Abstract
Autoxidative behavior of salmon egg oil, abundant in polyunsaturated phospho-lipid, was compared with that of euphausiid and salmon oils. Salmon egg and euphausiid oils were much more stable than salmon oil toward autoxidation at 30°C, since the former two oils contain phospholipid and astaxanthin, a carotenoid. The oxidative stability of salmon egg oil and its triacylglycerol and phospholipid fractions was assessed under the same conditions. Hydroperoxide accumulation in salmon egg oil was found to be somewhat more suppressed than in the case of the triacylglycerol or phospholipid fraction owing to the antioxidative effects of astaxanthin and tocopherol in salmon egg oil.
The autoxidation of lipid abundantly present in polyunsaturated fatty acids was suppressed by astaxanthin, tocopherol and phospholipid, and phospholipid acted as a synergist of tocopherol.
