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Kesbiç FI, Metin H, Fazio F, Parrino V, Kesbiç OS. Effects of Bacterioruberin-Rich Haloarchaeal Carotenoid Extract on the Thermal and Oxidative Stabilities of Fish Oil. Molecules 2023; 28:8023. [PMID: 38138512 PMCID: PMC10745883 DOI: 10.3390/molecules28248023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/25/2023] [Accepted: 12/07/2023] [Indexed: 12/24/2023] Open
Abstract
This study aimed to assess the efficacy of a bacterioruberin-rich carotenoid extract (HAE) derived from the halophilic archaea Halorubrum ezzemoulense DSM 19316 in protecting crude fish oil against thermal oxidation. The research used fish oil derived from anchovies, which had a peroxide value (PV) of 6.44 ± 0.81 meq O2 kg-1. To assess the impact of HAE on the thermal stability and post-oxidation characteristics of fish oil, several concentrations of HAE were added to the fish oil samples: 0 ppm (no additive) (HAE0), 50 ppm (HAE50), 100 ppm (HAE100), 500 ppm (HAE500), and 1000 ppm (HAE1000). Furthermore, a control group was established with the addition of 100 ppm butylated hydroxytoluene (BHT100) in order to evaluate the effectiveness of HAE with a synthetic antioxidant that is commercially available. Prior to the fast oxidation experiment, thermogravimetric analysis was conducted on samples from all experimental groups. At the conclusion of the examination, it was seen that the HAE500 and HAE1000 groups exhibited a delay in the degradation temperature. The experimental groups underwent oxidation at a temperature of 55.0 ± 0.5 °C for a duration of 96 h. The measurement of PV was conducted every 24 h during this time. PV in all experimental groups exhibited a time-dependent rise (p < 0.05). However, the HAE500 group had the lowest PV measurement at the conclusion of the 96 h period (p < 0.05). Significant disparities were detected in the fatty acid compositions of the experimental groups at the completion of the oxidation experiment. The HAE500 group exhibited the highest levels of EPA, DHA, and ΣPUFA at the end of oxidation, with statistical significance (p < 0.05). Through the examination of volatile component analysis, specifically an oxidation marker, it was shown that the HAE500 group exhibited the lowest level of volatile components (p < 0.05). Consequently, it was concluded that the addition of HAE to fish oil provided superior protection compared to BHT at an equivalent rate. Moreover, the group that used 500 ppm HAE demonstrated the highest level of performance in the investigation.
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Affiliation(s)
| | - Hilal Metin
- Institute of Science, Department of Sustainable Agriculture and Natural Sources, Kastamonu University, 37150 Kastamonu, Turkey;
| | - Francesco Fazio
- Department of Veterinary Sciences, University of Messina, Viale Giovanni Palatucci, 13, 98168 Messina, Italy
| | - Vincenzo Parrino
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, 98168 Messina, Italy;
| | - Osman Sabri Kesbiç
- Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Diseases, Kastamonu University, 37150 Kastamonu, Turkey;
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Aparamarta HW, Gunawan S, Ihsanpuro SI, Safawi I, Bhuana DS, Mochtar AF, Yusril Izhar Noer M. Optimization and kinetic study of biodiesel production from nyamplung oil with microwave-assisted extraction (MAE) technique. Heliyon 2022; 8:e10254. [PMID: 36042727 PMCID: PMC9420485 DOI: 10.1016/j.heliyon.2022.e10254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 12/23/2021] [Accepted: 08/05/2022] [Indexed: 11/16/2022] Open
Abstract
Nyamplung oil (Calophyllum inophyllum), which has a high oil content and non-edible, has a lot of potential as a raw material in the production of biodiesel. Therefore, it has no impact on food security. In this research, response surface methodology was used to find the optimum conditions of biodiesel production from nyamplung, and the kinetics model of esterification reaction of free fatty acid (FFA) in the MAE method was determined. This study used RSM with central composite design (CCD) to find the optimal operating conditions. The RSM optimization with TG recovery shows 95.49% and FFA recovery 31.42% with operating conditions respectively at 423 W and 427 W and extraction time for 40 and 38 min. According to kinetic experiments conducted at various microwave power levels, the conversion of nyamplung into biodiesel follows the first, second, and third-order reactions. According to the data, the maximum R2 is found in the second and third-order reactions. It was determined the activation energy and kinetic rate constants. The reaction rate constants significantly increased at 150, 300, and 450 W, namely 0.0005 mol-1, 0.0008 mol-1, and 0.0008 mol-1. Nevertheless, it drops at 600 W to 0.0004 mol-1. It was found that the activation energy value using the MAE method was 604.43 J/mol. This value was smaller than the value of the activation energy using the conventional method, 4831.26 J/mol. It was shown that biodiesel production from nyamplung oil with the MAE method could change the conventional method because it needs less energy and less time. So, the production process is more efficient.
