Comparison of fatty acid and lipid peroxidation levels in krill oils

For a physiologically quality and fit life, nutritional supplements have an important place in diets in recent years and omega-3 sources are frequently used in this context. Krill, which is known to live in open seas and oceans, stands out as a reliable source of omega-3 due to its habitat in ocean waters far from industrialized areas. This thesis study aims to investigate the fatty acid composition, lipid peroxidation and peroxide levels of krill oil contents offered for sale in pharmacies due to the increasing use of krill oil, which is accepted as the newest and most effective omega-3 source. Fatty acid determination, lipid peroxide level and acidity level measurements of ten randomly selected krill oil products were performed at Ege University Drug Development Pharmacokinetic Research Application Center, Environmental and Food Analysis Laboratory. The laboratory was accredited in accordance with TS EN ISO/IEC 17025:2017 standards. The measurements were aimed to determine whether the fatty acid composition of the oils was standardized and to monitor their levels. The data showed that most of the krill oils available in pharmacies did not have fatty acid and omega 3 fatty acid content in line with the information on the box, nor did they have similar fatty acid composition, omega 3 fatty acid content, lipid peroxidation and lipid peroxide levels and acidity levels with each other. The high peroxide content of all the samples and the high levels of lipid peroxidation in many of the products suggest that the expiration dates of these products should be reconsidered. In addition, it was thought that the dates of harvesting, oil extraction and importation of krill from the ocean, packaging materials, appropriate temperature and time for storage should be reviewed. In order to ensure the safe use of krill oil, the dates of catching, oil extraction and importation of crude krill oil should be indicated on the box offered for sale, and the content of fatty acids and especially omega 3 fatty acids should be shown in detail and clearly. Procedures should also be in place to ensure that the information on the box is accurate.