Control of lipid oxidation in fish oil with various antioxidative compounds

Abstract

Samples of a commercial fish oil were separately treated with various chemical compounds and then studied for their susceptibility to rancidity by means of an accelerated oxidation test at 60°C. α ‐Tocopherol acetate and ascorbyl palmitate showed the lowest antioxidative effects among the group of seven chemicals. Anoxomer, a synthetic phenolic polymer, had an antioxidative power comparable to that of ethoxyquin, butylated hydroxytoluene or butylated hydroxyanisole when all were applied to the oil in the concentration of 0.02%. However, the most powerful antioxidant was tertiary‐butylhydroquinone (TBHQ), with an antioxidant efficiency twice that of the above‐mentioned phenolic compounds when used at only 0.01% concentration in the oil. Although TBHQ and Anoxomer proved to be potential compounds for preventing rancidity in fish oils, their use is still hindered by the limited acceptance from the appropriate authorities.