2.2. Sample materials

In order to explore the effect of product type on the quality of omega‐3 products, three different types of omega‐3 products, including syrup, capsule, and chewable forms, were chosen. They were selected according to the highest sales figures in the Turkish market and purchased from local pharmacies. For each category, products of three different brands (denoted by different numbers in decimal place) were investigated weekly during their consumption period. Moreover, to provide independent repetitions of samples, two products having different lot numbers of the same brand (denoted by different numbers in the ones place) were analyzed. Samples were named in terms of their form and brand. For instance, for sample S12, “S” stands for syrup, “1” was for the brand, and “2” was for the different lot number. Capsule forms were denoted as C, and chewable forms were denoted as G. Properties of omega‐3 products and their analysis periods are given in Table 1. Consumer behavior was mimicked during the storage period. Suggested consumption amounts were discarded daily from each sample. Since only 6.8% of omega‐3 supplement users store the products in refrigerated conditions (Mengelberg et al., ²⁰¹⁸), the samples were stored at room temperature during storage period. Comparative oxidation analysis and sensory analysis were performed once a week, including the properties at the time of first opening. The fatty acid composition of fish oils was analyzed at the first opening and at the end of storage to investigate any changes.

Details of omega‐3 products and analysis period