Wax Esters of n -3 Polyunsaturated Fatty Acids: A New Stable Formulation as a Potential Food Supplement. 1 — Digestion and Absorption in Rats

Production of omega-3 polyunsaturated fatty acid concentrates: A review

“…For instance, omega-3 ethyl or methyl esters are easily separated by SFF or SFC, as has been mentioned in Sections 3.3.1 and 3.3.2; triglycerides are more attractive in food industry since they are well absorbed by human organism (Lawson & Hughes, 1988), and phospholipids (Lyberg, Fasoli, & Adlercreutz, 2005) or wax esters (Gorreta et al, 2002) are important as a stabilization strategy because they are the most stable lipid forms against oxidation.…”

Determination of the content of wax esters in some sea foods and their molecular composition. A comparison with ω-3 enriched wax esters

“…It has been recently found that wax esters whose acidic moiety has been enriched in o-3 fatty acids are easily absorbed and metabolized by rats (Gorreta et al, 2002). This result has a sound economical interest, since wax esters enriched in o-3 have interesting features when compared with traditional commercial products used as a source of o-3 fatty acids.…”

“…Wax esters used in this study were prepared according to the method previously described (Gorreta et al, 2002) and were kindly provided by Euticals SpA, Lodi (Italy). Date of production was September 2002 and they were stored at +4 1C under nitrogen until the analysis.…”

“…On the contrary, wax esters enriched in o-3 fatty acids have a low degree of susceptibility to oxidation, since they are not oils but in many cases waxy solids, and yet they are a good source of o-3 when they are ingested. As a matter of fact, synthetic wax esters enriched in o-3 were waxy solid, when the alcohol moiety contained more than 16 carbon units (Gorreta et al, 2002). Low susceptibility to oxidation enhances the compliance of these products when they are ingested, since they do not show any fishy aftertaste.…”

Transesterification of fish oil by lipase immobilized in supercritical carbon dioxide

“…The perceived health benefits have created a strong demand for fish oil concentrates. However, PUFAs are readily oxidized; thus, free ω-3 PUFAs are generally preserved in the form of triglycerides or esters [6,7]. Accordingly, fish oils are industrially subjected to alcoholysis of the triglycerides into di-and monoglycerides and fatty acid esters.…”