Oxidomics on the omega-3 volatile degradation pattern to determine differences between vegetable and marine oils.

In this work, oxidation assessment of vegetable and marine oils was performed based on their quantitative volatile profile and data analysis by 3-way partial least square chemometrics. Classification models were obtained using broad-spectrum isotopically labelled standards on the analysis of 25 volatile compounds from omega-3 fatty acid (FA) degradation by headspace solid phase microextraction gas chromatography time-of-flight mass spectrometry. Our oxidomic approach was performed on edible oils that differed in their origin (marine or vegetable) and in their omega-3 FA profile. In order to achieve a 3D matrix, every oil was oxidized at 6 different time-points. The obtained models classified edible oils according to their volatile degradation pattern. Oxidation of eicosapentaenoic/docosahexaenoic FA was mainly related to 2-propenal, butanal and 2-ethylfuran while α-linolenic acid oxidation was linked to 1-hydroxy-2-butanone and 5-ethyl-2(5H)-furanone. The present research provides valuable information on the degradation differences of omega-3 oils and proposes specific oxidation markers that could be used to ensure their quality assurance and avoid intentional adulterations.

High-resolution (13)C nuclear magnetic resonance spectroscopy pattern recognition of fish oil capsules.

13C NMR (nuclear magnetic resonance) spectroscopy, in conjunction with multivariate analysis of commercial fish oil-related health food products, have been used to provide discrimination concerning the nature, composition, refinement, and/or adulteration or authentication of the products. Supervised (probabilistic neural networks, PNN) and unsupervised (principal component analysis, PCA; Kohonen neural networks; generative topographic mapping, GTM) pattern recognition techniques were used to visualize and classify samples. Simple PCA score plots demonstrated excellent, but not totally unambiguous, class distinctions, whereas Kohonen and GTM visualization provided better results. Quantitative class predictions with accuracies >95% were achieved with PNN analysis. Trout, salmon, and cod oils were completely and correctly classified. Samples reported to be salmon oils and cod liver oils did not cluster with true salmon and cod liver oil samples, indicating mislabeling or adulteration.

Effect of type and level of fish oil supplementation on yolk fat composition and n-3 fatty acids retention efficiency in laying hens.

1. Laying hen performance and yolk fat fatty acid (FA) concentrations were evaluated with respect to the inclusion in the diet of different sources and levels of marine fish oil (MFO). 2. Twelve diets were arranged factorially, with three sources (MFO1, MFO2_EPA, MFO3_DHA) and four levels of inclusion (15, 30, 45 and 60 g/kg) of MFO. 3. Type of diet had little effect on egg production traits, although laying rate and shell thickness slightly decreased at the highest level of MFO supplementation. 4. An increase in level of inclusion of MFO from 15 to 60 g/kg linearly increased concentrations of C20:5 n-3, C22:5 n-3, C22:6 n-3 and total n-3 FA in yolk fat, but greatly impaired their efficiencies of deposition (g retained/g ingested). 5. An interaction between type and dietary concentration of MFO was found, as the reduction in efficiency of retention of n-3 FA in egg fat with level of MFO was less when the proportion of n-3 in total FA decreased or when that of DHA in total n-3 FA increased. 6. MFO3_ DHA was more efficiently used for total n-3 FA yolk deposition than MFO2_EPA at a similar total n-3 FA intake. 7. Dietary inclusion of MFO reduced LC n-6 FA yolk fat content, which additionally decreased the ratio between total n-6 and total n-3 FA in egg fat. 8. Regression equations were calculated in order to predict efficiency of retention and n-3 FA concentration of yolk fat in the range of diets studied.

Clinical studies of omega-3 fatty acid supplementation in patients who have rheumatoid arthritis.

Several studies have now demonstrated reproducible clinical benefits of rheumatoid arthritis disease activity after ingestion of n-3 fatty acids. Biologic changes induced by fish oils include decreases in the production of leukotriene B4, platelet activating factor and interleukin-1. Investigations now focus on the proper dose and duration of fish-oil dietary intervention in order to obtain optimum clinical effects. Their ultimate therapeutic role has not yet been determined.