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1.
J Diet Suppl ; 21(2): 195-206, 2024.
Artigo em Inglês | MEDLINE | ID: mdl-37712532

RESUMO

There exists significant heterogeneity in the 'freshness' of consumer marine- and plant-derived omega-3 (Ω3) supplements. Fears of rancidity, or the oxidation of consumer Ω3 supplements, has been debated in the literature with several prior authors reporting contradictory findings. We report the peroxide value (PV), para-anisidine value (p-AV) and total oxidation values (TOTOX) associated with 72 consumer Ω3 supplements sold in the United States sampled from 2014-2020. The effect of flavoring on the oxidation of the supplements was examined in an adjusted fixed effects model controlling for type of delivery system (enteric, liquid, animal- and vegetable-derived gelatin softgel, spray), source (algae, calamari, fish, krill, mussels), and certifications assigned by third-party organizations (e.g. USP). Overall, our results revealed that 68% (23/34) of flavored and 13% (5/38) unflavored consumer Ω3 supplements exceeded the TOTOX upper limit set by the Global Organization for EPA and DHA (GOED) voluntary monograph standard of ≤ 26, with 65% (22/34) flavored supplements and 32% (12/38) unflavored supplements failing the PV upper limit of ≤ 5 and 62% (21/34) flavored supplements exceeding the p-AV upper limit of ≤ 20. To our knowledge, no prior authors have modeled the impact of flavoring on oxidative status in 72 marine- and plant-derived Ω3 products sold in the U.S. We present our findings in this context and discuss the clinical implications related to the consumption of oxidized consumer fish oils and their effects on human health.


Assuntos
Ácidos Graxos Ômega-3 , Animais , Humanos , Suplementos Nutricionais/análise , Óleos de Peixe/análise , Oxirredução , Compostos de Anilina
2.
Food Addit Contam Part B Surveill ; 16(3): 197-208, 2023 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-37055876

RESUMO

The objectives of this study were to assess concentrations of three groups of persistent organic pollutants (POPs) and polycyclic aromatic hydrocarbons (PAHs) in 44 fish oil-based food supplements, to estimate their daily intake by consumers and, to evaluate the compliance of the oil samples with the oil origin declarations (cod liver oil or fish oil). The concentrations of ∑PCBs (7 congeners), OCPs (19 compounds, represented mainly by ∑DDTs), ∑PBDEs (10 congeners), and ∑PAHs (16 compounds) found in samples ranged between 0.15-55.7 µg kg-1, 0.93-72.8 µg kg-1, 0.28-27.5 µg kg-1, and 0.32-51.9 µg kg-1, respectively. Besides, the authenticity of the oils was assessed based on the fingerprints obtained by DART-HRMS, an ambient mass spectrometry technique. Four samples declared as fish oil were probably prepared from cod liver oil, which is much cheaper. Furthermore, these samples contained elevated concentrations of halogenated POPs when compared to supplements produced from fish oil.


Assuntos
Poluentes Ambientais , Bifenilos Policlorados , Hidrocarbonetos Policíclicos Aromáticos , Poluentes Ambientais/análise , Óleos de Peixe/análise , Hidrocarbonetos Policíclicos Aromáticos/análise , Óleo de Fígado de Bacalhau/química , República Tcheca , Contaminação de Alimentos/análise , Suplementos Nutricionais/análise , Bifenilos Policlorados/análise , Monitoramento Ambiental
3.
Food Funct ; 12(22): 11366-11377, 2021 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-34671789

RESUMO

In this study, α-lactalbumin-chitosan (ALA-CHI) colloidal nanoparticles were spontaneously formed mainly through electrostatic interactions for stabilizing Pickering emulsion loaded with health-beneficial but unstable menhaden oil. The oxidative stability of menhaden oil was supposed to be significantly enhanced with Pickering emulsion-based delivery systems with ALA-CHI colloidal particles. The film of ALA-CHI colloidal nanoparticles had higher surface hydrophobicity than ALA at pH 5.0, and 6.5. A near-neutral wettability (89.6°) of ALA-CHI nanoparticles was observed at pH 5.0. Stable Pickering emulsions (60% menhaden oil fraction, w/w) were successfully fabricated with only 0.12% (w/w) of ALA-CHI nanoparticles. Pickering emulsions exhibited superior storage, heat, and centrifugation stability. The formation of gel-like structures was confirmed by rheological results. The viscosity and storage modulus in the frequency range of 0.1 to 10 Hz with a 1.0% strain exhibited remarkable increases with increasing colloidal particle concentration or oil fraction. Increasing oil fractions from 20% to 60% (w/w) or colloidal particle concentrations 0.12% to 2.40% (w/w) can pronouncedly facilitate the inhibition of lipid oxidation, as confirmed by detecting the formation of primary and secondary oxidation products.


