High stability of AnchoisOil extracted with limonene from anchovy fillet leftovers

To investigate the vitamin content in an AnchoisOil sample stored at − 20 °C under N2 for more than four years, we have developed a new HPLC method for simultaneous identification and quantification of vitamins in anchovy fish oil that is efficient and applicable in practice. Coupled to full retention of the original visual appearance (orange color and transparency), the relatively high concentrations of lipid-soluble vitamin Q (coenzyme Q10) and vitamin A (retinol) in AnchoisOil extracted with d-limonene from European anchovy fillet leftovers more than four years after extraction point to remarkable chemical stability of this marine oil. These findings further support the practical use of the “LimoFish” process to extract valued fish oil from the leftovers of the world’s most caught fish species. Graphical Abstract: (Figure presented.)