Characterization and Antioxidant Evaluation of Four Kinds of Marine Oils in vitro

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  • Lü Lei
    College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences)
  • Ma Ji-Rong
    College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences)
  • Li Shu-Xian
    College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences)
  • Xing Han-Zhu
    College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences)
  • Yang Yu-Hong
    College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences)
  • Miyashita Kazuo
    Center for Regional Collaboration in Research and Education, Obihiro University of Agriculture and Veterinary Medicine

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  • Characterization and Antioxidant Evaluation of Four Kinds of Marine Oils <i>in vitro</i>

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<p>The objective of this study was to characterize the lipid class and fatty acid composition of four kinds of marine oils including Phaeodactylum tricornutum oil (PO), Laminaria japonica oil (LO), krill oil (KO) and fish oil (FO), and evaluate their antioxidant capacities in vitro. The results indicated that compared to other three oils, PO showed the highest contents of total lipids and fucoxanthin (194.70 and 7.48 mg/g dry weight, respectively), the relatively higher content of long-chain polyunsaturated fatty acids including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (30.94 % in total fatty acids), and total phenolic content (675.88 mg gallic acid equivalent /100 g lipids), thereby contribute to great advantages in scavenging free radicals such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2-azino-bis (3-ethylbenzthiazoline)-6-sulfonic acid (ABTS), peroxyl radical, as well as reducing FRAP value. In conclusion, PO should be considered as a potential ingredient for dietary supplement with antioxidant capacity.</p>

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