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Abstract  

Fish oil which is characterised by important amounts of poly-unsaturated ω-3 fatty acids attach increasing importance within functional foods. Recently attention is directed on physical methods that allow fast and relatively easy the identification and discrimination of oils. DSC measurements yield in information on thermal effects, characterised by changes in enthalpy and their temperature range such as melting and crystallisation. The aim of the investigation presented here was to take DSC curves in the temperature range +20 to −40°C on several fish oils and fish oil capsules to visualise the crystallisation and melting behaviour and to compare transition temperatures and enthalpies.

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Journal of Thermal Analysis and Calorimetry
Authors:
K. L. G. V. Araújo
,
P. S. Epaminondas
,
M. C. D. Silva
,
A. E. A. de Lima
,
R. Rosenhaim
,
A. S. Maia
,
L. E. B. Soledade
,
A. L. Souza
,
I. M. G. Santos
,
A. G. Souza
, and
N. Queiroz

oil subjected to thermal degradation, using thermogravimetry (TG), pressurized differential scanning calorimetry (PDSC), physicochemical methods, UV–vis spectroscopy and chromatography. Experimental The crude fish oil from

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in Brazil comes from residual oils. Residual oils consist of oils used in fried foods, fatty acids resulting from the refining of vegetable oils, fats obtained from animals in slaughterhouses (beef tallow, grease, pork, fish oil, and chicken fat) and

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A selective high-performance thin-layer chromatographic (HPTLC) method for the quantification of vitamin D3 was developed and validated for the analysis of fish oils. The fish oil samples were applied onto the HPTLC plates after saponification and purification.HPTLC of fish oils was performed on Kieselgel 60 F254 (10 cm × 10 cm) plates with chloroform-ether 9:1 (ν/ν) as the mobile phase. Quantitative evaluation of the plate was performed at 280 nm without derivatization. The assay provides good accuracy, reproducibility, and selectivity for the quantitative analysis of vitamin D3. The calibration plots were linear in the range 200–1000 ng per spot. The technique was used for the estimation of the vitamin D3 content of fish oils, lipid food supplements and drugs containing vitamin D3.

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A feeding experiment was conducted on northern pike, Esox lucius L. (123.6±33.3 g initial body weight) applying graded dietary fish oil supplementation resulting three dietary fat levels (without supplementation: 6.2% fat and 11.7, 17.4% fat levels with supplementations) in a recirculation system. Feed consumption, feed efficiency and protein utilization of pike was not affected by the treatment. Whole body lipid content analysis showed that the composition of pike was significantly affected by the increasing level of fish oil supplementation, although no relationship was detected between the dietary and the fillet lipid content, as well as the protein content of fish bodies. High docosahexaenoic acid (DHA, C22:6n-3) proportions were found in the muscle lipids (groups fed fish oil supplementation), as compared to the dietary fatty acid compositions suggesting that with dietary fish oil supplementation the dietary precursors (mainly EPA) enable pike to convert long chain highly unsaturated fatty acids, especially DHA; resulting high DHA: EPA ratios in the fillet.

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Az n-3 zsírsavak hatása nagy teljesítményű tenyészkocák fontosabb termelési és szaporodásbiológiai paramétereire

Effect of n-3 fatty acids on the performance and reproduction parameters of modern sows

Scientia et Securitas
Author:
Róbert Roszkos

. (2013) Responses of growth performance and proinflammatory cytokines expression to fish oil supplementation in lactation sows’ and/or weaned piglets’ diets. BioMed Research International, Vol. 2013. AID. 905918

Open access

peroxidation and superoxide dismutase and glutathione peroxidase activities in rat heart and liver after feeding stabilized and unstabilized fish oil. Nutr. Res. 21, 1529. α-tocopherol concentrations, lipid peroxidation and

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447 455 Stone, N. J.: The Gruppo Italiano per lo Studio della Sopravvivenza nell’Infarto Miocardio (GISSI)-Prevenzione Trial on fish oil and vitamin E

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Acta Veterinaria Hungarica
Authors:
Tibor Gaál
,
L. Wágner
,
F. Husvéth
,
H. A. Manilla
,
P. Vajdovich
,
N. Balogh
,
I. Lóth
, and
Katalin Németh S.

The influence of fish oil (highly unsaturated) and beef tallow (highly saturated) with vitamin E (100 IU/kg) supplementation on the antioxidant status of broiler chicken cockerels was investigated. Chicks were fed a control diet with no added fat, 40 g/kg each of fish oil and beef tallow diets, respectively, from 11 to 42 days of age. Tocopherol concentration and the rate of lipid peroxidation, thiobarbituric acid reactive substance (TBARS) in liver, fatty acid composition of the liver lipids, blood serum total antioxidant status (TAS), and reduced glutathione (GSH) content were determined. Vitamin E supplementation of the diet increased liver ?-tocopherol content in chicks regardless of the type of dietary fat. Fish oil diet resulted in higher liver TBARS value while beef tallow diet showed lower values compared to the control diet. Vitamin E supplementation reduced liver TBARS as well as serum GSH, and raised serum TAS for all diets. Serum GSH was the same for vitamin E supplemented diets regardless of the fat supplement. Fish oil diets resulted in a significant increase in hepatic lipid n-3 PUFA content. A significant positive correlation was found between liver TBARS and n-3 PUFA content. No relationships were established, however, between liver TBARS and n-6 PUFA or saturated fatty acids. The results suggest that feeding oils rich in n-3 PUFA increases tissue concentration of these fatty acids, consequently increasing tissue lipid peroxidation and reducing the antioxidative status of broiler chickens. Supplementing high levels of vitamin E with such oils may increase tissue oxidative stability. Serum TAS or GSH may be used as a measure of antioxidative status in chickens.

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Az ómega-3 zsírsavak pótlásának klinikai értéke krónikus obstruktív tüdőbetegségben

Clinical value of omega-3 polyunsaturated fatty acid supplementation in chronic obstructive pulmonary disease

Orvosi Hetilap
Authors:
Mónika Fekete
,
Gergő Szőllősi
,
Anna Noémi Németh
, and
János Tamás Varga

: 603–607. [Hungarian] 29 Kris-Etherton PM, Harris WS, Appel LJ, for the Nutrition Committee. Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease

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