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Bleaching with the Mixed Adsorbents of Activated Earth and Activated Alumina to Reduce Color and Oxidation Products of Anchovy Oil

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Abstract

Fish oil is a rich source of polyunsaturated fatty acids, and its refinement has drawn attention for years. An appropriate adsorbent can effectively remove the pigment impurities in the fish oil. This study evaluated the impact of different absorbents on the reduction of oxidation products and color of anchovy oil during the decolorization under high vacuum. Using the single factor design, four process parameters including adsorbents type, adsorbent amount, temperature and time were tested to determine the optimum decolorization parameter. The results showed the optimum decolorization conditions were that the fish oil was treated with 8% activated alumina at 80 °C for 40 min. In the central group experiment, the addition amounts of mixed absorbents (activated earth and activated alumina), including the mass ratio of adsorbent in oil (5%–11%, w/w) and the mass ratio of activated earth in total absorbent (20%–80%, w/w) were optimized to remove the oxidation products. Under the optimum condition at 10.18% of adsorbent and 70% of activated earth, the total oxidation value (TOTOX value) showed the minimum with the 44.4% of removal rate. Eight metal elements were analyzed in decolorized oil using inductively coupled plasma mass spectrometry (ICP-MS). The removal rates of Zn and Pb were 94.12% and 55.35%, respectively. The decolorization process using mixed absorbents under appropriate condition can significantly reduce the oxidation products and pigments in fish oil, which will benefit the industrial production of fish oil.

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Acknowledgement

This work was supported financially by the Ocean University of China, under the Classification of Project Number of 2018YFC0311201.

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Authors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China

    Xiaohan Wang, Yunqi Wen, Zhaojie Li, Yong Xue, Changhu Xue & Xiaoming Jiang

  2. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, China

    Shijie Bi

  3. Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, 266109, China

    Changhu Xue & Xiaoming Jiang

Authors
  1. Xiaohan Wang
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  2. Yunqi Wen
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  3. Shijie Bi
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  4. Zhaojie Li
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  5. Yong Xue
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  6. Changhu Xue
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  7. Xiaoming Jiang
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Correspondence to Xiaoming Jiang.

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Wang, X., Wen, Y., Bi, S. et al. Bleaching with the Mixed Adsorbents of Activated Earth and Activated Alumina to Reduce Color and Oxidation Products of Anchovy Oil. J. Ocean Univ. China 20, 1167–1174 (2021). https://doi.org/10.1007/s11802-021-4732-1

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  • DOI: https://doi.org/10.1007/s11802-021-4732-1

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