Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study

Chakraborty, Kajal; Joseph, Deepu

doi:10.1080/10498850.2015.1036482

Cited by 14 publications

(4 citation statements)

References 33 publications

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“…Results revealed that the quality of fish oil improved during the refining process. Similar results were also obtained from the sardine oil refining process, exhibiting that FFA, PV, AV, and TOTOX values reduced after the degumming and neutralization process [35,36].…”

Section: Physicochemical Characteristics Of Refined Fob In Degumming ...supporting

confidence: 81%

Physicochemical and Fatty Acid Profile of Refined Tuna Fish Oil By-Product from Canning and Meal Fish Industries

Budiadnyani,

Dewi,

Panjaitan

et al. 2024

Trends Sci

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Fish oil by-product (FOB) recovered from the precooking process in the cannery industry and the pressing process in fish meal production are potential resources. However, this fish oil still needs a refinery process to improve the quality of fish oil. This study aimed to identify the physicochemical characteristics of the initial fish oil by-product, the physicochemical profiles, and fatty acids of the fish oil by-product after degumming neutralization and bleaching (bentonite, zeolite, and carbon adsorbents) processes from the cannery and fish meal industry. Results showed the initial physicochemical characteristics of fish oil waste from fish flour have lower quality than canned products (acid value, free fatty acids, PV, AV, TOTOX value, viscosity, and refractive index) but are inversely proportional to the iodine value. Results showed degumming (D) and neutralization (N) processes from the Fish oil canning process (FCP) and Fish oil meal process (FMP) could improve the quality parameters of fish oil by-products by reducing the acid value (7.90, 0.65, 9.17, 0.58 mg KOH/g), respectively; free fatty acid (3.97, 0.33, 4.60, 0.29 % oleic) respectively; peroxide value (PV) (15.18, 7.38, 17.64, 7.10 mEq/kg), respectively; anisidine value (AV) (14.36, 6.61, 14.64, 6.51) respectively; total oxidation (TOTOX) value (44.72, 21.37, 49.64, 20.71) respectively; and iodine (167, 153, 163, 155 mg/100 g), respectively as well as increasing the lightness (23.80, 25.70, 20.65, 26.00), respectively. In the bleaching process (B), zeolite (15 %) was an effective adsorbent to obtain oil with the best quality parameters due to zeolite possessed greater polarity and surface area at a higher concentration, which resulted in the acid value for FCP and FMP (0.26, 0.22 mg KOH/g); free fatty acid (0.13, 0.15 % oleic); PV (2.44, 5.71 mEq/kg); AV (2.5, 4.9); TOTOX value (7.16, 9.11); and iodine (138, 151 mg/100 g) as well as increasing the lightness (37.08, 36.74) that are appropriate to International Fishmeal & Oil Manufacturers Association (IFOMA), Codex Alimentarius Committee (CAC), and International Fish Oils Standards (IFOS) standards (p < 0.05). All adsorbents effectively increase the brightness of the FOB. The higher the concentration of adsorbents, the higher the clarity of the FOB. For zeolite absorbents, there was an increase of 16.73 - 32.3 % for FCP and 15.39 - 32.69 % for FMP, but the viscosity decreased with a range of 24.50 - 36.50 cPs. FCP contains 14 fatty acids, while FMP contains 12 fatty acids. The number of SFA and MUFA detected in FCP is lower than in FMP. In contrast, the amount of PUFA in FCP is relatively higher than in FMP. The percentage of EPA and DHA in FCP is lower than in FMP. Overall, the refining process affects the fatty acid composition of fish oil by-products both in the canning process and in fish meal. HIGHLIGHTS Fish oil by-product (FOB) of yellowfin tuna (Thunnus albacares) from the fish canning process (CP), and fish meal process (MP) streams were successfully purified through a chemical process which was by IFOMA, CAC, and IFOSH standards Zeolite resulted in the best fish oil quality at higher concentrations The Final Fish oil canning process (FCP) was mainly composed of linoleic, whereas the Fish oil meal process (FMP) was highly distributed in oleic and palmitic acid The sum of PUFA in FCP after bleaching was relatively higher than in FMP GRAPHICAL ABSTRACT

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Section: Physicochemical Characteristics Of Refined Fob In Degumming ...supporting

confidence: 81%

Physicochemical and Fatty Acid Profile of Refined Tuna Fish Oil By-Product from Canning and Meal Fish Industries

Budiadnyani,

Dewi,

Panjaitan

et al. 2024

Trends Sci

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“…44 Similarly, Chakraborty reported that the relative percentages of DHA, EPA, and PUFA in refined fish oil were also significantly decreased after 12 days of accelerated storage. 15 Our results indicated that PL containing PUFA decreased more rapidly than TAG containing PUFA, which may be due to the preferential oxidation of PL and the prolonged induction period before oxidation of TAG. 44,45 Moreover, the contents of GPCho and GPEtn containing EPA and DHA in clams were also decreased, which further confirmed the oxidation of PUFA.…”