Assuntos
Portadores de Fármacos/química , Emulsões , Óleos de Peixe , Nanopartículas/química , Quitosana/química , Emulsões/análise , Emulsões/química , Óleos de Peixe/análise , Óleos de Peixe/química , Interações Hidrofóbicas e Hidrofílicas , Lactalbumina/química , Oxirredução
4.
Molecules ; 26(16)2021 Aug 19.
Artigo em Inglês | MEDLINE | ID: mdl-34443604

RESUMO

The global market of food supplements is growing rapidly with a large turnover. Fish oil supplements represent a significant part of this turnover as they are believed to have important health benefits. Conversely, there are few papers in the literature about the quality control of fish oil capsules. As prior studies illustrate, a perfect agreement with the label is rarely found, and in some isolated cases, large amounts of soybean oil are also detected, indicating a true adulteration rather than a non-compliance with the label. None of the available studies refer to the Italian market, which ranks first in Europe in the consumption of food supplements. In this present communication, a quality control of fish-oil-based supplements from the Italian market was carried out for the first time. With minor deviations, all results showed substantial agreement with the label. However, the most important conclusion from this research is that compliance with the label is not enough to judge a product of good quality. The analysis of the overall fatty acid composition showed that some supplements have a high level of saturated fatty acids, and therefore they did not undergo a proper purification process. This may represent a safety issue since the purification process also allows the removal of toxic contaminants.


Assuntos
Suplementos Nutricionais/análise , Suplementos Nutricionais/economia , Óleos de Peixe/análise , Óleos de Peixe/economia , Itália , Controle de Qualidade
5.
Molecules ; 26(14)2021 Jul 15.
Artigo em Inglês | MEDLINE | ID: mdl-34299569

RESUMO

This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g-1 of the product to 0.18 g∙100 g-1 (MAP) and 0.17 g∙100 g-1 (VP), respectively. After in vitro digestion, the total EPA and DHA content in the sample with microencapsulated oil amounted to 0.17 g∙100 g-1 of the product. The TBARS values showed the VP samples with both forms of the fish oil additive had the lowest values on the first day of storage. Storage of the samples for 21 days caused a slight increase in the degree of lipid oxidation. The research indicated that the forms of the oil additive did not have a negative influence on the sensory features or the physicochemical properties of the sausages. The EPA and DHA levels in samples with liquid fish oil and those with oil microcapsules were sufficient for the sausage producer to declare high content of these fatty acids in accordance with the current EC regulation.


Assuntos
Ácidos Graxos/análise , Óleos de Peixe/análise , Aditivos Alimentares/análise , Produtos Avícolas/análise , Animais , Análise de Alimentos , Embalagem de Alimentos , Qualidade dos Alimentos , Armazenamento de Alimentos , Oxirredução , Aves Domésticas
6.
J Sci Food Agric ; 101(3): 1127-1133, 2021 Feb.
Artigo em Inglês | MEDLINE | ID: mdl-32785934

RESUMO

BACKGROUND: The composition of meat batters can be modified by the addition of fish oil or microencapsulation of oil. Such modifications affect the water binding and the rheological properties of the resulting systems. There is little information available on the behaviour of water molecules in model meat batter systems with microcapsules. The main goal of the study was to assess the degree of water binding by the meat batter system and to carry out a rheological analysis during heating and cooling. RESULTS: The sample with the microcapsules was characterized by a slightly elevated level of total protein. The encapsulated oil additive reduced the pH and water activity value in the meat batter, compared with the control sample. There was one relaxation time T1 and two time components T2 in the control batter and the batter containing encapsulated oil. The sample with the oil additive was characterized by two components of relaxation time T1 and three components of relaxation time T2 . There was an inverse correlation between the dynamic viscosity of the batters and the spin-spin relaxation times T21 and T22 . The temperature courses of the modulus of elasticity in all the systems exhibited three areas of change (20-43 °C, 43-60 °C, and >60 °C). The highest dynamics of change in the modulus of elasticity was observed for the initial and final temperature range (60-85 °C). CONCLUSIONS: The samples with the oil and microcapsule additives exhibited higher elastic energy accumulation capacity and dynamic viscosity than the control batter within the whole heating range. The fish oil microcapsules improved the mechanical properties of poultry sausage batters and their water-binding properties. This may increase the juiciness and microbiological stability of the finished products. © 2020 Society of Chemical Industry.


