Oxidative Stability of Purified DHA Oil from Schizochytrium sp.

doi:10.7506/spkx1002-6630-201111018

Abstract

Abstract: The oxidative stability of purified DHA oil from Schizochytrium sp. was studied. The change of fatty acid composition and minor components in DHA oil was determined by the multilayer chromatography. Methanol extract of DHA oil was also investigated for its 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenge activity. The oxidative stability of purified and non-purified DHA oil under light and Schaal oven conditions was monitored by measuring peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Results showed that DPPH radical scavenging ability of methanol extract and the oxidative stability of DHA oil decreased significantly after removal of minor compounds by methanol extraction.

Key words: DHA oil, purification, minor compounds, DPPH radical, oxidative stability

CLC Number:

TQ031.7

GONG Dong-ping， CHEN Yuan-li， ZHANG Hong-man， HU Yao-chi， HUANG He. Oxidative Stability of Purified DHA Oil from Schizochytrium sp.[J]. FOOD SCIENCE, 2011, 32(11): 79-82.

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Oxidative Stability of Purified DHA Oil from Schizochytrium sp.

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