OMEGA-3 LC PUFA CONTENTS AND OXIDATIVE STABILITY OF ENCAPSULATED FISH OIL DIETARY SUPPLEMENTS

被引：52

作者：

Kolanowski, Wojciech ^{[1
]}

机构：

[1] Univ Life Sci Warsaw, Fac Human Nutr & Consumer Sci, PL-02787 Warsaw, Poland

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2010年 / 13卷 / 03期

关键词：

Fish oil; Omega-3 LC PUFA; Oxidation; Supplements; POLYUNSATURATED FATTY-ACIDS; CORONARY-HEART-DISEASE; PLASMA-LIPIDS; OMEGA-3-FATTY-ACIDS;

D O I：

10.1080/10942910802652222

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to examine omega-3 LC PUFA content and oxidative stability of fish oil dietary supplements available in Poland. Nineteen brands of fish body oil and fish liver oil capsules were purchased over the counter and analyzed. Oil content, fatty acid composition and peroxide value were determined. The label claims for EPA and DHA for the majority of the products were presented with reasonable accuracy. However, it can be supposed that the oxidative stability of some fish oil products available on the market might not be sufficient to ensure health quality and safety during longer storage.

引用

页码：498 / 511

页数：14