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• W2092760497 abstract "The main objective of this study was to investigate the effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Krill oil was incubated at two different temperatures (20 and 40 °C) for 28 or 42 days. The oxidative stability of krill oil was assessed by peroxide value and anisidine value, measurement of lipid derived volatiles, lipid classes and antioxidants. The non-enzymatic browning reactions were assessed through the measurement of pyrroles, free amino acids content and Strecker-derived volatiles. The increase of incubation temperature firstly increased the lipid oxidation in krill oil and subsequently the non-enzymatic browning reactions. The occurrence of these reactions was most likely due to the reaction between α-dicarbonyl or carbonyl compounds with amino acids or ammonia. In addition to tocopherol and astaxanthin esters, the formation of pyrroles might help to protect the krill oil against lipid oxidation." @default.
• W2092760497 created "2016-06-24" @default.
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• W2092760497 date "2014-08-01" @default.
• W2092760497 modified "2023-10-18" @default.
• W2092760497 title "Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage" @default.
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• W2092760497 doi "https://doi.org/10.1016/j.foodchem.2014.02.059" @default.
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