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Int J Food Sci Nutr. 2019 Jan 9:1-11. doi: 10.1080/09637486.2018.1542666. [Epub ahead of print]

Oxidation of fish oil supplements in Australia.

Author information

1
a Australasian Research Institute , Sydney Adventist Hospital , Wahroonga , Australia.
2
b University of Sydney , Nutrition and Dietetics Group, Charles Perkins Centre, School of Life and Environmental Sciences , Sydney , Australia.
3
c School of Medical Sciences, Faculty of Medicine , University of New South Wales , Sydney , Australia.
4
d Sydney Adventist Hospital Clinical School , University of Sydney , Sydney , Australia.

Abstract

Fish oils oxidise readily, forming primary and secondary oxidation products, which may be harmful for humans. Some recent studies reported that fish oil supplements in Australasia are oxidised above acceptable international limits, however other studies reported low levels of oxidation. This study employed peroxide and p-anisidine values determination to measure primary and secondary oxidation of fish oils in the Australian market. Of 26 supplements tested, 38% exceeded the limit for primary oxidation, 25% exceeded the limit for secondary oxidation and 33% exceeded the limit for total oxidation, according to international recommendations. Four specially marketed supplements were found to deliver significantly lower amounts of fish oil per capsule (165 vs. 577 mg, p = .007), yet cost significantly more on a per gram basis ($2.97 vs $0.39, p < .001). However, there were no differences in any oxidative markers between regular supplements and the specially marketed products.

KEYWORDS:

Fish oil; omega 3 polyunsaturated fatty acids; oxidation; p-anisidine value; peroxide value

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