Merki: Fatty acids

Skýrslur

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

Útgefið:

31/03/2025

Höfundar:

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

Styrkt af:

Matvælasjóður ANF-23-02-00582

Tengiliður

Rebecca Sim

Sérfræðingur

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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Skýrslur

Ferlastýring búklýsis úr uppsjávarfiski / Process control of pelagic fish crude oil

Útgefið:

01/10/2018

Höfundar:

Magnea G. Karlsdóttir, Sigurjón Arason

Styrkt af:

AVS Rannsóknasjóður (S 010-15)

Tengiliður

Sigurjón Arason

Yfirverkfræðingur

sigurjon.arason@matis.is

Ferlastýring búklýsis úr uppsjávarfiski / Process control of pelagic fish crude oil

Markmið þessa forverkefnisins var að greina mismunandi strauma í fiskmjöls- og lýsisvinnslu uppsjávartegunda. Áhersla var lögð á að greina fitusýrusamsetningu vökva á mismunandi stöðum í vökvaskiljunni. Talið er að afurð verkefnisins geti leitt til bættrar framleiðslu á búklýsi uppsjávarfisks, þar sem að hægt verður að framleiða lýsi með mismunandi hlutföllum af fjölómettuðum fitusýrum (s.s. EPA og DHA). Með því að taka lýsið úr mismunandi vökvastraumum má ná fram lýsi með mismunandi eiginleika og auka þannig verðmæti lýsisafurða sem framleiddar eru í fiskmjöls- og lýsisverksmiðjum. Talsverður breytileiki í fitusýrusamsetningu mældist í sýnunum, bæði eftir fisktegund og sýnatökustað. Sýnin áttu öll það sameiginlegt að einómettaðar fitusýrur voru í meirihluta óháð fisktegund og sýnatökustað. Fjölómettaðar og mettaðar fitusýrur fylgdu þar á eftir. Vísbendingar voru um að lengri fjölómettuðu fitusýrurnar brotni niður eftir því sem lengra er farið inn í ferlið. Með bættum vinnsluferlum væri hægt að fara í framleiðslu á hágæða lýsisafurðum til manneldis. Fara þarf því í mun ýtarlegri greiningu á öllu ferlinu, en niðurstöður þessa verkefnis gefa til kynna að það er eftir miklu að slægjast.

The objective of the project was to identify different streams during production of fishmeal and oil from pelagic fish. Emphasis was placed on analysing 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 proportion 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 go 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.

Skýrsla lokuð til 01.11.2020

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Skýrslur

Næringargildi sjávarafurða – Meginefni, steinefni, snefilefni og fitusýrur í lokaafurðum / Nutrient value of seafoods – Proximates, minerals, trace elements and fatty acids in products

Útgefið:

01/10/2011

Höfundar:

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

Styrkt af:

AVS rannsóknasjóður í sjávarútvegi

Tengiliður

Ólafur Reykdal

Verkefnastjóri

olafur.reykdal@matis.is

Næringargildi sjávarafurða – Meginefni, steinefni, snefilefni og  fitusýrur í lokaafurðum / Nutrient value of seafoods – Proximates, minerals, trace elements and fatty acids in products

Gerðar voru mælingar á meginefnum (próteini, fitu, ösku og vatni), steinefnum (Na, K, P, Mg, Ca) og snefilefnum (Se, Fe, Cu, Zn, Hg) í helstu tegundum sjávarafurða sem voru tilbúnar á markað. Um var að ræða fiskflök, hrogn, rækju, humar og ýmsar unnar afurðir. Mælingar voru gerðar á fitusýrum, joði og þremur vítamínum í völdum sýnum. Nokkrar afurðir voru efnagreindar bæði hráar og matreiddar. Markmið verkefnisins var að bæta úr skorti á gögnum um íslenskar sjávarafurðir og gera þær aðgengilegar fyrir neytendur, framleiðendur og söluaðila íslenskra sjávarafurða. Upplýsingarnar eru aðgengilegar í íslenska gagnagrunninum um efnainnihald matvæla á vefsíðu Matís. Selen var almennt hátt í þeim sjávarafurðum sem voru rannsakaðar (33‐ 50 µg/100g) og ljóst er að sjávarafurðir geta gegnt lykilhlutverki við að fullnægja selenþörf fólks. Fitusýrusamsetning var breytileg eftir tegundum sjávarafurða og komu fram sérkenni sem hægt er að nýta sem vísbendingar um uppruna fitunnar. Meginhluti fjölómettaðra fitusýra í sjávarafurðum var langar ómega‐3 fitusýrur. Magn steinefna var mjög breytilegt í sjávarafurðum og koma fram breytingar á styrk þessara efna við vinnslu og matreiðslu. Lítið tap varð á snefilefnunum seleni, járni, kopar og sinki við matreiðslu. Mælingar voru gerðar bæði á seleni og kvikasilfri þar sem selen vinnur gegn eituráhrifum kvikasilfurs og kvikasilfur er meðal óæskilegra efna í sjávarafurðum. Kvikasilfur reyndist í öllum tilfellum vel undir hámarksgildum í reglugerð. Hrogn og hrognkelsaafurðir höfðu þá sérstöðu að innihalda mjög mikið selen en jafnframt mjög lítið kvikasilfur.

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 for 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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