Assuntos
Óleos de Peixe/análise , Aditivos Alimentares/análise , Produtos da Carne/análise , Animais , Galinhas , Culinária , Humanos , Concentração de Íons de Hidrogênio , Reologia , Paladar , Temperatura , Viscosidade
7.
Food Chem ; 343: 128420, 2021 May 01.
Artigo em Inglês | MEDLINE | ID: mdl-33143969

RESUMO

The interference of nontarget adulterant on FT-IR-based target adulterant quantitative analysis was explored and a sequential strategy was proposed to improve the prediction accuracy of the quantitative analysis model. Based on the FT-IR data of fish oil adulterated with terrestrial animal lipid, PLS and PLS-DA results show that quantitative analysis modeled by multiple and single adulteration data do not apply to each other; quantitative models based on the fusion of single and multiple adulteration data were established and showed a low quantitative analysis precision (higher RSD); and the sensitivity and specificity of discrimination analysis for multiply and singly adulterated fish oils both all exceed 0.910. To enhance the detection accuracy, a sequential strategy was proposed; identifying singly or multiply adulterated fish oil and then quantifying the content of adulterant was considered an efficient approach.


Assuntos
Óleos de Peixe/análise , Óleos de Peixe/química , Contaminação de Alimentos/análise , Espectroscopia de Infravermelho com Transformada de Fourier/métodos , Animais , Análise Discriminante , Contaminação de Alimentos/estatística & dados numéricos , Sensibilidade e Especificidade , Espectroscopia de Infravermelho com Transformada de Fourier/estatística & dados numéricos
8.
PLoS One ; 15(12): e0244688, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-33382790

RESUMO

BACKGROUND: Fish oil supplements that are rich in omega-3 long-chain polyunsaturated fatty acids (n-3 PUFAs). PUFAs are among the most widely-used dietary supplements globally, and millions of people consume them regularly. There have always been public concerns that these products should be guaranteed to be safe and of good quality, especially as these types of fish oil supplements are extremely susceptible to oxidative degradation. OBJECTIVES: The aim of the current study is to investigate and examine the oxidation status of dietary supplements containing fish oils and to identify important factors related to the oxidation status of such supplements available in the United Arab Emirates (UAE). METHODS: A total of 44 fish oil supplements were analysed in this study. For each product, the oxidative parameters peroxide value (PV), anisidine value (AV), and total oxidation (TOTOX) were calculated, and comparisons were made with the guidelines supplied by the Global Organization for EPA and DHA Omega-3s (GOED). Median values for each of the above oxidative parameters were tested using the Kruskal-Wallis and Mann-Whitney U tests. P values < 0.05 were chosen as the statistically significant boundary. RESULTS: The estimate for the average PV value was 6.4 with a 95% confidence interval (CI) [4.2-8.7] compared to the maximum allowable limit of 5 meq/kg. The estimate for the average P-AV was 11 with a 95% CI [7.8-14.2] compared to the maximum allowable limit of 20. The estimate for the average TOTOX value was 23.8 meq/kg with a 95% CI [17.4-30.3] compared to the maximum allowable limit of 26 according to the GOED standards. CONCLUSION: This research shows that most, although not all, of the fish oil supplements tested are compliant with the GOED oxidative quality standards. Nevertheless, it is clear that there should be a high level of inspection and control regarding authenticity, purity, quality, and safety in the processes of production and supply of dietary supplements containing fish oils.


