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. 2017 May 3;7:1488. doi: 10.1038/s41598-017-01470-4

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Content of EPA/DHA and oxidative status of several New Zealand fish oil products that were within one year before expiry date (white bars), and after retesting a year later after having passed expiry date (grey bars). Panel a: EPA and DHA content expressed as percentage of labeled content (means ± S.D., n = 5 products). The dashed line indicates the minimum required content of EPA and DHA according to local regulations. Panel b: PV (left), p-AV (middle) and TOTOX (right). Values are means ± S.D., n = 5 products for PV, and n = 3 for p-AV and TOTOX as two products were flavored and could not be tested for p-AV and TOTOX). The dashed lines indicate the maximum levels of PV, p-AV and TOTOX as specified by GOED.