Fatty Acid Composition and Oxidative Stability of Fish Oil Products in Turkish Retail Market

Özyurt, Gülsün; Şimşek, Ayşe; Etyemez, Miray; Polat, Abdurrahman

doi:10.1080/10498850.2011.644882

Cited by 11 publications

(7 citation statements)

References 17 publications

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“…Only in sum of the DHA and EPA, the amount order, SO (55.7%), tuna oil (32.83%), salmon oil (29.67%), and harp seal oil (13.99%) was not changed. x-3 FA content (57.3%) of the SO was similar with 57.89-62.81% of fish body oils in Turkish market ( € Ozyurt, et al, 2013).…”

Section: Fatty Acid Composition Of So and Other Commercial Oilssupporting

confidence: 67%

Quality Characteristics of Refined Squid (Todarodes pacificus) Oil as an Alternative Resource for Omega-3 Fatty Acids

Park

2016

Journal of Food Processing and Preservation

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To evaluate refined squid (Todarodes pacificus) oil (SO) as an alternative resource for omega-3 fatty acids (x-3 FA), acid value (AV), peroxide value (PV), and x-3 FA contents of the SO were determined and compared with those of marine origin oils. Oxidative stability was also monitored during storage (50C, 92 days). AV (0.31 6 0.05), PV (1.39 6 0.39); the contents of docosahexaenoic acid (27.9 6 0.3%) and eicosapentaenoic acid (15.8 6 1.6%) of the refined SO were improved compared with 22.67, 3.0; 23.4 and 11.4% of raw SO, respectively, with no heavy metals. x-3 FA contents showed the amount order of SO (57.30%), tuna oil (33.51%), salmon oil (30.62%), and harp seal oil (14.70%). AV (0.32-0.94) and PV (0.63-2.03) of the SO were less than the limits for edible oils throughout the storage. These results indicate that the refined SO is able to be served as an alternative resource for omega-3 FA. PRACTICAL APPLICATIONSRefined squid (Todarodes pacificus) oil showed good qualities in terms of oxidative stability and x-3 fatty acids contents without heavy metals. The refined SO showed the highest x-3 FA contents (57.3%) among the commercial marine origin oils, such as salmon oil, tuna oil and harp seal oil. Oxidative stability of the SO was found through AV (0.32-0.94) and PV (0.63-2.03) during storage at 50C for 92 days. The refined SO could be a good functional food and pharmaceutical ingredient as an alternative resource for x-3 fatty acids.

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Section: Fatty Acid Composition Of So and Other Commercial Oilssupporting

confidence: 67%

Quality Characteristics of Refined Squid (Todarodes pacificus) Oil as an Alternative Resource for Omega-3 Fatty Acids

Park

2016

Journal of Food Processing and Preservation

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“…The allowable limit of FFAs value for crude fish oil is in the range of 1–7% of oleic acid, usually 2–5% [24], but the general recommendation is that FFA values of edible oils should be ≤3.0%. This is important since FFAs have an impact on the oil organoleptic properties as well as oil compositional quality [25], can act as pro-oxidants which initiate the oxidation mechanism [26] and high FFA values are problematic during omega-3 extraction and biodiesel production [27].…”

Section: Resultsmentioning

confidence: 99%

Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species

Šimat

Vlahović

Soldo

et al. 2019

Foods

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In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.

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“…Due to relatively high autolytic activity and high content of polyunsaturated fatty acids, fish oils are prone to lipolysis and oxidation, thus they usually contain high free fatty acid (FFA) content. FFAs are formed by the hydrolysis of oil, and impact the oil organoleptic properties . The allowable limit of FFAs value for crude fish oil set by the International Association of Fish Meal and Oil Manufacturers (IFOMA) is in the range of 1–7% of oleic acid (usually 2–5%), however, the general recommendation is that the FFA values of edible oils should be ≤3.0%.…”

Section: Resultsmentioning

confidence: 99%

High Quality Oil Extracted from Sardine By‐Products as an Alternative to Whole Sardines: Production and Refining

Soldo

Šimat²,

Vlahović³

et al. 2019

Euro J Lipid Sci & Tech

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Sardine (S) and sardine by‐product (SBP) oils are produced and refined in the interest of grading the potential by‐products as raw materials for the production of fish oil high in both quality and nutritional value. The oils are compared throughout different stages of refining in terms of free fatty acid (FFA), peroxide (PV), p‐anisidine (pAV), total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), tocopherol content, fatty acid profile, and volatile components. The results of quality parameters FFA, PV, pAV, TOTOX, and TBARS of crude S are determined as 3.13% oleic acid, 5.91 meq O2/kg, 18.46, 30.29 and 1.27 µm g−1 while for SBP they were 2.94% oleic acid, 4.81 meq O2/kg, 17.66, 27.28, and 2.86 µm g−1, respectively. The refining enhances the quality parameters without a loss of polyunsaturated fatty acids (PUFAs), which are 39.5 and 40.46% in refined S and SBP oil, respectively. The nutritional n‐6/n‐3 is 0.09 in both oils. Volatile compounds of the oils are quantified (in mg kg−1) and the major components are 2,4‐heptadienal, pentadecane, 2,4‐decadienal, 2,4‐nonadienal, and docecane. The results clearly show that the sardine by‐products can be used as an alternative source of PUFAs, contributing to waste management and sustainable fisheries. Practical Application: The utilization of by‐products as a source of valuable compounds such as fish oil and omega‐3 will help improve waste management, allowing for fish the industry to benefit economically with isolated compounds having numerous applications in the food and feed production, cosmetics, and pharmaceuticals. Quality parameters, fatty acid composition and volatiles of oils produced from whole sardine and sardine canning industry by‐products are compared throughout production and chemical refining. A high potential of by‐products as raw materials for the production of fish oil high in both quality and nutritional value is demonstrated. Both oils have good quality characteristics which would ensure their competitiveness with commercial fish oils and could be used as a very good source of polyunsaturated fatty acids.

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Fatty Acid Composition and Oxidative Stability of Fish Oil Products in Turkish Retail Market

Cited by 11 publications

References 17 publications

Quality Characteristics of Refined Squid (Todarodes pacificus) Oil as an Alternative Resource for Omega-3 Fatty Acids

Quality Characteristics of Refined Squid (Todarodes pacificus) Oil as an Alternative Resource for Omega-3 Fatty Acids

Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species

High Quality Oil Extracted from Sardine By‐Products as an Alternative to Whole Sardines: Production and Refining

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