Section: ■ Discussionmentioning

confidence: 59%

“…Furthermore, previous research related to the changes in n-3 LC-PUFA enriched lipid during accelerated storage has mainly focused on marine fish oils. , The various marine sources of n-3 LC-PUFA differ in terms of their lipid classes. Omega-3 LC-PUFA is present primarily as triacylglycerol (TAG) in fish.…”

Section: Introductionmentioning

confidence: 99%

Changes in Lipid Profiles of Dried Clams (Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life

Xie

Zhou

et al. 2018

J. Agric. Food Chem.

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To predict the shelf life through an Arrhenius model and evaluate the changes in lipid profiles, two types of dried clams were stored at 50 and 65 °C and collected periodically for analysis. The predicted shelf life values of the two dried clam samples were 530 ± 14 and 487 ± 24 h (24 °C), and the relative errors between the actual and predicted values were 5.7 and 6.8%, respectively. During accelerated storage, the peroxide value, p-anisidine value, thiobarbituric acid-reactive substances value, total oxidation value, acid value, and free fatty acid content all increased, while the levels of triacylglycerol, phosphatidylcholine, phosphatidylethanolamine, major glycerophospholipid molecular species, and polyunsaturated fatty acid (PUFA) decreased. Moreover, content of phospholipid containing PUFA decreased significantly than that of triacylglycerol containing PUFA. Results indicated that the Arrhenius model was suitable for the shelf life prediction of dried clams and accelerated storage caused loss in quality of dried clams in terms of lipids.

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“…Ultraviolet–visible (UV–vis) spectroscopic experiments were carried out with a spectrophotometer (Cary 50; Varian, Palo Alto, CA, USA). The fatty acid composition was determined by converting the triglycerides to their saponified products (by 0.5 N KOH/MeOH), and thereafter to their corresponding FAME as described previously (Chakraborty, Joseph, & Joseph, ). FAME and trans ‐fatty acids were characterized by an FID‐based gas chromatograph (AutoSystem XL; PerkinElmer).…”

Section: Methodsmentioning

confidence: 99%

Preparation and Physicochemical Attributes of Refined Liver Oil from Deep‐Sea Dogfish

Chakraborty

Joseph

2018

J Americ Oil Chem Soc

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The liver oil of deep-sea dogfish, Centrophorus squamosus, was extracted by different physical methods and refined by sequential processes of degumming, neutralization, decolorization, and deodorization. Phosphoric acid effectively eliminated the mucilaginous substances in crude oil to result in triglycerides with permissible contents of peroxides, unesterified fatty acids, volatile compounds, thiobarbituric acid reactive species, and total oxidation values. A synergistic combination of activated charcoal and Fuller's earth could effectively bleach the crude deep-sea dogfish liver oil (CDLO) for greater clarity and acceptable color characteristics. The adverse odors in the crude oil were eliminated by acetic acid treatment and vacuum deodorization. This study shows that the multistep refining process of CDLO significantly enhances the composition of C 20-22 n-3 polyunsaturated fatty acids, with the removal of the components responsible for the undesirable physicochemical characteristics. Keywords Deep-sea dogfish Á Refining Á Refined liver oil Á C 20-22 n-3 polyunsaturated fatty acids Á Degumming Á Decolorization Á Deodorization J Am Oil Chem Soc (2018) 95: 591-605. Abbreviations ANOVA analysis of variance CDLO crude deep-sea dogfish liver oil DHA docosahexaenoic acid EPA eicosapentaenoic acid FAME fatty acid methyl esters FFA unesterified fatty acid IT induction time MUFA monounsaturated fatty acid p-AV para-anisidine value PUFA polyunsaturated fatty acid PV peroxide value SFA saturated fatty acid ST stability time TBARS thiobarbituric acid reactive species TOTOX total oxidation value * Kajal Chakraborty These authors contributed equally to this work. J Am Oil Chem Soc (2018) 95: 591-605Samples and Initial Processing C. squamosus was obtained from the islands situated at the southwest coast of India (9.97 N, 76.28 E) during the monsoon period (July-August), and their livers were collected hygienically after washing with sterile water. The liver 592 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 591-605 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 591-605

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Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study

Cited by 14 publications

References 33 publications

Physicochemical and Fatty Acid Profile of Refined Tuna Fish Oil By-Product from Canning and Meal Fish Industries

Physicochemical and Fatty Acid Profile of Refined Tuna Fish Oil By-Product from Canning and Meal Fish Industries

Changes in Lipid Profiles of Dried Clams (Mactra chinensis Philippi and Ruditapes philippinarum) during Accelerated Storage and Prediction of Shelf Life

Preparation and Physicochemical Attributes of Refined Liver Oil from Deep‐Sea Dogfish

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