One of the key indicators of high quality omega-3 oils is their degree of freshness. Due to their structure, omega-3 fatty acids are naturally extremely reactive and susceptible to oxidation processes (autoxidation), which can cause them to quickly deteriorate. When omega-3 fatty acids are oxidised, primarily fatty acid peroxides are formed, which then react or are broken down into secondary oxidation products such as aldehydes (malondialdehyde, 4-hydroxyhexenal). Therefore, it is essential to thoroughly analyse oxidative by-products in order to ensure the quality of omega-3 products.
To measure the oxidation of omega-3 oils, 3 main values are used: peroxide number (POZ), p-anisidine number and the TOTOX value, which is calculated using the anisidine and peroxide numbers (TOTOX value = p-anisidine number + (2x peroxide number)).
The TOTOX value (TOTal OXidation) is an internationally recognised indicator that assesses the total oxidation value (oxidation of the fatty acids) and provides a clear overall picture of the freshness of oils. The lower the TOTOX value, the fresher the oil. The anisidine number (AnZ) is a measure of the aldehyde formation during the oxidation of fats, which reveals a lot about how an oil has been processed and stored. The peroxide number (POZ) measures the current oxidation.
Our omega-3 products are continuously checked for their anisidine and peroxide values. Unlike other products on the market, we analyse not only the raw material, but also the end product after it has been manufactured. During production, we take the greatest possible care to avoid contact with oxygen as much as possible in order to prevent oxidation processes. We pay particular attention to the freshness of our raw materials and the correct storage of the end product. Long storage times are avoided.
According to the official bodies, IFOS, IKOS, GOED and GMBI, the following limits must not be exceeded:
- Peroxide value (PV): max. 5 mEq/kg
- Anisidine value (AV): max. 20
- TOTOX value: max. 26
A TOTOX value of over 26 indicates that the omega-3 oil is spoiled and should not be consumed. A TOTOX value less than 20 is a sign of a fresh and high-quality oil. Ideally, an omega-3 product should be stored away from light, in the bottom of the refrigerator. Low temperatures significantly slow down the oxidation processes of the algae oil. This applies both before and especially after opening the package.
If the taste or smell of the algae oil deteriorates within this period, this indicates premature oxidation of the algae oil. This can be caused by improper storage or the pipette coming into contact with the mouth/tongue.
Our products have values well below the recommended limits. You can find the latest laboratory results under the "Laboratory Tests" tab.