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Affiliation(s)
- Hakun Wirawasista Aparamarta
- Department of Chemical Engineering, Faculty of Engineering, Sepuluh Nopember Institute of Technology, Surabaya 60111, Indonesia
| | - Setiyo Gunawan
- Department of Chemical Engineering, Faculty of Engineering, Sepuluh Nopember Institute of Technology, Surabaya 60111, Indonesia
| | - Surya Iryana Ihsanpuro
- Department of Chemical Engineering, Faculty of Engineering, Sepuluh Nopember Institute of Technology, Surabaya 60111, Indonesia
| | - Imam Safawi
- Actuarial Department, Faculty of Science and Data Analytics of Sepuluh Nopember Institute of Technology, Surabaya 60111, Indonesia
| | - Donny Satria Bhuana
- Department of Chemical Engineering, Faculty of Engineering, Sepuluh Nopember Institute of Technology, Surabaya 60111, Indonesia
| | - Aang Firmansyah Mochtar
- Department of Chemical Engineering, Faculty of Engineering, Sepuluh Nopember Institute of Technology, Surabaya 60111, Indonesia
| | - M Yusril Izhar Noer
- Department of Chemical Engineering, Faculty of Engineering, Sepuluh Nopember Institute of Technology, Surabaya 60111, Indonesia
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Roy VC, Park JS, Ho TC, Chun BS. Lipid Indexes and Quality Evaluation of Omega-3 Rich Oil from the Waste of Japanese Spanish Mackerel Extracted by Supercritical CO 2. Mar Drugs 2022; 20:70. [PMID: 35049925 PMCID: PMC8780132 DOI: 10.3390/md20010070] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/10/2022] [Accepted: 01/12/2022] [Indexed: 12/10/2022] Open
Abstract
Japanese Spanish mackerel (JSM) (Scomberomorus niphonius) is a marine fish species containing health-beneficial polyunsaturated fatty acids (PUFAs). In the present study, the quality of JSM by-products oils extracted by supercritical CO2 (SC-CO2) and organic solvent extraction was compared in terms of physico-chemical properties of the oils. Eicosapentaenoic acid (EPA) is one of the important polyunsaturated fatty acids present in SC-CO2-extracted skin and muscle oil 5.81 ± 0.69% and 4.93 ± 0.06%, respectively. The amount of docosahexaenoic acid (DHA) in SC-CO2-extracted skin and muscle oil was 12.56 ± 0.38% and 15.01 ± 0.28%, respectively. EPA and DHA are considered as important PUFAs for the development of brain function and the prevention of coronary heart diseases. Extracted oils showed considerable antioxidant activity. In the obtained oils, atherogenic index (AI) values varied from 0.72 to 0.93 and thrombogenic index (TI) ranged from 0.75 to 0.92, which is considered an acceptable level. Fatty acid composition, bio potentiality, thermogravimetric, and vitamin D analysis showed that oils extracted from JSM by-products can be a good source of oil for application in food, pharmaceutical and cosmetic industries. Therefore, the present research revealed the potentiality of green valorisation of S. niphonius by-products as a possible sustainable approach for targeting the era of zero waste.
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Affiliation(s)
- Vikash Chandra Roy
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
- Department of Fisheries Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5200, Bangladesh
| | - Jin-Seok Park
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
| | - Truc Cong Ho
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
- PL MICROMED Co., Ltd., 1F, 15-5, Yangju 3-gil, Yangsan-si 50620, Gyeongsangnam-do, Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea; (V.C.R.); (J.-S.P.); (T.C.H.)
