Omega-3 Oxidation: Capsules vs Bottles
Location
Golden Eagles
Start Date
2-5-2025 12:30 PM
Department
Chemistry
Abstract
Omega-3 fatty acids (FAs) are essential polyunsaturated fatty acids known for their anti-inflammatory and anti-aging properties. Omega-3 FAs are shown to be beneficial in preventing cardiovascular diseases, lowering the risk of Alzheimer’s disease, and many others. However, the polyunsaturation of Omega-3 FAs makes them susceptible to primary and secondary oxidation, which diminishes their efficacy and stability, leading to potentially harmful and rancid secondary oxidation products, such as ketones, aldehydes, and acids. This study examines the differences in oxidation rates between encapsulated and bottled liquid Omega-3 FAs. We hypothesize that the encapsulated liquid Omega-3 will oxidize slower than the bottled version due to its limited exposure to air. To test our hypothesis, we measured the peroxide values of both encapsulated and bottled Omega-3 at 0, 4, 8, and 16 weeks of air exposure. Peroxide values are a measure of primary oxidation. Our preliminary data show that encapsulated Omega-3 exhibited a 20-fold increase (20.42±3.2) in peroxide value after 8 weeks of air exposure, while the bottled liquid form showed only a nine-fold increase (9.11±1.07). Although both forms of liquid Omega-3 show significant oxidation in 8 weeks, contrary to our hypothesis, the bottled Omega-3 degrades slower than the encapsulated one. This could be potentially due to added antioxidants in bottled Omega-3 and the semi-permeability of capsules to air. We plan to test secondary oxidation products through Fourier-Transform Infrared Spectroscopy (FTIR), validate our peroxide values, and determine factors responsible for the differences in oxidation rates between the two Omega-3 forms. We also plan to study the effect of temperature (4°C vs room temperature) on primary and secondary oxidations of both bottled and encapsulated Omega-3. The outcomes of this study will assist consumers in maximizing the benefits of Omega-3 consumption while avoiding the potentially harmful effects of its oxidation products.
Faculty Sponsor
Doris Espiritu
Omega-3 Oxidation: Capsules vs Bottles
Golden Eagles
Omega-3 fatty acids (FAs) are essential polyunsaturated fatty acids known for their anti-inflammatory and anti-aging properties. Omega-3 FAs are shown to be beneficial in preventing cardiovascular diseases, lowering the risk of Alzheimer’s disease, and many others. However, the polyunsaturation of Omega-3 FAs makes them susceptible to primary and secondary oxidation, which diminishes their efficacy and stability, leading to potentially harmful and rancid secondary oxidation products, such as ketones, aldehydes, and acids. This study examines the differences in oxidation rates between encapsulated and bottled liquid Omega-3 FAs. We hypothesize that the encapsulated liquid Omega-3 will oxidize slower than the bottled version due to its limited exposure to air. To test our hypothesis, we measured the peroxide values of both encapsulated and bottled Omega-3 at 0, 4, 8, and 16 weeks of air exposure. Peroxide values are a measure of primary oxidation. Our preliminary data show that encapsulated Omega-3 exhibited a 20-fold increase (20.42±3.2) in peroxide value after 8 weeks of air exposure, while the bottled liquid form showed only a nine-fold increase (9.11±1.07). Although both forms of liquid Omega-3 show significant oxidation in 8 weeks, contrary to our hypothesis, the bottled Omega-3 degrades slower than the encapsulated one. This could be potentially due to added antioxidants in bottled Omega-3 and the semi-permeability of capsules to air. We plan to test secondary oxidation products through Fourier-Transform Infrared Spectroscopy (FTIR), validate our peroxide values, and determine factors responsible for the differences in oxidation rates between the two Omega-3 forms. We also plan to study the effect of temperature (4°C vs room temperature) on primary and secondary oxidations of both bottled and encapsulated Omega-3. The outcomes of this study will assist consumers in maximizing the benefits of Omega-3 consumption while avoiding the potentially harmful effects of its oxidation products.