Current Research in Nutrition and Food Science - An open access, peer reviewed international journal covering all aspects of Nutrition and Food Science

Determination of Physicochemical Properties, Oxidative and Storage Stability of Fish and Flaxseed Oil

Sehar Iqbal¹, Sajeela Akram², Saira Zafar³, Syed Hassan Bin Usman Shah⁴, Rida Fatima Saeed⁵, Masood Sadiq Butt⁶, Juweria Abid⁷, Umar Farooq⁷and Abdul Momin Rizwan Ahmad^8*

¹College of Pharmacy, Al-Ain University, Abu Dhabi Campus, Abu Dhabi, U.A.E.

²Department of Human Nutrition and Dietetics, University of Chakwal, Chakwal, Pakistan.

³Department of Public Health, Health Services Academy, Islamabad, Pakistan.

⁴Department of Healthcare Quality and Patient Safety, Ministry of Public Health, Qatar,

⁵Department of Biological Sciences, National University of Medical Sciences, Rawalpindi, Pakistan.

⁶National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

⁷Department of Nutrition and Dietetics, National University of Medical Sciences, Rawalpindi, Pakistan.

⁸Department of Human Nutrition and Dietetics, School of Health Sciences, National University of Sciences and Technology (NUST), Islamabad, Pakistan.

Corresponding Author E-mail:abdul.momin@nshs.nust.edu.pk

Fish and flaxseed oil being a rich source of omega-3 helps to ameliorate disease and illness; however, unsaturation and oxidation process can affect their nutritional properties and health benefits. The present study therefore conducted to evaluate the oxidative stability and thermal behavior of fish oil (FO) and flaxseed oil (FsO)at different storage conditions. In this regard, the change in peroxide (POV), p-anisidine (PAV) and thiobarbituric acid (TBA) levels were analyzed to evaluate oxidative stability, while differential scanning calorimetry (DSC) was examined to report the changes of thermal behavior at 4^oC and 25^oC.The results showed a change in POV of FOs from 1.11±0.15 to 1.37±0.37 meq O2/kg, while PAV change from 0.83±0.74 to 1.44±0.64 meq O2/kg at 4^oC to 25^oC respectively. The changes in TBA were reported from 2.49±1.74 to 3.01±2.08 at different storage conditions. Regarding POV and PAV, the values of FsO changed from 1.95±0.62 to 1.53±0.49 meq O2/kg and 0.52±0.33 to 0.92±0.27 meq O2/kg. Also, low melting temperatures were found for FO while compared to FsO. The study concluded that TBA, PAV and POV values of fish and flaxseed oil were changed according to various storage conditions and intervals. The present study can help to improve various processing techniques, packaging, quality and storage stability of fish and flaxseed oil.

Fish Oil; Flax Seed Oil; Physicochemical Properties; Oxidative Stability; Storage Conditions

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