Tag: Fatty acids

Reports

PFAS eilífðarefni í eggjum / Per and Polyfluoroalkyl Substances in Icelandic eggs

Published:

31/03/2025

Authors:

Rebecca Sim, Abbie Esselmont, Julija Igorsdóttir, Svanhildur Hauksdóttir og Natasa Desnica

Supported by:

Matvælasjóður ANF-23-02-00582

Contact

Rebecca Sim

Specialist

rebecca@matis.is

Per- and poly-fluoroalkyl substances (PFAS) are a class of synthetic industrial compounds used to produce water and oil-repellent coatings for products such as clothing, non-stick cookware, and fast-food packaging. The major route of exposure to these chemicals is through ingestion of contaminated food and water, however status of PFAS pollution in Iceland remains largely unknown. This project will provide essential information on the PFAS content of domestically produced eggs and feed to ensure the egg products are safe for consumption.

PFAS concentrations were found to be well below EU maximum levels for all commercially produced eggs analysed, including those from the years 2016-2022. However, home-produced eggs collected near Keflavík international airport (Garður) contained high levels of PFAS which exceeded EU maximum levels for PFOS during the Summer. There were no direct links between the levels of PFAS found in feed and eggs, and the degree of contamination is more likely linked to the location where hens are kept and the length of time spent outdoors. From these results it was concluded that the inclusion of fishmeal in laying hen feed did not increase PFAS levels in eggs produced in Iceland. This project has shown that free-range Icelandic eggs and the majority of home-produced eggs (depending on location) are safe for consumers. However, commercially produced eggs are significantly safer for children and those consuming high numbers of eggs per week.

Eggs produced in Iceland were rich in essential trace elements (Fe, Zn and Se), minerals (Na, Mg, P, K and Ca), unsaturated fatty acids and Omega-3, and are an important protein source for nearly all demographics of consumers. Commercially produced eggs were also low in heavy metals, however, relatively high levels of Pb were detected in egg samples collected near Keflavík and concentrations were seven times higher than all other samples.

These results could prompt further expansion of commercial egg production in Iceland, which would in turn would reduce the reliance on imported sources for during shortages or for industries such as hospitality. This important work may also lead to further investigation of PFAS and Pb contamination arising from Keflavík airport and how this may be impacting the health of those living in this area.

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Reports

Process control of pelagic fish crude oil / Process control of pelagic fish crude oil

Published:

01/10/2018

Authors:

Magnea G. Karlsdóttir, Sigurjón Arason

Supported by:

AVS Research Fund (S 010-15)

Contact

Sigurjón Arason

Chief Engineer

sigurjon.arason@matis.is

Process control of pelagic fish crude oil / Process control of pelagic fish crude oil

The aim of this preliminary project was to analyze different currents in fishmeal and fish oil processing of pelagic species. Emphasis was placed on analyzing the fatty acid composition of liquids at different points in the liquid separator. It is believed that the product of the project can lead to improved production of pelagic fish body oil, as it will be possible to produce fish oil with different proportions of polyunsaturated fatty acids (such as EPA and DHA). By extracting the fish oil from different liquid streams, fish oil can be obtained with different properties and thus increase the value of fish oil products produced in fishmeal and fish oil factories. Significant variability in the fatty acid composition was measured in the samples, both by fish species and at the sampling site. The samples all had in common that monounsaturated fatty acids were in the majority independent of fish species and sampling site. Polyunsaturated and saturated fatty acids followed. There was evidence that the longer polyunsaturated fatty acids degrade as the process progresses. With improved processing processes, it would be possible to start producing high-quality fish oil products for human consumption. It is therefore necessary to go into a much more detailed analysis of the whole process, but the results of this project indicate that there is still a long way to go.

The objective of the project was to identify different streams during production of fishmeal and oil from pelagic fish. Emphasis was placed on analyzing the fatty acid composition of streams collected at different processing steps. It is believed that the results can lead to improved production of pelagic fish oil, since it will be possible to produce fish oil with various proportions of polyunsaturated fatty acids (such as EPA and DHA). Considerable variability was observed between the collected samples, both by species as well as where in the process the samples were collected. Monounsaturated fatty acids were majority in all the samples, regardless of fish species and sampling location. Moreover, the results indicated that the longer polyunsaturated fatty acids can break down as the process goes further. With improved processing control, it is possible to produce high quality oil products intended for human consumption. A comprehensive analysis on the entire process is however necessary.

Report closed until 01.11.2020

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Reports

Nutrient value of seafood - Proximates, minerals, trace elements and fatty acids in products

Published:

01/10/2011

Authors:

Ólafur Reykdal, Hrönn Ólína Jörundsdóttir, Natasa Desnica, Svanhildur Hauksdóttir, Þuríður Ragnarsdóttir, Annabelle Vrac, Helga Gunnlaugsdóttir, Heiða Pálmadóttir

Supported by:

AVS Fisheries Research Fund

Contact

Ólafur Reykdal

Project Manager

olafur.reykdal@matis.is

Nutrient value of seafood - Proximates, minerals, trace elements and fatty acids in products

Measurements were made of the main substances (protein, fat, ash and water), minerals (Na, K, P, Mg, Ca) and trace elements (Se, Fe, Cu, Zn, Hg) in the main types of marine products prepared on the market. These included fish fillets, roe, shrimp, lobster and various processed products. Measurements were made of fatty acids, iodine and three vitamins in selected samples. Several products were chemically analyzed both raw and cooked. The aim of the project was to remedy the lack of data on Icelandic seafood and make it accessible to consumers, producers and retailers of Icelandic seafood. The information is available in the Icelandic database on the chemical content of food on Matís' website. Selenium was generally high in the marine products studied (33-50 µg / 100g) and it is clear that marine products can play a key role in satisfying people's selenium needs. The fatty acid composition varied according to the types of seafood and there were special characteristics that can be used as indicators of the origin of the fat. The majority of polyunsaturated fatty acids in seafood were long-chain omega-3 fatty acids. The amount of minerals was very variable in seafood and there are changes in the concentration of these substances in processing and cooking. There was little loss of the trace elements selenium, iron, copper and zinc during cooking. Measurements were made on both selenium and mercury as selenium counteracts the toxicity of mercury and mercury is one of the undesirable substances in marine products. In all cases, mercury proved to be well below the maximum levels in the regulation. Roe and roe products had the special feature of containing very much selenium but also very little mercury.

Proximates (protein, fat, ash and water), minerals (Na, K, P, Mg, Ca) and trace elements (Se, Fe, Cu, Zn, Hg) were analyzed in the most important Icelandic seafoods ready to be sent to market. The samples were fish fillets, roe, shrimp, lobster, and several processed seafoods. Fatty acids, iodine, and three vitamins were analyzed in selected seafoods. A few seafoods were analyzed both raw and cooked. The aim of the study was to collect information on the nutrient composition of seafood products and make this information available to consumers, producers and seafood dealers. The information is available in the Icelandic Food Composition Database. Selenium levels were generally high in the seafoods studied (33‐50 µg / 100g) and seafoods can be an important source of selenium in the diet. Fatty acid composition was variable depending on species and certain characteristics can be used to indicate the fat source. Polyunsaturated fatty acids were mainly long chain omega ‐ 3 fatty acids. The concentration of minerals was variable, depending on processing and cooking. Small losses were found for selenium, iron, copper and zinc during boiling. Both selenium and mercury were analyzed since selenium protects against mercury toxicity and data are needed for mercury. Mercury in all samples was below the maximum limit set by regulation. Roe and lumpsucker products had the special status of high selenium levels and very low mercury levels.

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