Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil

S. Nieto; A. Galleguillos; J. Sanhueza; A. Valenzuela

doi:10.3989/gya.1993.v44.i1.1118

Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil

Authors

S. Nieto Unidad de Bioquímica Farmacológica y Lípidos. Instituto de Nutrición y Tecnología de Alimentos. Universidad de Chile
A. Galleguillos Unidad de Bioquímica Farmacológica y Lípidos. Instituto de Nutrición y Tecnología de Alimentos. Universidad de Chile
J. Sanhueza Unidad de Bioquímica Farmacológica y Lípidos. Instituto de Nutrición y Tecnología de Alimentos. Universidad de Chile
A. Valenzuela Unidad de Bioquímica Farmacológica y Lípidos. Instituto de Nutrición y Tecnología de Alimentos. Universidad de Chile

DOI:

https://doi.org/10.3989/gya.1993.v44.i1.1118

Keywords:

Deodorization, Fish oil, High vacuum distillation Quality, Sardine

Abstract

The construction and the operation conditions of a high vacuum glass-equipment for deodorizing sardine oil at laboratory scale is described. The equipment working at 120°C and at a pressure of 0.05-0.1 mmHg maintains unchanged the n-3 fatty acid composition of the oil producing a considerable reduction in the cholesterol and peroxide content of the oil. The stripper, having a throughput of 1500-1800 mL/hr, allows the obtaining of a high quality fish oil suitable for experimental and for pharmacological and/or nutritional applications.

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Published

1993-02-28

How to Cite

Nieto S, Galleguillos A, Sanhueza J, Valenzuela A. Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil. Grasas aceites [Internet]. 1993Feb.28 [cited 2025Feb.23];44(1):35-8. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1118

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Issue

Vol. 44 No. 1 (1993)

Section

Research

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