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Page 1
Chemical Compositional Changes in Over-Oxidized Fish Oils.
Phung AS, Bannenberg G, Vigor C, Reversat G, Oger C, Roumain M, Galano JM, Durand T, Muccioli GG, Ismail A, Wang SC. Phung AS, et al. Foods. 2020 Oct 20;9(10):1501. doi: 10.3390/foods9101501. Foods. 2020. PMID: 33092165 Free PMC article.
A detailed analysis of temporal chemical changes resulting from the sustained oxidative challenge involved measures of eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) omega-3 oil oxidative quality (peroxide value, para-anisidine value, total oxidation number, acid value, oli …
A detailed analysis of temporal chemical changes resulting from the sustained oxidative challenge involved measures of eicosapentaenoic acid …
Determination of Inorganic Arsenic in Fish Oil and Fish Oil Capsules by LC-ICP-MS.
Matsumoto E, Sugimoto T, Kawaguchi T, Sakakibara N, Yamashita M. Matsumoto E, et al. J AOAC Int. 2021 May 21;104(2):397-403. doi: 10.1093/jaoacint/qsaa135. J AOAC Int. 2021. PMID: 33017005
RESULTS: The LOD (0.005, 0.004 mg/kg), LOQ (0.016, 0.011 mg/kg), repeatability (4.2, 3.5%), intermediate precision (5.4, 3.5%), and trueness (recoveries 94-109% based on spiked samples) of the proposed method were satisfactory for inorganic arsenic in fish oil and fish oil capsul …
RESULTS: The LOD (0.005, 0.004 mg/kg), LOQ (0.016, 0.011 mg/kg), repeatability (4.2, 3.5%), intermediate precision (5.4, 3.5%), and trueness …
Application of Plackett-Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil.
Wen YQ, Xue CH, Xu LL, Wang XH, Bi SJ, Xue QQ, Zhang T, Xue Y, Li ZJ, Chen GD, Jiang XM. Wen YQ, et al. Antioxidants (Basel). 2019 Dec 6;8(12):627. doi: 10.3390/antiox8120627. Antioxidants (Basel). 2019. PMID: 31817714 Free PMC article.
According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant parameters on the oxidation stability of anchovy oil. Moreover, dihydromyricetin presented the best antioxidant effect among nine k …
According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant param …
Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates.
Xia Q, Akanbi TO, Wang B, Li R, Yang W, Barrow CJ. Xia Q, et al. Mar Drugs. 2019 Feb 28;17(3):143. doi: 10.3390/md17030143. Mar Drugs. 2019. PMID: 30823458 Free PMC article.
Enzymatically concentrated anchovy oil (concentrate) is known to be much less stable than unconcentrated anchovy oil. However, we previously showed that concentrate surprisingly forms more stable microcapsules, when produced by complex coacervation, th …
Enzymatically concentrated anchovy oil (concentrate) is known to be much less stable than unconcentrated anchovy oil …
Lipase-catalyzed glycerolysis of anchovy oil in a solvent-free system: Simultaneous optimization of monoacylglycerol synthesis and end-product oxidative stability.
Palacios D, Ortega N, Rubio-Rodríguez N, Busto MD. Palacios D, et al. Food Chem. 2019 Jan 15;271:372-379. doi: 10.1016/j.foodchem.2018.07.184. Epub 2018 Jul 27. Food Chem. 2019. PMID: 30236689
The production of mono- and diacylglycerols rich in polyunsaturated fatty acids is achieved in this study, by solvent-free glycerolysis of anchovy oil with lipase PS-DI from Burkholderia cepacia. Attention is focused on the oxidative stability of the reaction produc …
The production of mono- and diacylglycerols rich in polyunsaturated fatty acids is achieved in this study, by solvent-free glycerolysis of …
A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS.
Wen YQ, Zhang HW, Xue CH, Wang XH, Bi SJ, Xu LL, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. Wen YQ, et al. Food Chem. 2023 Jan 15;399:133991. doi: 10.1016/j.foodchem.2022.133991. Epub 2022 Aug 24. Food Chem. 2023. PMID: 36037681 Free article.
