BRAZILIAN ENCAPSULATED FISH OILS - OXIDATIVE STABILITY AND FATTY-ACIDCOMPOSITION

Encapsulated fish oils are extensively commercialized in Brazil. These products could have an effect in the reduction of heart diseases beca use of their high content of polyunsaturated fatty acids. However, inf ormation about their composition and quality are still lacking. Fatty acid composition, oxidative stability (Rancimat, 80 degrees C, 2.5 g s ample and 8.3 Vh air), peroxide value (PV), and polar compound content were determined in sixteen trademarked encapsulated fish and cod-live r oils, purchased from Brazilian markets. The highly polyunsaturated f atty acid (eicosapentaenoic acid + docosahexaenoic acid) level appear to be typical of marine oils (16.2 and 32.1%). The PV ranged from 2.1 to 20.3 meq/kg, which is considered high, whereas the Rancimat inducti on periods varied from 1.95 to 8.45 h. The samples analyzed contained from 0.1 to 8.3% polar components. In some cases, both composition and quality were inadequate for this kind of product. One of the samples did not contain cod-liver oil, it appears that it contained soybean oi l.