{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,8]],"date-time":"2025-10-08T11:41:59Z","timestamp":1759923719760,"version":"build-2065373602"},"reference-count":29,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[1999,5,1]],"date-time":"1999-05-01T00:00:00Z","timestamp":925516800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J Americ Oil Chem Soc"],"published-print":{"date-parts":[[1999,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>It is of major interest to the food industry to understand the mechanisms and kinetics underlying spontaneous oxidation of marine oils because these polyunsaturated fatty acid (PUFA)\u2010rich oils, the object of several health claims, have been repeatedly recommended for dietary intake. The present study attempts to characterize forced oxidation and hydrolytic breakdown of glycerides and fatty acids in sardine oil. A simple, first\u2010order mathematical model was postulated and successfully fitted to the experimental data. This model confirmed that the rate of decrease in concentration of intact fatty acid moieties is almost directly proportional to the number of double bonds present. Therefore, as expected, the rate of oxidative decay was virtually independent of chain length, with an overall activation energy of <jats:italic>ca.<\/jats:italic> 22 kJ mol<jats:sup>\u22121<\/jats:sup>. Additionally, the rate of hydrolysis was correlated with the rate of oxidative decay. With the exception of fatty acids possessing more than four double bonds, PUFA proved to be relatively stable to oxidation for up to 10 h at 50\u201370\u00b0C, and the qualitatively richest pattern of volatiles was obtained when the reaction was performed at the highest temperature (80\u00b0C).<\/jats:p>","DOI":"10.1007\/s11746-999-0015-5","type":"journal-article","created":{"date-parts":[[2007,5,28]],"date-time":"2007-05-28T09:54:02Z","timestamp":1180346042000},"page":"633-641","source":"Crossref","is-referenced-by-count":5,"title":["Characterization of forced oxidation of sardine oil: Physicochemical data and mathematical modeling"],"prefix":"10.1002","volume":"76","author":[{"given":"Stefan","family":"Dahl","sequence":"first","affiliation":[{"name":"Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa  Rua Dr. Antonio Bernardino de Almeida P\u20104200\u2010072 Porto Portugal"}]},{"given":"F. Xavier","family":"Malcata","sequence":"additional","affiliation":[{"name":"Escola Superior de Biotecnologia Universidade Cat\u00f3lica Portuguesa  Rua Dr. Antonio Bernardino de Almeida P\u20104200\u2010072 Porto Portugal"}]}],"member":"311","published-online":{"date-parts":[[1999,5]]},"reference":[{"key":"e_1_2_1_2_1","unstructured":"Newton I.S. Long\u2010chain Polyunsaturated Fatty Acids\u2014The New Frontier in Nutrition Lipid Technol. July:77\u201381(1998)."},{"key":"e_1_2_1_3_1","unstructured":"Bandarra N.M. M.L.Nunes R.M.Campos andI.Batista Seasonal Variations of the Lipid Composition in Sardines (Sardina pilchardus) Relatorios Tecnicos e Cient^ficos do INIP 54 Lisbon 1992 pp.18\u201319"},{"key":"e_1_2_1_4_1","first-page":"29","volume-title":"Quality Assurance in the Fish Industry","author":"Ingemansson T.","year":"1992"},{"key":"e_1_2_1_5_1","first-page":"499","article-title":"Gas Chromatographic Estimation of Oxidative Deterioration in Sardine During Frozen Storage","volume":"25","author":"Beltran A.","year":"1990","journal-title":"Lebensm. Wiss. Technol."},{"key":"e_1_2_1_6_1","first-page":"75","volume-title":"Chemistry & Biochemistry of Marine Food Products","author":"Stansby M.E.","year":"1982"},{"key":"e_1_2_1_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02635921"},{"key":"e_1_2_1_8_1","first-page":"171","volume-title":"The Technology of Fish Utilization","author":"Stansby M.E.","year":"1964"},{"key":"e_1_2_1_9_1","doi-asserted-by":"publisher","DOI":"10.1271\/bbb.57.2202"},{"key":"e_1_2_1_10_1","first-page":"223","volume-title":"Multivariate Analysis in Practice","author":"Esbensen K.","year":"1996"},{"volume-title":"AOAC Official Method 940.28, in Official Methods of Analysis","key":"e_1_2_1_11_1","first-page":"1"},{"key":"e_1_2_1_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0022-2275(20)34457-6"},{"key":"e_1_2_1_13_1","unstructured":"Nunes M.L. R.Mendes R.M.Campos andN.Bandarra Characterization of Fatty Acids and Lipid Classes of Sardine (Sardina pilchardus) and Its Variation with Season Proceedings from 1.1.F.\u2010I.I.R.\u2010Commission C2 Aberdeen 1990 pp.231\u2013236."},{"key":"e_1_2_1_14_1","first-page":"55","volume-title":"Lipid Composition and Deterioration in Light and Dark Muscle of Rainbow Trout","author":"Ingemansson T.","year":"1993"},{"volume-title":"AOAC Official Method 991.39, in Official Methods of Analysis","year":"1992","key":"e_1_2_1_15_1"},{"key":"e_1_2_1_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1472-765X.1993.tb01440.x"},{"key":"e_1_2_1_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/0308-8146(89)90029-0"},{"key":"e_1_2_1_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1745-4557.1985.tb01049.x"},{"key":"e_1_2_1_19_1","first-page":"1","volume-title":"Autoxidation of Unsaturated Lipids","author":"Chan H.W.\u2010S.z.","year":"1987"},{"key":"e_1_2_1_20_1","first-page":"128","volume-title":"Food Chemistry","author":"Belitz H.\u2010D.","year":"1987"},{"key":"e_1_2_1_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02636060"},{"key":"e_1_2_1_22_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00035a048"},{"key":"e_1_2_1_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF02609225"},{"key":"e_1_2_1_24_1","first-page":"349","article-title":"Autoxidation of Polyunsaturated Fatty Compounds in Mackerel Oil. 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M.M.C.Matos andF.Esteves Monthly Variation of Fatty Acid Contents in Sardina pilchardus from the Portuguese Coast inProceedings of the 22nd Meeting of the Western European Fish Technology Association Lisbon 1992."},{"key":"e_1_2_1_30_1","first-page":"30","volume-title":"Nutritional Evaluation of Long\u2010Chain Fatty Acids in Fish Oil","author":"Ackman R.G.","year":"1982"}],"container-title":["Journal of the American Oil Chemists' Society"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.1007%2Fs11746-999-0015-5","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/aocs.onlinelibrary.wiley.com\/doi\/pdf\/10.1007\/s11746-999-0015-5","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,8]],"date-time":"2025-10-08T11:22:56Z","timestamp":1759922576000},"score":1,"resource":{"primary":{"URL":"https:\/\/aocs.onlinelibrary.wiley.com\/doi\/10.1007\/s11746-999-0015-5"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1999,5]]},"references-count":29,"journal-issue":{"issue":"5","published-print":{"date-parts":[[1999,5]]}},"alternative-id":["10.1007\/s11746-999-0015-5"],"URL":"https:\/\/doi.org\/10.1007\/s11746-999-0015-5","archive":["Portico"],"relation":{},"ISSN":["0003-021X","1558-9331"],"issn-type":[{"type":"print","value":"0003-021X"},{"type":"electronic","value":"1558-9331"}],"subject":[],"published":{"date-parts":[[1999,5]]}}}