus. Rev Farm Bioquim. 29:41–46.

    • Search Google Scholar
    • Export Citation
  • Collapse
  • Expand
Cover Journal of Thermal Analysis and Calorimetry
Journal of Thermal Analysis and Calorimetry
Print ISSN:
1388-6150
Online ISSN:
1572-8943

To see the editorial board, please visit the website of Springer Nature.

Manuscript Submission: HERE

For subscription options, please visit the website of Springer Nature.

Journal of Thermal Analysis and Calorimetry
Language English
Size A4
Year of
Foundation		 1969
Volumes
per Year		 1
Issues
per Year		 24
Founder Akadémiai Kiadó
Founder's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Publisher Akadémiai Kiadó
Springer Nature Switzerland AG
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
CH-6330 Cham, Switzerland Gewerbestrasse 11.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 1388-6150 (Print)
ISSN 1588-2926 (Online)

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Nov 2024 42 0 0
Dec 2024 43 0 0
Jan 2025 55 0 0
Feb 2025 81 0 0
Mar 2025 98 0 0
Apr 2025 22 0 0
May 2025 0 0 0