scholarly journals Development and Sensory Evaluation of Omega-3-Rich Nile Perch Fish Oil-Fortified Yogurt

2021 ◽  
Vol 2021 ◽  
pp. 1-7
Author(s):  
Margaret W. Murage ◽  
Edward K. Muge ◽  
Betty N. Mbatia ◽  
Mercy W. Mwaniki
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Sensory Evaluation ◽  
Quality Parameters ◽  
Fish Oils ◽  
Nile Perch ◽  
Omega 3 ◽  
Total Oxidation ◽  
Mean Values ◽  
Wet Weight

Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally.

scholarly journals Fish oil and aspirin effects on arteriovenous fistula function: Secondary outcomes of the randomised omega-3 fatty acids (Fish oils) and Aspirin in Vascular access OUtcomes in REnal Disease (FAVOURED) trial

PLoS ONE ◽  
2019 ◽  
Vol 14 (3) ◽  
pp. e0213274
Author(s):  
Andrea K. Viecelli ◽  
Kevan R. Polkinghorne ◽  
Elaine M. Pascoe ◽  
Peta-Anne Paul-Brent ◽  
Carmel M. Hawley ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Renal Disease ◽  
Fish Oil ◽  
Arteriovenous Fistula ◽  
Vascular Access ◽  
Fish Oils ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Secondary Outcomes

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 THE CONTENT OF FATTY ACIDS IN INDONESIA’S FISH OIL

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Indra T Maulana ◽  
Sukraso Sukraso ◽  
Sophi Damayanti
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Buffer Size ◽  
Fish Oils ◽  
Omega 3 ◽  
Peroxide Values

<p>Study of fatty acid content was conducted in six Indonesian fish oils taken from Surabaya, Sorong, Garut, Banyuwangi, and  fish oil standard. The acid and peroxide values were a main parameters which affecting the quality of the fish oil. These parameters were set using the method stated on the SNI No. 01-3555-1998. The oil containing omega-3 such as EPA and DHA is beneficial for health. The study of fatty acid content in six fish oils were analyzed by GCMS Shimadzu QP 2010 ULTRA with FID Detector. RTX-5 were used as a column (diphenyl dimethyl polysiloxane  as a solid buffer, size length 30 m, diameter 0,25 mm, and He as a gas mobile phase).  The results showed that acid values for oil 1, 2, 3, 4, 5, and 6 were 0.55%, 0.50%, 0.48%, 0.55%, 0.48%, and 0.58%, respectively. While the peroxide values were 5.67, 4.72, 4.45,5.01, 4.85, and 5.27 meq/kg, respectively. GCMS analysis showed that fish oil 1, 2, 3, and 4  very dominant containing squalene of  29.45%, 32.34%, 21.07%, and 43.49%, respectively. While oil 6 contained EPA of 8.97% and DHA 6.56%, and that was the highest compared with other oils. However, oil 6 also contained a trans fatty acids i.e., elaidic acid of 26.8% and trans-13-docosanoic acid of 0.9%. For comparison, natural oil 5 was rich of linoleic acid  (39.58%).  The GCMS's analysis results proved that the oil 6 made from lemuru had a big potency to be developed for an Indonesian fish oil export comodity.</p> <p>Keywords: fish oil, EPA, DHA, squalena, GCMS, acid value, peroxide value</p>

scholarly journals Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene

2017 ◽  
Vol 20 (1) ◽  
pp. 45
Author(s):  
Muhamad Musbah ◽  
Sugeng Heri Suseno ◽  
Uju Uju
Keyword(s):  
Fatty Acids ◽  
Fish Oil ◽  
Omega 3 ◽  
High Concentration ◽  
Total Oxidation ◽  
Sardine Oil ◽  
Fatty Acids Profile ◽  
Fatty Acids Analysis ◽  
Oxidation Parameters

Sardine oil contain high concentration of  EPA but low of  DHA while shark is reverse. Shark oil  high contain of DHA and squalene but low EPA. This research aim to fortify the quality of  fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark) 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value.  The best oxidation parameters value werefound (sardine: shark) (1:4) with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between  sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.

scholarly journals THE CONTENT OF FATTY ACIDS IN INDONESIA’S FISH OIL

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Indra T Maulana ◽  
Sukraso Sukraso ◽  
Sophi Damayanti
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Acid Value ◽  
Buffer Size ◽  
Fish Oils ◽  
Omega 3 ◽  
Peroxide Values

Study of fatty acid content was conducted in six Indonesian fish oils taken from Surabaya, Sorong, Garut, Banyuwangi, and  fish oil standard. The acid and peroxide values were a main parameters which affecting the quality of the fish oil. These parameters were set using the method stated on the SNI No. 01-3555-1998. The oil containing omega-3 such as EPA and DHA is beneficial for health. The study of fatty acid content in six fish oils were analyzed by GCMS Shimadzu QP 2010 ULTRA with FID Detector. RTX-5 were used as a column (diphenyl dimethyl polysiloxane  as a solid buffer, size length 30 m, diameter 0,25 mm, and He as a gas mobile phase).  The results showed that acid values for oil 1, 2, 3, 4, 5, and 6 were 0.55%, 0.50%, 0.48%, 0.55%, 0.48%, and 0.58%, respectively. While the peroxide values were 5.67, 4.72, 4.45,5.01, 4.85, and 5.27 meq/kg, respectively. GCMS analysis showed that fish oil 1, 2, 3, and 4  very dominant containing squalene of  29.45%, 32.34%, 21.07%, and 43.49%, respectively. While oil 6 contained EPA of 8.97% and DHA 6.56%, and that was the highest compared with other oils. However, oil 6 also contained a trans fatty acids i.e., elaidic acid of 26.8% and trans-13-docosanoic acid of 0.9%. For comparison, natural oil 5 was rich of linoleic acid  (39.58%).  The GCMS's analysis results proved that the oil 6 made from lemuru had a big potency to be developed for an Indonesian fish oil export comodity. Keywords: fish oil, EPA, DHA, squalena, GCMS, acid value, peroxide value

scholarly journals Fish oil supplements, oxidative status, and compliance behaviour: Regulatory challenges and opportunities

