PMID- 21070072
OWN - NLM
STAT- MEDLINE
DCOM- 20150112
LR  - 20191210
IS  - 1520-5118 (Electronic)
IS  - 0021-8561 (Linking)
VI  - 58
IP  - 23
DP  - 2010 Dec 8
TI  - Effects of refining and removal of persistent organic pollutants by short-path 
      distillation on nutritional quality and oxidative stability of fish oil.
PG  - 12250-9
LID - 10.1021/jf102660v [doi]
AB  - Food and feed legislations are implemented to control the level of unwanted 
      persistent organic pollutants (POPs) below health risk concerns. Short-path 
      distillation is established as the most effective industrial process to remove 
      POPs in fish oil. However, the technology involves heating of the oil to high 
      temperature levels (>200  degrees C) that possibly give unwanted heat-induced side 
      reactions and coevaporation of minor compounds of importance for the nutritional 
      quality of the oil. The effects on retention of vitamins, cholesterol, and 
      unsaponifiable compounds, geometrical isomerization, loss of polyunsaturated 
      fatty acids (PUFA), oxidation level, and oxidative stability have been studied on 
      the basis of experiments designed to optimize and model the effect of process 
      conditions (i.e., evaporator temperature, feed rate, and addition of working 
      fluid) on the reduction of POPs. Loss of volatile nutrients was observed, but the 
      extent will depend on the process conditions needed to obtain target 
      decontamination level, as well as the concentration ratio and difference in vapor 
      pressure between free and esterified forms of the studied compounds. Some 
      reduction in oxidation level was documented with preservation of PUFA level and 
      quality. Oxidative stability was influenced both positively and negatively 
      depending on the applied process conditions. Generally, no adverse negative 
      effects on the nutritional quality of the fish oil could be documented. Optimal 
      process conditions were modeled that ensure removal of POPs to within legislation 
      levels while retaining most of the vitamin levels in fish oil. A 76% reduction of 
      the WHO-PCDD/F-PCB-TEQ level in the used feedstock was needed to be in accordance 
      with the voluntary industrial monograph of GOED. This could be achieved on the 
      basis of operation conditions giving <20% loss of vitamins. A 90% decontamination 
      rate gave vitamin retentions in the 60-90% range.
FAU - Oterhals, Age
AU  - Oterhals A
AD  - Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, 
      Kjerreidviken 16, N-5141 Fyllingsdalen, Norway.
FAU - Berntssen, Marc H G
AU  - Berntssen MH
LA  - eng
PT  - Evaluation Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20101112
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Fatty Acids, Unsaturated)
RN  - 0 (Fish Oils)
RN  - 0 (Organic Chemicals)
RN  - 0 (Vitamins)
SB  - IM
MH  - Animals
MH  - Distillation/*methods
MH  - Fatty Acids, Unsaturated/analysis
MH  - Fish Oils/*chemistry
MH  - Fishes
MH  - Food Contamination/analysis
MH  - Hot Temperature
MH  - Nutritive Value
MH  - Organic Chemicals/*chemistry/isolation & purification
MH  - Oxidation-Reduction
MH  - Vitamins/analysis
EDAT- 2010/11/13 06:00
MHDA- 2015/01/13 06:00
CRDT- 2010/11/13 06:00
PHST- 2010/11/13 06:00 [entrez]
PHST- 2010/11/13 06:00 [pubmed]
PHST- 2015/01/13 06:00 [medline]
AID - 10.1021/jf102660v [doi]
PST - ppublish
SO  - J Agric Food Chem. 2010 Dec 8;58(23):12250-9. doi: 10.1021/jf102660v. Epub 2010 
      Nov 12.