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Franklin EC, Haq M, Roy VC, Park J, Chun B. Supercritical CO
2
extraction and quality comparison of lipids from Yellowtail fish (
Seriola quinqueradiata
) waste in different conditions. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14892] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ejim Chijioke Franklin
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Monjurul Haq
- Department of Fisheries and Marine Bioscience Jashore University of Science and Technology Jashore Bangladesh
| | - Vikash Chandra Roy
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
- Department of Fisheries Technology Hajee Mohammad Danesh Science and Technology University Dinajpur Bangladesh
| | - Jin‐Seok Park
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
| | - Byung‐Soo Chun
- Department of Food Science and Technology Pukyong National University Busan Republic of Korea
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Roy VC, Getachew AT, Cho YJ, Park JS, Chun BS. Recovery and bio-potentialities of astaxanthin-rich oil from shrimp (Penaeus monodon) waste and mackerel (Scomberomous niphonius) skin using concurrent supercritical CO2 extraction. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104773] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Punia S, Sandhu KS, Dhull SB, Kaur M, Siroha AK. Kinetic, rheological and thermal studies of flaxseed ( Linum usitatissiumum L.) oil and its utilization. Journal of Food Science and Technology 2020; 57:4014-4021. [PMID: 33071323 DOI: 10.1007/s13197-020-04434-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2020] [Accepted: 04/08/2020] [Indexed: 11/30/2022]
Abstract
In present study kinetic, thermal and rheological characteristics of oil isolated from flaxseed were studied and because of high content of α-linolenic acid (essential omega-3 fatty acid), flaxseed oil was incorporated in muffins by replacing fat/shortening at different levels (10%, 20%, 30% and 40%). To evaluate rheological behaviour, the experimental data of flow behaviour for flaxseed oil was fitted to Power law model, consistency index (K) and flow behaviour index (n) and Arrhenius parameters (activation energy and frequency factor) were evaluated. The n value of the oil treated at 10, 15, 20, 25 and 30 °C were found between 0.8 to 0.9, which suggested the non-Newtonian fluid behaviour of flaxseed oil. Thermal properties of flaxseed oil was evaluated using DSC (differential scanning calorimetry). The flaxseed oil possessed three endothermic and one shoulder peak. Gas chromatography revealed the fatty acids composition qualitatively and quantitatively and flaxseed oil is dominated by unsaturated fatty acids. Saturated oil was replaced with flaxseed unsaturated fat and results showed that substituting oil with flaxseed fat at level upto 20% produced muffins possessed the better texture, colour, aroma, mouth feel and overall quality score. Practical application: Modern diet lifestyle demands of healthy natural foods represent a challenge for food manufacturers to lead towards the healthy new trends. Fats imparts lubrication, texture, flavour and acceptability therefore used as major ingredients in bakery goods. Fats contains saturated fatty and dietary intake of saturated fatty acids in excess amount leads to many health disorders. Therefore, substitution of saturated fatty acid with PUFAs (omega-3 and omega-6) for the protection against diseases and metabolic disorders may be a solution for healthy and nutritious product development.
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Affiliation(s)
- Sneh Punia
- Department of FST, Chaudhary Devi Lal University, Sirsa, India
| | - Kawaljit Singh Sandhu
- Department of FST, Chaudhary Devi Lal University, Sirsa, India.,Department of FST, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | | | - Maninder Kaur
- Department of FST, Guru Nanak Dev University, Amritsar, India
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Tengku-Rozaina TM, Shu Jeng W, Amiza MA. Nutritional Composition and Thermal Properties of Goldstripe Sardinella (Sardinella gibbosa) Fillets and By-Products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1483991] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
| | - Wong Shu Jeng
- School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - Mat Amin Amiza
- School of Food Science and Technology, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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Microencapsulation of omega-3 polyunsaturated fatty acids and astaxanthin-rich salmon oil using particles from gas saturated solutions (PGSS) process. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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9
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Wang S, Zhu F, Kakuda Y. Sacha inchi (Plukenetia volubilis L.): Nutritional composition, biological activity, and uses. Food Chem 2018; 265:316-328. [PMID: 29884388 DOI: 10.1016/j.foodchem.2018.05.055] [Citation(s) in RCA: 77] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 04/02/2018] [Accepted: 05/10/2018] [Indexed: 11/19/2022]
Abstract
Sacha inchi (Plukenetia volubilis L.) is native to the Peruvian Amazon and is recognised in other parts of the world as a sustainable crop with viable commercial applications. In recent years, there has been growing interest in developing the sacha inchi plant as a novel source of oil rich in unsaturated fatty acids. This review presents information on the major and minor chemical components, health effects and utilization of different parts (seeds, seed shells and leaves) of this plant. In particular, the physicochemical properties and oxidative stability of sacha inchi seed oil are described. The whole sacha inchi plant has been utilized to generate nutritional, cosmetic and pharmaceutical products with the goal to maximize its economic value. The sacha inchi plant may become a valuable resource for high value-added compounds used in many diverse food and non-food products.
