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, respectively. This tendency in oxidative stabilities was also confirmed by the decrease in unoxidized polyunsaturated fatty acids during oxidation. Analyses of tocopherol contents and lipid compositions suggested that the higher 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 because of the presence of phospholipids (PL) in squid tissue lipids and trout egg TL. However, the oxidative stability of lipids containing PL did not always decrease with increasing PL contents and stability was strongly influenced by PL composition. As squid viscera contained more than 25% of TL and these lipids were oxidatively stable, squid viscera may be used as a good resource of functional lipids rich in eicosapentaenoic acid and docosahexaenoic acid.