检查来自多年第三方数据库的海洋和植物油氧化数据。
Examination of marine and vegetable oil oxidation data from a multi-year, third-party database.
机构信息
Nutrasource Diagnostics Incorporated, 120 Research Lane, Suite 203, Guelph, Ontario N1G0B4, Canada.
The Global Organization for EPA and DHA Omega-3s, 1075 Hollywood Avenue, Salt Lake City, UT 84105, United States.
出版信息
Food Chem. 2018 Jul 15;254:249-255. doi: 10.1016/j.foodchem.2018.01.180. Epub 2018 Feb 1.
Fish oil (FO) products constitute good sources of omega-3 fats. Oxidation data from a large third-party database of 1900 + globally-sourced FO samples were assessed. In FO products, for peroxide value (PV), 13.9% exceeded 5 mEq O/kg (2.2% >10); for acid value (AcV) 2.1% exceeded 3 mg KOH/g, while for p-anisidine value (pAV) in unflavoured oils, 6.1% exceeded 20, (3.8% >30), and 8.8% exceeded TOTOX limits (26). Additionally, we compared FO with other dietary oils. The FO median PV was similar to those of algal and sunflower oils, 4.8-fold greater than krill oil, and 5.2-fold less than extra-virgin olive oil. The median pAV differed non-significantly among oils. The FO median AcV was similar to those of algal and extra-virgin olive oils, 3.4-fold greater than sunflower oil, and 11.9-fold less than krill oil. This study has provided new insight that retail FO products predominantly meet regulatory guidelines and are comparable in oxidative status to other dietary oils.
鱼油（FO）产品是ω-3 脂肪的良好来源。评估了来自全球 1900 多个 FO 样本的大型第三方数据库的氧化数据。在 FO 产品中，过氧化值（PV）有 13.9%超过 5mEq O/kg（2.2%>10）；酸值（AcV）有 2.1%超过 3mg KOH/g，而未调味油的对茴香胺值（pAV）有 6.1%超过 20（3.8%>30），有 8.8%超过 TOTOX 限值（26）。此外，我们比较了 FO 与其他膳食油。FO 的中位 PV 与藻类和葵花籽油相似，是磷虾油的 4.8 倍，是特级初榨橄榄油的 5.2 倍。油之间的中位 pAV 差异无统计学意义。FO 的中位 AcV 与藻类和特级初榨橄榄油相似，是葵花籽油的 3.4 倍，是磷虾油的 11.9 倍。本研究提供了新的见解，零售 FO 产品主要符合监管指南，其氧化状态与其他膳食油相当。
Zotero 插件