Assuntos
Suplementos Nutricionais/análise , Óleos de Peixe/análise , Ácidos Docosa-Hexaenoicos/análise , Ácido Eicosapentaenoico/análise , Ácidos Graxos Ômega-3/análise , Humanos , Oxirredução , Emirados Árabes Unidos
9.
N Z Med J ; 133(1522): 52-62, 2020 09 25.
Artigo em Inglês | MEDLINE | ID: mdl-32994616

RESUMO

AIM: Fish oil supplements are regulated in New Zealand under the Dietary Supplement Regulations (Section 42, Food Act 1981) and therefore are not subject to the same level of scrutiny and regulations as medicines. We investigated accuracy of labelling, stated health benefits of fish oil supplements sold in New Zealand, and risks relating to possible mercury content. METHOD: The amounts of omega-3 fatty acids contained per capsule were determined by an independent laboratory using gas chromatography on 10 of the most popular over-the-counter fish oil supplements sold in New Zealand and were compared with amounts stated on product labels. Information on doses recommended to achieve a specific health benefit were taken from the 10 labels as well as the company websites. These recommended doses were compared with published recommended doses identified as being effective in those health areas stipulated on the labels, based on either systematic reviews, meta-analyses and/or consensus statements. Mercury was analysed by an independent laboratory using inductively coupled plasma mass spectrometry. RESULTS: The actual amounts of EPA and DHA per capsule in 90% of the over-the-counter fish oil supplements analysed were within 10% of the amount stated on the product labels. Only one product was greater than 10% below the stated dose on the label. All products suggested benefit across heart, brain and joint health and all but two products stated a range of capsules required to achieve that health benefit (eg, 2-6 capsules). Based on the maximum number of capsules recommended (which ranged from 3-6 capsules), only three products would likely confer the dose identified as optimal for achieving a health benefit across all three health areas. Only two products recommended doses that would likely confer a health benefit both at the minimum and maximum number of capsules. More products would likely benefit brain and heart health than joint health. Mercury was not detected in any sample. CONCLUSIONS: It is reassuring that the doses of 90% of the products were accurate and that mercury was not detected in any sample; however, less than a third of the supplements would likely confer all the health benefits stated, even at the highest recommended daily doses. This paper has highlighted the ongoing challenges associated with the regulation of "health claims" associated with dietary supplements in New Zealand. Indeed, the literature on health effects is contradictory at best. Clearer definitions of the types of health statements that can be made and the research necessary to support them requires regulatory clarification.


Assuntos
Suplementos Nutricionais , Óleos de Peixe , Suplementos Nutricionais/análise , Suplementos Nutricionais/normas , Suplementos Nutricionais/estatística & dados numéricos , Contaminação de Medicamentos/estatística & dados numéricos , Ácidos Graxos Ômega-3/análise , Óleos de Peixe/análise , Óleos de Peixe/química , Óleos de Peixe/normas , Mercúrio/análise , Nova Zelândia , Rotulagem de Produtos/normas , Rotulagem de Produtos/estatística & dados numéricos
10.
J Agric Food Chem ; 68(35): 9329-9344, 2020 Sep 02.
Artigo em Inglês | MEDLINE | ID: mdl-32687334

RESUMO

Fish and algae oil supplements are enriched with eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are precursors to oxidized fatty acids, known as oxylipins. Here, we optimized a base hydrolysis method for measuring oxylipins in oil with ultrahigh-performance liquid chromatography coupled to tandem mass-spectrometry (UPLC-MS/MS) and quantified them in fish and algae oil supplements. Hydrolysis of 2 µL of oil with sodium carbonate resulted in greater oxylipin concentrations and minimal matrix effects, compared to higher oil volumes (10, 20, and 30 µL). Oxylipin yield was higher when oil was hydrolyzed in methanol containing 0.1% acetic acid and 0.1% butylated hydroxytoluene, compared to no methanol, and using sodium hydroxide versus sodium carbonate. Oxylipins extracted from 2 µL of oil using sodium hydroxide in solvent showed that EPA-derived oxylipins were most abundant in fish oil (84-87%), whereas DHA-oxylipins were abundant in algae oil (83%). This study shows that fish and algae oils are direct sources of EPA- and DHA-derived oxylipins.


Assuntos
Óleos de Peixe/análise , Oxilipinas/análise , Óleos de Plantas/análise , Animais , Cromatografia Líquida de Alta Pressão , Hidrólise , Espectrometria de Massas em Tandem
11.
Adv Food Nutr Res ; 93: 59-112, 2020.
Artigo em Inglês | MEDLINE | ID: mdl-32711866

