6533b7d9fe1ef96bd126c1b2

RESEARCH PRODUCT

Vitamin D3 in fish oil extracted with limonene from anchovy leftovers

Rosaria CiriminnaRosa PitonzoAntonino ScurriaGiuseppe AvelloneMario PagliaroClaudia Lino

subject

VitaminLimonenebiologySettore CHIM/10 - Chimica Degli Alimenti010405 organic chemistryChemistryGeneral ChemistryFish oil010402 general chemistrybiology.organism_classificationFish oil01 natural sciences0104 chemical scienceschemistry.chemical_compoundAnchovyVitamin D Fish oil Anchovy Limonene CholecalciferolAnchovyFood scienceVitamin DLimoneneCholecalciferol

description

Abstract Aiming to identify and assess the amount of fat-soluble vitamins in anchovy oil extracted with d-limonene from anchovy fillet leftovers via the UHPLC–HESI–MS advanced mass spectrometry analytical technique, this study shows that only vitamin D3 is present in anchovy by-product oil. The sum of the quantities of the three isomers of vitamin D3 amounts to 0.0815 μg vitamin D3 per g oil, namely a 81.5 μg/kg content, in good agreement with the typical amounts of vitamin D3 in fish oils (ranging from 18 to 350 μg/kg).

yearjournalcountryeditionlanguage
2020-02-01
10.1016/j.cdc.2019.100311http://hdl.handle.net/10447/535066