Food and Fermentation Industries >

2026 , Vol. 52 >Issue 7: 281 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043755

Quality changes after oxidation of sardine oil and the effects on physiological indices of Drosophila melanogaster

  • LIU Xiaoqi ,
  • CHEN Shiyuan ,
  • ZHANG Bin ,
  • ZHENG Wenxiong ,
  • LIN Huimin
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  • (School of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China)

Received date: 2025-07-01

  Revised date: 2025-08-21

  Online published: 2026-04-17

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Abstract

To investigate the quality change of sardine oil oxidation process at 80 ℃ and the effect of different oxidation degrees of sardine oil on the physicochemical indexes of Drosophila melanogaster.Fresh sardine oil was oxidised at 80 ℃ for 10 days.The peroxide value, acid value, malondialdehyde, Fourier infrared spectroscopy and fatty acid changes of the oxidised sardine oil were determined, and in accordance with fish oil standards, acid value is selected as the basis for measuring varying degrees of oxidation, to study the effects of different oxidation degrees of sardine oil on the lifespan, climbing, resistance to cold stress and reproduction and egg-laying ability of D. melanogaster.After 10 days of oxidation, the peroxide value and malondialdehyde showed a tendency to increase and then decrease, and the acid value increased from0.58 mg/g to 31.25 mg/g.The intensity of the peaks of the infrared spectra changed significantly, and the content of polyunsaturated fatty acids decreased significantly.The lethality of fish oil was higher in the late oxidation stage, the degree of oxidation and feeding time inhibited climbing ability and resistance to cold stress, the reproductive ability decreased with the deepening of oxidation, and the effect on the reproductive ability became smaller in the late oxidation stage due to the malondialdehyde polymerisation which reduced the damage to the germ cells.High-temperature oxidation reduced the quality of sardine oil, and oxidised fish oil caused significant effects on D. melanogaster.It provided some basis for the subsequent effects of oil on physiological indices and intestinal microorganisms of D. melanogaster.

Key words： sardine oil; Drosophila melanogaster; polyunsaturated fatty acids; cold stress resistance; reproductive and spawning capacity

Cite this article

LIU Xiaoqi , CHEN Shiyuan , ZHANG Bin , ZHENG Wenxiong , LIN Huimin . Quality changes after oxidation of sardine oil and the effects on physiological indices of Drosophila melanogaster[J]. Food and Fermentation Industries, 2026 , 52(7) : 281 -287 . DOI: 10.13995/j.cnki.11-1802/ts.043755

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