A New Strategy to Refine Crude Indian Sardine Oil

Charanyaa, S.; Belur, Prasanna D.; Iyyaswami, Regupathi

doi:10.5650/jos.ess16164

Cited by 15 publications

(7 citation statements)

References 33 publications

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“…The bulk sardine oil used in the current study was a heterogeneous system with higher number of long chain fatty acids (Charanyaa et al ., ). On further analysis of sardine oil, it was identified that it possessed minor components such as surface active compounds and a variable trace water content of 0.09% to 0.12% (data not shown).…”

Section: Resultsmentioning

confidence: 97%

“…Indian oil sardine (Sardinella longiceps) is a chief pelagic fishery resource of India and ranks as a very valuable commercial fish owing to its food value and industrial use. Oil sardines are one of the richest and cheapest sources of n-3 polyunsaturated fatty acids (PUFA) such as Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) (Charanyaa et al, 2017). The major challenge in effective utilisation of this oil in food and pharmaceutical industry is their poor oxidative stability which in turn is attributed to their high degree of unsaturation.…”

Section: Introductionmentioning

confidence: 99%

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Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water

Chandrasekar

Belur

Iyyaswami

2017

Int J of Food Sci Tech

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Summary Poor oxidative stability exhibited by n‐3 polyunsaturated fatty acid rich sardine oil is a major challenge for its utilisation in industry. Considering the fact that water is always present in bulk oil in trace amounts during storage, an effort was made to understand and compare the effectiveness of rutin and its corresponding lipophilic ester in enhancing oxidative stability of refined sardine oil containing trace water (0.16% w/w). Peroxide value, conjugated diene value, p‐anisidine value and thiobarbituric acid reactive substances (TBARS) value were determined during 20 days storage. Rutin fatty ester showed 50% reduction in primary oxidation and 42.46% reduction in secondary oxidation, whereas rutin showed 20.6% and 20.43% reduction in primary and secondary oxidation, respectively, by the end of 20 days storage. Thus, it is clearly established that rutin fatty ester is more effective than hydrophilic rutin in sardine oil containing trace water, which contradicts the polar paradox theory.

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Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water

Chandrasekar

Belur

Iyyaswami

2017

Int J of Food Sci Tech

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“…Crude sardine oil was refined by the strategy adopted by Charanyaa et al, (2017). Refining was performed by degumming the oil with 5% orthophosphoric acid (OPA) followed by a two stage solvent extraction with the solvent to oil ratio of 1:1 (w/w) by using methanol as the extracting solvent.…”

Section: Methodsmentioning

confidence: 99%

“…The samples were prepared and analysed in duplicates. The conditions adopted here were as per the methodology adopted by Charanyaa et al, (2017). FAMEs were identified and quantified by comparing the retention time of the samples with FAME standards from Sigma Aldrich expressed as per cent of total fatty acids (%).…”

Section: Chromatographic Analysis Of Fatty Acid Estersmentioning

confidence: 99%

Effect of Intrinsic and Extrinsic Factors on the Storage Stability of Sardine Oil

Charanyaa

Belur

Iyyaswami

2019

Curr Res Nutr Food Sci

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Oil extracted from pelagic fishes, rich in n-3 polyunsaturated fatty acids (PUFA) like Eicosapentaenoic acid and Docosahexaenoic acid, have numerous health benefits. The oil also contains impurities like di- and mono glycerides, free fatty acids, phospholipids, unsaponifiable matter, metal ions and volatile compounds. Most of these impurities are removed by refining process without affecting valuable n-3 PUFA. However, due to the presence of residual impurities, environmental factors and higher degree of unsaturation, the oil exhibit hydrolytic and oxidative instability during storage. This study was aimed to identify the most detrimental factors causing hydrolytic and oxidative instability and deterioration of n-3 PUFA content in sardine oil during five-week storage. The effect of various extrinsic and intrinsic factors on the storage stability was investigated. The hydrolytic and oxidative instability was estimated by free fatty acid (FFA) content and totox value (TV) respectively. Moisture, sunlight, ferric ions and FFA were found to be most detrimental to oil quality and n-3 PUFA content. Although, addition of phosphotidylcholine and phospholipase-A showed high degree of hydrolytic and oxidative instability, n-3 PUFA destruction was minimal. Interestingly, even in the presence of ferric ions and FFA, phosphotidylcholine and phospholipase-A exhibited n-3 PUFA protection. The exact mechanism by which phosphotidylcholine and phospholipase-A offered protection to n-3 PUFA needs further investigation. From this study, it can be concluded that removing ferric ions, moisture and FFA from crude oil during refining is essential. Further, the refined oil must be stored under dark conditions in airtight containers to retard deterioration of oil quality.

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“…Although in most of the commercial formulations EPA and DHA are in the form of EEs, acylglycerols are the preferred forms because they confer better bioavailability and stability of EPA and DHA (Wang et al 2012). Charanyaa, Belur, and Regupathi (2017) studied solvent extraction with methanol and membrane assisted pre-extraction combined with extraction with methanol for the deacidification of degummed fish oil. Initially, four short-chain alcohols methanol, ethanol, propanol and butanol were studied as solvents.…”

Section: Deacidificationmentioning

confidence: 99%

Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources

Marsol‐Vall

Aitta

Guo

et al. 2021

Critical Reviews in Food Science and Nutrition

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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 membraneassisted 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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A New Strategy to Refine Crude Indian Sardine Oil

Cited by 15 publications

References 33 publications

Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water

Effectiveness of rutin and its lipophilic ester in improving oxidative stability of sardine oil containing trace water

Effect of Intrinsic and Extrinsic Factors on the Storage Stability of Sardine Oil

Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources

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