Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/63224
Type: Artigo de periódico
Title: Brazilian encapsulated fish oils: Oxidative stability and fatty acid composition
Author: Fantoni, CM
Cuccio, AP
BarreraArellano, D
Abstract: Encapsulated fish oils are extensively commercialized in Brazil. These products could have an effect in the reduction of heart diseases because of their high content of polyunsaturated fatty acids. However, information about their composition and quality are still lacking. Fatty acid composition, oxidative stability (Rancimat, 80 degrees C, 2.5 g sample and 8.3 Vh air), peroxide value (PV), and polar compound content were determined in sixteen trademarked encapsulated fish and cod-liver oils, purchased from Brazilian markets. The highly polyunsaturated fatty acid (eicosapentaenoic acid + docosahexaenoic acid) level appear to be typical of marine oils (16.2 and 32.1%). The PV ranged from 2.1 to 20.3 meq/kg, which is considered high, whereas the Rancimat induction periods varied from 1.95 to 8.45 h. The samples analyzed contained from 0.1 to 8.3% polar components. In some cases, both composition and quality were inadequate for this kind of product. One of the samples did not contain cod-liver oil, it appears that it contained soybean oil.
Subject: Brazilian encapsulated fish oils
cod liver oil
encapsulated fish oils
fatty acid composition
fish oils
marine oils
oxidative stability
polar components
Rancimat
Editor: Amer Oil Chemists Soc
Rights: fechado
Identifier DOI: 10.1007/BF02523904
Date Issue: 1996
Appears in Collections:Unicamp - Artigos e Outros Documentos

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