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Oxidative stability of salmon and herring roe lipids and their dietary effect on plasma cholesterol levels of rats

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Abstract

The oxidative stability of lipids from salmon roe and herring roe was compared with those of commercial fish oils originated from sardine and tuna. Both fish roe lipids contained high amounts of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Total EPA and DHA was more than 35% of total fatty acids in both roe lipids. On the basis of oxygen consumption, fish roe lipids showed the higher oxidative stability than both fish oils. This tendency in oxidative stabilities was also confirmed by the determination of propanal formation during oxidation. Analyses of lipid compositions suggested that the higher oxidative stabilities of fish roe lipids would be mainly due to the presence of phospholipids in them. Dietary effects of salmon and herring roe lipids were also determined. Little increase in total cholesterol level was observed in plasma lipids in rats fed salmon and herring roe lipids, although cholesterol content in fish roe lipids were 6.3% and 9.7% of total lipids for salmon roe and herring roe.

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Authors and Affiliations

  1. Faculty of Fisheries Sciences, Hokkaido University, 041-8611, Hakodate, Hokkaido, Japan

    Hiromi Moriya, Takashi Kuniminato, Masahi Hosokawa & Kazuo Miyashita

  2. Faculty of Engineering, Kansai University, Osaka, Japan

    Kenji Fukunaga

  3. Department of Public Health, Kansai Medical University, 570-8506, Moriguchi, Osaka, Japan

    Toshimasa Nishiyama

Authors
  1. Hiromi Moriya
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  2. Takashi Kuniminato
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  3. Masahi Hosokawa
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  4. Kenji Fukunaga
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  5. Toshimasa Nishiyama
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  6. Kazuo Miyashita
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Correspondence to Kazuo Miyashita.

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Moriya, H., Kuniminato, T., Hosokawa, M. et al. Oxidative stability of salmon and herring roe lipids and their dietary effect on plasma cholesterol levels of rats. Fish Sci 73, 668–674 (2007). https://doi.org/10.1111/j.1444-2906.2007.01380.x

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  • DOI: https://doi.org/10.1111/j.1444-2906.2007.01380.x

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