6533b872fe1ef96bd12d387d
RESEARCH PRODUCT
Comparative Study of Liposoluble Vitamins and Fatty Acids from Sea Buckthorn Oil, Wheat Germ Oil and Fish Oil
Isabela Crăciunsubject
0106 biological sciencesIndustrial chemistrylipid-soluble vitamins04 agricultural and veterinary sciencesBiologyTP368-456Fish oil040401 food science01 natural sciencesfish oilfatty acidsIndustrial and Manufacturing Engineeringsea buckthorn oilFood processing and manufacture0404 agricultural biotechnologywheat germ oilnutrition010608 biotechnologyWheat germ oilFood scienceFood ScienceSea buckthorn oildescription
Abstract An important role in human nutrition is played by fats, both of plant and animal origin. Fats are a category of foods rich in liposoluble vitamins and fatty acids. They are widely used in nutrition, in cosmetics, in the content of creams as well as in pharmaceutical products, in the form of dietary supplements, such as capsules with oils rich in fatty acids and the addition of liposoluble vitamins. The objective of this paper was to study the content in vitamins and fatty oils of two vegetable oils (wheat germ and sea buckthorn oils) and an animal oil (fish oil). The results show that these oils are rich in liposoluble vitamins, omega-3 fatty acids and omega-6 fatty acids. Hence, these oils can be used successfully in daily nutrition as substitutes for synthetic vitamins.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-12-01 | Acta Universitatis Cibiniensis. Series E: Food Technology |