In this study, Biom3ga™ Krill Oil and 18/12 fish oil were kept at 40ºC (104ºF) for 6 weeks. An increase in peroxide value is seen upon oxidation of fatty acids in the products under examination. The curves show that no oxidation occurred in the Biom3ga™ Krill Oil test samples; 18/12 fish oil did not demonstrate this resistance to oxidation.
Scientific studies have shown that omega-3 fatty acids bound to phospholipids are far less prone to oxidation than omega-3 fatty acids in traditional triglyceride form. The powerful antioxidant astaxanthin gives additional protection to the omega-3 fatty acids and prolongs product shelf life. Astaxanthin inhibits fatty acid oxidation and thereby secures a stable oil product within the capsule.
Lampi; University of Helsinki, Department of Applied Chemistry and Microbiology, Helsinki, Finland. Ferric thiocyante method from duplicate samples (Shantha and Decker, 1994).