| Title | High stability of AnchoisOil extracted with limonene from anchovy fillet leftovers |
|---|---|
| ID_Doc | 24315 |
| Authors | Angellotti, G; Pizzone, DM; Pagliaro, M; Avellone, G; Lino, C; Mauriello, F; Ciriminna, R |
| Title | High stability of AnchoisOil extracted with limonene from anchovy fillet leftovers |
| Year | 2024 |
| Published | Discover Applied Sciences, 6, 3 |
| Abstract | To investigate the vitamin content in an AnchoisOil sample stored at - 20 degrees C under N2 for more than four years, we have developed a new HPLC method for simultaneous identification and quantification of vitamins in anchovy fish oil that is efficient and applicable in practice. Coupled to full retention of the original visual appearance (orange color and transparency), the relatively high concentrations of lipid-soluble vitamin Q (coenzyme Q10) and vitamin A (retinol) in AnchoisOil extracted with d-limonene from European anchovy fillet leftovers more than four years after extraction point to remarkable chemical stability of this marine oil. These findings further support the practical use of the "LimoFish" process to extract valued fish oil from the leftovers of the world's most caught fish species. This work aims at studying the stability of AnchoisOil investigating the vitamin content in an AnchoisOil sample stored at - 20 degrees C under N2 for more than four years.We have developed a new HPLC method for simultaneous identification and quantification of vitamins in anchovy fish oil that is efficient and applicable in practice.AnchoisOil extracted with d-limonene from European anchovy fillet leftovers after more than four years of storage retains its color, transparency and high concentration of vitamins Q and A.These findings further support the practical use of the "LimoFish" process to extract valued fish oil from the leftovers of the world's most caught fish species. |
| https://link.springer.com/content/pdf/10.1007/s42452-024-05781-w.pdf |
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