scholarly journals Fish oil supplements, oxidative status, and compliance behaviour: Regulatory challenges and opportunities

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0244688
Author(s):  
Ammar Abdulrahman Jairoun ◽  
Moyad Shahwan ◽  
Sa’ed H. Zyoud
Keyword(s):  
Fish Oil ◽  
Dietary Supplements ◽  
United Arab Emirates ◽  
Oxidative Degradation ◽  
Fish Oils ◽  
Omega 3 ◽  
Total Oxidation ◽  
Allowable Limit ◽  
Oxidation Status ◽  
Totox Value

Background Fish oil supplements that are rich in omega-3 long-chain polyunsaturated fatty acids (n-3 PUFAs). PUFAs are among the most widely-used dietary supplements globally, and millions of people consume them regularly. There have always been public concerns that these products should be guaranteed to be safe and of good quality, especially as these types of fish oil supplements are extremely susceptible to oxidative degradation. Objectives The aim of the current study is to investigate and examine the oxidation status of dietary supplements containing fish oils and to identify important factors related to the oxidation status of such supplements available in the United Arab Emirates (UAE). Methods A total of 44 fish oil supplements were analysed in this study. For each product, the oxidative parameters peroxide value (PV), anisidine value (AV), and total oxidation (TOTOX) were calculated, and comparisons were made with the guidelines supplied by the Global Organization for EPA and DHA Omega-3s (GOED). Median values for each of the above oxidative parameters were tested using the Kruskal-Wallis and Mann-Whitney U tests. P values < 0.05 were chosen as the statistically significant boundary. Results The estimate for the average PV value was 6.4 with a 95% confidence interval (CI) [4.2–8.7] compared to the maximum allowable limit of 5 meq/kg. The estimate for the average P-AV was 11 with a 95% CI [7.8–14.2] compared to the maximum allowable limit of 20. The estimate for the average TOTOX value was 23.8 meq/kg with a 95% CI [17.4–30.3] compared to the maximum allowable limit of 26 according to the GOED standards. Conclusion This research shows that most, although not all, of the fish oil supplements tested are compliant with the GOED oxidative quality standards. Nevertheless, it is clear that there should be a high level of inspection and control regarding authenticity, purity, quality, and safety in the processes of production and supply of dietary supplements containing fish oils.

scholarly journals Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Margaret W. Murage ◽  
Edward K. Muge ◽  
Betty N. Mbatia ◽  
Mercy W. Mwaniki
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Sensory Evaluation ◽  
Quality Parameters ◽  
Fish Oils ◽  
Nile Perch ◽  
Omega 3 ◽  
Total Oxidation ◽  
Mean Values ◽  
Wet Weight

Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally.

scholarly journals High Yields of Shrimp Oil Rich in Omega-3 and Carotenoids: Extending to Shrimp Waste the Circular Economy Approach to Fish Oil Extraction

2020 ◽  
Author(s):  
Antonino Scurria ◽  
Anne-Sylvie Fabiano Tixier ◽  
Claudia Lino ◽  
Mario Pagliaro ◽  
Fabio D’Agostino ◽  
...  
Keyword(s):  
Fish Oil ◽  
Circular Economy ◽  
Low Cost ◽  
Oxidative Degradation ◽  
Omega 3 ◽  
Antioxidant Agent ◽  
Extraction Cycle ◽  
Shrimp Oil ◽  
High Yields ◽  
By Products

A shrimp oil rich in omega-3 lipids and carotenoids is obtained in remarkably high 5 wt% yield extending to pink shrimp processing waste (head and carapace) the circular economy approach to extract fish oil from fish processing by-products using d-limonene. Biobased limonene, a powerful antimicrobial and antioxidant agent, is an excellent solvent for both lipids and astaxanthin-based carotenoids preventing oxidative degradation during the extraction cycle including solvent and oil separation at 85&deg;C. A new low cost route is established to extract valued marine oil from biowaste annually made available in over 2.2 million tonnes.

scholarly journals Knowledge, Perceptions, and Patterns of Fish Oil Use in Cardiac Patients

2019 ◽  
Vol 33 (5) ◽  
pp. 580-585 ◽  
Author(s):  
Daniel E. Hilleman ◽  
Robyn Teply ◽  
Kathleen A. Packard
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Dietary Supplements ◽  
Disease Patient ◽  
The United States ◽  
Cardiac Patients ◽  
Product Knowledge ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Over The Counter

Background: Fish oils are the most widely used nonvitamin, nonmineral dietary supplements in the United States. They are not over-the-counter medications and are neither approved nor indicated for treating disease. Patient knowledge and patterns of fish oil use are not well defined. Objective: To determine cardiac patients’ knowledge and patterns of fish oil use. Methods: One thousand consecutive patients admitted to an in-patient cardiology service (2015-2017) taking fish oil dietary supplements or prescription omega-3 fatty acids were asked to complete an anonymous questionnaire concerning product knowledge and use. Results: A total of 711 (71%) patients completed the questionnaire. Primary reasons for use included general health (34%), heart health (28%), arthritis (9%), and lipid disorders (8%). Few patients (14%) were advised to take fish oil products by a health-care provider. Only 2.5% were taking prescription omega-3 fatty acids. Only 26% knew the active ingredient in their fish oil product. Supplements were purchased through a nonpharmacy retail seller by 81% of respondents. Conclusions: Most cardiac patients consuming fish oil dietary supplements do so without medical supervision and without knowledge of the active ingredients. As most patients obtain supplements outside of a pharmacy, opportunities to monitor and educate patients remain a major challenge.

