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Guo Y, Shao J, Sun J, Wang Z, Jiang B. Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad ( Konosirus punctatus). Foods 2024; 13:1278. [PMID: 38672950 PMCID: PMC11049165 DOI: 10.3390/foods13081278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2024] [Revised: 04/10/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
To address the challenges associated with resource inefficiency, low extraction rates, environmental concerns, and high energy consumption in traditional fish oil production from dotted gizzard shad (Konosirus punctatus), a novel approach is needed. This study aimed to develop and evaluate two innovative methods for fish oil extraction and refinement, focusing on their effects on fish oil quality, fatty acid profile, and volatile compound composition throughout the respective processes. The findings of the study revealed that the ethanol-assisted enzymatic extraction method surpassed the conventional enzymatic approach in extraction efficiency, achieving an optimal extraction rate of 74.94% ± 0.45% under optimized process conditions. Moreover, the ethanol-NaOH one-step degumming and deacidification method proved effective in simultaneously removing phospholipids and free fatty acids. Under optimal conditions, a notable reduction in phospholipid content in dotted gizzard shad oil, from 6.80 ± 0.01 mg/g to 1.18 ± 0.01 mg/g, and a substantial decrease in acid value, from 3.31 mg/g to 0.31 mg/g, were observed. In summary, the study analyzed the physicochemical properties, fatty acid composition, and volatile components of fish oil before and after refinement. The refining process was found to preserve the fatty acid composition while efficiently eliminating hydroperoxides and reducing unpleasant odors in the crude oil.
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Affiliation(s)
- Ying Guo
- College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China; (Y.G.); (Z.W.); (B.J.)
| | - Juanjuan Shao
- College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China; (Y.G.); (Z.W.); (B.J.)
| | - Jilu Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China;
| | - Zhen Wang
- College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China; (Y.G.); (Z.W.); (B.J.)
| | - Baojie Jiang
- College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China; (Y.G.); (Z.W.); (B.J.)
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2
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Yin H, Bechtel PJ, Sathivel S. Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil. J Food Sci 2023. [PMID: 37122136 DOI: 10.1111/1750-3841.16563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/26/2023] [Accepted: 03/18/2023] [Indexed: 05/02/2023]
Abstract
The objective of this study was the effectiveness of using activated earth, activated alumina, and/or chitosan, either separately or in combination, as adsorbents to remove free fatty acids (FFA) and peroxides from unpurified menhaden oil (MO). Thermal and rheological properties of MO were also evaluated. Five different combinations of absorbents were used to purify MO: Processes 1-3 involved purifications of MO by 5% chitosan (wt/wt of oil), 5% activated earth, and 5% activated alumina, respectively, process 4 involved MO purification with a combination of 6.5% chitosan, 3.5% activated earth, and 5% activated alumina, and process 5 involved MO purification process with a combination of adsorbents of 9% chitosan, 1% activated earth, and 5% activated alumina. All the adsorption processes were conducted at 25°C. Purified MO and MO were evaluated for their fatty acid profile, FFA, peroxide value (PV), moisture content (MC), minerals, and color. Triplicate experiments were conducted, and data were statistically analyzed using α = 0.05. Processes 4 and 5 were effective in reducing PV, FFA, and MC in MO. Thermal properties indicated processes 4 and 5 produced purer MO than processes 1-3. All the oil samples became less viscous, and the flow behavior index of MO was close to 1 after the adsorption processes. This study demonstrated that adsorption processes that include chitosan, activated earth, and activated alumina could effectively improve MO quality.
