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PubMed · 16771120

[Functional components in fish and algae oils].

A Conchillo·I Valencia·A Puente·D Ansorena·I Astiasarán
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Abstract

An important area of the development of new functional foods is facussed on finding or applying food components which favour achieving a healthier lipid profile in the organism. The objective of this work was to carry out the characterisation of the lipid fraction of two oils, fish oil and algae oil, to evaluate their potential use as functional ingredients, in relation to the high molecular weight fatty acid content and the presence of sterols and other components of the unsaponificable fraction. Both oils showed a lipid fraction rich in high molecular weight polyunsaturated omega-3 fatty acids, containing a 33.75% in the fish oil and a 43.97% in the algae oil. Eicosapentaenoic acid was the major fatty acid in fish oil, whereas docosahexaenoic was the most abundant fatty acid in algae oil. The omega-6/omega-3 ratio was lower than 0.4 in both oils. In the unsaponificable fraction, algae oil had a Mold lower cholesterol content and a higher proportion of squalene than fish oil. The phytosterol content was significantly higher in the algae oil.

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EukaryotaFatty AcidsFish OilsOilsComparative StudyEnglish AbstractJournal Article

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A Conchillo, I Valencia, A Puente, D Ansorena, I Astiasarán. [Functional components in fish and algae oils].. https://pubmed.ncbi.nlm.nih.gov/16771120/

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