scholarly journals Investigation of oxidation and sensory properties of different forms of fish oil supplements during consumer use

2021 ◽  
Author(s):  
Hande Yenipazar ◽  
Nese Sahin Yesilcubuk
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Storage Conditions ◽  
Sensory Properties ◽  
Raw Material ◽  
Omega 3 ◽  
Limit Values ◽  
Storage Study ◽  
Evaluation Scores

Omega-3 fatty acid consumption is getting more and more common due to their positive impacts on human health. Since consumers cannot get their omega-3 needs from natural sources, omega-3 supplements play an essential part of the diet. Omega-3 fatty acids are highly susceptible to oxidation; thus, storage conditions affect the quality of these fatty acids. Supplement form is also another factor, which is critical for stability. In this project, it is aimed to compare the effects of different forms (capsule, chewable nd syrup) and packaging types of fish oil supplements on fatty acid composition, oxidative stability and sensory properties when stored at room temperature and in dark conditions. Moreover, the effect of consumer behavior regarding the recommended usage after the bottles are opened were assesed during storage study. It was observed that, syrup forms are more susceptible to oxidation than capsule and chewable forms. Moreover, capsule forms complied more with limit values during storage and better protected according to the sensory evaluation scores. Fish oil samples belonging to the same company but provided from different stores showed significant differences in some of the sensory attributes which is an indicator of non-standard raw material, ingredient or processing.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

Omega-3 Levels and Nicotine Dependence: A Cross-Sectional Study and Clinical Trial

2015 ◽  
Vol 22 (3) ◽  
pp. 153-162 ◽  
Author(s):  
Juçara X. Zaparoli ◽  
Eduardo K. Sugawara ◽  
Altay A.L. de Souza ◽  
Sérgio Tufik ◽  
José Carlos F. Galduróz
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Nicotine Dependence ◽  
Cross Sectional Study ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Double Blind ◽  
Cross Sectional ◽  
Omega 3 Fatty Acid

Background: High oxidative stress, which is caused by smoking, can alter omega-3 fatty acid concentrations. Since omega-3 fatty acids play a role in dopaminergic neurotransmission related to dependence, it is important to understand their effects on nicotine dependence. Methods: This research comprised 2 studies. The first one consisted of a cross-sectional evaluation, in which the levels of the most important omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), were compared between smokers and non-smokers in a sample of 171 individuals; of them, 120 were smokers and 51 were non-smokers. The other study was a clinical, double-blind, randomized, placebo controlled, in which 63 smokers received daily treatment with capsules of fish oil (a source of omega-3/3 g/day) or mineral oil (used as placebo, also 3 g/day), taken 3 times a day for 90 days. Each fish oil capsules contained approximately 210.99 mg EPA and 129.84 mg of DHA. The outcome was evaluated by means of psychometric and biological measures as well as self-reports of tobacco use. The evaluations were carried out at the beginning of treatment and once a month thereafter (total of 4 times). Outcomes: The omega-3 fatty acid lipid profile showed that smokers present lower concentrations of DHA. After treatment, the omega-3 group showed a significant reduction in their levels of dependence. Interpretation: Smokers showed lower peripheral levels of omega-3, and treatment with the most important omega-3 fatty acids brought about a reduction in nicotine dependence.

scholarly journals Incorporation and Clearance of Omega-3 Fatty Acids in Erythrocyte Membranes and Plasma Phospholipids

2006 ◽  
Vol 52 (12) ◽  
pp. 2265-2272 ◽  
Author(s):  
Jing Cao ◽  
Kerry A Schwichtenberg ◽  
Naomi Q Hanson ◽  
Michael Y Tsai
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Erythrocyte Membrane ◽  
Flaxseed Oil ◽  
Erythrocyte Membranes ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Fatty Acid Supplementation ◽  
Plasma Phospholipids

