Benefits Of Seal Blubber Oil

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SEAL BLUBBER OIL, SPECIALTY LIPIDS AND OMEGA-3
FATTY ACIDS

• Fereidoon Shahidi
• University Research Professor
• Department of Biochemistry
• Memorial University of Newfoundland
• St. Johns, NL, A1B 3X9, Canada

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MI and Dietary Fat Intake of Eskimos versus Danes

• Eskimos
  Danes
• Myocardial Infarction 3
  40
• Energy from fat () 39
  42
• n-6 PUFA (g/d) 5
  10
• n-3 PUFA (g/d) 14
  3
• n-3/n-6 2.8
  0.3
• Cholesterol (mg/d) 790
  420

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Coronary Heart Disease (CHD)

• There are 3 stages in the development of CHD
• Injury to the coronary artery wall
• Build up of a fatty a fibrous plaque
• (atherosclerosis)
• Formation of a blood clot (thrombosis)
• If a clot forms in an artery which is already
  narrowed by atherosclerosis, a heart attack can
  occur

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Omega-3 fatty acids may have positive effects on

• High blood pressure
• Body TAG and cholesterol
• Abnormal blood clotting (thrombosis)
• Fat deposition (atherosclerosis)
• Cardiovascular diseases

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Other Effects of Marine Oils

• Relieve arthritis
• Improve diabetic condition
• Enhance body immunity
• Thinning of blood
• Diarrhea and nausea in certain conditions

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Breast Feeding and Intellectual Performance
Weschler Intelligence Group I
Group II scale for children
No mothers Mothers milk
?1
milk Verbal scale
92 102
8.9 Performance scale
93 102
8.1 Overall IQ
93 103
8.3 plt0.0001

Reference Lucas et al. 1992
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EPA (C205)
DPA (C225)
DHA (C226)
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Fatty Acid Composition of Seal Blubber, Menhaden
and Algal Oils

• Fatty acid Seal Blubbera
  Menhaden Algal
• 100 -
  - 1.2
• 120 -
  - 6.0
• 140 3.4(4.3) 8.3 16.8
• 141 1.0(1.2) 0.4 -
• 160 5.0(7.9) 17.1
  14.0
• 161n-7 15.1(22.0) 11.4 1.5
• 181n-9 n-11 26.4(22.4) 12.1
  14.7
• 182 n-6 1.3(1.6) 1.4 0.5
• 201 n-9 15.0(8.8) 1.4 -
• 205 n-3 5.4(9.7) 13.2 0.1
• 221 n-11 3.6(1.7) 0.1 -
• 225 n-3 4.9(5.8) 2.4 -
• 226 n-3 7.9(9.9) 10.1
  43.5
• a Values in parentheses are for ringed harp seal
  oil

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STEREOSPECIFIC ANALYSES
TAGs
1
Pancreatic lipase

FFAs
2
2
3
B
A
CH3Mg Br
OH
1
1

Tertiary alcohol
MAGs
2
HO
2
3
3
OH
c
Dichlorophenylphosphate H2O
1
P

2
2
P
3
D
Phospholipase A2
1
P
P
Pancreatic lipase

FFAs
HO
2
FFAs
2
H
P
3
OH
E
F
G
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Instability of Omega-3 Oils

• Prone to oxidation
• primary secondary
• EPA/DHA peroxides aldehydes
• ketones, etc
• Indicators Peroxide
  p-Anisidine
• Value
  Value

• Oxidation results in
• - Loss of EPA and DHA
• - Off fishy odor and/or taste

• Oxidation results in
• - Loss of EPA and DHA
• - Off fishy odor and/or taste

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Stability and Stabilization of Edible Oils

• Stability of edible harp seal oil depends on
• Degree of unsaturation
• Position in the triacylglycerol molecule
• Minor components
• Process/ storage conditions

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H
H
R2
R1
C
R2
R1
C
OH
OH
O
O
Alkoxy radical
Hydroxyl radical
Lipid hydroperoxide
RH
RO
O
R
H
R1
C
H
R2
R2
R1
R
C
Aldehyde
OH
Alcohol
O
O
RH

R1

R1
ROH
C
C
R2
R2
Ketone
Alcohol
Ketone
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DOUBLE BOND INDEX (DBI)

• DBI mean number of double bonds per
• fatty acid

• DBI 1 x ( monoenes / 100)
• 2 x ( dienes / 100)
• 3 x ( trienes / 100) etc.

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METHYLENE BRIDGE INDEX (MBI)

• MBI mean number of bis-allylic methylene
  bridge positions per fatty acid

• MBI 1 x ( dienes / 100) 2 x ( trienes /
  100) etc.

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Fatty acid profile of borage (BO) and evening
primrose oils (EPO) before and after enzymatic
modification by Pseudomonas sp.
Fatty acida
BOb
EPO
Modified EPO
Modified BO
3.4 (0.1) 1.0 (0.1) 6.1 (0.1) 45.9 (0.2)
7.6 (0.1) 0.2 (0.1) 25.7 (0.6) NDc 7.9
(0.1)
9.8 (0.1) 3.1 (0.3) 15.2 (0.7) 38.4
(0.9) 24.4 (0.9) 4.1 (0.3) NDc 2.5 (0.1)
NDc
5.1 (0.4) 2.1 (0.1) 10.7 (0.1) 22.5
(0.3) 17.4 (0.2) 2.6 (0.1) 25.9 (0.5) 1.7
(0.3) 9.6 (0.8)
6.2 (0.1) 1.7 (0.1) 8.7 (0.6) 73.6 (0.9)
9.1 (0.4) NDc NDc NDc NDc
160 180 181 182w6 183w6 201 205w3 221 226
w3
w3/w6 ratio DBI MBI
0.90 2.99 2.09
0.63 2.97 2.03
- 1.72 0.87
- 1.83 0.92
aw/w bMean (SD) cNot detected
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Tocopherol content of borage (BO) and evening
primrose oils (EPO) before and after enzymatic
modification
Tocopherols (mg/kg)
BOa
Modified BO
EPO
Modified EPO
a g d Total
- 116 (0.8) 1116 (1.5) 1232
- - 483 (0.9) 483
112 (0.7) 202 (0.2) 56 (0.9)
370
99 (0.1) 122 (0.2) 52 (0.8) 273
aMean (SD)
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