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The 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

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Journal of the American Oil Chemists' Society

Abstract

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 Ocean Nutrition Canada Ltd, with a gelatin shell matrix) has been demonstrated and compared to a method that combines enzymatic digestion of the shell material, gravimetric determination of released oil payload and an official method of fish oil analysis. Excellent agreement between the two methods was also achieved using a microencapsulated standard of pure ethyl palmitate. The OSE method was applied to an infant formula containing microencapsulated fish oil powder and is shown to be a valid method for such dry powdered foods.

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Acknowledgments

We gratefully acknowledge the contributions of all members of the ONC Analytical Chemistry group who helped in aspects of this work and especially to Shannon Ehler for her excellent help with GCs. Also thanks to Sylvie Cloutier and members of the ONC Pilot Plant facility for the preparation of microencapsulated materials and spray-drying.

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Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, AB, T6G 2P5, Canada

    Jonathan M. Curtis

  2. Ocean Nutrition Canada Ltd, 101 Research Drive, Dartmouth, NS, B2Y 4T6, Canada

    Natalie Berrigan & Prudence Dauphinee

Authors
  1. Jonathan M. Curtis
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  2. Natalie Berrigan
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  3. Prudence Dauphinee
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Correspondence to Jonathan M. Curtis.

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Curtis, J.M., Berrigan, N. & Dauphinee, P. The 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. J Am Oil Chem Soc 85, 297–305 (2008). https://doi.org/10.1007/s11746-008-1194-1

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  • DOI: https://doi.org/10.1007/s11746-008-1194-1

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