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0244688
Author(s):  
Ammar Abdulrahman Jairoun ◽  
Moyad Shahwan ◽  
Sa’ed H. Zyoud
Keyword(s):  
Fish Oil ◽  
Dietary Supplements ◽  
United Arab Emirates ◽  
Oxidative Degradation ◽  
Fish Oils ◽  
Omega 3 ◽  
Total Oxidation ◽  
Allowable Limit ◽  
Oxidation Status ◽  
Totox Value

Background Fish oil supplements that are rich in omega-3 long-chain polyunsaturated fatty acids (n-3 PUFAs). PUFAs are among the most widely-used dietary supplements globally, and millions of people consume them regularly. There have always been public concerns that these products should be guaranteed to be safe and of good quality, especially as these types of fish oil supplements are extremely susceptible to oxidative degradation. Objectives The aim of the current study is to investigate and examine the oxidation status of dietary supplements containing fish oils and to identify important factors related to the oxidation status of such supplements available in the United Arab Emirates (UAE). Methods A total of 44 fish oil supplements were analysed in this study. For each product, the oxidative parameters peroxide value (PV), anisidine value (AV), and total oxidation (TOTOX) were calculated, and comparisons were made with the guidelines supplied by the Global Organization for EPA and DHA Omega-3s (GOED). Median values for each of the above oxidative parameters were tested using the Kruskal-Wallis and Mann-Whitney U tests. P values < 0.05 were chosen as the statistically significant boundary. Results The estimate for the average PV value was 6.4 with a 95% confidence interval (CI) [4.2–8.7] compared to the maximum allowable limit of 5 meq/kg. The estimate for the average P-AV was 11 with a 95% CI [7.8–14.2] compared to the maximum allowable limit of 20. The estimate for the average TOTOX value was 23.8 meq/kg with a 95% CI [17.4–30.3] compared to the maximum allowable limit of 26 according to the GOED standards. Conclusion This research shows that most, although not all, of the fish oil supplements tested are compliant with the GOED oxidative quality standards. Nevertheless, it is clear that there should be a high level of inspection and control regarding authenticity, purity, quality, and safety in the processes of production and supply of dietary supplements containing fish oils.

Fish oil plus wheat germ oil have no prominent effect on homocysteine levels and nutritional indices in hemodialysis patients

2019 ◽  
pp. 1-7
Author(s):  
Hadeer Zakaria ◽  
Tarek M. Mostafa ◽  
Gamal A. El-Azab ◽  
Nagy AH Sayed-Ahmed
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Fish Oil ◽  
Wheat Germ ◽  
Hemodialysis Patients ◽  
Nutritional Indices ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Wheat Germ Oil ◽  
Serum Homocysteine

Abstract. Background: Elevated homocysteine levels and malnutrition are frequently detected in hemodialysis patients and are believed to exacerbate cardiovascular comorbidities. Omega-3 fatty acids have been postulated to lower homocysteine levels by up-regulating metabolic enzymes and improving substrate availability for homocysteine degradation. Additionally, it has been suggested that prevention of folate depletion by vitamin E consumption decreases homocysteine levels. However, data on the effect of omega-3 fatty acids and/or vitamin E on homocysteine levels and nutritional status have been inconclusive. Therefore, this study was planned to examine the effect of combined supplementation of fish oil, as a source of omega-3 fatty acids, with wheat germ oil, as a source of vitamin E, on homocysteine and nutritional indices in hemodialysis patients. Methods: This study was a randomized, double-blind, placebo-controlled trial. Forty-six hemodialysis patients were randomly assigned to two equally-sized groups; a supplemented group who received 3000 mg/day of fish oil [1053 mg omega-3 fatty acids] plus 300 mg/day of wheat germ oil [0.765 mg vitamin E], and a matched placebo group who received placebo capsules for 4 months. Serum homocysteine and different nutritional indices were measured before and after the intervention. Results: Twenty patients in each group completed the study. At the end of the study, there were no significant changes in homocysteine levels and in the nutritional indices neither in the supplemented nor in the placebo-control groups (p > 0.05). Conclusions: Fish oil and wheat germ oil combination did not produce significant effects on serum homocysteine levels and nutritional indices of hemodialysis patients.

EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF

2014 ◽  
Vol 4 (1) ◽  
pp. 31-39
Author(s):  
Siwitri Kadarsih
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Olive Oil ◽  
Rice Bran ◽  
Dry Matter ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). Konsentrat given in the morning as much as 1% of the weight of the cattle based on dry matter, while the grass given a minimum of 10% of the weight of livestock observation variables include: fatty acid composition of meat. Data the analyzies qualitative. The results of the study showed that the composition of saturated fatty acids in meat decreased and an increase in unsaturated fatty acids, namely linoleic acid (omega 6) and linolenic acid (omega 3), and deikosapenta deikosaheksa acid.Keywords : 

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

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