$\require{mediawiki-texvc}$

연합인증

연합인증 가입 기관의 연구자들은 소속기관의 인증정보(ID와 암호)를 이용해 다른 대학, 연구기관, 서비스 공급자의 다양한 온라인 자원과 연구 데이터를 이용할 수 있습니다.

이는 여행자가 자국에서 발행 받은 여권으로 세계 각국을 자유롭게 여행할 수 있는 것과 같습니다.

연합인증으로 이용이 가능한 서비스는 NTIS, DataON, Edison, Kafe, Webinar 등이 있습니다.

한번의 인증절차만으로 연합인증 가입 서비스에 추가 로그인 없이 이용이 가능합니다.

다만, 연합인증을 위해서는 최초 1회만 인증 절차가 필요합니다. (회원이 아닐 경우 회원 가입이 필요합니다.)

연합인증 절차는 다음과 같습니다.

최초이용시에는
ScienceON에 로그인 → 연합인증 서비스 접속 → 로그인 (본인 확인 또는 회원가입) → 서비스 이용

그 이후에는
ScienceON 로그인 → 연합인증 서비스 접속 → 서비스 이용

연합인증을 활용하시면 KISTI가 제공하는 다양한 서비스를 편리하게 이용하실 수 있습니다.

Oxidative stability of omega-3 dietary supplements according to product characteristics 원문보기

분석과학 = Analytical science & technology, v.33 no.5, 2020년, pp.215 - 223  

Kwon, Hyeon Jeong (Food Analysis Division, Busan Metropolitan City Institute of Health & Environment) ,  Yun, Ho Cheol (Food Analysis Division, Busan Metropolitan City Institute of Health & Environment) ,  Lee, Ji Yoon (Food Analysis Division, Busan Metropolitan City Institute of Health & Environment) ,  Jeong, Eun Jung (Food Analysis Division, Busan Metropolitan City Institute of Health & Environment) ,  Cho, Hyun Nho (Food Analysis Division, Busan Metropolitan City Institute of Health & Environment) ,  Kim, Da Young (Food Analysis Division, Busan Metropolitan City Institute of Health & Environment) ,  Park, Sung Ah (Food Analysis Division, Busan Metropolitan City Institute of Health & Environment) ,  Lee, Seung Ju (Food Analysis Division, Busan Metropolitan City Institute of Health & Environment) ,  Kang, Jung Mi (Food Analysis Division, Busan Metropolitan City Institute of Health & Environment)

Abstract ▼ AI-Helper 아이콘AI-Helper

The objectives of the present study were to assess the oxidative stability of South Korean n-3 (omega-3 fatty acid) supplements carried out from 2018 to 2019 and evaluate the influence of product characteristics on oxidative safety. A total of 76 n-3 supplements were analysed for oxidation safety by...

주제어

#omega-3 supplement   #acid value   #peroxide value   #anisidine value   #total oxidation value  

표/그림 (5)

AI 본문요약
AI-Helper 아이콘 AI-Helper

* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.

제안 방법

  • Owing to their benefits, n-3 fatty acids have been recently used in health functional food products; however, the large number of double bonds in their structure renders them prone to oxidation. Therefore, in this study we comparatively analyzed four oxidation level indicators (i.e., AV, PV, pAV, and TOTOX) of commercially available n-3 products and examined the dependence of oxidation levels on product characteristics based on the fatty acid content of the samples. Our results revealed that the PV during the initial oxidation stage and TOTOX for the overall oxidation process exceeded the standard levels by approximately 50%, which indicated that the analyzed products presented low oxidation stability regardless of the time to expiration.
  • Therefore, in this study we monitored the oxidation levels of commercially available health functional foods containing n-3 fatty acids using four indicators: AV, PV, pAV, and TOTOX, and compared the oxidation levels according to different product characteristics.
  • 05). To analyze the effect of product purity on the oxidation level, the EPA + DHA content based on the daily intake indicated on the product label was expressed as purity (%) and correlation analysis was performed. The purity ranged between 13.

대상 데이터

  • We analyzed the oxidation levels of 76 commercially available health functional foods containing n-3 fatty acids. Samples were collected between Feb 6, 2018 and Sep 5, 2019, and the analyses were performed between May 13, 2019 and Oct 14, 2019. The expiration dates of the samples ranged between Jun 27, 2019 and Feb 15, 2022, and all analyses were performed within the expiration date.

