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Article: Find predictors of antioxidant activity in oil extracts from pink salmon.
- Article from:
- Emerging Food R&D Report
- Article date:
- May 1, 2008
CopyrightCOPYRIGHT 2008 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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There is a plethora of scientific evidence that consuming long-chain polyunsaturated fatty acids from marine fish oils has beneficial health effects. However, fish oils also contain antioxidants. Unfortunately, there has been limited research on the antioxidant activity of these oils.
USDA-ARS scientists evaluated the antioxidant activity of oils extracted from pink salmon heads and viscera with varying degrees of freshness and which had been stored at two temperatures. They determined that thiobarbituric acid reactive substances (TBARS) values in the raw material are good predictors of antioxidant activity in the extracted fish oil.
In experiments, ...