Conference Abstract Book

Laboratory of Food Chemistry & Technology School of Chemical Engineering National Technical University of Athens 7 th International Conference on Food Science & Technology: Innovation and Sustainability challenges, 8–9 November, Athens, Greece 11 ✓ Extracts at 20⁰C and 35⁰C: Within the limits for edible fish oils ✓ Hexane resulted in more oxidized extracts compared to ethanol ▪ Ethanol achieved higher concentrations of PUFA in the extracts ▪ No statistically significant differences between the different temperatures or ratios Limit: PV=5 meq/kg Limit: p-AV=20 Peroxide Value p-anisidine value Optimum conditions for lipid extraction: Ethanol, 35⁰C, l/s=50:1 Results Conventional lipid extraction