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Affiliation(s)
- Huaixia Yin
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
| | - Peter J Bechtel
- USDA ARS Food Processing and Sensory Quality Research Lab, New Orleans, Louisiana, USA
| | - Subramaniam Sathivel
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
- Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
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3
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Wen YQ, Xue CH, Zhang HW, Xu LL, Wang XH, Bi SJ, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. Concomitant oxidation of fatty acids other than DHA and EPA plays a role in the characteristic off-odor of fish oil. Food Chem 2023; 404:134724. [DOI: 10.1016/j.foodchem.2022.134724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 09/30/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
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4
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Yi M, You Y, Zhang Y, Wu G, Karrar E, Zhang L, Zhang H, Jin Q, Wang X. Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020672. [PMID: 36677730 PMCID: PMC9865908 DOI: 10.3390/molecules28020672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/26/2022] [Accepted: 01/01/2023] [Indexed: 01/11/2023]
Abstract
In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl ester (EPA-EE) functions more efficiently than mixed omega-3 polyunsaturated fatty acid preparations in diseases such as hyperlipidemia, heart disease, major depression, and heart disease; therefore, the market demand for EPA-EE is growing by the day. In this paper, we attempt to review EPA-EE from a whole-manufacturing-chain perspective. First, the extraction, refining, and ethanolysis processes (fish oil and ethanol undergo transesterification) of EPA-EE are described, emphasizing the potential of green substitute technologies. Then, the method of EPA enrichment is thoroughly detailed, the pros and cons of different methods are compared, and current developments in monomer production techniques are addressed. Finally, a summary of current advanced strategies for dealing with the low oxidative stability and low bioavailability of EPA-EE is presented. In conclusion, understanding the entire production process of EPA-EE will enable us to govern each step from a macro perspective and accomplish the best use of EPA-EE in a more cost-effective and environmentally friendly way.
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Affiliation(s)
- Mengyuan Yi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yue You
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Le Zhang
- Wuxi Children’s Hospital, Children’s Hospital Affiliated to Jiangnan University, Wuxi 214023, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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5
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Jaricot M, Malhiac C, Chao C, Merlaud F, Grisel M, Savary G. Understanding of the residual odor of fatty esters used as emollient in cosmetic products. Int J Cosmet Sci 2022; 44:685-702. [PMID: 35977723 DOI: 10.1111/ics.12811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Accepted: 08/06/2022] [Indexed: 11/30/2022]
Abstract
OBJECTIVE Fatty esters are known for their versatility, but in addition to their performance as emollients, emulsifiers, solubilizers, or dispersing agents, they have to meet more and more criteria to be used in cosmetic products. Thus, their olfactory characteristics are expected to be as neutral as possible. However, despite a step of deodorization during the synthesis of fatty esters, a residual odor is currently still perceived at the end of the process. METHODS In this study, a specific analytical methodology combining sensory with chemical analyses was implemented to characterize the residual odor of two fatty esters and to determine its origin. Ethyl oleate and isononyl isononanoate were selected and underwent a sensory analysis to evaluate their odor intensity and odor profile. Volatile compounds released by these esters were assessed by GC-MS after Solid-Phase MicroExtraction (SPME) and amongst them, odor-active compounds were brought into light using Gas Chromatography coupled with Mass Spectrometry and Olfactometry (GC-MS-O) analyses. RESULTS On the isononyl isononanoate chromatogram, only peaks corresponding to the different isomeric ester forms were evidenced while around 70 volatile compounds were detected in the ethyl oleate headspace, including esters, aldehydes, hydrocarbons, and ketones. Isononyl alcohol used as raw material in the synthesis was proven to be responsible for isononyl isononanoate final odor. As for ethyl oleate, of the 23 odor-active compounds perceived, 14 have been identified; they are mainly esters and saturated as well as unsaturated aldehydes. CONCLUSION A novel measurement approach was presented to analyze trace odors of fatty esters and the results will be useful to control their deodorization by targeting appropriate strategies with the aim either to avoid the formation or remove the identified odorant compounds. This study may be further expanded by investigating the impact of deodorization on odor-active compounds for a complete understanding of their contribution to the fatty ester global odor.
