Abstract
The effect of processing on the fat-soluble vitamin content of menhaden fish oil was studied. Menhaden oil samples were taken during various steps in commercial processing. Samples included a crude oil, a bleached oil, a refined oil, a refined then bleached oil, and a refined-bleached-deodorized-stabilized oil. The most processed oil had only about one-fifth as much vitamin A and vitamin D3 as the crude fish oil. Vitamin E levels were decreased by about half as a result of processing. Bleaching the oil with Fuller’s earth caused the major loss of retinols. Treating the fish oil with steam for several hours caused the major loss of vitamin D3.
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Scott, K.C., Latshaw, J.D. Effects of commercial processing on the fat- soluble vitamin content of menhaden fish oil. J Am Oil Chem Soc 68, 234–236 (1991). https://doi.org/10.1007/BF02657615
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DOI: https://doi.org/10.1007/BF02657615