Stabilization of omega-3 oils and enriched foods using antioxidants

Foods enriched with omega-3 polyunsaturated fatty acids (PUFA) are highly susceptible to lipid oxidation due to their high degree of unsaturation. Addition of antioxidants is therefore often necessary in order to prevent oxidation. However, antioxidant effi cacy is not easy to predict in complex food systems as it is infl uenced by many different factors. This chapter will briefl y discuss the major factors infl uencing antioxidant effi cacy in heterophasic food systems enriched with omega-3 fatty acids. Moreover, the effi cacy of different antioxidants in a range of different omega-3 enriched foods will be reviewed.