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Affiliation(s)
- Sunan Wang
- Canadian Food and Wine Institute, Niagara College, 135 Taylor Road, Niagara-on-the-Lake, Ontario L0S 1J0, Canada; School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
| | - Yukio Kakuda
- Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, Ontario N1G 2W1, Canada
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10
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Haq M, Park SK, Kim MJ, Cho YJ, Chun BS. Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis. J Food Drug Anal 2018; 26:545-556. [PMID: 29567223 PMCID: PMC9322207 DOI: 10.1016/j.jfda.2017.05.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2017] [Revised: 05/15/2017] [Accepted: 05/18/2017] [Indexed: 12/22/2022] Open
Abstract
Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) rich 2-monoacylglycerols (2-MAG), omega-3 polyunsaturated free fatty acids (ω-3 PUFFAs) concentrate, and PUFA enriched acylglycerols were prepared from salmon frame bone oil (SFBO) by enzymatic alcoholysis, urea complexation, and enzymatic esterification, respectively. The yields of 2-MAG, ω-3 PUFFAs concentrate, and PUFA enriched acylglycerols were 40.25, 16.52, and 15.65%, respectively. ω-3 PUFFAs concentrate and PUFA enriched acylglycerols showed darker red color than SFBO and 2-MAG due to aggregation of astaxanthin pigment in ω-3 PUFFAs concentrate during urea complexation. The viscosity and specific gravity of SFBO and PUFA enriched acylglycerols showed similar values whereas 2-MAG and ω-3 PUFFAs showed significantly (p < 0.05) lower values. Stability parameters like acid value, peroxide value, free fatty acid value, and p-anisidine value of SFBO and ω-3 PUFAs concentrates were within acceptable limits except extreme high acid value and free fatty acid value of ω-3 PUFFAs concentrate. Thermogravimetric analysis showed similar and higher thermal stability of SFBO and PUFA enriched acylglycerols than 2-MAG and ω-3 PUFFAs concentrate. The ω-3 PUFAs content in 2-MAG, ω-3 PUFFAs concentrate, and PUFA enriched acylglycerols was increased to 20.81, 52.96, and 51.74% respectively from 13.54% in SFBO. ω-3 PUFFAs concentrate and PUFA enriched acylglycerols showed higher DPPH and ABTS radical scavenging activity than SFBO and 2-MAG. The results obtained from this study suggest the production of PUFA enriched acylglycerols rich in ω-3 PUFAs supplements from fish oil for human and pet animals.