RESUMO

Numerous studies have demonstrated that dozens of polycyclic aromatic hydrocarbons (PAHs) are mutagenic, genotoxic and strongly carcinogenic. PAHs are found to be widely present in foods contaminated through multiple paths. Due to their lipophilic nature, these compounds easily accumulate in edible oils and fatty foods where they can range from no detection to over 2000µg/kg. Compared to precursor PAHs, researchers have seldom studied the presence of PAH derivatives, especially in food matrices. This chapter includes the physical and chemical characteristics of PAHs and their types, occurrence, sample pretreatment and instrumental determination methods, and their formation, change and control in edible oils and fatty foods. The occurrence and formation of PAH derivatives in foods are much less investigated compared to those of their precursor PAHs. Although the removal of matrix effects and accuracy remain difficult for current rapid determination methods, a prospective research direction of PAH analysis for large-scale screening is in demand. To date, physical absorption, chemical oxidation and biodegradation have been widely used in PAH removal techniques. Specific types of bacteria, fungi, and algae have also been used to degrade PAHs into harmless compounds. However, most of them can only degrade a range of LPAHs, such as naphthalene, anthracene and phenanthrene. Their ability to degrade HPAHs requires further study. Moreover, it is still a great challenge to maintain food nutrition and flavor during the PAH removal process using these methods.


Assuntos
Gorduras na Dieta/análise , Óleos de Peixe/análise , Contaminação de Alimentos/prevenção & controle , Tecnologia de Alimentos , Carne/análise , Óleos de Plantas/análise , Hidrocarbonetos Policíclicos Aromáticos/análise , Animais , Antracenos/análise , Bactérias , Biodegradação Ambiental , Dieta , Gorduras na Dieta/normas , Contaminação de Alimentos/análise , Fungos , Humanos , Naftalenos/análise , Fenantrenos/análise
12.
Food Funct ; 11(7): 6158-6169, 2020 Jul 22.
Artigo em Inglês | MEDLINE | ID: mdl-32578655

RESUMO

Recurrent obesity is rapidly emerging as a public health problem. Previous studies have confirmed that fish oil supplementation can alleviate obesity in mice; however, the effect of fish oil on recurrent obesity remains unclear. In the present study, the modulatory effects of fish oil extracted from Coregonus peled on the phenotypes and gut microbiota of recurrent obese mice were evaluated by MRI, OGTT, and bioinformatics analysis. We found that fish oil supplementation could significantly reduce the body weight gain, net weight gain, body fat distribution, and glucose tolerance. In addition, the composition and structure of gut microbiota were significantly shifted toward those of the control group by fish oil treatment. Moreover, the relative abundance of gut microbiota, such as Bacteroidetes, Bacteroidia, Lachnospiraceae, and Bifidobacterium, was markedly responding to the rapid dietary changes between fish oil and high-fat diet. Overall, our results confirmed that the alleviation of recurrent obesity using fish oil supplementation might be modulated by altering the hysteretic behavior and memory-like function of gut microbiota. We proposed that further studies are needed to elucidate the modulation mechanism.


Assuntos
Dieta Hiperlipídica/efeitos adversos , Óleos de Peixe/farmacologia , Microbioma Gastrointestinal/efeitos dos fármacos , Obesidade/tratamento farmacológico , Animais , Bacteroidetes/metabolismo , Bifidobacterium/metabolismo , Modelos Animais de Doenças , Fezes/microbiologia , Óleos de Peixe/análise , Peixes , Teste de Tolerância a Glucose , Imageamento por Ressonância Magnética , Masculino , Camundongos , Camundongos Endogâmicos C57BL , Camundongos Obesos , Obesidade/etiologia , RNA Ribossômico 16S/genética , RNA Ribossômico 16S/isolamento & purificação , Aumento de Peso
13.
J Sci Food Agric ; 100(15): 5363-5372, 2020 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-32542835

RESUMO

BACKGROUND: The Sardinian food delicacy 'bottarga' is the final product of a number of treatments (salting and drying) on the ovaries of mullet (Mugil spp) and represents an important natural source of n-3 polyunsaturated fatty acids (n-3 PUFA) with nutraceutical properties. During the salting process of mullet roes to obtain bottarga, huge amounts of waste salt are generated, rich in residual ovary material. RESULTS: We evaluated the lipid composition (main lipid components and fatty acids) and bioactivity of oil obtained from the ovary material separated from waste salt (waste salt oil). Oil was obtained by supercritical fluid extraction with carbon dioxide (SFE-CO2 ), an environmentally friendly separation technique. The lipid composition of waste salt oil was determined by carbon-13 nuclear magnetic resonance (13 C-NMR) spectroscopy and reversed-phase high-performance liquid chromatography with diode array detector and an evaporative light scattering detector (HPLC-DAD/ELSD) chromatography. The oil was characterized by a relatively high level of n-3 PUFA (122 ± 7 g kg-1 of oil), and these beneficial health compounds were mainly present in the form of wax esters. Waste salt oil showed a marked cytotoxic effect [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay] in cancer B16F10 melanoma cells, with a slight cytotoxic effect in normal cells (3T3 fibroblasts). Waste salt and its derivatives (salt oil and residual material after oil extraction) were also tested for the attractant effect and acceptability to insects (Ceratitis capitata) to gain preliminary information about their potential application for animal supplementation. CONCLUSION: The results qualify waste salt as a potential resource for veterinary dietary supplements, nutraceuticals, and pharmaceutical applications. © 2020 Society of Chemical Industry.


