Ensuring EPA, DHA quality

Marine oils are highly susceptible to oxidation due to their high level of polyunsaturated fatty acids (PUFAs) which, if left unchecked, can lead to unpleasant or fishy smells in fish oil supplements.

Fish oils are a source of the two important omega-3 fatty acids –eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

These essential fats are necessary for human health and play a crucial role in brain function, as well as normal growth and development, with research showing they may also reduce heart disease risk and inflammation.

Because the body can only produce EPA and DHA to a limited extent, food and supplements are the main sources of these fatty acids.

The use of EPA and DHA omega-3 oils as ingredients in consumer products such as dietary supplements, food additives, pharmaceuticals, clinical nutrition and infant formula is growing, totalling 115,031 tonnes in volume in 2021 and worth US$1.53bn, according to a market report by the Global Organization for EPA and DHA Omega-3s (GOED).

The value was 5.5% higher than in 2020, while the volume represented a 2.1% year-on-year increase, the industry body says.

Oxidation

Oxidation is a key concern in the manufacture of omega-3 supplements as it negates nutritional benefits and produces volatile compounds with offflavours and undesirable odours.

“All lipids containing unsaturated fatty acids oxidise over time, regardless of whether they come in the form of cooking