Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review

Abstract

Fish oils are a source of omega-3 unsaturated fatty acids which are known for their beneficial effects on human health. These acids are highly unstable and are easily oxidized on storage, whereby their nutrition value deteriorate, undesirable flavor develops, and toxic compounds are generated. Antioxidants extend the fish oil shelf-life. However, synthetic antioxidants may annihilate the health-promoting properties of omega-3 fatty acids, which is not the case when natural antioxidants are used. Application of the latter may bring about many benefits. However, the number of approved natural antioxidants is still very low. Therefore, new sources of natural antioxidants are explored among polyphenol compounds in plants, for example, in herbs, spices, or by-products of fruit and vegetable processing. A review of studies addressing the application of natural antioxidants in the extension of fish oil shelf-life is presented and the effectiveness of natural antioxidants in protecting long-chain omega-3 fatty acids is discussed. Practical applications The use of natural antioxidants in foods and food supplements raises no reservations as to the toxicological safety and is accepted by consumers. Many natural antioxidants are highly effective in inhibiting oxidation and may be successfully used to extend the shelf-life of health-promoting omega-3 polyunsaturated fatty acids.