Assuntos
Suplementos Nutricionais/análise , Óleos de Peixe/análise , Produtos Pesqueiros/análise , Cloreto de Sódio/análise , Resíduos/análise , Animais , Ácidos Graxos/química , Manipulação de Alimentos/instrumentação , Lipídeos/química , Espectroscopia de Ressonância Magnética , Valor Nutritivo , Smegmamorpha
14.
J Sci Food Agric ; 100(12): 4474-4482, 2020 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-32399983

RESUMO

BACKGROUND: Silver carp (Hypophthalmichthys moltrix) fish sausages incorporated with three forms of refined cod liver oil (as a source of polyunsaturated fatty acids: fish oil, oil-in-water emulsion (E), gelled oil-in-water emulsion (G)) and lyophilized aqueous extract of green tea (Camellia sinensis; 700 and 900 mg kg-1 ) were developed. The composition, technological properties (cooking loss, pH, texture, and color), sensory analysis, and microbial and oxidative stability of fish sausages during storage (4 °C) were evaluated. RESULTS: Lower value of cooking loss and thiobarbituric acid value were observed by addition of fish oil in emulsions forms. The incorporation of green tea showed no significant differences in preventing oxidation in related samples. Gelled-emulsified fish oil had better textural properties, including hardness and decreased springiness of the sausages. The G and E sausages showed higher values of lightness (L* ) than the control did. Emulsification had no significant effect on total viable count. Panelists could not distinguish between samples incorporated with fish oil whether in emulsified, gelled-emulsified, or control. Gelled-emulsified treatments were awarded higher scores by panelists for all of the sensory attributes (P < 0.05). Eicosapentaenoic acid and docosahexaenoic acid quantities significantly increased from control (0.48 mg g-1 and 0.46 mg g-1 sample respectively) to the enriched batches (>1.50 mg g-1 sample). The lowest ratio of ω6 to ω3 in batches was observed for gelled-emulsified samples. CONCLUSION: Overall, the addition of free fish oil affected the properties of the sausages. The gelled-emulsified treatment was a suitable fish oil delivery system in fish sausages, which maintained sensory properties during refrigerated storage.


Assuntos
Camellia sinensis/química , Óleos de Peixe/análise , Produtos Pesqueiros/análise , Aditivos Alimentares/análise , Extratos Vegetais/análise , Animais , Emulsões/análise , Peixes , Manipulação de Alimentos , Armazenamento de Alimentos , Géis/análise , Humanos , Paladar
15.
Food Res Int ; 132: 109091, 2020 06.
Artigo em Inglês | MEDLINE | ID: mdl-32331636

RESUMO

This study evaluated the protective effect of ground aroeira (Schinus terebinthifolius Raddi) fruit addition against fatty acids and cholesterol oxidation in model systems containing sardine oil (Sardinella brasiliensis) during heating (150 and 180 °C). High temperatures reduced the amount of essential polyunsaturated fatty acids and caused the formation of oxidized products. Total cholesterol oxides content increased from 58.9 ± 0.26 to 577.5 ± 2.14 µg/g oil, after heating at 180 °C. However, aroeira significantly protected lipids from oxidation. Although the synthetic antioxidant applied as standard (butylated hydroxytoluene) showed greater results, it was used in the maximum concentration permitted by Brazilian legislation (0.01%), suggesting that aroeira fruit could be used as a natural antioxidant for the food industry. The protective effect of aroeira may be correlated to its antioxidant capacity and the presence of bioactive compounds which were identified by UHPLC-ESI-MS in the aroeira extract.


