Determination of Physicochemical Properties, Oxidative and Storage Stability of Fish and Flaxseed Oil

Fish and flaxseed oil being a rich source of omega-3 helps to ameliorate disease and illness; however, unsaturation and oxidation process can affect their nutritional properties and health benefits. The present study therefore conducted to evaluate the oxidative stability and thermal behavior of fish oil (FO) and flaxseed oil (FsO)at different storage conditions. In this regard, the change in peroxide (POV), p-anisidine (PAV) and thiobarbituric acid (TBA) levels were analyzed to evaluate oxidative stability, while differential scanning calorimetry (DSC) was examined to report the changes of thermal behavior at 4oC and 25oC.The results showed a change in POV of FOs from 1.11±0.15 to 1.37±0.37 meq O2/kg, while PAV change from 0.83±0.74 to 1.44±0.64 meq O2/kg at 4oC to 25oC respectively. The changes in TBA were reported from 2.49±1.74 to 3.01±2.08 at different storage conditions. Regarding POV and PAV, the values of FsO changed from 1.95±0.62 to 1.53±0.49 meq O2/kg and 0.52±0.33 to 0.92±0.27 meq O2/kg. Also, low melting temperatures were found for FO while compared to FsO. The study concluded that TBA, PAV and POV values of fish and flaxseed oil were changed according to various storage conditions and intervals. The present study can help to improve various processing techniques, packaging, quality and storage stability of fish and flaxseed oil.