Lipid peroxidation of fish oils

Angela Godwin, H. Ramachandra Prabhu

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)


Fish and fish oils are the richest sources of ω-3 fatty acids. However, they are susceptible to lipid peroxidation due to their high degree of unsaturation. In the present study, the level of thiobarbituric acid reactive material in various fish oils available in the market with and without added Vitamin E was determined. The peroxide levels in fish oil heated to food frying temperature of 180°C and the effect of addition of vitamin E has also been studied. The results indicate that the peroxide levels in almost all the products available in the market were abnormally high irrespective of their Vitamin E content. This might be due to the inefficient methods used for processing and storage of fish oils. Addition of vitamin E was found to have a significant effect in lowering the rate of peroxidation of fish oil during thermal stress, showing that association of antioxidants with ω-3 fatty acids lowers the rate of lipid peroxidation.

Original languageEnglish
Pages (from-to)202-204
Number of pages3
JournalIndian Journal of Clinical Biochemistry
Issue number1
Publication statusPublished - 20-03-2006
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Clinical Biochemistry


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