Abstract Background: The sum of eicosapentaenoic acid (EPA, 20:5 ω3) and docosahexaenoic acid (DHA, 22:6 ω3) in erythrocyte membranes, termed the omega-3 index, can indicate suboptimal intake of omega-3 fatty acids, a risk factor for cardiovascular disease (CVD). To study the effects of fatty acid supplementation, we investigated the rate of incorporation and clearance of these fatty acids in erythrocyte membranes and plasma after intake of supplements. Methods: Twenty study participants received supplementation with either fish oil (1296 mg EPA + 864 mg DHA/day) or flaxseed oil (3510 mg alpha-linolenic acid + 900 mg linoleic acid/day) for 8 weeks. We obtained erythrocyte membrane and plasma samples at weeks 0, 4, 8, 10, 12, 14, 16, and 24 and extracted and analyzed fatty acids by gas chromatography. Results: After 8 weeks of fish oil supplementation, erythrocyte membrane EPA and DHA increased 300% (P <0.001) and 42% (P <0.001), respectively. The mean erythrocyte omega-3 index reached a near optimal value of 7.8%, and remained relatively high until week 12. EPA and DHA showed greater increases and more rapid washout period decreases in plasma phospholipids than in erythrocyte membranes. Flaxseed oil supplementation increased erythrocyte membrane EPA to 133% (P <0.05) and docosapentaenoic acid (DPA, 22:5 ω3) to 120% (P <0.01) of baseline, but DHA was unchanged. In plasma phospholipids, EPA, DPA, and DHA showed a slight but statistically insignificant increase. Conclusions: Erythrocyte membrane EPA+DHA increases during relatively short intervals in response to supplementation at rates related to amount of supplementation. These results may be useful to establish appropriate dosage for omega-3 fatty acid supplementation.

scholarly journals Analisis Asam Lemak Omega-3 dari Minyak Kepala Ikan Sunglir (Elagatis bipinnulata) melalui Esterifikasi Enzimatik

2015 ◽  
Vol 15 (2) ◽  
pp. 75 ◽  
Author(s):  
Sri Seno Handayani ◽  
Erin Ryantin Gunawan ◽  
Lely Kurniawati ◽  
Murniati Murniati ◽  
Lalu Haris Budiarto
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Eicosatrienoic Acid ◽  
Omega 3 ◽  
Content Type ◽  
Omega 3 Fatty Acid ◽  
Lactating Mothers ◽  
Mothers And Children

Omega-3 fatty acid is the essential fatty acid and important for human health. Omega-3 fatty acid is also really neededby pregnant and lactating mothers and also children to prevent the malnutrition. Omega-3 fatty acid is also reallyneeded by pregnant and lactating mothers, and children to prevent the malnutrition. The omega-3 fatty acid is commonlyfound in some fish like salmon, tuna, hering, and mackarel. However, those fish are expensive, so alternativesources relatively cheaper fish. One of fish that is low in price and high in production in Nusa Tenggara Barat is Sunglir(Elagatis bipinnulata ). The purpose of this research was to determine free fatty acids content, type of omega-3 fattyacids, and their compositions in head fish oil. Head of sunglir fish was used as a sample because the head was usuallynot consumed. Sunglir fish was obtained from the Ampenan beach (NTB) with a size of 20–30 cm. The extraction methodused in this study was soxhletation with n-hexane solvent and analyzed with Gas Chromatografi (GC), acid ethyl estersfrom the esterification enzymatic of fish oil. Result revealed that the fish oil contained 84% free fatty acid and 0.85%linolenic acid (ALA), 2.80% eicosatrienoic acid (ETA), 0.73% eicosapentaenoic acid (EPA) and 2.41% docosahexaenoicacid (DHA). Saponification and iodine number of head fish oil is 248.24 mg KOH/g oil and 227.16 g Iod/100 g oil.

scholarly journals Enrichment of Cinta Senese burgers with omega-3 fatty acids. Effect of type of addition and storage conditions on quality characteristics

2018 ◽  
Vol 69 (1) ◽  
pp. 235 ◽  
Author(s):  
C. Aquilani ◽  
T. Pérez-Palacios ◽  
F. Sirtori ◽  
E. Jiménez-Martín ◽  
T. Antequera ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Characteristics ◽  
Omega 3 ◽  
Epa And Dha ◽  
Physico Chemical ◽  
Cooked Meat ◽  
And Storage

The most beneficial omega-3 PUFAs to human health, EPA and DHA fatty acids, are typically present in fish products, but extraneous to meat. Therefore, Cinta Senese pork burgers were added with microencapsulated (M) and bulk fish oil (F) and subjected to three storage conditions: no storage (T0), chilled (T5) and frozen storage (T30). The physico-chemical and sensory attributes of raw and cooked burgers were investigated. After storage and cooking, EPA and DHA were better preserved in M burgers than in F samples, which showed the highest TBAR values at T0 and T5, while M samples presented scores similar to the control. Panelists observed differences mainly in greasy appearance, odor intensity and cooked meat odor and flavor. The M group showed the best scores at T5 with respect to the control and F burgers. So, fish oil microencapsulation was an effective method to prevent EPA and DHA oxidation while respecting burger quality characteristics.

