Journal of Oleo Science
Online ISSN : 1347-3352
Print ISSN : 1345-8957
ISSN-L : 1345-8957
Oils and Fats
Interdependent Oxidation of Eicosapentaenoic Acid and Docosahexaenoic Acid in Isada Krill Oil Encapsulated with Maltodextrin by Spray-drying
Jose Antonio Fermin JimenezYayoi MiyagawaHidefumi YoshiiShuji Adachi
ジャーナル オープンアクセス

2021 年 70 巻 5 号 p. 633-635


The major polyunsaturated fatty acids in krill oil extracted from Euphausia pacifica, known as Isada on the Sanriku coast, are eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) acid. A kinetic model was proposed to explain the relationship between the fractions of unoxidized EPA (Y E) and unoxidized DHA (Y D) in the oil spray-dried with maltodextrin and stored at 25, 50, and 70℃. The relationship between Y E and Y D during storage was independent of the temperature and could be expressed using the proposed model. This indicated that the oxidation of EPA and DHA in krill oil was interdependent.

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