Lipid profiles, in vitro digestion and oxidative stability of mutton bird oil Akanbi, Taiwo O. and Barrow, Colin J. 2016, Lipid profiles, in vitro digestion and oxidative stability of mutton bird oil, Journal of food science and technology, vol. 53, no. 2, pp. 1230-1237, doi: 10.1007/s13197-015-2106-7. Attached Files Name Description MIMEType Size Downloads Title Lipid profiles, in vitro digestion and oxidative stability of mutton bird oil Author(s) Akanbi, Taiwo O. orcid.org/0000-0002-9249-6503 Barrow, Colin J. orcid.org/0000-0002-2153-7267 Journal name Journal of food science and technology Volume number 53 Issue number 2 Start page 1230 End page 1237 Total pages 8 Publisher Springer Place of publication Berlin, Germany Publication date 2016-02 ISSN 0022-1155 0975-8402 Keyword(s) mutton bird oil triacylglycerol wax ester carotenoids omega-3 Summary The lipid profile, in vitro digestion and oxidative stability of mutton bird oil were investigated. Wax ester, triacylglycerol and sterol were the major lipids present as determined using capillary chromatography with flame ionisation detector (Iatroscan). Fatty acid analysis by gas chromatography (GC) showed that wax esters had a higher total omega-3 fatty acids content including EPA, DPA and DHA than TAGs (31 % and 24 %, respectively). In TAGs, 13C nuclear magnetic resonance (NMR) data showed that EPA was statistically positioned at sn-1,3 and sn-2, while DHA was preferentially at sn-2. In vitro digestion using porcine pancreatic lipase resulted in 75 % of TAG and 10 % wax ester hydrolysis in 120 min. As reflected in the measured conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) values during accelerated oxidation at 60 °C for 5 days, the oil was relatively stable against oxidation considering its high omega-3 content. Language eng DOI 10.1007/s13197-015-2106-7 Field of Research 060101 Analytical Biochemistry 060107 Enzymes 0908 Food Sciences Socio Economic Objective 970106 Expanding Knowledge in the Biological Sciences HERDC Research category C1 Refereed article in a scholarly journal ERA Research output type C Journal article Copyright notice ©2015, Association of Food Scientists & Technologists Persistent URL http://hdl.handle.net/10536/DRO/DU:30080200 Document type: Journal Article Collections: Faculty of Science, Engineering and Built Environment School of Life and Environmental Sciences Centre for Biotechnology, Chemistry and Systems Biology Related Links Link Description Connect to published version Go to link with your DU access privileges   Connect to Elements publication management system Go to link with your DU access privileges     Unless expressly stated otherwise, the copyright for items in DRO is owned by the author, with all rights reserved. Versions Version Filter Type Thu, 10 Dec 2015, 15:42:30 EST Fri, 11 Dec 2015, 04:01:39 EST Fri, 11 Dec 2015, 10:11:06 EST Fri, 11 Dec 2015, 10:13:04 EST Thu, 14 Jan 2016, 05:09:18 EST Wed, 13 Apr 2016, 11:47:46 EST Wed, 13 Apr 2016, 11:50:36 EST Mon, 18 Jul 2016, 15:51:49 EST Thu, 20 Oct 2016, 15:30:15 EST Thu, 20 Oct 2016, 15:31:12 EST Filtered Full Citation counts:   Cited 2 times in TR Web of Science Cited 2 times in Scopus Search Google Scholar Access Statistics: 795 Abstract Views, 2 File Downloads  -  Detailed Statistics Created: Thu, 10 Dec 2015, 15:42:30 EST