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Affiliation(s)
- Marie Jaricot
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France.,Stearinerie Dubois, 696 rue Yves Kermen, 92658, Boulogne-Billancourt Cedex, France
| | - Catherine Malhiac
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France
| | - Christina Chao
- Stearinerie Dubois, 696 rue Yves Kermen, 92658, Boulogne-Billancourt Cedex, France
| | - Fabien Merlaud
- Stearinerie Dubois, 696 rue Yves Kermen, 92658, Boulogne-Billancourt Cedex, France
| | - Michel Grisel
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France
| | - Géraldine Savary
- Normandie Univ, UNIHAVRE, FR3038 CNRS, URCOM, 76600, Le Havre, France
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6
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Cavenaghi-Altemio ÂD, Bazzo BD, Zambaldi CF, Vieira BM, Graciano Fonseca G. Development and Evaluation of fish-based Sauce Prepared with Mechanically Separated Meat of Hybrid Sorubim. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2099332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Bianca Dias Bazzo
- Laboratory of Food Technology, Faculty of Engineering, Federal University of Grande Dourados, Dourados, Brazil
| | - Carla Feitosa Zambaldi
- Laboratory of Food Technology, Faculty of Engineering, Federal University of Grande Dourados, Dourados, Brazil
| | - Bruna Martins Vieira
- Laboratory of Food Technology, Faculty of Engineering, Federal University of Grande Dourados, Dourados, Brazil
| | - Gustavo Graciano Fonseca
- Faculty of Natural Resource Sciences, School of Business and Science, University of Akureyri, Akureyri, Iceland
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7
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Wen YQ, Xue CH, Zhang HW, Xu LL, Wang XH, Bi SJ, Xue QQ, Xue Y, Li ZJ, Velasco J, Jiang XM. Recombination of oxidized samples of DHA and purified sunflower oil reproduces the odor profile of impaired algae oil from Schizochytrium sp. and reveals the odor contribution of fatty acids other than DHA. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113291] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Zhang M, Chen Z, Shen Q. Effect of purification methods on functional properties of sardine oil ethyl esters. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mengna Zhang
- The Joint Key Laboratory of Aquatic Products of Zhejiang Province, Institute of Seafood Zhejiang Gongshang University Hangzhou China
- College of Food Science & Technology Nanjing Agricultural University Nanjing China
| | - Zhigang Chen
- College of Food Science & Technology Nanjing Agricultural University Nanjing China
| | - Qing Shen
- The Joint Key Laboratory of Aquatic Products of Zhejiang Province, Institute of Seafood Zhejiang Gongshang University Hangzhou China
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9
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Marsol-Vall A, Aitta E, Guo Z, Yang B. Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources. Crit Rev Food Sci Nutr 2021; 62:2942-2962. [PMID: 33480261 DOI: 10.1080/10408398.2020.1861426] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Fish and algae are the major sources of n-3 polyunsaturated fatty acids (n-3 PUFAs). Globally, there is a rapid increase in demand for n-3 PUFA-rich oils. Conventional oil production processes use high temperature and chemicals, compromising the oil quality and the environment. Hence, alternative green technologies have been investigated for producing oils from aquatic sources. While most of the studies have focused on the oil extraction and enrichment of n-3 PUFAs, less effort has been directed toward green refining of oils from fish and algae. Enzymatic processing and ultrasound-assisted extraction with environment-friendly solvents are the most promising green technologies for extracting fish oil, whereas pressurized extractions are suitable for extracting microalgae oil. Lipase-catalysed ethanolysis of fish and algae oil is a promising green technology for enriching n-3 PUFAs. Green refining technologies such as phospholipase- and membrane-assisted degumming deserve investigation for application in fish and algal oils. In the current review, we critically examined the currently existing research on technologies applied at each of the steps involved in the production of oils rich in n-3 PUFAs from fish and algae species. Special attention was placed on assessment of green technologies in comparison with conventional processing methods.
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Affiliation(s)
- Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Ella Aitta
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Zheng Guo
- Biological and Chemical Engineering, Department of Engineering, Aarhus University, Aarhus, Denmark
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
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10
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Zhang L, Wei W, Huang L, Zheng T, Zhong R, Pang J, Chen L, Cheng W, Liang P. Quality assessment of large yellow croaker ( Larimichthys crocea) roe oil before and after refining. RSC Adv 2021; 11:14103-14112. [PMID: 35423955 PMCID: PMC8697687 DOI: 10.1039/d0ra09546j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Accepted: 03/16/2021] [Indexed: 11/21/2022] Open
Abstract
This research aimed to assess the quality of the large yellow croaker (Larimichthys crocea) roe oil before and after refining.
