Lipid oxidation in fish tissue. Enzymatic initiation via lipoxygenase

J. Bruce German, John E. Kinsella

Research output: Contribution to journalArticlepeer-review

117 Scopus citations


Mechanisms underlying the initiation of lipid peroxidation in fish were investigated with trout skin tissue. Conversion of docosahexaenoic and arachidonic acid into polar products by skin tissue was consistent with enzymatic activity sensitive to lipoxygenase inhibitors stannous chloride and esculetin. GC/MS analyses of the monohydroxy derivatives of arachidonic acid identified 12-hydroxyeicosatetraenoic acid as the major monohydroxy product suggesting a 12 lipoxygenase activity in the skin. Thus, enodgenous skin lipoxygenase released post-mortem may constitute a significant source of initiating radicals leading to subsequent lipid peroxidation in fish tissue.

Original languageEnglish (US)
Pages (from-to)680-683
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Issue number4
StatePublished - 1985
Externally publishedYes

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)


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