Fish oil develops particular off-odors, mainly fishy odor, from the oxidation of its characteristic fatty acids, docosahexaenoic (DHA) and eicosapentaenoic (EPA). Anchovy oil (AO) was taken as representative of fish oils. This was compared to three vegetable oils wi …
Fish oil develops particular off-odors, mainly fishy odor, from the oxidation of its characteristic fatty acids, docosahexaenoic (DHA) and e …
Selective Enrichment of Omega-3 Fatty Acids in Oils by Phospholipase A1.
Ranjan Moharana T, Byreddy AR, Puri M, Barrow C, Rao NM. Ranjan Moharana T, et al. PLoS One. 2016 Mar 15;11(3):e0151370. doi: 10.1371/journal.pone.0151370. eCollection 2016. PLoS One. 2016. PMID: 26978518 Free PMC article.
In this study use of phospholipase A1 (PLA1), which possesses both sn-1 specific activity on phospholipids and lipase activity, was explored for hydrolysis of omega-3 fatty acids from anchovy oil. Substrate specificity of PLA1 from Thermomyces lenuginosus was initia …
In this study use of phospholipase A1 (PLA1), which possesses both sn-1 specific activity on phospholipids and lipase activity, was explored …
Microalgae Schizochytrium sp. as a source of docosahexaenoic acid (DHA): Effects on diet digestibility, oxidation and palatability and on immunity and inflammatory indices in dogs.
Souza CMM, de Lima DC, Bastos TS, de Oliveira SG, Beirão BCB, Félix AP. Souza CMM, et al. Anim Sci J. 2019 Dec;90(12):1567-1574. doi: 10.1111/asj.13294. Epub 2019 Nov 3. Anim Sci J. 2019. PMID: 31680401

In Experiment III, the oxidative stability of diets containing microalgae versus anchovy oil was evaluated. There was a higher intake ratio of the diet containing microalgae (p < .05). ...The addition of 0.4% microalgae presented high palatability, increased phag

…
In Experiment III, the oxidative stability of diets containing microalgae versus anchovy oil was evaluated. There was a higher …
Enzymatic hydrolysis of anchovy oil: production of glycerides enriched in polyunsaturated fatty acids.
Ustün G, Güner S, Arer G, Türkay S, Erciyes AT. Ustün G, et al. Appl Biochem Biotechnol. 1997 Dec;68(3):171-86. doi: 10.1007/BF02785989. Appl Biochem Biotechnol. 1997. PMID: 9429299
In an attempt to produce the polyunsaturated fatty acid (PUFA)-enriched glycerides, commercially available Turkish anchovy oil (PUFA content of 27%), was hydrolyzed with 1,3-specific Rhizomucor miehei lipase. ...
In an attempt to produce the polyunsaturated fatty acid (PUFA)-enriched glycerides, commercially available Turkish anchovy oil …
Replacement of dietary fish oil by vegetable oils affects humoral immunity and expression of pro-inflammatory cytokines genes in gilthead sea bream Sparus aurata.
Montero D, Mathlouthi F, Tort L, Afonso JM, Torrecillas S, Fernández-Vaquero A, Negrin D, Izquierdo MS. Montero D, et al. Fish Shellfish Immunol. 2010 Dec;29(6):1073-81. doi: 10.1016/j.fsi.2010.08.024. Epub 2010 Sep 15. Fish Shellfish Immunol. 2010. PMID: 20817101
For that purpose, 5 iso-nitrogenous and iso-lipidic diets (45% crude protein, 22% crude lipid content) were formulated. Anchovy oil was the only lipid source used in the control diet (FO), but in the other diets, fish oil was totally (100%) or partially (70%) substi …
For that purpose, 5 iso-nitrogenous and iso-lipidic diets (45% crude protein, 22% crude lipid content) were formulated. Anchovy oi …
20 results