Toward determining fat quality parameters of fish oil by means of 1H NMR spectroscopy
The consumption of fish oil‐based dietary supplements has increased dramatically in recent years, which is mainly due to their high content of health promoting omega‐3 fatty acids. However, these polyunsaturated fatty acids are extremely prone to oxidation. This study investigated the potential of 1 H NMR spectroscopy for the assessment of the oxidative deterioration of fish oils. Nine raw fish oils of different fish species were stored for 3 months at room temperature at different degrees of sunlight exposure as well as under standardized accelerated storage conditions for 6 days (at 40°C and under constant light exposure). Fish oil samples were analyzed by 1 H NMR spectroscopy as well as by traditional methods to determine the fat quality parameters peroxide value (PV), anisidine value (AnV), TOTOX value, and acid value (AV). PLS (partial least squares) regression models were used to predict these fat quality parameters based on the 1 H NMR spectra. The best regression models reached an R 2 of 0.949, 0.962, 0.991, and 0.977 for PV, AnV, TOTOX value, and AV, respectively. In conclusion, 1 H NMR spectroscopy is a promising approach for a fast, reliable, and sustainable assessment of fish oil quality with regard to lipid oxidation. Practical applications: The results indicate a great potential of 1 H NMR spectroscopy in the quality assessment of fish oils. This technology requires little time, work, amount of sample, and solvent and provides extensive information that can be obtained from a single spectrum. Such an approach is significantly more specific and detailed than traditional lipid oxidation parameters. Nine raw fish oils are stored under different conditions and analyzed by 1 H NMR spectroscopy as well as by traditional methods to determine the lipid quality parameters peroxide value, anisidine value, TOTOX value, and acid value. Subsequently, PLS regression models are generated to predict these indices from the NMR spectra.
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