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International Journal of Food Properties Volume 13, 2010 - Issue 3
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Original Articles

Omega-3 LC PUFA Contents and Oxidative Stability of Encapsulated Fish Oil Dietary Supplements

Wojciech Kolanowski University of Life Sciences in Warsaw, Faculty of Human Nutrition and Consumer Sciences, Warsaw, PolandCorrespondence[email protected]
Pages 498-511 | Received 25 Oct 2008, Accepted 28 Nov 2008, Published online: 08 Feb 2010
 
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Abstract

The aim of this study was to examine omega-3 LC PUFA content and oxidative stability of fish oil dietary supplements available in Poland. Nineteen brands of fish body oil and fish liver oil capsules were purchased over the counter and analyzed. Oil content, fatty acid composition and peroxide value were determined. The label claims for EPA and DHA for the majority of the products were presented with reasonable accuracy. However, it can be supposed that the oxidative stability of some fish oil products available on the market might not be sufficient to ensure health quality and safety during longer storage.

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