Anchovy oil

In the menhaden oil winterization of Table 6, the increase in polyunsaturated fatty acids is modest in the olein fraction, and the commercial objective may have been the stearine fraction, 50% richer in saturated acids of commercial interest. As already remarked for polyunsaturated fatty acids, 18/12 (in implied percents) or 180/120 (in mg/g) were obtained as triacylglycerols from menhaden and/or anchovy oils with minimal trouble and technology. Retail product No. 2 is also a product like No. 5. Winterization also would prevent either capsules or oil turning cloudy if refrigerated. Strangely, hardly anybody challenges label claims as to chemical nature, although the word oil may be carelessly used because concentrates are almost always ethyl esters, but numbers should always be expressed in the free acid form. 

Table 10.3 Composition of Feed and SCF Fractions (Methyl Esters of Anchovy Oil)...

C22H34O2, Mr 330.51. Pale yellow liquid, D. 0.937, mp. -78 °C, bp. 331 °C. C. is a docosapentaenoic acid (DPA) of the o)3-series with an unusual distribution of the C=C double bonds it was first isolated from the Japanese sardine Clupanodon melanostica), the oil of which contains ca. 8% C. The DPA of the ft>3-series normally formed in animals is (a//-Z)-7,10,13,16,19-DPA built from eicosapentaenoic acid by chain lengthening. The corresponding fatty acid of the (u6-series is (aH-Z)-4,7,10,13,16-DPA, formed as metabolic product from linoleic acid. Many fish and fish liver oils contain glycerol esters of C. in varying amounts, e.g. sardine oil 2.8%, mackerel oil 0.6%, anchovy oil 1.2%, and herring oil 0.4% as well as cod-liver oil 10%. 

The anchovy oil was stripped of tocopherols by chromatography. The relative antioxidant activity was based on inhibition of hydroperoxides measured by conjugated diene formation. 

FIGURE 22.13 Mechanism for the cationic polymerization of simple alkenes. With permission of Elsevier from Andjelkovic DD, Valverde M, Henna P, Li F, Larock RC. Novel thermosets prepared by cationic copolymerization of various vegetable oils - synthesis and their stracture-property relationships. Polymer 2005 46 9674-9685 and Kabasaka OS. Styrenation of mahaleb and anchovy oils. Prog Org Coat 2005 53 235-238. 

Kabasaka OS. Styrenation of mahaleb and anchovy oils. Prog Org Coat 2005 53 235-238. 

M, menhaden SM, speciaiiy processed marine oil (menhaden) R pilchard C, capelin H, herring A, anchovy CL, cod liver MA, mackerel HM, horse mackerel NR Norway pout S, sprat SA, sand eel. 

Marine oils of commercial importance are obtained from oily fish , e.g. herring, pilchard, menhaden, anchovy and whales. The fish livers of cod, halibut and shark contain approximately 50% oil and are an important source of vitamins A and D. 

Kim, H.J. 2005. Characterization of bioactive compounds in essential oils, fermented anchovy sauce, and edible plants, and induction of phytochemicals from edible plants nsing methyl jasmonate (MeJA) and chitosan. PhD Thesis, Clemson University, Clemson, SC, p. 178. 

Salsa Verde Capers, flat leaf parsley, olive oil, anchovy, lemon and rind... 

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