scholarly journals Occurrence of Mineral Oil Hydrocarbons in Omega-3 Fatty Acid Dietary Supplements

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2424
Author(s):  
Alessia Arena ◽  
Mariosimone Zoccali ◽  
Alessandra Trozzi ◽  
Peter Q. Tranchida ◽  
Luigi Mondello
Keyword(s):  
Fatty Acid ◽  
Dietary Supplements ◽  
Mineral Oil ◽  
Hydrocarbon Contamination ◽  
Omega 3 ◽  
Omega 3 Fatty Acid ◽  
Average Value ◽  
Oil Hydrocarbons ◽  
Two Samples ◽  
Mineral Oil Hydrocarbons

Omega-3 fatty acid dietary supplements have become increasingly popular with consumers due to their multiple health benefits. In this study, the presence of mineral oil hydrocarbons (MOH) was investigated in seventeen commercial samples of such supplements, characterized by different formulations. The analyses were performed using on-line liquid chromatography–gas chromatography (with flame ionization detection), which is considered the most efficient method for the determination of MOH in foodstuffs. Analyte transfer was performed by using the retention gap technique, with partially concurrent solvent evaporation. Various degrees of mineral oil saturated hydrocarbon contamination (from 2.4 ppm to 375.7 ppm) were found, with an average value of 49.9 ppm. Different C-number range contaminations were determined, with the >C25–≤C35 range always found with an average value of 26.9 ppm. All samples resulted free of mineral oil aromatic hydrocarbons, except for two samples in which a contamination was found at the 9.9 and 6.6 ppm levels, respectively.

scholarly journals Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.)

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Tuğba Özbek ◽  
Neşe Şahin-Yeşilçubuk ◽  
Birsen Demirel
Keyword(s):  
Fatty Acid ◽  
Dietary Fiber ◽  
Omega 3 ◽  
Salvia Hispanica ◽  
Food Ingredients ◽  
Omega 3 Fatty Acid ◽  
Chia Seed ◽  
Two Samples ◽  
Commercial Sugar ◽  
Salvia Hispanica L

The aim of the study was to develop and characterize marmalade having functional food ingredients such as omega-3 fatty acid, dietary fiber, protein, and antioxidants with the addition of chia seed (Salvia hispanica L.). During the development of marmalade formulations, sweetener type and chia content in the strawberry marmalade were decided by two-step sensory analysis. In the first step, four different formulas were prepared separately by using sorbitol, isomalt, commercial Stevia™ powder, and isomalt together with sorbitol. The control formula was prepared with sucrose (refined commercial sugar). In the first part of the study, sensorial parameters showed good acceptability for sorbitol. Thereafter, in the second step, marmalades were prepared with 2.5% and 5% (by weight) chia seed including sorbitol. According to sensory panels, sorbitol had the highest acceptance level and the chia seed content was chosen to be used as 5% in the formulations. Chia seed and sorbitol addition increased the phenolic content by 15.45% and the dietary fiber content by 168% and decreased the caloric value by 48% compared to the control prepared with sucrose and without chia seed. The final product had 1.5% omega-3 fatty acid and could be declared as “omega-3 source” in the label. The viscosity of chia-added marmalade was found to be slightly higher than the viscosity of control, even though there was no distinct difference between the two samples. The gel-like character was more dominant in chia-added strawberry marmalade compared to the control. The addition of chia at 5% may contribute to the crosslinking without formation of a gel structure.

A Consumer’s Guide to Eggs

EDIS ◽  
2013 ◽  
Vol 2013 (11) ◽  
Author(s):  
Jeanine Beatty ◽  
Karla Shelnutt ◽  
Gail P. A. Kauwell
Keyword(s):  
United States ◽  
Fatty Acid ◽  
New World ◽  
The United States ◽  
Omega 3 ◽  
Bottom Line ◽  
Christopher Columbus ◽  
Food Stores ◽  
Omega 3 Fatty Acid ◽  
Chicken Eggs

People have been eating eggs for centuries. Records as far back as 1400 BC show that the Chinese and Egyptians raised birds for their eggs. The first domesticated birds to reach the Americas arrived in 1493 on Christopher Columbus' second voyage to the New World. Most food stores in the United States offer many varieties of chicken eggs to choose from — white, brown, organic, cage free, vegetarian, omega-3 fatty acid enriched, and more. The bottom line is that buying eggs is not as simple as it used to be because more choices exist today. This 4-page fact sheet will help you understand the choices you have as a consumer, so you can determine which variety of egg suits you and your family best. Written by Jeanine Beatty, Karla Shelnutt, and Gail Kauwell, and published by the UF Department of Family Youth and Community Sciences, November 2013. http://edis.ifas.ufl.edu/fy1357

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