CodLiverOil_Fermented_2020_Nutrients.pdf (4.44 MB)
Evaluations of the peroxidative susceptibilities of cod liver oils by a 1H NMR analysis strategy: peroxidative resistivity of a natural collagenous and biogenic amine-rich fermented product
journal contribution
posted on 2020-05-27, 13:11 authored by Benita C Percival, Angela Wann, Richard Zbasnik, Vicki Schlegel, Mark Edgar, Jie Zhang, Gilbert Ampem, Philippe Wilson, Adam Le Gresley, Declan Naughton, Martin GrootveldHigh-resolution 1H nuclear magnetic resonance (NMR) analysis was employed to molecularly screen the lipid, lipid oxidation product (LOP), and antioxidant compositions of four natural (unrefined) cod liver oil (CLO) products. Products 1–3 were non-fermented CLOs, whilst Product 4 was isolated from pre-fermented cod livers. Supporting analytical data that were acquired included biogenic amine, flavanone, tannin, phenolic antioxidant, α-tocopherol, and oxygen radical absorbance capacity (ORAC) determinations by recommended HPLC, LC/MS/MS, or spectrophotometric methods. SDS-PAGE, HPLC, and 1H NMR analyses investigated and determined collagenous antioxidants and their molecular mass ranges. 1H NMR analysis of aldehydic LOPs was employed to explore the susceptibilities/resistivities of each CLO product to peroxidation that is induced by thermal stressing episodes (TSEs) at 180°C, or following prolonged (42 day) storage episodes at 4 and 23 °C. Product 4 displayed extremely high ORAC values, which were much greater than those of Products 1–3, and that were predominantly ascribable to significant levels of peroxidation-blocking and/or aldehyde-consuming collagenous polypeptides/peptides and ammoniacal agents therein. Significantly lower levels of toxic aldehydes were generated in the pre-fermented Product 4 during exposure to TSEs, or the above long-term storage episodes. These results confirmed the enhanced peroxidative resistivity of a fermented, antioxidant-fortified natural CLO product over those of non-fermented unrefined products. Product 4: Green Pasture Blue Ice™ Fermented Cod Liver Oil.
Funding
The Weston-Price Foundation, grant number WP1-MG2.
History
School
- Science
Department
- Chemistry
Published in
NutrientsVolume
12Issue
3Publisher
MDPI AGVersion
- VoR (Version of Record)
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© The AuthorsPublisher statement
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).Acceptance date
2020-03-06Publication date
2020-03-12Copyright date
2020eISSN
2072-6643Publisher version
Language
- en
Depositor
Dr Mark Edgar. Deposit date: 27 May 2020Article number
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