Preparation of Fish Oil for Dietary Applications

  • H. J. Wille
  • P. Gonus


In recent years, evidence has been accumulated indicating that polyunsaturated fatty acids (PUFAs) may be effective, to some extent, in prevention and therapy of cardiovascular diseases1,4. Growing interest has been accorded to PUFAs of the n − 3 series such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid. These acids are suggested to participate in the biosynthesis of prostaglandins, thromboxanes and leukotrienes; substances with high physiological activity influencing for instance blood platelet aggregation and contraction and dilatation of vascular glands.


Bleaching Earth Japan Patent Principal Fatty Acid High Physiological Activity Decanter Centrifuge 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    J. Dyerberg, H.O. Bang, E. Stoffersen, S. Mancada and J.R. Vane, Eicosapentaenoic acid and prevention of thrombosis and atherosclerosis?, Lancet, II: 117 (1978).CrossRefGoogle Scholar
  2. 2.
    J. Dyerberg and H.O. Bang, Dietary fat and thrombosis, Lancet, I: 152 (1978).CrossRefGoogle Scholar
  3. 3.
    P.C. Weber, Which n-3 Fatty Acid Preparation for Clinical Intervention Studies?, n-3 News: Unsaturated Fatty Acids and Health II (3): 5 (1987).Google Scholar
  4. 4.
    P.M. Herold and J.K. Kinsella, Fish oil consumption and decreased risk of cardiovascular disease: a comparison of findings from animal and human feeding trials, Am. J. Clin. Nutr., 43: 566 (1986).PubMedGoogle Scholar
  5. 5.
    R.G. Ackman, Fatty Acid Composition of Fish Oils, in: “Nutritional Evaluation of Long-Chain Fatty Acids in Fish Oil”, S.M. Barlow and M.E. Stansby eds., Academic Press, New York (1982).Google Scholar
  6. 6.
    G. Piclet, Le Poisson, Aliment Composition - intérêt nutritionnel, Cah. Nutr. Diét., XXII (4): 317 (1987).Google Scholar
  7. 7.
    J.E. Kinsella, Edible Fish Oil Processing and Technology, in: “Food Science and Technology”, Vol. 23: Seafoods and Fish Oils in Human Health and Disease“, Marcel Dekker, New York (1987).Google Scholar
  8. 8.
    Japan Patent 83 JP-164865, Neutral lipid production from marine products - by contacting with carbon dioxide in supercritical state.Google Scholar
  9. 9.
    Japan Patent 86 JP-122176, Extraction of salmon oil using subcritical or supercritical carbon dioxide as extractant.Google Scholar
  10. 10.
    H. Pardun, E. Kroll and O. Werber, Determination of the Activity of a Bleaching Earth with Respect to its Application in the Quality Assessment of Oils, Fette, Seifen, Anstrichm., 70: 531 (1968).CrossRefGoogle Scholar
  11. 11.
    A.N. Sagredos, D. Sinha-Roy and D. Thomas, On the Occurrence, Determination and Composition of Polycyclic Aromatic Hydrocarbons in Crude Oils and Fats, Fat Sci. Technol., 90: 76 (1988).Google Scholar
  12. 12.
    J. Spinelli, V.F. Stout and W.B. Nilsson, Purification of Fish Oils, U.S. Patent 4,692, 280 (1987).Google Scholar
  13. 13.
    A. Thomas, The Removal of Trace Contaminants from Oils and Fats by Deodorization, Fette, Seifen, Anstrichm., 84: 133 (1982).CrossRefGoogle Scholar
  14. 14.
    J.C. Florence, A. Monseigny and F. Zwoboda, Teneur en pesticides organochlorés des produits et sous-produits d’huilerie, Rev. franç. Corps Gras, 21: 359 (1974).Google Scholar
  15. 15.
    R.F. Addison and R.G. Ackman, Stepwise Removal of Chlorinated Hydrocarbons during Processing of Herring Oil for Edible Use, J. Am. Oil Chem. Soc., 54: 153 A (1977).Google Scholar
  16. 16.
    J.G. Ebel Jr., R.H. Eckerlin, G.A. Maylin, W.H. Gutenmann and D.J. Lisk, Polychlorinated biphenyls and p,p’-DDE in encapsulated fish oil supplements, Nutr. Rep. Int., 36: 413 (1987).Google Scholar
  17. 17.
    A. Seher, Influence of different methods of production and processing of edible oils on the nutritional quality, Nutrition, 11: 813 (1987).Google Scholar
  18. 18.
    C.M. Elson, E.M. Rem and R.G. Ackman, Determination of Heavy Metals in a Menhaden Oil after Refining and Hydrogenation Using Several Analytical Methods, J. Am. Oil Chem. Soc., 58: 1024 (1981).CrossRefGoogle Scholar
  19. 19.
    R.W. Nelson, Liquid CO2 extraction and fisheries research, Mar. Fish. Rev., 46: 28 (1982).Google Scholar
  20. 20.
    Japan Patent 85 Jp-234787: Purified fish oils preparations used as antithrombosis food - comprises reacting oils, containing glycerides with silical gel and collecting non-adsorbed portion.Google Scholar
  21. 21.
    Japan Patent 85 JP-196726: Purification of deep sea teleost fish oil. -by addition of solvent to extracted oil then contacting with silica gel.Google Scholar
  22. 22.
    Japan Patent 86 JP-024667: Purification of fish oils and marine animal fats and oils - involves adding solvent and contacting with silica gel.Google Scholar
  23. 23.
    W.O. Lundberg, General deterioration reactions, in: “Fish Oils: their Chemistry, Technology, Stability, Nutritional Properties and Uses”, M.E. Stansby ed., Avi Publishing Co., Westport (1967).Google Scholar

Copyright information

© Springer Science+Business Media New York 1989

Authors and Affiliations

  • H. J. Wille
    • 1
  • P. Gonus
    • 1
  1. 1.Nestlé Research CentreNestec Ltd.Lausanne 26Switzerland

Personalised recommendations