Autoxidative Behavior of Polyunsaturated Phospholipids. I. Oxidative Stability of Marine Oil Containing Polyunsaturated Phospholipids Masaru TAKEUCHI*1, Setsuko HARA*1, Yoichiro TOTANI*1, Hidehiko HIBINO*2, and Yukihisa TANAKA*2 *1 Faculty of Engineering, Seikei University (3-1 Kichijoji-kitamachi 3, Musashino-shi, Tokyo 9=180) *2 Tsukuba Research Laboratory, NOF Corporation (5-10 Tokodai, Tsukuba-shi, Ibaraki-ken, 300-26) Abstract : Autoxidative behavior of salmon egg oil, abundant in polyunsaturated phospholipid, was compared with that of euphausiid and salmon oils. Salmon egg and euphausiid oils were much more stable than salmon oil toward autoxidation at 30 Ž, since the former two oils contain phospholipid and astaxanthin, a carotenoid. The oxidative stability of salmon egg oil and its triacylglycerol and phospholipid fractions was assessed under the same conditions. Hydroperoxide accumulation in salmon egg oil was found to be somewhat more suppressed than in the case of the triacylglycerol or phospholipid fraction owing to the antioxidative effects of astaxanthin and tocopherol in salmon egg oil. The autoxidation of lipid abundantly present in polyunsaturated fatty acids was suppressed by astaxanthin, tocopherol and phospholipid, and phospholipid acted as a synergist of tocopherol. Key words polyunsaturated lipid, phospholipid, astaxanthin, tocopherol, and autoxidation.
Fig. 1 The Structure of Astaxanthin.
Table 1 Lipid Composition of Salmon Egg Oil, Euphausiid Oil, and Salmon Oil (%). Table 2 Fatty Acid Composition of Salmon Egg Oil, Euphausiid Oil, and Salmon Oil (%). Fig. 2 Changes in PV of Sample Oils during the Autoxidation at 30 C.
Fig. 3 Changes in CV of Sample Oils during the Autoxidation at 30 Ž. Fig. 5 Changes in Remnant Ratio of Tocopherol of Sample Oils during the Autoxidation at 30 Ž.
Fig. 6 Changes in Remnant Ratio of Astaxanthin of Sample Oils during the Autoxidation at 30 Ž. Table 3 Lipid Composition of Salmon Egg Oil, TG Fraction, and PL Fraction (%).
Table 4 Fatty Acid Composition of Salmon Egg Oil, TG Fraction, and PL Fraction (%). Fig. 7 Changes in PV of Sample Lipids during the Autoxidation at 30 C. Fig. 8 Changes in CV of Sample Lipids during the Autoxidation at 30 C.
4) S. Cho, K. Miyashita, T. Miyazawa, K. Fujimoto, T. Kaneda, J. Am. Oil Chem. Soc., 64, 126 (1984). 5) M.F. King, L.C. Boyd. B.W. Sheldon, J. Am. Oil Chem. Soc., 69, 237 (1992). 6) M.F. King, L.C. Boyd, B.W. Sheldon, J. Am. Oil Chem. Soc., 69, 545 (1992). 9) K. Miyashita, E. Nara, T. Ota, Biosci. Biotech. Biochem., 57 (10), 1638 (1993). 10) K. Miyashita, E. Nara, T. Ota, Biosci. Biotech. Biochem., 58 (10), 1772 (1994). 11) S. Hara, Y. Totani, J. Am. Oil Chem. Soc., 65, 1948 (1984). 13) G.N. Jham, F.F.F. Teles, L.G. Campos, J. Am. Oil Chem. Soc., 59, 132 (1982). (1976). 16) K. Abe, Y. Yuguchi, G. Katsui, J. Nutr. Sci. Vitaminol., 21, 183 (1975). (1995). 18) C.S. Foote, R.W. Denny, J. Am. Chem. Soc., 23, 6233 (1968). 19) G.W. Burton, K.U. Ingold, Science, 224, 569 (1984). 20) S. Oshima, F. Ojima, H. Sakamoto, Y. Ishiguro, J. Terao, J. Nutr. Sci. Vitaminol., 39, 607 (1993). 21) T. Miyazawa, M. Yamaguchi, J.H. Lee, K. Fujimoto, T. Kaneda, Agric. Biol. Chem., 48, 1375 (1984).