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Neuro Endocrinol Lett. 2011;32 Suppl 2:37-40.

Varying quality of fish oil capsules: fatty acids and tocopherol.

Author information

1
Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden.

Abstract

OBJECTIVES:

To assess the content and composition of fatty acids and tocopherols in commercially available oil capsules, and to assay thiobarbituric acid reactive substances (TBARS) as a marker of oxidation in these oils.

METHODS:

Fish and seal oil capsules were analyzed for their contents of long-chain omega-3 fatty acids (DPA, EPA, and DHA), tocopherols, and malondialdehyde.

RESULTS:

Large variations were found in the levels of EPA (6.5-40.9%), and DHA (8.1-26.4%), α-tocopherol (117-10282 μg/g), γ-tocopherol (406-2352 μg/g) and δ-tocopherol (127-978 μg/g). The level of malondialdehyde was very low in all capsules.

CONCLUSION:

The tested samples of oil capsules showed large variation in quality with respect to long-chain n-3 polyunsaturated fatty acids and tocopherols. The low levels of malondialdehyde indicated a successful oxidation protection strategy.

PMID:
22101881
[Indexed for MEDLINE]

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