SEAL BLUBBER OIL, SEAL BLUBBER OIL, SPECIALTY LIPIDS AND SPECIALTY LIPIDS AND OMEGA-3 FATTY ACIDS OMEGA-3 FATTY ACIDS Department of Biochemistry Department of Biochemistry Memorial University of Memorial University of Newfoundland Newfoundland St. John’s, NL, A1B 3X9, Canada St. John’s, NL, A1B 3X9, Canada
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SEAL BLUBBER OIL, SPECIALTY LIPIDS AND OMEGA-3 FATTY ACIDS Department of Biochemistry Memorial University of Newfoundland St. John’s, NL, A1B 3X9, Canada.
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SEAL BLUBBER OIL, SEAL BLUBBER OIL, SPECIALTY LIPIDS AND SPECIALTY LIPIDS AND OMEGA-3 FATTY ACIDS OMEGA-3 FATTY ACIDS
Department of BiochemistryDepartment of Biochemistry
Memorial University of NewfoundlandMemorial University of Newfoundland
There are 3 stages in the development of CHD:There are 3 stages in the development of CHD: Injury to the coronary artery wall;Injury to the coronary artery wall; Build up of a fatty a fibrous plaqueBuild up of a fatty a fibrous plaque (atherosclerosis);(atherosclerosis); Formation of a blood clot (thrombosis);Formation of a blood clot (thrombosis); If a clot forms in an artery which is already If a clot forms in an artery which is already
narrowed by atherosclerosis, a heart attack narrowed by atherosclerosis, a heart attack can occurcan occur
Omega-3 fatty acids may have Omega-3 fatty acids may have positive effects on:positive effects on:
High blood pressureHigh blood pressure Body TAG and Body TAG and
aa Values in parentheses are for ringed seal blubber oil Values in parentheses are for ringed seal blubber oil
1
23
2 + FFAs
A
Pancreatic lipase
B
CH3Mg Br
1
2OH
OH
23
Tertiary alcoholMAGs+ + + + 1
HO
3
c
1
2P
P
23
+ D
Dichlorophenylphosphate + H2O
Phospholipase A2
1
HO
P
P
23
+ + FFAsPancreatic lipase P
2
OH+ FFAs
F G
E H
TAGs
STEREOSPECIFIC ANALYSES
Instability of Omega-3 OilsInstability of Omega-3 Oils
• Oxidation results in: - Loss of EPA% and DHA% - Off fishy odor and/or taste
• Prone to oxidation primary secondary
EPA/DHA peroxides aldehydes ketones, etc
Indicators: Peroxide p-Anisidine Value Value
• Oxidation results in: - Loss of EPA% and DHA% - Off fishy odor and/or taste
Stability and Stabilization of Stability and Stabilization of Edible OilsEdible Oils
Stability of edible oils depends on:Stability of edible oils depends on: Degree of unsaturationDegree of unsaturation Position in the triacylglycerol moleculePosition in the triacylglycerol molecule Minor componentsMinor components Process/ storage conditionsProcess/ storage conditions