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Affiliation(s)
- Lingyun Zhang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Wei Wei
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Luyao Huang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Tingting Zheng
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Rongbin Zhong
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Jie Pang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Lijiao Chen
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Wenjian Cheng
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
| | - Peng Liang
- College of Food Science
- Fujian Agriculture and Forestry University
- Fuzhou 350002
- P. R. China
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11
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de Andrade Silva CA, da Silva PGP, da Silva GFA, Dantas DP, Leite RSR, Fonseca GG. Biotransformation of fruit residues via solid state bioprocess using Lichtheimia ramosa. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2689-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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12
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Šimat V, Vlahović J, Soldo B, Generalić Mekinić I, Čagalj M, Hamed I, Skroza D. Production and characterization of crude oils from seafood processing by-products. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2019.100484] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Application of Plackett-Burman Design in Screening of Natural Antioxidants Suitable for Anchovy Oil. Antioxidants (Basel) 2019; 8:antiox8120627. [PMID: 31817714 PMCID: PMC6943644 DOI: 10.3390/antiox8120627] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2019] [Revised: 11/25/2019] [Accepted: 12/04/2019] [Indexed: 12/17/2022] Open
Abstract
Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plackett–Burman design (PBD) methodology was employed in this screening. According to the statistical results of this design, sesamol, dihydromyricetin, teapolyphenol, and rosemary acid were four significant parameters on the oxidation stability of anchovy oil. Moreover, dihydromyricetin presented the best antioxidant effect among nine kinds of selected antioxidants when they were used alone in anchovy oil. Meanwhile, a combination including sesamol (0.02%), teapolyphenol (0.02%). and rosemary acid (0.02%) was adopted, and its antioxidant ability was similar to that of tert-butylhydroquinone (TBHQ). Additionally, phytic acid as a synergist was used and combined with sesamol, and the antioxidant ability of this combination was better than that of TBHQ. This study presented a reference for the industrial applications of natural antioxidants and synergists in anchovy oil.
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14
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Behera SS. Dietary Fish Oil Concentrates Associated Health Benefits: A Recent Development of Cardiovascular Risk Reduction. Curr Pharm Des 2019; 25:4053-4062. [PMID: 31721698 DOI: 10.2174/1381612825666191112141320] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Accepted: 11/04/2019] [Indexed: 01/05/2023]
Abstract
Fish oil is an abundant source of omega-3 (n-3 or ω-3) polyunsaturated fatty acids (PUFAs) and contains Eicosapentaenoic Acid (EPA) and Docosahexaenoic Acid (DHA). PUFAs are very effective in preventing/ inhibiting cardiovascular incidents, particularly in individuals with high cardiovascular risk/accidents. In this review, composition, extraction of fish oil and its favorable/beneficial effects in Cardiovascular Diseases (CVDs) and molecular mechanism for its treatment/reduction have been discussed. Moreover, the application of fish oil for preventive/protective and remedial/curative properties in nutritive and health benefits has been summarized. All these aspects further search the opportunities/hope and scope with its expected opening and anticipations/ possibilities to provide additional therapeutic substitutes for the reduction of CVDs and registration of new drugs.
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Affiliation(s)
- Sudhanshu S Behera
- Department of Fisheries and Animal Resource Development, Government of Odisha, India
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15
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Šimat V, Vlahović J, Soldo B, Skroza D, Ljubenkov I, Generalić Mekinić I. Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species. Foods 2019; 8:foods8040125. [PMID: 31014043 PMCID: PMC6517906 DOI: 10.3390/foods8040125] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 04/08/2019] [Accepted: 04/12/2019] [Indexed: 11/18/2022] Open
Abstract
In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.
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Affiliation(s)
- Vida Šimat
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, HR-21000 Split, Croatia.
| | - Jelena Vlahović
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, HR-21000 Split, Croatia.
- Sardina d.o.o., Ratac 1, HR-21410 Postira, Croatia.
| | - Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, HR-21000 Split, Croatia.
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia.
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, HR-21000 Split, Croatia.
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia.
