Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585504 | Food Chemistry | 2018 | 28 Pages |
Abstract
Fish oil (FO) products constitute good sources of omega-3 fats. Oxidation data from a large third-party database of 1900â¯+â¯globally-sourced FO samples were assessed. In FO products, for peroxide value (PV), 13.9% exceeded 5â¯mEqâ¯O2/kg (2.2% >10); for acid value (AcV) 2.1% exceeded 3â¯mgâ¯KOH/g, while for p-anisidine value (pAV) in unflavoured oils, 6.1% exceeded 20, (3.8% >30), and 8.8% exceeded TOTOX limits (26). Additionally, we compared FO with other dietary oils. The FO median PV was similar to those of algal and sunflower oils, 4.8-fold greater than krill oil, and 5.2-fold less than extra-virgin olive oil. The median pAV differed non-significantly among oils. The FO median AcV was similar to those of algal and extra-virgin olive oils, 3.4-fold greater than sunflower oil, and 11.9-fold less than krill oil. This study has provided new insight that retail FO products predominantly meet regulatory guidelines and are comparable in oxidative status to other dietary oils.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Anna A. De Boer, Adam Ismail, Keri Marshall, Gerard Bannenberg, Kevin L. Yan, William J. Rowe,