The research work was aimed at the determination of the antioxidant capacity (AOC) and the oxidative stability of phenolic lipids (PLs), obtained by lipase-catalyzed transesterification of phenolic acids (PAs) with selected edible oils (EOs), including flaxseed (FSO), fish liver (FO), and krill (KO) oils. The statistical analyses (Tukey's test at P < 0.05) revealed that the difference in AOC between that of the esterified FSO (EFSO) and the esterified krill oil (EKO) containing PLs and their control trials of EOs was significant (P < 0.05). To evaluate the storage stability, the EOs and their esterified products were subjected to 2 oxidation treatments. The experimental findings showed that the esterified EOs had higher oxidative stability when they were subjected to light, oxygen, and agitation at 50 °C as compared to that of the EOs; however, only the esterified fish oil (EFO) showed a significant difference in its peroxide value, when the esterified EOs were placed in the dark at 25 °C. Overall, the phenolic mono- and diacyglycerols present in the EOs have shown to be potential antioxidants in improving the oxidative stability of the oil and enhancing its AOC.
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