Determination of n-3 Fatty Acid Levels in Food Products Containing Microencapsulated Fish Oil Using the One-Step Extraction Method. Part 1: Measurement in the Raw Ingredient and in Dry Powdered Foods

An optimized one-step extraction and methylation method (OSE) for the determination of n-3 fatty acid levels in microencapsulated fish oil products has been described. Validation of the method for the food ingredient powder MEG-3® (a commercial microencapsulated fish oil product manufactured by Ocea...

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Veröffentlicht in:	Journal of the American Oil Chemists' Society 2008-04, Vol.85 (4), p.297-305
Hauptverfasser:	Curtis, Jonathan M, Berrigan, Natalie, Dauphinee, Prudence
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Alzheimer's disease Attention deficit hyperactivity disorder Biological and medical sciences Biomaterials Biotechnology chemical analysis Chemistry Chemistry and Materials Science docosahexaenoic acid dried foods eicosapentaenoic acid Fat industries fatty acid composition Fatty acids Fish oil Fish oils Food engineering Food industries Food Science Functional foods Fundamental and applied biological sciences. Psychology General aspects Industrial Chemistry/Chemical Engineering Infant formula infant formulas Marine microorganisms Method validation Microencapsulation Microorganisms Nutrition n‐3 Fatty acids omega-3 fatty acids One‐step extraction Original Paper polyunsaturated fatty acids powdered foods raw foods
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