1986 Volume 2 Issue 6 Pages 581-584
An improved oxygen absorption method was used for evaluating the stability of the fish oil. Results were compared with those from the direct oxygen determination method, peroxide value (POV) method, gas chromatography (GC), and ultraweak chemiluminescence method. There were close correlations between oxygen uptake and oxygen content, POV, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) determined by GC. Oxidation of EPA and DHA in the fish oil showed first-order kinetics, the rate constant of DHA being higher than that of EPA. Oxidation of the fish oil was 15- and 30-fold lower than that of linoleic acid and linolenic acid, respectively. Fish oil was easily degraded by UV light, high temperature and oxygen.