[Stabilization of omega-3-polyunsaturated acids in fat from Mallotus villosus (Osmeridae) by the nontoxic, sulfur-containing antioxidant CO-3].
The stabilizing effect of the newly produced sulfur-containing antioxidant SO-3 on the fatty acid composition of fat obtained from Mallotus villosus was studied at various temperatures. In the absence of the antioxidant, omega-3 polyunsaturated fatty acids were found in the fish fat during 1 month at -18 degrees storage, although the content of these fatty acids was decreased 2-fold in this case. After addition of the SO-3 stabilizer to the fish fat at final concentration 0.2%, content of the omega-3 fatty acids was unaltered within 1 month at - 18 degrees, 10 degrees and was half decreased only at room temperature. Thus, nontoxic antioxidant SO-3 may be used to preserve preparations containing omega-3 polyunsaturated fatty acids.
Rezvukhin
A I
AI
Krysin
A P
AP
Shalaurova
I Iu
IIu
D000273:Adipose Tissue / Q000737:chemistry*; D000818:Animals; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D015525:Fatty Acids, Omega-3 / Q000378:metabolism*; D005399:Fishes; D013455:Sulfur / Q000737:chemistry
D000975:Antioxidants; D015525:Fatty Acids, Omega-3; D013455:Sulfur