Fish Oil and Microalga Omega-3 as Dietary Supplements: A Comparative Study on Cardiovascular Risk Factors in High-Fat Fed Rats

Lipids ◽  
2016 ◽  
Vol 51 (9) ◽  
pp. 1037-1049 ◽  
Author(s):  
Adil Haimeur ◽  
Virginie Mimouni ◽  
Lionel Ulmann ◽  
Anne-Sophie Martineau ◽  
Hafida Messaouri ◽  
...  
Keyword(s):  
Risk Factors ◽  
Cardiovascular Risk ◽  
Comparative Study ◽  
Fish Oil ◽  
Cardiovascular Risk Factors ◽  
Dietary Supplements ◽  
Omega 3 ◽  
High Fat

Menstrual discomfort in Danish women reduced by dietary supplements of omega-3 PUFA and B12 (fish oil or seal oil capsules)

2000 ◽  
Vol 20 (5) ◽  
pp. 621-631 ◽  
Author(s):  
Bente Deutch ◽  
Eva Bonefeld Jørgensen ◽  
Jens C Hansen
Keyword(s):  
Fish Oil ◽  
Dietary Supplements ◽  
Omega 3 ◽  
Seal Oil

scholarly journals Fish oil and aspirin effects on arteriovenous fistula function: Secondary outcomes of the randomised omega-3 fatty acids (Fish oils) and Aspirin in Vascular access OUtcomes in REnal Disease (FAVOURED) trial

PLoS ONE ◽  
2019 ◽  
Vol 14 (3) ◽  
pp. e0213274
Author(s):  
Andrea K. Viecelli ◽  
Kevan R. Polkinghorne ◽  
Elaine M. Pascoe ◽  
Peta-Anne Paul-Brent ◽  
Carmel M. Hawley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Renal Disease ◽  
Fish Oil ◽  
Arteriovenous Fistula ◽  
Vascular Access ◽  
Fish Oils ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Secondary Outcomes

scholarly journals Ekstraksi dan karakterisasi minyak dari kulit ikan patin (Pangasius hypophthalmus)

DEPIK ◽  
2014 ◽  
Vol 3 (3) ◽  
Author(s):  
Nurjanah . ◽  
Sugeng Heri Suseno ◽  
Titot Bagus Arifianto
Keyword(s):  
Fish Oil ◽  
Waste Product ◽  
Acid Value ◽  
Analysis Data ◽  
Quality Analysis ◽  
Extraction Temperature ◽  
Omega 3 ◽  
Total Oxidation ◽  
Waste Products

Catfish is playing an important role in aquaculture production; it is one of the primary commodities of inlandfisheries industry. Catfish meat has a yield of 49% and resulted in 51% of waste products. Thus catfish waste product has potency as source of fish oil which riches of omega-3. The Purpose of this study was to evaluate the suitable extaction method to obtain the high quality of fish oil from catfish skin. Based on the oxidative quality analysis data obtained extraction temperature of 60°C gives the best quality of fish oil with parameters such as peroxide value, free fatty acid, p-anisidine value, acid value and total oxidation of 38 meq/kg, 0.45%, 107,5 meq/kg, 895 mg KOH/kg and 187.5, respectively. The best yield was 18.75% which was obtained at extraction temperature of 75 °C. It was concluded that best extraction at 60°C, for 30 minutes, with solvent and sample ratio 1:1.

scholarly journals Bleaching optimization of tuna (Thunnus sp.) oil using response surface methodology

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 92-103
Author(s):  
S.H. Suseno ◽  
A.M. Jacoeb ◽  
R. Nugraha ◽  
Salia
Keyword(s):  
Response Surface Methodology ◽  
Fish Oil ◽  
Response Surface ◽  
Acid Value ◽  
Quadratic Model ◽  
Total Oxidation ◽  
Tuna Fish ◽  
Yellow Colour ◽  
Adsorption Time ◽  
Totox Value

The quality of crude tuna (Thunnus sp.) oil aimed for food-sector-purpose can be improved by performing purification. The present study was aimed to optimize the bleaching step during the purification process and determine the optimum variable conditions using response surface methodology (RSM) in obtaining the lowest oxidation parameters value to meet the International Fish Oil Standard (IFOS) standard. A total of five responses including free fatty acids (FFA) value, acid value (AV), peroxide value (PV), anisidine value (AnV) and total oxidation (Totox) value were studied using central composite design (CCD), a full factorial design with all combinations of the factors at two levels (high, +1, and low, −1 level), repeated thrice; applied for two variable factors (adsorbent concentration [A];% and adsorption time [B]; mins). The optimum model suggested by the program was a quadratic model for FFA and AnV, and a linear model for AV, PV and Totox value. The optimum response was reached by the combination of 5% adsorbent concentration [A] with adsorption time [B] of 20 mins. This formula reduced the FFA value, AV, PV, AnV, and Totox Value up to 56.57%, 55.36%, 88.86%, 69.69% and 77.03%, respectively. The purified tuna oil has a clear yellow colour appearance with a rising percentage of pure fish oil for EPA and DHA of 10.71% and 11.50% from crude tuna fish oil.

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