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Brazilian encapsulated fish oils: Oxidative stability and fatty acid composition
Author(s) -
Fantoni C. M.,
Cuccio A. P.,
BarreraArellano D.
Publication year - 1996
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02523904
Subject(s) - fish oil , food science , polyunsaturated fatty acid , eicosapentaenoic acid , docosahexaenoic acid , chemistry , composition (language) , cod liver oil , peroxide value , fatty acid , peroxide , biochemistry , fish <actinopterygii> , biology , organic chemistry , fishery , linguistics , philosophy
Abstract Encapsulated fish oils are extensively commercialized in Brazil. These products could have an effect in the reduction of heart diseases because of their high content of polyunsaturated fatty acids. However, information about their composition and quality are still lacking. Fatty acid composition, oxidative stability (Rancimat, 80°C, 2.5 g sample and 8.3 L/h air), peroxide value (PV), and polar compound content were determined in sixteen trademarked encapsulated fish and cod‐liver oils, purchased from Brazilian markets. The highly polyunsaturated fatty acid (eicosapentaenoic acid+docosahexaenoic acid) level appear to be typical of marine oils (16.2 and 32.1%). The PV ranged from 2.1 to 20.3 meq/kg, which is considered high, whereas the Rancimat induction periods varied from 1.95 to 8.45 h. The samples analyzed contained from 0.1 to 8.3% polar components. In some cases, both composition and quality were inadequate for this kind of product. One of the samples did not contain cod‐liver oil, it appears that it contained soybean oil.