Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product

dc.cclicenceCC-BY-NCen
dc.contributor.authorPercival, Benita
dc.contributor.authorWann, Angela
dc.contributor.authorZbasnik, Richard
dc.contributor.authorSchelgel, Vicki
dc.contributor.authorEdgar, Mark
dc.contributor.authorAmpem, Gilbert
dc.contributor.authorLe Gresley, Adam
dc.contributor.authorWilson, Philippe B.
dc.contributor.authorNaughton, Declan
dc.contributor.authorGrootveld, Martin
dc.contributor.authorZhang, Jie
dc.date.acceptance2020-03-06
dc.date.accessioned2022-05-17T12:28:43Z
dc.date.available2022-05-17T12:28:43Z
dc.date.issued2020-03-12
dc.descriptionThe Publisher's final version can be found by following the DOI link. Open access article.en
dc.description.abstractHigh-resolution 1H nuclear magnetic resonance (NMR) analysis was employed to molecularly screen the lipid, lipid oxidation product (LOP), and antioxidant compositions of four natural (unrefined) cod liver oil (CLO) products. Products 1–3 were non-fermented CLOs, whilst Product 4 was isolated from pre-fermented cod livers. Supporting analytical data that were acquired included biogenic amine, flavanone, tannin, phenolic antioxidant, α-tocopherol, and oxygen radical absorbance capacity (ORAC) determinations by recommended HPLC, LC/MS/MS, or spectrophotometric methods. SDS-PAGE, HPLC, and 1H NMR analyses investigated and determined collagenous antioxidants and their molecular mass ranges. 1H NMR analysis of aldehydic LOPs was employed to explore the susceptibilities/resistivities of each CLO product to peroxidation that is induced by thermal stressing episodes (TSEs) at 180°C, or following prolonged (42 day) storage episodes at 4 and 23 °C. Product 4 displayed extremely high ORAC values, which were much greater than those of Products 1–3, and that were predominantly ascribable to significant levels of peroxidation-blocking and/or aldehyde-consuming collagenous polypeptides/peptides and ammoniacal agents therein. Significantly lower levels of toxic aldehydes were generated in the pre-fermented Product 4 during exposure to TSEs, or the above long-term storage episodes. These results confirmed the enhanced peroxidative resistivity of a fermented, antioxidant-fortified natural CLO product over those of non-fermented unrefined products. Product 4: Green Pasture Blue Ice™ Fermented Cod Liver Oil.en
dc.funderNo external funderen
dc.identifier.citationPercival, B.C., Wann, A., Zbasnik, R., Schlegel, V., Edgar, M., Zhang, J., Ampem, G., Wilson, P., Le Gresley, A., Naughton, D., Grootveld, M. (2020) Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product. Nutrients , 12, 753.en
dc.identifier.doihttps://doi.org/10.3390/nu12030753
dc.identifier.issn2072-6643
dc.identifier.urihttps://hdl.handle.net/2086/21891
dc.language.isoenen
dc.peerreviewedYesen
dc.publisherMDPIen
dc.researchinstituteLeicester Institute for Pharmaceutical Innovation - From Molecules to Practice (LIPI)en
dc.subjectcod liver oilen
dc.subjectfermented foodsen
dc.subjectperoxidative susceptibility/resistivityen
dc.subjectlipid oxidation productsen
dc.subjectaldehyde toxinsen
dc.subject1H NMR analysisen
dc.subjectbiogenic aminesen
dc.subjectantioxidantsen
dc.subjectflavanonesen
dc.subjectcollagen-derived antioxidantsen
dc.subjectNMR-based Thermo-Oxidation Resistivity Assay (TORA)en
dc.titleEvaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Producten
dc.typeArticleen

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