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Flavors' Decreasing Contribution to p-Anisidine Value Over Shelf Life May Invalidate the GOED Recommended Protocol for Flavored Fish Oils
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  • Liyun Ye,
  • Emily Harris,
  • Jenna Ritter,
  • Suzanne Budge
Liyun Ye
Dalhousie University
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Emily Harris
Dalhousie University
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Jenna Ritter
Nature's Way of Canada
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Suzanne Budge
Dalhousie University
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Abstract

American Oil Chemists’ Society (AOCS)’s Official Method Cd 18-90 for p-Anisidine Value (pAV) is commonly used to evaluate secondary oxidation in fish oils. Flavoring agents in fish oil products may interfere with pAV and lead to inaccurate results. The Global Organization for EPA and DHA (GOED) recommends a protocol for calculating pAV of flavored fish oils, based on the assumption that flavors’ contribution to the pAV does not change over the course of oxidation. The objective of this study was to test this assumption. All fourteen flavors evaluated increased the pAV when added to fresh fish oil; chocolate-vanilla and lemon flavors generated the largest increase. Under accelerated oxidation conditions, both chocolate-vanilla and lemon flavors had a similar effect; oxidized flavored fish oils had lower pAV than oxidized fish oils with newly added flavors. This was due to either an antioxidant effect of the flavor or degradation of the flavor during oxidation. Following the GOED recommendation, we would have underestimated the oxidation in the flavored oils. For this reason, pAV of flavored fish oils should be considered with caution and used in combination with other secondary oxidation markers when possible.

Peer review status:ACCEPTED

20 Apr 2020Submitted to Journal of the American Oil Chemists' Society
20 Apr 2020Submission Checks Completed
20 Apr 2020Assigned to Editor
15 May 2020Reviewer(s) Assigned
31 May 2020Review(s) Completed, Editorial Evaluation Pending
05 Jul 2020Editorial Decision: Revise Major
25 Jul 20201st Revision Received
27 Jul 2020Assigned to Editor
27 Jul 2020Submission Checks Completed
30 Jul 2020Reviewer(s) Assigned
17 Aug 2020Review(s) Completed, Editorial Evaluation Pending
10 Sep 2020Editorial Decision: Revise Minor
20 Sep 20202nd Revision Received
21 Sep 2020Assigned to Editor
21 Sep 2020Submission Checks Completed
28 Sep 2020Review(s) Completed, Editorial Evaluation Pending
29 Sep 2020Editorial Decision: Accept