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16
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Song G, Zhang M, Peng X, Yu X, Dai Z, Shen Q. Effect of deodorization method on the chemical and nutritional properties of fish oil during refining. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.004] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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17
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Chakraborty K, Joseph D. Preparation and Physicochemical Attributes of Refined Liver Oil from Deep-Sea Dogfish. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Kajal Chakraborty
- Marine Biotechnology Division; Central Marine Fisheries Research Institute, Ernakulam North P. O., Post Box No. 1603; Cochin 682018 Kerala India
| | - Dexy Joseph
- Department of Biosciences; Mangalore University; Mangalagangothri, Konaje, Mangalore 574199 Karnataka India
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18
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Chakraborty K, Joseph D. Effects of antioxidative substances from seaweed on quality of refined liver oil of leafscale gulper shark, Centrophorus squamosus during an accelerated stability study. Food Res Int 2018; 103:450-461. [PMID: 29389635 DOI: 10.1016/j.foodres.2017.10.018] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 08/11/2017] [Accepted: 10/10/2017] [Indexed: 12/01/2022]
Abstract
Crude liver oil of leafscale gulper shark, Centrophorus squamosus was clarified by sequential degumming, decolorization and vacuum deodorization. The refined oil was added with ethyl acetate extract of seaweeds and various physiochemical parameters were evaluated in a time-reliant accelerated storage study. Significantly greater induction time was observed for the oil supplemented with Sargassum wightii and Sargassum ilicifolium (>4.5h) than other seaweed extracts and control oil (~1h). Among different seaweeds, the ethylacetate extracts of S. wightii maintained the oxidation indices of the refined oil below the marginal limits after the study period. No significant reduction in C20-22 long chain fatty acids (1.19%) in the refined oil added with S. wightii was apparent, and was comparable with the synthetic antioxidants (1.07-1.08%). Spectroscopic fingerprint analysis of marker compounds responsible to cause rancidity signified the efficacy of S. wightii to arrest the development of undesirable oxidation products in the refined oil during storage. The antioxidant compounds, 15-(but-19-enyl)-hexahydro-13,16-dimethyl-11-oxo-1H-isochromen-8-yl benzoate (1) and 10-(but-13-en-12-yl)-5-((furan-3-yl)propyl)-dihydrofuran-9(3H)-one (2) isolated from S. wightii appeared to play a major role to deter the oxidative degradation of refined oil thereby enhancing the storage stability.
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Affiliation(s)
- Kajal Chakraborty
- Marine Biotechnology Division, Central Marine Fisheries Research Institute, Ernakulam North, P.B. No. 1603, Cochin, 682018, Kerala, India.
| | - Dexy Joseph
- Marine Biotechnology Division, Central Marine Fisheries Research Institute, Ernakulam North, P.B. No. 1603, Cochin, 682018, Kerala, India
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Song G, Dai Z, Shen Q, Peng X, Zhang M. Analysis of the Changes in Volatile Compound and Fatty Acid Profiles of Fish Oil in Chemical Refining Process. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700219] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Gongshuai Song
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
| | - Zhiyuan Dai
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
| | - Qing Shen
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
| | - Xi Peng
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
| | - Mengna Zhang
- Institute of Seafood; Zhejiang Gongshang University; Hangzhou 310012 P.R. China
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20
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Oliveira D, Bernardi D, Drummond F, Dieterich F, Boscolo W, Leivas C, Kiatkoski E, Waszczynskyj N. Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2017. [DOI: 10.1515/ijfe-2015-0365] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractTuna by-products were subjected to enzymatic hydrolysis with Alcalase (enzyme to substrate ratio 1 : 200 w/w; 60 °C; pH 6.5, 120 min) rendering a tuna protein hydrolysate (TPH) with 9.24 % degree of hydrolysis (DH). The antioxidant capacity of TPH determined by the methods of ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) were similar and 10 times lower than the result obtained by oxygen radical absorbance capacity (ORAC). The total amino acid profile indicated that 42.15 % are composed of hydrophobic amino acids and 7.7 % of aromatics, with leucine being found in the highest quantity (17.85 %). The fatty acid profile of the oil recovered by centrifugation of the TPH – as determined by a gas chromatograph – was characterized by a high percentage of polyunsaturated fatty acids (PUFAs) (39.06 %), mainly represented by the fatty acids ω3, docosahexaenoic acid (27.15 %) and eicosapentaenoic acid (6.05 %). The simultaneous recovery of unsaturated fatty acids and antioxidant peptides can add value to tuna by-products, assisting in the efficient management of fishing industry waste.