Assuntos
Anacardiaceae/química , Colesterol/metabolismo , Ácidos Graxos Insaturados/metabolismo , Óleos de Peixe/análise , Frutas/química , Extratos Vegetais/farmacologia , Alimentos Marinhos/análise , Animais , Antioxidantes/farmacologia , Brasil , Hidroxitolueno Butilado , Colesterol/análise , Ácidos Graxos , Ácidos Graxos Insaturados/análise , Peixes , Oxirredução , Temperatura
16.
J Lipid Res ; 61(6): 933-944, 2020 06.
Artigo em Inglês | MEDLINE | ID: mdl-32234835

RESUMO

Nutritional studies rely on various biological specimens for FA determination, yet it is unclear how levels of serum NEFAs correlate with other circulating lipid pools. Here, we used a high-throughput method (<4 min/sample) based on multisegment injection-nonaqueous capillary electrophoresis-mass spectrometry (MSI-NACE-MS) to investigate whether specific serum NEFAs have utility as biomarkers of dietary fat intake in women. We first identified circulating NEFAs correlated with long-term/habitual food intake among pregnant women with contrasting dietary patterns (n = 50). Acute changes in serum NEFA trajectories were also studied in nonpregnant women (n = 18) following high-dose (5 g/day) fish oil (FO) supplementation or isoenergetic sunflower oil placebo over 56 days. In the cross-sectional study, serum ω-3 FAs correlated with self-reported total ω-3 daily intake, notably EPA as its NEFA (r = 0.46; P = 0.001), whereas pentadecanoic acid was associated with full-fat dairy intake (r = 0.43; P = 0.002), outcomes consistent with results from total FA serum hydrolysates. In the intervention cohort, serum ω-3 NEFAs increased 2.5-fold from baseline within 28 days following FO supplementation, and this increase was most pronounced for EPA (P = 0.0004). Unlike for DHA, circulating EPA as its NEFA also strongly correlated to EPA concentrations measured from erythrocyte phospholipid hydrolysates (r = 0.66; P = 4.6 × 10-10) and was better suited to detect dietary nonadherence. We conclude that MSI-NACE-MS offers a rapid method to quantify serum NEFAs and objectively monitor dietary fat intake in women that is complementary to food-frequency questionnaires.


Assuntos
Laticínios/análise , Gorduras na Dieta/metabolismo , Suplementos Nutricionais , Ácidos Graxos não Esterificados/sangue , Óleos de Peixe/análise , Peixes , Adulto , Animais , Biomarcadores/sangue , Feminino , Humanos , Gravidez
17.
J Sci Food Agric ; 100(2): 587-594, 2020 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-31591720

RESUMO

BACKGROUND: The research deals with the addition of microalgae Schizochytrium limacinum as an alternative to fish oil in a feed-mixture for laying-hens and its effect on the deposition of n-3 polyunsaturated fatty acids (n-3-PUFAs) [α-linoleic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] in the lipids of egg yolks. In the study, 240 Tetra SL laying hens housed in enriched cages were used, divided into six groups, each in five repetitions. Groups E1, E3 and E5 were given 0.5%, 1.0% and 1.5% microalgae and groups E2, E4 and E6 were given feed mixtures with 0.5%, 1.0% and 1.5% fish oil. The mixtures were modified on the basis of 17% of the crude protein and 11.7 MJ ME kg-1 . RESULTS: The results showed satisfactory disposal of n-3 PUFA in egg yolks of laying-hens fed mixtures with the addition of either fish oil or microalgae. Eggs of E1, E3 and E5 groups contained in 100 g: 321.07 mg, 361.60 mg and 399.34 mg n-3 PUFA, respectively (P < 0.001). Eggs of E2, E4 and E6 groups contained in 100 g: 346.25 mg, 346.17 mg and 369.02 mg n-3 PUFA, respectively (P < 0.001). By increasing the content of fish oil or microalgae in feed-mixtures for laying hens, the ratio of n-6/n-3 PUFA in egg yolk lipids (P < 0.001) was decreased. CONCLUSION: Our results justified the usage of the microalgae Schizochytrium limacinum in the enrichment of table eggs with n-3 fatty acids as an alternative feed to fish oil. © 2019 Society of Chemical Industry.


