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Determinations of the peroxidative susceptibilities of cod liver oils by a newly-developed 1H NMR-based method: resistance of an antioxidant-fortified product isolated from pre-fermented sources

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journal contribution
posted on 20.02.2020 by BC Percival, R Zbasnik, V Schlegel, Mark Edgar, J Zhang, M Grootveld
Objective: To explore the molecular composition and antioxidant status of four natural (unrefined) cod liver oil (CLO) products, three of which (Products 1–3) were non-fermented, whilst one (Product 4) was isolated from pre-fermented cod livers, and hence was naturally antioxidant-fortified. Potential antioxidants and aldehyde-scavenging agents were determined by recommended and/or 1H NMR methods; peroxyl radical-specific oxygen radical absorbance capacity (ORAC) values were measured fluorimetrically. The activities of such antioxidants were also investigated by assessing the susceptibilities/resistivities of these CLOs to thermo-oxidation by 1H NMR analysis, which monitored the timedependent evolution of aldehydic lipid oxidation products at 180 °C. Results: Product 4 displayed much higher, albeit variable ORAC values (mean ± SEM 91.4 ± 19.5 mmol. trolox equivalents/kg) than those of Products 1–3, an observation arising from significant levels of peroxidation-blocking and/ or aldehyde-consuming collagenous polypeptides/peptides, flavonones, biogenic amines, total phenolics, tannins, and ammoniacal agents therein. All of these agents were undetectable in Products 1–3. Quantitative considerations indicated that collagenous gel agents (present at ca. 1.5% (w/w)) were the most powerful Product 4 antioxidants. Significantly lower levels of aldehydes were generated in this product when exposed to thermal-stressing episodes. Results confirmed the enhanced peroxidative resistivity of a pre-fermented, antioxidant-rich natural CLO over those of corresponding non-fermented products. Product 4: Green Pasture Blue Ice™ fermented cod liver oil.

Funding

Weston A. Price Foundation (DC, USA

History

School

  • Science

Department

  • Chemistry

Published in

BMC Research Notes

Volume

13

Issue

1

Publisher

Springer Science and Business Media LLC

Version

VoR (Version of Record)

Rights holder

© The authors

Publisher statement

This is an Open Access Article. It is published by Springer under the Creative Commons Attribution 4.0 Unported Licence (CC BY). Full details of this licence are available at: http://creativecommons.org/licenses/by/4.0/

Acceptance date

01/02/2020

Publication date

2020-02-12

Copyright date

2020

eISSN

1756-0500

Language

en

Depositor

Dr Mark Edgar Deposit date: 19 February 2020

Article number

73

Licence

Exports