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Rutckeviski R, Xavier-Júnior FH, Morais ARV, Alencar ÉN, Amaral-Machado L, Genre J, Gondim AD, Egito EST. Thermo-Oxidative Stability Evaluation of Bullfrog (Rana catesbeiana Shaw) Oil. Molecules 2017; 22:E606. [PMID: 28394282 PMCID: PMC6153756 DOI: 10.3390/molecules22040606] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 03/02/2017] [Accepted: 04/06/2017] [Indexed: 01/31/2023] Open
Abstract
Bullfrog oil (BO), a natural product obtained from recycling of adipose tissue from the amphibian Rana catesbeiana Shaw, has been recently evaluated as a therapeutic activity ingredient. This work aimed to evaluate the long-term and accelerated thermal oxidative stabilities of this product, which is a promising raw material for emulsion technology development. BO was extracted from amphibian adipose tissue at 70 °C with a yield of 60% ± 0.9%. Its main fatty acid compounds were oleic (30.0%) and eicosapentaenoic (17.6%) acids. Using titration techniques, BO showed peroxide, acid, iodine and saponification indices of 1.92 mEq·O₂/kg, 2.95 mg·KOH/g oil, 104.2 g I₂/100 g oil and 171.2 mg·KOH/g oil, respectively. In order to improve the accelerated oxidative stability of BO, synthetic antioxidants butylhydroxytoluene (BHT) and buthylhydroxyanisole (BHA) were used. The addition of BHT increased the oxidation induction time compared to the pure oil, or the oil containing BHA. From the results, the best oil-antioxidant mixture and concentration to increase the oxidative stability and allow the oil to be a stable raw material for formulation purposes was derived.
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Affiliation(s)
- Renata Rutckeviski
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Francisco H Xavier-Júnior
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Andreza R V Morais
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Éverton N Alencar
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Lucas Amaral-Machado
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
- Graduate Program in Health Sciences, LaSiD, UFRN, Av. General Gustavo de Cordeiro-SN-Petrópolis, Natal 59010-180, Brazil.
| | - Julieta Genre
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Amanda D Gondim
- Chemistry Department, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho-3000-Lagoa Nova, Natal 59072-970, Brazil.
| | - Eryvaldo S T Egito
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
- Graduate Program in Health Sciences, LaSiD, UFRN, Av. General Gustavo de Cordeiro-SN-Petrópolis, Natal 59010-180, Brazil.
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Effects of powdered activated carbon, diatomaceous earth and β-cyclodextrin treatments on the clarity and volatile compounds of tilapia (Oreochromis niloticus) skin gelatin. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-016-9461-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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de Oliveira DASB, Licodiedoff S, Furigo A, Ninow JL, Bork JA, Podestá R, Block JM, Waszczynskyj N. Enzymatic extraction of oil from yellowfin tuna (Thunnus albacares) by-products: a comparison with other extraction methods. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13324] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Dayse A. S. B. de Oliveira
- Graduate Program in Fishing Engineering; Federal Institute of Espírito Santo - IFES; 29285-000 Piúma ES Brazil
| | - Silvana Licodiedoff
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Agenor Furigo
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Jorge L. Ninow
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Jonathan A. Bork
- Department of Chemistry Engineering and Food Engineering; Federal University of Santa Catarina; 88040-900 Florianópolis SC Brazil
| | - Rossana Podestá
- Department of Food Science and Technology; Federal University of Santa Catarina; 88.034-001 Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology; Federal University of Santa Catarina; 88.034-001 Florianópolis SC Brazil
| | - Nina Waszczynskyj
- Post Graduate in Food Engineering; Federal University of Paraná; 81531-980 Curitiba PR Brazil
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de Oliveira DASB, Minozzo MG, Licodiedoff S, Waszczynskyj N. Physicochemical and sensory characterization of refined and deodorized tuna (Thunnus albacares) by-product oil obtained by enzymatic hydrolysis. Food Chem 2016; 207:187-94. [PMID: 27080896 DOI: 10.1016/j.foodchem.2016.03.069] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2015] [Revised: 01/30/2016] [Accepted: 03/20/2016] [Indexed: 11/26/2022]
Abstract
In this study, the effects of chemical refining and deodorization on fatty acid profiles and physicochemical and sensory characteristics of the tuna by-product oil obtained by enzymatic hydrolysis were evaluated. Enzymatic extraction was conducted for 120 min at 60 °C and pH 6.5 using Alcalase at an enzyme-substrate ratio of 1:200 w/w. The chemical refining of crude oil consisted of degumming, neutralization, washing, drying, bleaching, and deodorization; deodorization was conducted at different temperatures and processing times. Although chemical refining was successful, temperature and chemical reagents favored the removal of polyunsaturated fatty acids (PUFA) from the oil. Aroma attributes of fishy odor, frying odor, and rancid odor predominantly contributed to the sensory evaluation of the product. Deodorization conditions of 160 °C for 1h and 200 °C for 1h were recommended for the tuna by-product oil, which is rich in PUFA.
