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

• Published in: Nutrients 2020-03, Vol.12 (3)
• Main Authors: Percival, Benita C, Wann, Angela, Zbasnik, Richard, Schlegel, Vicki, Edgar, Mark, Zhang, Jie, Ampem, Gilbert, Wilson, Philippe, Gresley, Adam Le, Naughton, Declan, Grootveld, Martin
• Format: Article
• Language: English
• Subjects: alpha-Tocopherol - analysis; Antioxidants - analysis; Biogenic Amines - analysis; Cod Liver Oil - analysis; Oxidation-Reduction; Proton Magnetic Resonance Spectroscopy; Tandem Mass Spectrometry
• ISSN: 2072-6643

High-resolution H 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 H NMR analyses investigated and determined collagenous antioxidants and their molecular mass ranges. H 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.