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11
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Lee HJ, Haq M, Saravana PS, Cho YN, Chun BS. Omega-3 fatty acids concentrate production by enzyme-catalyzed ethanolysis of supercritical CO2 extracted oyster oil. BIOTECHNOL BIOPROC E 2017. [DOI: 10.1007/s12257-017-0293-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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12
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Tengku‐Rozaina TM, Birch EJ. Thermal oxidative stability analysis of hoki and tuna oils by Differential Scanning Calorimetry and Thermogravimetry. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500310] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tengku Mohamad Tengku‐Rozaina
- School of Food Science and TechnologyUniversiti Malaysia TerengganuKuala TerengganuTerengganuMalaysia
- Department of Food ScienceUniversity of OtagoDunedinNew Zealand
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13
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Suseno SH, Yang TA, Abdullah WNBW, . S. Physicochemical Characteristics and Quality Parameters of Alkali-Refined Lemuru Oil from Banyuwangi, Indonesia. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/pjn.2015.107.111] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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14
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A DSC determination of phase transitions and liquid fraction in fish oils and mixtures of triacylglycerides. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.01.064] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Tolstorebrov I, Eikevik T, Bantle M. A DSC study of phase transition in muscle and oil of the main commercial fish species from the North-Atlantic. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.11.026] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Jayasinghe P, Adeoti I, Hawboldt K. A Study of Process Optimization of Extraction of Oil from Fish Waste for Use as A Low-Grade Fuel. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2321-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Tengku-Rozaina TM, Birch EJ. Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12222] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Edward John Birch
- Department of Food Science; University of Otago; PO Box 56; Dunedin 9054; New Zealand
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18
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Ribeiro VA, Oliveira ACMD, Bechtel P, Prentice C. Avaliação do processamento a baixas temperaturas do óleo de fígado de Alaska pollock (Theragra chalcogramma). BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2013. [DOI: 10.1590/s1981-67232013005000013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
O interesse pela produção de óleo de pescado para consumo humano é crescente. No Alasca, EUA, uma grande quantidade de subprodutos tem sido usada como matéria-prima. Entre os subprodutos, o fígado de Alaska pollock (Theragra chalcogramma) apresenta interesse particular em razão de seu alto teor de lipídios. Normalmente, a temperatura usada para extração do óleo de pescado é elevada e potencialmente incompatível com a estabilidade lipídica. O objetivo deste trabalho foi avaliar o processamento do óleo de fígado de Alaska pollock, extraído a baixas temperaturas. Como confirmado, a matéria-prima obtida na primavera (40%) apresentou um conteúdo lipídico menor que a de outono (50%). A extração foi realizada cinco vezes para quatro combinações de tempo (15 e 30 minutos) e temperatura (50 e 60 ºC). Foram analisadas duas bateladas de óleo de fígado e vísceras de pollock, produzido em navio processador. O rendimento do processo foi semelhante (aproximadamente 52%), os óleos de fígado produzidos se apresentaram mais claros, com coloração amarela, comparados aos de vísceras de pollock produzidos no outono. Os ácidos graxos livres foram similares para óleos de fígado e de vísceras nas duas estações, atingindo, no máximo, 0,4%; o índice de peróxidos, o valor de anisidina e o valor de ácido tiobarbitúrico determinados nos óleos apresentaram 2-14 meq.kg-1, 20-26 e 0,4-0,6 mg dialdeído malônico.kg-1, respectivamente. Todos os óleos investigados foram compostos principalmente por triacilgliceróis (88-100%), com o conteúdo de fósforo não excedendo, em média, 15 ppm.
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Lapis TJ, Oliveira ACM, Crapo CA, Himelbloom B, Bechtel PJ, Long KA. Supplementing long-chain n-3 polyunsaturated fatty acids in canned wild Pacific pink salmon with Alaska salmon oil. Food Sci Nutr 2013; 1:15-26. [PMID: 24804010 PMCID: PMC3951564 DOI: 10.1002/fsn3.4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 09/20/2012] [Accepted: 09/24/2012] [Indexed: 12/22/2022] Open
Abstract
Establishing n-3 polyunsaturated fatty acid contents in canned wild Alaska pink salmon products is challenging due to ample natural variation found in lipid content of pink salmon muscle. This study investigated the effect of adding salmon oil (SO) to canned pink salmon produced from fish exhibiting two opposite degrees of skin watermarking, bright (B) and dark (D). Specific goals of the study were to evaluate the benefits of adding SO to canned pink salmon with regard to nutritional value of the product, sensory characteristics, and the oxidative and hydrolytic stability of the lipids over thermal processing. Six groups of canned pink salmon were produced with variable levels of SO, either using bright (with 0, 1, or 2% SO) or dark (with 0, 2, or 4% SO) pink salmon. Compositional analysis revealed highest (P < 0.05) lipid content in sample B2 (8.7%) and lowest (P < 0.05) lipid content in sample D0 (3.5%). Lipid content of samples B0, B1, D2, and D4 was not significantly different (P > 0.05) ranging from 5.7% to 6.8%. Consequently, addition of SO to canned pink salmon allowed for consistent lipid content between bright and dark fish. Addition of 1% or 2% SO to canned bright pink salmon was not detrimental to the sensory properties of the product. It is recommended that canned bright pink salmon be supplemented with at least 1% SO, while supplementation with 2% SO would guarantee a minimum quantity of 1.9 g of n-3 fatty acids per 100 g of product. Addition of 4% SO to canned dark pink salmon was detrimental to product texture and taste, while supplementation with 2% SO did not negatively affect sensorial properties of the product. Accordingly, canned dark pink salmon should be supplemented with 2% SO so that a minimum n-3 fatty acids content of 1.5 g per 100 g of product.
