2019
DOI: 10.1002/ejlt.201800513
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High Quality Oil Extracted from Sardine By‐Products as an Alternative to Whole Sardines: Production and Refining

Abstract: Sardine (S) and sardine by‐product (SBP) oils are produced and refined in the interest of grading the potential by‐products as raw materials for the production of fish oil high in both quality and nutritional value. The oils are compared throughout different stages of refining in terms of free fatty acid (FFA), peroxide (PV), p‐anisidine (pAV), total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), tocopherol content, fatty acid profile, and volatile components. The results of quality parameter… Show more

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Cited by 42 publications
(19 citation statements)
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“…Similarly, in the present study, after the refining process of SPD, a decrease in the main parameters related to the lipid components oxidation was observed, in accordance to literature [ 25 , 64 ]. In fact, both primary oxidation components (like PV) and secondary oxidation products (like ρ-anisidine (ρ-AV) and TBARS) showed a significant decrease in RVO produced from CVO that was extracted at 60 and 80 °C ( Table 5 ).…”
Section: Resultssupporting
confidence: 93%
“…Similarly, in the present study, after the refining process of SPD, a decrease in the main parameters related to the lipid components oxidation was observed, in accordance to literature [ 25 , 64 ]. In fact, both primary oxidation components (like PV) and secondary oxidation products (like ρ-anisidine (ρ-AV) and TBARS) showed a significant decrease in RVO produced from CVO that was extracted at 60 and 80 °C ( Table 5 ).…”
Section: Resultssupporting
confidence: 93%
“…The European sardine ( Sardina pilchardus , Walbaum 1792) is a highly nutritive and the most important species of the Mediterranean Sea fisheries [ 1 ]. It is a small, oily, pelagic fish from the Clupeidae family distributed throughout the North Mediterranean, Adriatic, and Black Seas [ 2 , 3 ].…”
Section: Introductionmentioning
confidence: 99%
“…Sardines are caught all year around, with the highest peaks in the autumn–winter period. Both sardines and their byproducts have the potential to be used as nutraceuticals and pharmaceuticals and, for this reason, they are gaining more attention [ 1 , 4 , 5 ]. The nutritional importance of sardines as essential lipids rich in long-chain polyunsaturated fatty acids (PUFA), high-value, easy digestible proteins which contain all essential amino acids (AA) necessary for healthy human diets, minerals and vitamins, are well known [ 6 , 7 ].…”
Section: Introductionmentioning
confidence: 99%
“…At the processing stage, inedible and low-nutritional parts such as offal, heads, shells, skins, bones, trimmings, blood, and viscera are removed and discarded as biowaste. For this review, both the by-catch and the derived biowaste are defined as seafood processing by-products (SPBs), which can account for three-quarters of the total weight of production [ 9 , 10 ]. Annual production of marine SPBs is estimated at 81 MT, of which 32 MT are discarded as biowastes [ 11 ].…”
Section: Introductionmentioning
confidence: 99%