Antioxidative Properties and Chemical Changes of Quercetin in Fish Oil: Quercetin Reacts with Free Fatty Acids to Form Its Ester Derivatives

2021 ◽  
Vol 69 (3) ◽  
pp. 1057-1067
Author(s):  
Shaojun Liu ◽  
Yamin Zhu ◽  
Ning Liu ◽  
Daming Fan ◽  
Mingfu Wang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Chemical Changes ◽  
Antioxidative Properties

scholarly journals Effect of dietary fish oil on blood levels of free fatty acids, ketone bodies and triacylglycerol in humans

Lipids ◽  
1994 ◽  
Vol 29 (1) ◽  
pp. 41-45 ◽  
Author(s):  
Pieter C. Dagnelie ◽  
Trinette Rietveld ◽  
G. Roelof Swart ◽  
Theo Stijnen
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Ketone Bodies ◽  
Blood Levels ◽  
Dietary Fish

Production of Trimethylamine in Frozen Cod Muscle

1968 ◽  
Vol 25 (5) ◽  
pp. 921-933 ◽  
Author(s):  
C. H. Castell ◽  
D. M. Bishop ◽  
Wanda E. Neal
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Storage Temperature ◽  
Bacterial Activity ◽  
Chemical Changes ◽  
Extractable Protein

Trimethylamine (TMA) was produced in frozen cod fillets and in scallop muscle under conditions where bacterial activity could not take place. The amounts formed were smaller than those which usually accompany bacterial deterioration of unfrozen fish. Decreases in storage temperature between −3 and −26 C reduced the rate of TMA formation. At −26 C no measurable increase of TMA was produced in cod fillets during storage periods up to 700 days.TMA formation appeared to be related to other chemical changes taking place in the frozen muscle. It followed shortly after the formation of free fatty acids and was almost simultaneous with changes taking place in the amounts of extractable protein.

scholarly journals Quality of Comercial Import Fish Oil (Softgel) in Central Java

2018 ◽  
Vol 21 (3) ◽  
pp. 556
Author(s):  
Sugeng Heri Suseno ◽  
Agoes Mardiono Jacoeb ◽  
Hanani Putri Yocinta ◽  
Kamini Kamini
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Omega 3 ◽  
Total Oxidation ◽  
Commercial Fish ◽  
Anisidine Value ◽  
Central Java ◽  
Peroxide Values

Fish oil is a source of omega-3s, specifically EPA (Eicosapentaenoic acid) and DHA (Docosahexaenoic acid). These fatty acids play an important role for human health. Commercial fish oil production is increasing, but most of the products do not meet IFOS standards. This is a challenge for producers to produce standardized fish oil. The aim of this research was to identify and determining quality of softgel commercial fish oil in Central Java areas based on International Fish Oil Standards (IFOS). The method used was the treatment of differences in the area of origin of commercial fish oil purchases followed by testing the peroxide value, anisidine value, and total oxidation, fatty acid profile, and analysis of free fatty acids. The results showed that the percentage of free fatty acids, peroxide values, anisidine values, and total oxidation values that met IFOS standards were 37 % (3 of 8 samples), 17 % (1 of 8 samples), 83 % (7 of 8 samples) and 50 % (4 out of 8 samples). The best fish oil that fulfil all IFOS parameters has been the sample fish oil E from Tegal. Fish oil D from Tegal has the highest content of omega-3, EPA, and DHA, with values<br />of 83.65%, 56.57%, and 26.74% respectively.

scholarly journals Characteristic of margarine with ingredient mixed of catfish (Pangasius sp.) oil and vegetable oil

2021 ◽  
Vol 919 (1) ◽  
pp. 012043
Author(s):  
E Hastarini ◽  
M Nabilla ◽  
A Permadi ◽  
C P Adi ◽  
R Nurbayasari
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Vegetable Oil ◽  
Peroxide Value ◽  
Corn Oil ◽  
Food Product ◽  
Plate Count ◽  
Food Ingredients ◽  
Catfish Oil

Abstract The use of fish oil is still not optimal whether it is crude or refined fish oil. One of the alternative uses is processing it into food ingredients or as an ingredient for food product enrichment. The purpose of this study was to evaluate the effect of the combination of catfish oil and vegetable oil on the characteristics of margarine. Refined catfish oil was analyzed for peroxide content, free fatty acids, iodine number, and saponification number. Margarine products are made with the main ingredient of stearin and a mixture of refined catfish oil and corn oil with a ratio of 100: 0; 75:25 and 50:50. The analysis carried out included proximate, peroxide value, color, sensory and microbiology. The results showed that refined catfish oil had a peroxide value of 1.74%, free fatty acids 0.21%, Iodine value 50.48% and saponification value 102.10%. Based on the quality characteristics of margarine, the treatment with a ratio of 50:50 has the best result with a moisture content of 9.03%, 78% fat content, 1.75% peroxide value and have a bright yellow color, conform the margarine standard SNI 01-3541-2002. The results of the analysis of total plate count (ALT) ranged from 1.0x101 to 4.0x101, Stapphylococcus aureus showed that the colony did not grow up to 4.0 X 101. The hedonic test results for the color, taste and aroma of the margarine, panelists preferred the fish oil concentration 50:50 while the panelists preferred margarine with the addition of fish oil 75:25 for the texture.

scholarly journals Optimization of Fish Oil Sardinella lemuru from Canning Industry by Products

2015 ◽  
Vol 18 (3) ◽  
Author(s):  
Rodiah Nurbaya Sari ◽  
Bagus Sediadi Bandol Utomo ◽  
Jamal Basmal ◽  
Rinta Kusumawati
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Free Fatty Acids ◽  
Iodine Value ◽  
Peroxide Value ◽  
Refining Process ◽  
Purification Method ◽  
The Third ◽  
Canning Industry ◽  
By Products

<p>Fish oil could be extrated from lemuru (Sardinella lemuru) or lemuru canning industry by<br />products. The fish oil should be refined first before using as omega-3 sources. This reasearch<br />obtained was purification of fish oil from lemuru canning industry by products at Bali using<br />variations purification method. The fisrt step was done by analysis of crude oil such of free fatty<br />acids value, peroxide value, and iodine value. Then after the purification process using variations<br />purification method, the refined fish oil was analyzed for same parametrs. The best refined fish<br />oil was analyzed of composition fatty acid using gas chromatograph (GC) instrument. The result<br />showed that the crude oil had free fatty acids value, peroxide value, and iodine value as follows<br />24.03%; 6.97 meq/kg sample; 189.13 g/100 g sample. After the refining process using four methods,<br />the result showed that free fatty acids value, peroxide value, and iodine value became: the first<br />method 24.02%; 6.16 meq/kg sample; 187.91 g/100 g sample. The second method 23.14%; 4.17<br />meq/kg sample; 193.94 g/100 g sample. The third method 9.38%; 4.88 meq/kg sample; 225.39 </p><p>g/100 g sample. And the fourth method 11.03%; 5.64 meq/kg sample; 222.69 g/100 g sample. Due<br />to the peroxide value, the refined lemuru oil that could met standard of Indonesian farmacope for<br />consumed fish oil was resulted from the third method. In the refined lemuru oil could be found of<br />EPA component (Methyl cis-5,8,11,14,17-Eicosapentaenoic acid methyl ester) with concentration<br />650,65 μg/mL..<br />Keywords: By products, fish oil, refining process, Sardinella lemuru</p>

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