N-3 fatty acids for human nutrition: stability considerations

Abstract

Currently there is great interest in dietary n‐3 fatty acids to promote health. The food industry aims to produce food products enriched in α‐linolenic acid (Ln), eicosapentaenoic acid (EPA) and/or docosahexaenoic acid (DHA) to reduce some of the physiological effects of linoleic acid (L), the major polyunsaturated fatty acid in our diet. However, the goal is hampered by the susceptibility of the n‐3 fatty acids to oxidation. As a result the sensory and nutritional quality of such foods deteriorates. Lipid scientists therefore have to find a way to stabilise these fatty acids. Innovative technologies to protect n‐3 polyunsaturates using antioxidants, adequate preparation, refining and packaging of the oil are needed. In this paper we review the inherent stability and the stabilisation of these nutritionally valuable polyunsaturated fatty acids.

Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts

“…Flaxseed (Linum usitatissimum L.) is a valuable oilseed crop with demonstrated health benefits [1,2]. Besides its oleochemical application, the flaxseed is a source of some bioactive compounds, such as dietary fibre, unique proteins and phenolic compounds [3].…”

Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts

“…Flaxseed (Linum usitatissimum L.) is a valuable oilseed crop with demonstrated health benefits [1,2]. Besides its oleochemical application, the flaxseed is a source of some bioactive compounds, such as dietary fibre, unique proteins and phenolic compounds [3].…”

Off‐Odor Removal from Fish Oil by Adsorbent Treatment with Selected Metal‐Organic Frameworks

“…A derivative of a pyrazole product with ‘nutty’ description was also present. In literature, trimethylamine was quantified as the main volatile in fish oil and fish flesh samples, but it was absent in the samples of this study. Since refined fish oil sample was used in this study, it might be possible that the trimethylamine was already removed.…”

“…Clearly, all adsorbents used had significant affinity against the tocopherols and adsorbed them from the oil medium. This is rather an undesirable situation, since tocopherols pose both antioxidant activity and nutritional value …”

“…The fish oil used in this study had around 8.6‐12.4% myristic, 20.8‐24.2% palmitic, 10.7‐14.6% palmitoleic, 13.7‐15.4% oleic, 21.4‐27.3% EPA and 12.2‐18.6% DHA. In one study, fatty acids compositions of anchovy, capelin, cod liver, herring, mackerel, salmon, tuna, sardine, and menhaden fish oils were reported. Compared to the composition in this study, their oils had ranges of fatty acids as myristic (3‐10%), palmitic (9‐22%), palmitoleic (4‐15%), oleic (9‐23%), EPA (7‐25%), and DHA (3‐15%).…”

Interplay Between Auction Conditions and Mackerel (Scomber japonicus) Quality: Insights Into the Impact of Climatic Variations on the Mackerel Attributes

“…AV and POV serve as indices of the acid value and degree of peroxidation, respectively, of mackerel fat, which are intimately tied to the lipid content of mackerel (Essien et al. 2012; Kamal‐Eldin and Yanishlieva 2002; Tanbirul Haque and Chun 2016). Remarkably, the AV and POV of the 300‐g mackerel group exhibited significantly lower variability than those of the 200‐g group, with a slight increase having been observed with the progression of the auction process.…”

Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts

“…Flaxseed (Linum usitatissimum L.) is a valuable oilseed crop with demonstrated health benefits [1,2]. Besides its oleochemical application, the flaxseed is a source of some bioactive compounds, such as dietary fibre, unique proteins and phenolic compounds [3].…”

Off‐Odor Removal from Fish Oil by Adsorbent Treatment with Selected Metal‐Organic Frameworks

“…A derivative of a pyrazole product with ‘nutty’ description was also present. In literature, trimethylamine was quantified as the main volatile in fish oil and fish flesh samples, but it was absent in the samples of this study. Since refined fish oil sample was used in this study, it might be possible that the trimethylamine was already removed.…”

“…Clearly, all adsorbents used had significant affinity against the tocopherols and adsorbed them from the oil medium. This is rather an undesirable situation, since tocopherols pose both antioxidant activity and nutritional value …”

“…The fish oil used in this study had around 8.6‐12.4% myristic, 20.8‐24.2% palmitic, 10.7‐14.6% palmitoleic, 13.7‐15.4% oleic, 21.4‐27.3% EPA and 12.2‐18.6% DHA. In one study, fatty acids compositions of anchovy, capelin, cod liver, herring, mackerel, salmon, tuna, sardine, and menhaden fish oils were reported. Compared to the composition in this study, their oils had ranges of fatty acids as myristic (3‐10%), palmitic (9‐22%), palmitoleic (4‐15%), oleic (9‐23%), EPA (7‐25%), and DHA (3‐15%).…”

Interplay Between Auction Conditions and Mackerel (Scomber japonicus) Quality: Insights Into the Impact of Climatic Variations on the Mackerel Attributes

“…AV and POV serve as indices of the acid value and degree of peroxidation, respectively, of mackerel fat, which are intimately tied to the lipid content of mackerel (Essien et al. 2012; Kamal‐Eldin and Yanishlieva 2002; Tanbirul Haque and Chun 2016). Remarkably, the AV and POV of the 300‐g mackerel group exhibited significantly lower variability than those of the 200‐g group, with a slight increase having been observed with the progression of the auction process.…”

Binary ethanol–water solvents affect phenolic profile and antioxidant capacity of flaxseed extracts

“…Flaxseed (Linum usitatissimum L.) is a valuable oilseed crop with demonstrated health benefits [1,2]. Besides its oleochemical application, the flaxseed is a source of some bioactive compounds, such as dietary fibre, unique proteins and phenolic compounds [3].…”

Off‐Odor Removal from Fish Oil by Adsorbent Treatment with Selected Metal‐Organic Frameworks

“…A derivative of a pyrazole product with ‘nutty’ description was also present. In literature, trimethylamine was quantified as the main volatile in fish oil and fish flesh samples, but it was absent in the samples of this study. Since refined fish oil sample was used in this study, it might be possible that the trimethylamine was already removed.…”

“…Clearly, all adsorbents used had significant affinity against the tocopherols and adsorbed them from the oil medium. This is rather an undesirable situation, since tocopherols pose both antioxidant activity and nutritional value …”

“…The fish oil used in this study had around 8.6‐12.4% myristic, 20.8‐24.2% palmitic, 10.7‐14.6% palmitoleic, 13.7‐15.4% oleic, 21.4‐27.3% EPA and 12.2‐18.6% DHA. In one study, fatty acids compositions of anchovy, capelin, cod liver, herring, mackerel, salmon, tuna, sardine, and menhaden fish oils were reported. Compared to the composition in this study, their oils had ranges of fatty acids as myristic (3‐10%), palmitic (9‐22%), palmitoleic (4‐15%), oleic (9‐23%), EPA (7‐25%), and DHA (3‐15%).…”

Interplay Between Auction Conditions and Mackerel (Scomber japonicus) Quality: Insights Into the Impact of Climatic Variations on the Mackerel Attributes

“…AV and POV serve as indices of the acid value and degree of peroxidation, respectively, of mackerel fat, which are intimately tied to the lipid content of mackerel (Essien et al. 2012; Kamal‐Eldin and Yanishlieva 2002; Tanbirul Haque and Chun 2016). Remarkably, the AV and POV of the 300‐g mackerel group exhibited significantly lower variability than those of the 200‐g group, with a slight increase having been observed with the progression of the auction process.…”