Evaluation of oxidative quality of EPA- and DHA-containing health functional foods marketed in Korea and analytical limitations associated with multi-formulation matrices

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Key Points

The research aims to assess the oxidative quality of EPA and DHA health functional foods and analyze limitations linked to complex formulations.
Analyzed 62 EPA and DHA-containing health functional food products available in Korea.
Assessed oxidative indicators including peroxide value (PV), anisidine value (p-AV), and total oxidation value (TOTOX).
Compared results across different product formulations to identify potential analytical limitations.
29.0% of products exceeded acceptable peroxide value (PV) limits, indicating possible oxidation during distribution.
17.7% of products had higher anisidine value (p-AV) than the standard, particularly in products containing flavoring and coloring agents.
Lower remaining shelf life was associated with significantly higher PV in the analyzed products.

Evaluates oxidative quality in EPA and DHA foods, suggesting careful interpretation is needed regarding matrix interference.

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Kim et al. (2026) studied this question.

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