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Affiliation(s)
- Dayse A S B de Oliveira
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil.
| | - Marcelo G Minozzo
- Department of Course Coordination, Instituto Federal do Espírito Santo - IFES, Rua Costa de Oliveira, 660, CEP 29285-000 Piúma, ES, Brazil
| | - Silvana Licodiedoff
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Trindade, CEP 88040-900 Florianópolis, SC, Brazil
| | - Nina Waszczynskyj
- Graduation Program in Food Technology, Universidade Federal do Paraná, Rua Francisco H. dos Santos, CEP 81531-980 Curitiba, PR, Brazil
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26
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Liu Y, Mo R, Zhong D, Shen D, Ni Z, Tang F. The Fate of Organophosphorus Pesticides during Camellia Oil Production. J Food Sci 2015; 80:T1926-32. [DOI: 10.1111/1750-3841.12951] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Accepted: 05/30/2015] [Indexed: 11/27/2022]
Affiliation(s)
- Yihua Liu
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry; Fuyang 311400 P. R. China
| | - Runhong Mo
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry; Fuyang 311400 P. R. China
| | - Donglian Zhong
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry; Fuyang 311400 P. R. China
| | - Danyu Shen
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry; Fuyang 311400 P. R. China
| | - Zhanglin Ni
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry; Fuyang 311400 P. R. China
| | - Fubin Tang
- Research Institute of Subtropical Forestry; Chinese Academy of Forestry; Fuyang 311400 P. R. China
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27
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Chakraborty K, Joseph D. Production and characterization of refined oils obtained from Indian oil sardine (Sardinella longiceps). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:998-1009. [PMID: 25547196 DOI: 10.1021/jf505127e] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Crude Sardinella longiceps oil was refined in different stages such as degumming, neutralization, bleaching, and deodorization. The efficiency of these processes was evaluated on the basis of free fatty acid (FFA), peroxide (PV), p-anisidine (pAV), total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS) values, Lovibond CIE-L*a*b* color analyses, and (1)H NMR or GC-MS experiments. The utilities of NMR-based proton signal characteristics as new analytical tools to understand the signature peaks and relative abundance of different fatty acids and monitoring the refining process of fish oil have been demonstrated. Phosphoric acid (1%) was found to be an effective degumming reagent to obtain oil with the lowest FFA, PV, pAV, TOTOX, and TBARS values and highest color reduction. Significant reduction in the contents of hydrocarbon functionalities as shown by the decrease in proton integral in the characteristic (1)H NMR region was demonstrated by using 1% H3PO4 during the course of the degumming process. A combination (1.25:3.75%) of activated charcoal and Fuller's earth at 3% concentration for a stirring time of 40 min was found to be effective in bleaching the sardine oil. This study demonstrated that unfavorable odor-causing components, particularly low molecular weight carbonyl compounds, could successfully be removed by the refining process. The alkane-dienals/alkanes, which cause unfavorable fishy odors, were successfully removed by distillation (100 °C) under vacuum with aqueous acetic acid solution (0.25 N) to obtain greater quality of refined sardine oil, a rich source of essential fatty acids and improved oxidative stability. The present study demonstrated that the four-stage refinement process of sardine oil resulted in a significant improvement in quality characteristics and nutritional values, particularly n-3 PUFAs, with improved fish oil characteristics for use in the pharmaceutical and functional food industries.
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Affiliation(s)
- Kajal Chakraborty
- Marine Biotechnology Division, Central Marine Fisheries Research Institute , Ernakulam North, P.B. 1603, Cochin, India
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28
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Petenucci ME, Fonseca GG. Characterization and Monitoring of the Oxidative Stability of Pork Grease. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-014-2569-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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