데이터처리

  • Therefore, it could be hypothesized that the lower the purity, the higher the AV. For a more accurate statistical analysis, the values were further tested using the multiple regression equation. The correlation between AV and purity was significant (b = -1.
  • One-way ANOVA was used to compare the differences in the mean oxidation level indicators of samples with different capsule materials, and the results revealed no statistically significant differences (p > 0.05).
  • Statistical significance was tested using the t-test, one-way ANOVA, Pearson correlation analysis, and general linear regression analysis, and the level of statistical significance was set to p < 0.05.
  • Based on the test date, the products were divided into Group I, with a time to expiration longer than 1 year, and Group II, with a time to expiration shorter than 1 year. The differences in mean oxidation level indicators were analyzed using the t-test (Fig. 2).
  • The capsule packaging of n-3 products could be divided into two types: packages obtained using a pressure-based method known as press through package (PTP) (Group I) and bottles made of polyethylene, polypropylene, or polyethylene terephthalate (Group II). The differences in the mean oxidation level indicators of n-3 products stores in these two types of packages were analyzed using the t-test. The oxidation levels of the 22 products in Group I were AV = 1.
  • The products were divided into two groups: Group I with EPA + DHA ≤ 600 mg and Group II with EPA + DHA > 600 mg, and the differences in mean oxidation level indicators between the groups were analyzed using the t-test.
본문요약 정보가 도움이 되었나요?

참고문헌 (19)

  1. T. H. Kim, D.W. Byun and Y. S. Park, J. Korean Soc. Menopause, 18, 75-80 (2012). 

    상세보기

  2. Ministry of Health & Welfare and The Korean Nutrition Society No. 1964(2016.01.12.), Republic of Korea. 

  3. K. H. Han, Korean J. Med., 83, 724-727 (2012). 

    상세보기

  4. Y. Park, Korean J. Obes., 19, 1-8 (2010). 

  5. G. Y. Park, Y. S. Kim, S. W. Shin, S. H. Cho, K. S. Eum, S. R. Hong and M. H. Yoon, J. Food Hyg. Saf., 34(5), 480-488 (2019). 

  6. S. A. Jackowski, A. Z. Alvi, A. Mirajkar, Z. Imani, Y. Gamalevych, N. A. Shaikh and G. Jackowski, J. Nutr. Sci., 4(30), 1-10 (2015). 

  7. B. B. Albert, D. Cameron-Smith, P. L. Horman and W. S. Cutfield, Biomed Res Int, article ID 464921 (2013). 

  8. F. Shahidi and Y. Zhong, Chem. Soc. Rev., 39, 4067-4079 (2010). 

    상세보기

  9. V. M. Garcia-Hernandez, M. Gallar, J. Sanchez-Coriano, V. Micol, E. Roche and E. Garcia-Garcia, Int. J. Food Sci. Nutr., 64, 993-1000 (2013). 

    상세보기

  10. H. Esterbauer, Am. J. Clin. Nutr., 57(5), 779S-785S (1993). 

    상세보기

  11. H. Bartsch and J. Nair, Langenbeck'Arch Surg., 391, 499-510 (2006). 

  12. R. Preston Mason and S. C. R. Cherratt, Biochem. Biophys. Res. Commun., 483, 425-429 (2017). 

    상세보기

  13. Ministry of Food and Drug Safety No. 2019-82(2019.09.24.), Republic of Korea. 

  14. CODEX ALIMENTARIUS COMMISSION/FAO/WHO No. CXS 329-2017, CODEX ALIMENTARIUS COMMISSION. 

  15. CODEX ALIMENTARIUS COMMOSSION/FAO/WHO No. CXS 19-1981, CODEX ALIMENTARIUS COMMISSION. 

  16. American Oil Chemists' Society (AOCS), 'Official methods and recommended practices of the AOCS', 5th Ed., CD 18-90, 1997. 

  17. H. K. Suh and J. K. Lee, Korean Chem. Soc., 23(5), 329-337 (1979). 

  18. G. W. Jang, E. J. Yu, S. I. Choi, X. Han, X. Men, H. Y. Kwon, Y. E. Choi, S. J. Yoon and O. H. Lee, J. Korean Soc. Food Sci. Nutr., 49(7), 768-773 (2020). 

  19. A. Bialek, M. Bialek, M. Jelinska and A. Tokarz, CyTAJ. Food, 15(1), 1-8 (2017). 

관련 콘텐츠

오픈액세스(OA) 유형

GOLD

오픈액세스 학술지에 출판된 논문

이 논문과 함께 이용한 콘텐츠

저작권 관리 안내
섹션별 컨텐츠 바로가기

AI-Helper ※ AI-Helper는 오픈소스 모델을 사용합니다.

AI-Helper 아이콘
AI-Helper
안녕하세요, AI-Helper입니다. 좌측 "선택된 텍스트"에서 텍스트를 선택하여 요약, 번역, 용어설명을 실행하세요.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.

선택된 텍스트

맨위로