Assuntos
Galinhas/metabolismo , Ovos/análise , Ácidos Graxos Ômega-3/análise , Óleos de Peixe/análise , Microalgas/metabolismo , Estramenópilas/metabolismo , Ração Animal/análise , Animais , Gema de Ovo/química , Gema de Ovo/metabolismo , Ácidos Graxos Ômega-3/metabolismo , Feminino , Óleos de Peixe/metabolismo , Microalgas/química , Estramenópilas/química
18.
Appl Spectrosc ; 74(3): 365-371, 2020 Mar.
Artigo em Inglês | MEDLINE | ID: mdl-31746217

RESUMO

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are commercially important omega-3 fatty acids found in fish oils. Here we demonstrate that a handheld Raman spectrometer can be used to quantitate these compounds in intact fish oil capsules, avoiding oxidizing risk. Partial least squares regression models were prepared by relating Raman spectral variance to EPA and DHA concentrations determined using gas chromatography-mass spectrometry (GC-MS) analysis of fatty acid methyl esters in 15 commercial samples containing 145-473 mg g-1 EPA and 101-260 mg·g-1 DHA. Handheld Fourier transform (FT)-Raman models had root mean square errors of cross-validation of 38 mg g-1, 24 mg g-1, and 32 mg·g-1 for EPA, DHA, and EPA+DHA, respectively. Models generated from a benchtop FT-Raman spectrometer had corresponding errors of 32 mg·g-1, 22 mg·g-1, and 26 mg·g-1. By comparison, average standard deviations from triplicate GC-MS analyses were 11 mg·g-1 for EPA and 9 mg·g-1 for DHA.


Assuntos
Suplementos Nutricionais/análise , Ácidos Docosa-Hexaenoicos/análise , Ácido Eicosapentaenoico/análise , Óleos de Peixe/análise , Análise Espectral Raman/métodos , Cápsulas/química
19.
Lipids ; 54(11-12): 715-723, 2019 11.
Artigo em Inglês | MEDLINE | ID: mdl-31658495

RESUMO

Growing health awareness has resulted in the increased use of dietary supplements derived from plants and marine sources, leaving consumers unsure of their best options. There were three objectives of the present study. The first was to design and evaluate an efficient derivatization procedure. The second was to perform a comparative analysis of liquid oils and their corresponding capsules of hemp, chia, and flax seeds. The final objective was to determine the fatty acid (FA) composition of six fish oil products and compare it to the one provided on the label. For the FA profiling, we implemented two efficient, one-step, sustainable methods with high percentage recovery for the synthesis of FA methyl esters (FAME), which use base catalysis and microwave-assisted heating. Our results found no difference in nutritional value between liquid oils and capsules of the seed supplements, with flaxseed and chia offering a higher, beneficial n-3:n-6 ratio compared to hemp oil. Four of the fish oils analyzed contained significantly less eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) than their reported label, and the other two not only agreed with the manufacturers' declaration but were able to fulfill the daily adequate intake (AI) with fewer capsules.


Assuntos
Ésteres/síntese química , Ácidos Graxos/síntese química , Óleos de Peixe/análise , Hidróxidos/química , Micro-Ondas , Compostos de Potássio/química , Sementes/química , Catálise , Suplementos Nutricionais/análise , Ésteres/química , Ácidos Graxos/química , Estrutura Molecular
20.
Molecules ; 24(9)2019 Apr 26.
Artigo em Inglês | MEDLINE | ID: mdl-31027319

RESUMO

This research focused on obtaining eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3) (EPA+DHA) concentrates from refined commercial salmon oil (RCSO). Independent variables of the complexation process were optimized by means of the application of response surface methodology (RSM) in order to obtain the maximum content of such fatty acids (FAs). As a result of employing the optimized conditions for all the variables (6.0, urea:FA content ratio; -18.0 °C, crystallization temperature; 14.80 h, crystallization time; 500 rpm, stirring speed), high contents of EPA and DHA could be obtained from RCSO, achieving increases of 4.1 and 7.9 times in the concentrate, with values of 31.20 and 49.31 g/100 g total FA, respectively. Furthermore, a 5.8-time increase was observed for the EPA + DHA content, which increased from 13.78 to 80.51 g/100 g total FA. It is concluded that RCSO can be transformed into a profitable source of EPA and DHA (EPA+DHA), thus leading to a product with higher commercial value.


Assuntos
Ácidos Docosa-Hexaenoicos/análise , Ácido Eicosapentaenoico/análise , Ácidos Graxos/química , Óleos de Peixe/análise , Óleos de Peixe/química , Ureia/química , Valor Nutritivo
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