Mackerel oil

Ratnayake, W.N. and Ackman, R.G. (1979). Fatty alcohols in capelin, herring and mackerel oils and muscle lipids 1. Fatty alcohol details linking dietary copepod fat with certain fish depot fats. Lipids 14,795-803. 

Meijboom and Stroink (76) found that 2-trans, A-cis, 7-c/i-decatrienal was the compound responsible for the fishy off-flavors occurring in autoxidized oil containing 0)-3 fatty acids. This trienal was also found in autoxidized methyl DHA by Noble and Nawar (75) and in autoxidized mackerel oil by Ke et al. (77). 

Compound (CB lUPAC Nr) Cod liver oil (CRM 349) Certified value + uncertainty (Bgkg ) Mackerel oil (CRM 350) Certified value uncertainty (fig kg- )... 

C22H34O2, Mr 330.51. Pale yellow liquid, D. 0.937, mp. -78 °C, bp. 331 °C. C. is a docosapentaenoic acid (DPA) of the o)3-series with an unusual distribution of the C=C double bonds it was first isolated from the Japanese sardine Clupanodon melanostica), the oil of which contains ca. 8% C. The DPA of the ft>3-series normally formed in animals is (a//-Z)-7,10,13,16,19-DPA built from eicosapentaenoic acid by chain lengthening. The corresponding fatty acid of the (u6-series is (aH-Z)-4,7,10,13,16-DPA, formed as metabolic product from linoleic acid. Many fish and fish liver oils contain glycerol esters of C. in varying amounts, e.g. sardine oil 2.8%, mackerel oil 0.6%, anchovy oil 1.2%, and herring oil 0.4% as well as cod-liver oil 10%. 

Table 9.2. Effect of iron and EDTA on the oxidation of an oil-in-water lecithin emulsion prepared with mackerel oil containing long-chain polyunsaturated fatty acids at 40°C=...

Emulsions were prepared with 5% mackerel oil, 1% lecithin and homogenized with phosphate-citrate buffer (25 mM, pH 6.6). The mackerel oil contained 40.2% polyunsaturated fatty acids consisting of 9.7% EPA and 14.5% DHA, and 11 ppm of a-tocopherol. 

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