Evidence map›Paper›PMID 40123870›Full record

ArticleFood chemistry: X2025

Effect of four-stage refinement with fortified measures to inhibit oil oxidation and purification on the quality of anchovy oil.

Li Li Xu, Ya Nan Xu, Wei Jia Liu, Chang Hu Xue, Tong Cheng Xu, Yun Qi Wen

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Li Li XuInstitute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan, 250100, PR China.
Ya Nan XuCollege of Food Science and Technology, Ocean University of China, 1299 Sansha Road, Qingdao, Shandong Province, 266003, PR China.
Wei Jia LiuQingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao 266109, PR China.
Chang Hu XueCollege of Food Science and Technology, Ocean University of China, 1299 Sansha Road, Qingdao, Shandong Province, 266003, PR China.
Tong Cheng XuInstitute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, 202 Gongye North Road, Jinan, 250100, PR China.
Yun Qi WenCollege of Food Science and Technology, Ocean University of China, 1299 Sansha Road, Qingdao, Shandong Province, 266003, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Traditional refining processes of crude anchovy oil uses high temperatures. In order to inhibit oil oxidation, intensified measures should be taken. The impact of traditional four-stage refinement on anchovy oil quality have not yet been systematically revealed. This study proposed improved four-stage refining process to refine anchovy oil, and the improved methods could efficiently reduce the risk of oil oxidation. Deacidification could remove some kinds of heavy metal ions but not transition metal ions. Decolorization could remove large amounts of volatile compounds, but it could not effectively improve the sensory quality of oil while deodorization did. The refined efficiency of prior stage greatly influenced that of the latter process. After refinement, purification applying multiple adsorbents could further improve oil quality, but greatly decreased oil oxidation stability. This study provided a reference to the refinement of fish oil and develop progressive refining process inspired by the purification.

Indexed as

Anchovy oilInhibit oxidationOxidative stabilityQuality of fish oilRefinement

Identifiers

PMID40123870
PMCPMC11930366

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Registered trials

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.