Chapter 26. Oxidation and Stability of Food-Grade Fish Oil: Role of Antioxidants

  1. Associate Professor Cesarettin Alasalvar3,
  2. Professor Fereidoon Shahidi4,
  3. Professor Kazuo Miyashita5 and
  4. Dr Udaya Wanasundara6
  1. Weerasinghe M. Indrasena1 and
  2. Colin J. Barrow2

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch26

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Indrasena, W. M. and Barrow, C. J. (2010) Oxidation and Stability of Food-Grade Fish Oil: Role of Antioxidants, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch26

Editor Information

  1. 3

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 4

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 5

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 6

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    Ocean Nutrition Canada, NS, Canada

  2. 2

    School of Life and Environmental Sciences, Deakin University, Geelong, VIC, Australia

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546



  • oxidation and stability of food-grade fish oil - role of antioxidants;
  • oxidation of lipids, containing unsaturated fatty acids - common and complicated phenomenon;
  • oxidation of unsaturated fatty acids in oil - two basic processes, autoxidation and photooxidation;
  • autoxidation, three steps - as initiation, propagation and termination;
  • photooxidation or photosensitized oxidation - in systems, including food systems;
  • oxygen, extremely important - highly reactive towards unsaturated fatty acids;
  • consumption of fish oil as capsules or liquid - multiple health benefits of polyunsaturated fatty acids (PUFA), EPA and DHA;
  • lipid oxidation control - and improvement of fish oil stability;
  • antioxidants, substances retarding oxidation - of substrate significantly at low concentrations;
  • fish and microbial oils, containing EPA and DHA - rapidly oxidizing in presence of oxygen


This chapter contains sections titled:

  • Introduction

  • Process of oxidation

  • Factors affecting the rate of lipid oxidation

  • Food-grade fish oil

  • Control of lipid oxidation and improvement of the stability of fish oil

  • Antioxidants

  • Selection of an antioxidant

  • Conclusions

  • References