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Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions
- Publication Year :
- 2009
-
Abstract
- This study investigated lipid oxidation in spaghetti enriched in long chain n−3 polyunsaturated fatty acids (LC n−3 PUFA) by the addition to semolina of an integrator containing eicosapentaenoic acid and docosahexaenoic acid. Two oxidative parameters were evaluated: peroxide value (PV), to assess primary oxidation and oxidised fatty acids to quantify secondary oxidation products. Functional spaghetti had a shelf life comparable to control pasta. LC n−3 PUFA were not significantly implicated in the onset of oxidation in spaghetti stored under daylight and accelerated oxidation in a laboratory heater. Storage decidedly affected shelf life: PV in functional spaghetti increased from 7.1 to 43.4 meq O2/kg of fat under light exposure over 12 months, and from 7.1 to 16.2 meq O2/kg under accelerated ageing at 55 °C for 27 days, reproducing about 18 months at room temperature. Oxidised fatty acids increased in fortified spaghetti from 4.8 to 13.8 g/100 g of fat under light exposure over 12 months and from 4.8 to 7.8 g/100 g of fat at 55 °C in 27 days. The high sensitivity of spectrophotometric and chromatographic analytical methods permitted the evaluation of primary and secondary oxidative derivatives in small amounts of fat.
- Subjects :
- chemistry.chemical_classification
SPAGHETTI PASTA
Food storage
PEROXIDES
General Medicine
Oxidative phosphorylation
Shelf life
PHOTOSENSITISED OXIDATION
Eicosapentaenoic acid
Analytical Chemistry
OMEGA 3 FATTY ACIDS
chemistry
Lipid oxidation
Docosahexaenoic acid
SPAGHETTI
LONG CHAIN N-3 POLYUNSATURATED FATTY ACIDSN
Food science
Peroxide value
MICROENCAPSULATION
LIPID OXIDATION
Food Science
Polyunsaturated fatty acid
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Accession number :
- edsair.doi.dedup.....f36729ebfa4f779dd15985a01b519a49