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Affiliation(s)
- Trina J Lapis
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks118 Trident Way, Kodiak, Alaska, 99615-7401
| | - Alexandra C M Oliveira
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks118 Trident Way, Kodiak, Alaska, 99615-7401,Correspondence Alexandra C. M. Oliveira, Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks, 118 Trident Way, Kodiak, AK 99615-7401. Tel: 907-486-1530; Fax: 907-486-1540; E-mail:
| | - Charles A Crapo
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks118 Trident Way, Kodiak, Alaska, 99615-7401
| | - Brian Himelbloom
- Kodiak Seafood and Marine Science Center, School of Fisheries and Ocean Sciences, University of Alaska Fairbanks118 Trident Way, Kodiak, Alaska, 99615-7401
| | - Peter J Bechtel
- USDA-ARS Subarctic Agricultural Research Unit, University of Alaska Fairbanks118 Trident Way, Kodiak, Alaska, 99615-7401
| | - Kristy A Long
- Cooperative Extension Service, University of Alaska Fairbanks213 Cooperative Extension Building, Fairbanks, Alaska, 99775-6180
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Estrada J, Boeneke C, Bechtel P, Sathivel S. Developing a strawberry yogurt fortified with marine fish oil. J Dairy Sci 2011; 94:5760-9. [DOI: 10.3168/jds.2011-4226] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2011] [Accepted: 07/22/2011] [Indexed: 11/19/2022]
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Zhang ZS, Wang LJ, Li D, Li SJ, Özkan N. Characteristics of Flaxseed Oil from Two Different Flax Plants. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942911003650296] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Paseiro-Losada P, Núñez-Gastélum JA, Sánchez-Machado DI, López-Cervantes J, Sendón R, Sanches-Silva AT, Costa HS, Aurrekoetxea GP, Angulo I, Soto-Valdez H. Evaluación físico-química de aceite pigmentado obtenido de la cabeza de camarón. GRASAS Y ACEITES 2011. [DOI: 10.3989/gya.102710] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Gutiérrez LF, Rosada LM, Jiménez Á. Chemical composition of Sacha Inchi ( Plukenetia volubilis L.) seeds and characteristics of their lipid fraction. GRASAS Y ACEITES 2011. [DOI: 10.3989/gya044510] [Citation(s) in RCA: 86] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Yin H, Sathivel S. Physical Properties and Oxidation Rates of Unrefined Menhaden Oil (Brevoortia patronus). J Food Sci 2010; 75:E163-8. [PMID: 20492290 DOI: 10.1111/j.1750-3841.2010.01532.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huaixia Yin
- Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803-4300, USA
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Sathivel S, Yin H, Prinyawiwatkul W, King J. Comparisons of Chemical and Physical Properties of Catfish Oils Prepared from Different Extracting Processes. J Food Sci 2009; 74:E70-6. [DOI: 10.1111/j.1750-3841.2009.01050.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Thermal and rheological properties and the effects of temperature on the viscosity and oxidation rate of unpurified salmon oil. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2008.03.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Determination of Melting Points, Specific Heat Capacity and Enthalpy of Catfish Visceral Oil During the Purification Process. J AM OIL CHEM SOC 2008. [DOI: 10.1007/s11746-007-1191-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Sathivel S, Huang J, Prinyawiwatkul W. Thermal properties and applications of the Arrhenius equation for evaluating viscosity and oxidation rates of unrefined pollock oil. J FOOD ENG 2008. [DOI: 10.1016/j.jfoodeng.2007.04.027] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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