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Merck
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Key Documents

C2294

Sigma-Aldrich

Cod liver oil fatty acid methyl esters

BioReagent, suitable for insect cell culture

Sinónimos:

Fatty acid methyl esters

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About This Item

UNSPSC Code:
12352211
NACRES:
NA.75

biological source

cod liver oil

product line

BioReagent

form

oil

concentration

15-25% (GC)

technique(s)

cell culture | insect: suitable

impurities

≤6.0 ppt dioxin

solubility

chloroform: 100 mg/mL, clear, colorless to light yellow

shipped in

ambient

storage temp.

2-8°C

Biochem/physiol Actions

Essential fatty acids (FAs) from fish are regarded as a functional food. In particular, cod liver oil is rich in vitamin A, D, E, docosahexaenoic acid and ω3 polyunsaturated fatty acids (PUFA). Thus, cod liver oil serves as a dietary supplement. PUFA′s sourced from marine organism if helpful in the prevention of coronary heart disease. The FA composition of essential oils, is determined by its conversion to fatty acid methyl esters.

Other Notes

Natural distribution of saturated and unsaturated fatty acids as methyl esters. With 15-25% ω-3 (octadecatetraenoic, eicosapentaenoic and docosahexaenoic) methyl esters.

Preparation Note

Prepared by transmethylation of cod liver oil.

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)


Certificados de análisis (COA)

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Bioavailability of marine n-3 fatty acid formulations
Dyerberg J, et al.
Prostaglandins, Leukotrienes, and Essential Fatty Acids, 83(3), 137-141 (2010)
Rapid, micro-scale preparation and very fast gas chromatographic separation of cod liver oil fatty acid methyl esters
Mondello L, et al.
Journal of Pharmaceutical and Biomedical Analysis, 41(5), 1566-1570 (2006)
A gas chromatography/electron ionization- mass spectrometry- selected ion monitoring method for determining the fatty acid pattern in food after formation of fatty acid methyl esters
Thurnhofer Saskia and Vetter Walter
Journal of Agricultural and Food Chemistry, 53(23), 8896-8903 (2005)

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