Oxidative stability of lipids from squid tissues

Oxidative stability of lipids from squid tissues was compared with those of other marine lipids. On the basis of peroxide formation, total lipids (TL) from squid viscera or squid muscle with skin were most oxidatively stable, followed by squid eye TL, trout egg TL, bonito oil, and tuna orbital TL, r espectively. This tendency in oxidative stabilities was also confirmed by t he decrease in unoxidized polyunsaturated fatty acids during oxidation. Ana lyses of tocopherol contents and lipid compositions suggested that the high er oxidative stabilities of three kinds of squid tissue TL and trout egg TL compared to those of bonito oil and tuna orbital TL would be mainly becaus e of the presence of phospholipids (PL) in squid tissue lipids and trout eg g TL. However, the oxidative stability of lipids containing PL did not alwa ys decrease with increasing PL contents and stability was strongly influenc ed by PL composition. As squid viscera contained more than 25% of TL and th ese lipids were oxidatively stable, squid viscera may be used as a good res ource of functional lipids rich in eicosapentaenoic acid and docosahexaenoi c acid.