Conventional test methods only evaluate the raw material, but oxidation can occur with additives such as flavors.
Those lucky enough to attend this week’s GOED Exchange in Salt Lake City have already been gifted with details of a novel approach to omega-3 stability testing in fish oil products. Because today’s test methods are only intended for measuring omega-3 stability in pure fish oil, Diteba (Mississauga, ON, Canada) is designing one for finished fish oil products.
Why is there a need for this kind of later-stage testing?
Today, industry relies on a short list of omega-3 stability test methods, most notably the p-Anisidine Value test. It’s recognized by many scientific bodies-including USP–NF, the European Pharmacopeia, and the AOAC-and its required of various fish oil certifications. For simple oils, this test method has no problem. But it turns out that the various additives employed to alter the color, flavor, and smell of fish oil can interfere with the p-Anisidine Value test. A conventional p-Anisidine Value test is apparently incapable of separating the many oxidation compounds from pure omega-3s at this level, says Steve Li, MD, Msc, manager of lab operations at Diteba.
Li and Diteba developed what they say is a reliable, novel p-Anisidine Value test with a HPLC-UV method. They say other advanced technologies are available, but if they can quantify and identify these complex oxidized compounds at the formulation stage, they are too expensive for realistic use for the average manufacturer. So far, Li says his company’s technology appears to work for most capsule products. His team is trying to evaluate its reliable use against all of the fish oil industry’s commonly used flavoring agents, such as lemon flavors.
Many national governing bodies enforce thresholds for oxidation in marine oils-using p-Anisidine Values-but once Diteba’s method is 100% confirmed, it should give fish oil manufacturers a reliable test method for testing omega-3 stability in not just the base, raw material fish oil, but in finished fish oil products made with additives.
Recent animal study finds that Lysoveta may help reduce neonatal brain injury
July 17th 2024A recent animal study found that lysophosphatidylcholine (LPC)-bound omega-3 long-chain polyunsaturated fatty acids (LCPUFAs), marketed as Lysoveta by Aker BioMarine, protected against neonatal hypoxic-ischemic (HI) brain injury in mice.
Krill oil supplementation raises Omega-3 Index of Lupus patients in recent study
July 16th 2024The study was conducted at 20 research centers in the United States by Aker BioMarine and the Lupus Clinical Investigators Network with oversight by Lupus Therapeutics, the clinical research affiliate of the Lupus Research Alliance.
Meta-analysis does not find increased risk of bleeding events from omega-3 PUFA consumption
July 8th 2024Researchers reviewed 11 studies and found that there was no difference in the incidence of bleeding events between patients receiving omega-3 PUFAs and those not receiving them. High dose EPA consumption was associated with an elevated but modest risk.
Recent review states that pentadecanoic acid may support cellular stability for better longevity
June 25th 2024According to the paper’s author, Stephanie Venn-Watson, DVM, MPH, deficiency in pentadecanoic acid of ≤0.2% total circulating fatty acids increases the risk of ferroptosis, which a type of cell death cause by the peroxidation of fragile fatty acids in cell membranes that combines with iron thus increasing reactive oxygen species, and disabling mitochondria.