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- W251013503 abstract "Roughly 30–35% of fish oil consists of highly unsaturated fatty acids with 5 or 6 double bonds, mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), making them very vulnerable to oxidation. The typical oxidation process involves the formation of hydroperoxides, which decompose partly into very volatile secondary oxidation products belonging to the group of short-chain ketones, aldehydes, and carboxylic acids. The volatile substances often contribute to the fishy off-flavor experienced in oxidized fish oil or omega-3 concentrates. The best way to characterize the freshness of such an oil is to use the TOTOX value which should not be over 15. In order to prevent the oxidation and prolong the shelf-life of these products, a mixture of antioxidants consisting of a lipophilic antioxidant (i.e. tocopherol), a chelating compound (i.e. EDTA, citric acid, etc.), and a synergistic compound (i.e. Rosemary extract), show better protection properties than just using standard tocopherol (vitamin E) on its own. Once the oxidation process in a fish oil or omega-3 concentrate has started, it is still possible to correct resulting off-flavors by removing the generated oxidation products. This can be done, for example, with the help of adsorption, deodorization, molecular distillation or supercritical fluid technology." @default.
- W251013503 created "2016-06-24" @default.
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- W251013503 date "2014-01-01" @default.
- W251013503 modified "2023-09-24" @default.
- W251013503 title "Introduction to Fish Oil Oxidation, Oxidation Prevention, and Oxidation Correction" @default.
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