Abstract
AbstractFactors influencing the oxidative stability of refined squid visceral oil after various purification treatments were evaluated. Squid visceral oil was treated by refining, steam deodorizing, molecular distillation, Sep‐Pak cartridge extraction, alumina adsorption, EDTA solution washing, and column chromatography, and the treated oils were compared for oxidative stability. Sep‐Pak cartridge extraction and alumina adsorption were designed to eliminate phenolic compounds, α‐tocopherol, phospholipids, and metal ions from the oil. The oxidative stability was measured using PV and increase in weight. The refined oil and the deodorized oil were the most stable, and the highly purified oil was the least stable. However, alumina‐adsorbed oil that had been washed with EDTA was more resistant to oxidation than highly purified oil. When refined oil was passed through an activated carbon‐Celite chromatography column, it could be separated into hexane, ether, and ethanol fractions. The ethanol eluate contained more α‐tocopherol and phospholipids than the ether eluate. The addition of the ethanol eluate extracted from squid visceral oil to the highly purified oil resulted in excellent stability.
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