Fatty acid composition and oxidative stability of fish oil products in turkish retail market

Journal of Aquatic Food Product Technology

Volumn 22, Issue 3, 2013, Pages 322-329

  Özyurt, Gülsün ^a   Şimşek, Ayşe ^a   Etyemez, Miray ^a   Polat, Abdurrahman ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

fatty acids; fish oil capsules; fish oil syrups; lipid oxidation

Indexed keywords

ACCEPTABLE LIMIT; DOCOSAHEXAENOIC ACID; EICOSAPENTAENOIC ACID; FATTY ACID COMPOSITION; FISH OIL; LIPID OXIDATION; OXIDATIVE STABILITY; REASONABLE ACCURACY;

FATTY ACIDS; MONOUNSATURATED FATTY ACIDS; OILS AND FATS; OXIDATION RESISTANCE; SATURATED FATTY ACIDS;

COMMERCE;

EID: 84878292818     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2011.644882     Document Type: Article

References (28)

1. Ackman, R. G. 1989. Nutritional composition of fats in sea foods. Prog. Food Nutr. Sci., 13: 161-241.
2. AOCS. 1994. The Official Methods and Recommended Practices of the American Oil Chemists Society, Champaign, IL: Author. pp. Ca 5a-40, Cd 8-53
3. Ashton, I. P., Unilever, R., and, Sharnbrook, D. 2002. " Understanding lipid oxidation in fish ". In Safety and Quality Issues in Fish Processing, Edited by: Bremner, H. A. 254-285. Cambridge, United Kingdom: Woodhead Publishing Limited.
4. Bassir, O. 1971. Handbook of Practical Biochemistry, 2nd, Ibadan, Nigeria: Ibadan University Press.
5. British Nutrition Foundation. 1992. Unsaturated Fatty Acids. Nutritional and Physiological Significance (Report of British Nutrition Foundation), 156-157. London, United Kingdom: Chapman & Hall.
6. Codex. 1999. Codex alimentarius standard for edible fats and oils 19-1981. Codex stan
7. FAO. 2008, June. The international fish trade and world fisheries. Retrieved from http://www.fao.org/newsroom/common/ecg/1000850/en/ fishtradefacts08b.pdf (http://www.fao.org/newsroom/common/ecg/1000850/en/ fishtradefacts08b.pdf)
8. Freeman, M. P. 2000. Omega-3 fatty acids in psychiatry. A review. Annu. Rev. Clin. Psychol., 12: 159-165.
9. Gamez-Meza, N., Higuera-Ciapara, L., Calderon De La Barca, A. M., Vazquez-Moreno, L., Noriega-Rodriguez, J., and, Angulo-Guerrero, O. 1999. Seasonal variation in the fatty acid composition and quality of sardine oil from Sardinops sagax caeruleus of the Gulf of California. Lipids, 34: 639-642. (Pubitemid 29314435)
10. Gogus, U., and, Smith, C. 2010. n-3 Omega fatty acids: A review of current knowledge. Int. J. Food Sci. Technol., 45: 417-436.
11. Gracey, J. R., Collins, D. S., and, Huey, R. 1999. Meat Hygiene, Philadelphia, PA: W. B. Saunders Company.
12. Canada, Health. 2009. Evidence for Quality of Finished Natural Health Products, Ottawa, ON: Canada: Natural Health Products Directorate, Health Canada.
13. Hoffman, D. R., Birch, E. E., Birch, D. G., and, Uauy, R. D. 1993. Effects of supplementation with omega 3 long-chain polyunsaturated fatty acids on retinal and cortical development in premature infants. Am. J. Clin. Nutr., 57: 807-812.
14. Ichihara, K., Shibahara, A., Yamamoto, K., and, Nakayama, T. 1996. An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids, 31: 535-539. (Pubitemid 26161254)
15. IUPAC. 1987. " Method number 2.504. Determination of the p -anisidine value (p-A.V.) ". In Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th, Edited by: Paquot, C. and Hautfenne, A. Oxford, United Kingdom: Blackwell Scientific.
16. Kolanowski, W. 2010. Omega-3 LC PUFA contents and oxidative stability of encapsulated fish oil dietary supplements. Int. J. Food Prop., 13: 498-511.
17. Kolanowski, W., Jaworska, D., and, Weibrodt, J. 2007. Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 LC PUFA-rich foods. J. Sci. Food Agric., 87: 181-191. (Pubitemid 46142294)
18. Man, Y. B. C., and, Setiowaty, G. 1999. Determination of anisidine value in thermally oxidized palm olein by Fourier transform infrared spectroscopy. J. Am. Oil Chem. Soc., 76: 243-247.
19. Orban, E., Di Lena, G., Nevigato, T., Casini, I., Marzetti, A., and, Caproni, R. 2002. Seasonal changes in meat content, condition index and chemical composition of mussels (Mytilus galloprovincialis) cultured in two different Italian sites. Food Chem., 77: 57-65. (Pubitemid 34230386)
20. Ozogul, Y., Özyurt, G., and, Boǧa, E. K. 2009. Effects of Cooking and reheating methods on the fatty acid profile of sea bream treated with rosemary extract. J. Sci. Food Agr., 89: 1481-1489.
21. Özyurt, G., and, Polat, A. 2006. Amino acid and fatty acid composition of wild sea bass (Dicentrarchus labrax): A seasonal differentiation. Eur. Food Res. Technol., 222: 316-320. (Pubitemid 43214121)
22. Özyurt, G., Polat, A., and, Ozkütük, S. 2005. Seasonal changes in the fatty acids of gilthead sea bream (Sparus aurata) and white sea bream (Diplodus sargus) captured in Iskenderun Bay, Eastern Mediterranean coast of Turkey. Eur. Food Res. Technol., 220: 120-124. (Pubitemid 40536285)
23. Sanders, T. A. B. 2000. Polyunsaturated fatty acids in the food chain in Europe. Am. J. Clin. Nutr. Suppl., 71: 176-178.
24. Shukla, V. K. S., and, Perkins, E. G. 1998. Rancidity in encapsulated health-food oils. Inform., 9: 955-961.
25. Simopoulos, A. P., Leaf, A., and, Salem, N. 1999. Essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. Ann. Nutr. Metab., 43: 127-130. (Pubitemid 29373691)
26. Stansby, M. E. 1982. " Properties of fish oils and their application to handling of fish and to nutritional and industrial use ". In Chemistry and Biochemistry of Marine Food Products, Edited by: Martin, R. E., Flick, G. J., Hebard, C. E. and Ward, D. R. 75-92. Westport, CT: Avi Publishing.
27. TUIK. 2009. Turkish Statistical Institute, Fisheries Statistics, 2009. Retrieved from http://www.tuik.gov.tr/PreTablo.do?alt-id=47 (http://www.tuik. gov.tr/PreTablo.do?alt-id=47)
28. Turner, R., McLean, C. H., and, Silvers, K. M. 2006. Are the health benefits of fish oils limited by products of oxidation?. Nutr. Res. Rev., 19: 53-62. (Pubitemid 44174293)