scholarly journals An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives

Molecules ◽  
2021 ◽  
Vol 26 (14) ◽  
pp. 4293
Author(s):  
Krzysztof Kawecki ◽  
Jerzy Stangierski ◽  
Piotr Konieczny
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Fatty Acid Profile ◽  
In Vitro Digestion ◽  
Negative Influence ◽  
Omega 3 ◽  
Epa And Dha ◽  
Microencapsulated Fish Oil

This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g−1 of the product to 0.18 g∙100 g−1 (MAP) and 0.17 g∙100 g−1 (VP), respectively. After in vitro digestion, the total EPA and DHA content in the sample with microencapsulated oil amounted to 0.17 g∙100 g−1 of the product. The TBARS values showed the VP samples with both forms of the fish oil additive had the lowest values on the first day of storage. Storage of the samples for 21 days caused a slight increase in the degree of lipid oxidation. The research indicated that the forms of the oil additive did not have a negative influence on the sensory features or the physicochemical properties of the sausages. The EPA and DHA levels in samples with liquid fish oil and those with oil microcapsules were sufficient for the sausage producer to declare high content of these fatty acids in accordance with the current EC regulation.

scholarly journals Fish Liver Discards as a Source of Long chain Omega-3 Polyunsaturated Fatty Acids

2022 ◽  
Author(s):  
Charlotte Jacobsen ◽  
Simone Andrea Warncke ◽  
Sussie Hjorth Hansen ◽  
Ann-Dorit Moltke Sørensen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Fish Species ◽  
Lipid Content ◽  
Sampling Period ◽  
Storage Conditions ◽  
Omega 3 ◽  
Oil Composition ◽  
Fish Liver

The intake of omega-3 polyunsaturated fatty acids (PUFA) of the average consumer is generally low and products like fish oils high in omega-3 PUFA have become a popular dietary supplement. There is a need for more sources of omega-3 PUFA to cover the increasing demand. This study investigated whether livers from different lean fish species could be a potential new source of oils rich in omega-3 PUFA. The seasonal variation in lipid content, fatty acid composition, peroxide value and free fatty acid content of livers from cod, hake, ling, coalfish and monkfish was determined and the effect of storage conditions on the fishing vessel (ice vs frozen) was studied. Generally, the lipid content and composition of the livers from the five fish species varied similarly during the two years of sampling period with significantly lower values in spring (March, April) and higher values in fall (November, October). Storage conditions were found to have no significant effect on the quality and oil composition. Monkfish livers were less suitable for production of omega-3 oil due to their lower lipid and EPA content and higher FFA levels. Coalfish had higher fluctuations in oil composition during sampling period, which potentially makes a standardised quality difficult to obtain. Cod, hake and ling were the most suitable species for fish liver oil production.

scholarly journals Fish Oil Microencapsulation as Omega-3 Fatty Acids Fortification Material for Cream of Crab Soup

2015 ◽  
Vol 18 (2) ◽  
Author(s):  
Santiara Putri Pramestia ◽  
Bambang Riyanto ◽  
Wini Trilaksani
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Homogenization Treatment ◽  
Omega 3 Fatty Acid ◽  
Bioactive Component ◽  
Average Size ◽  
Serving Size

<p>Omega-3 fatty acids have important roles in improvement of intelligent and health<br />of human. Microencapsulation of fish oil as source of omega-3 fatty acids is an effort to<br />maintain flavor, aroma, stability, and also to successfully transfer bioactive component<br />from the fish oil as fortification material for foods or medicines. Improvement of instant<br />crab cream soup enriched with fish oil as source of omega-3 fatty acid has never been<br />conducted before. The purpose of this research was to improve microencapsulation<br />method for fish oil as source of omega-3 fatty acids as fortification material for instant<br />cream of crab soup. Microencapsulation methods in this research are homogenization<br />and spray drying. The results showed that the best microcapsule was obtained from<br />homogenization treatment for 10 minutes with efficiency of 90.41±0.64%. The shape of<br />the obtained microcapsule was spherical with average size of 6.52 μm, with induction time<br />up to 26.09±0.01 hours. The best cream of crab soup formula was at fish oil microcapsule </p><p>concentration of 3.30%, with 8.19% daily value of omega-3, inclusion 11.32% of EPA and<br />DHA at serving size of 17.56 gram.<br />Keywords : Crab, fish oil, fortification, instant cream soup, microencapsulation, omega-3<br />fatty acids</p>

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