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GIUSEPPE AVELLONE

Vitamin D3 in fish oil extracted with limonene from anchovy leftovers

  • Authors: Scurria, Antonino; Lino, Claudia; Pitonzo, Rosa; Pagliaro, Mario; Avellone, Giuseppe; Ciriminna, Rosaria
  • Publication year: 2020
  • Type: Articolo in rivista
  • OA Link: http://hdl.handle.net/10447/535066

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 350μg/kg)