Fatty Acid Composition and Stability of Extracted Mackerel Muscle Oil and Oil-Polyethylene Glycol Particles Formed by Gas Saturated Solution Process

Haque, Afroza; Asaduzzaman, A.K.M.; Chun, Byung Soo

doi:10.5657/fas.2014.0067

Cited by 7 publications

(4 citation statements)

References 26 publications

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“…Furthermore, [33] reported that in assessment of oil extracted from marine fishes, polyunsaturated fatty acid was dominated. In the present study, five different polyunsaturated fatty were observed in the fish oil samples by all three extraction methods [34]. Reported higher levels of polyunsaturated fatty acids in Atlantic mackerel.…”

Section: Discussionsupporting

confidence: 53%

Fatty Acid Profile of Atlantic Horse Mackerel (Trachurus trachurus) oil Obtained using Different Extraction Methods

Aiyeloja

Deekae

Abu

et al. 2022

AJFAR

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The effect of three extraction methods which include soxhlet, gas and charcoal powered smoking kiln on extraction of oil from Trachurus trachurus were investigated. Chemical analyses of the oil was carried out to determine its quantity and quality in terms of fatty acid composition by using standard laboratory methods. The results obtained indicated that the highest oil yield (14.0%) was recorded in oil extracted with soxhlet method, while the lowest (0.93%) in oil extracted with charcoal powered kiln extraction method. Based on the fatty acid profile of the oils, there are sixteen fatty acids in all the extraction methods with stearic acid (53.62%) as the highest saturated fatty acid (SFA); oleic acid (7.05%) as the foremost monounsaturated (MUFA) and linolenic acid (23.31%) as the major polyunsaturated fatty acid (PUFA). The Soxhlet methods consistently recorded the highest oil yield, and can be used to extract oil for industrial use. While, the gas powered kiln can be used to extract oil for consumption purpose.

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Section: Discussionsupporting

confidence: 53%

Fatty Acid Profile of Atlantic Horse Mackerel (Trachurus trachurus) oil Obtained using Different Extraction Methods

Aiyeloja

Deekae

Abu

et al. 2022

AJFAR

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“…The extractability with SE was 85.6, 83.2 and 87.7% for skins, scales and bones, respectively. This result is a little higher than that of Haque et al (2014), in which they reported extractability as 78.0% for mackerel muscle when they compared HE and SE. The higher extractability might be attributed to optimum conditions used SE and/or nature of sample.…”

Section: Discussionmentioning

confidence: 57%

“…Gas chromatography (GC) analysis was done to determine the fatty acid composition of tuna byproducts oils using the method Haque, Asaduzzaman, and Chun (2014). The analysis was carried out using a 6890 Agilent (Agilent Technologies, Wilmington, NC, USA) gas chromatograph with a fused silica capillary column (100 m length x 0.25 mm internal diameter, 0.2 µm of film) (Supelco, Bellefonte, PA, USA).…”

Section: Fatty Acid Composition Analysismentioning

confidence: 99%

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Ahmed¹,

Haq²,

Cho³

et al. 2017

Turk. J. Fish. Aquat. Sci.

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Supercritical carbon dioxide (SE) and Soxhlet extractions with hexane (HE) were used to obtain oil from skins, scales and bones of bigeye tuna (Thunnus obesus). SE was done at a previously optimized conditions of 40° C and a pressure of 25 MPa with a gas-flow rate of 10 kg/h. By SE, 85.6, 83.2 and 87.7% of oil was recovered (extractability) from skins, scales and bones, respectively, considering the HE extraction to be the total oil. The oils obtained with SE and HE were evaluated for their physicochemical properties such as color, viscosity, acid value, peroxide value, free fatty acid value, fatty acid compositions and heavy metal content. The oils contained 27.7-31.5% polyunsaturated fatty acids including 24.7-28.3% eicosapentaenoic and docosahexaenoic acid. The extraction method did not significantly affect fatty acid composition (P>0.05) except for EPA and DHA. SE significantly (P≤0.05) reduced the heavy metal content of the oil. The color and viscosity were better by SE than HE. The acid, peroxide and free fatty acid values were also lower by SE than HE, suggesting that SE may be a potential commercial way to get a high qualified oil.

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“…Using a gas saturated solution process, employing similar extraction conditions as that of SFE, in mackerel muscle, resulted in a more stable and less oxidized oil. However, the yields were low, obtaining oil concentrations of 4.00 g/20 g of mackerel muscle [83].…”

Section: Application Of Sfe In By-products From Fish Industrymentioning

confidence: 99%

Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products

et al. 2019

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The activities linked to the fishing sector generate substantial quantities of by-products, which are often discarded or used as low-value ingredients in animal feed. However, these marine by-products are a prominent potential good source of bioactive compounds, with important functional properties that can be isolated or up-concentrated, giving them an added value in higher end markets, as for instance nutraceuticals and cosmetics. This valorization of fish by-products has been boosted by the increasing awareness of consumers regarding the relationship between diet and health, demanding new fish products with enhanced nutritional and functional properties. To obtain fish by-product-derived biocompounds with good, functional and acceptable organoleptic properties, the selection of appropriate extraction methods for each bioactive ingredient is of the outmost importance. In this regard, over the last years, innovative alternative technologies of intensification, such as ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), have become an alternative to the conventional methods in the isolation of valuable compounds from fish and shellfish by-products. Innovative green technologies present great advantages to traditional methods, preserving and even enhancing the quality and the extraction efficiency, as well as minimizing functional properties’ losses of the bioactive compounds extracted from marine by-products. Besides their biological activities, bioactive compounds obtained by innovative alternative technologies can enhance several technological properties of food matrices, enabling their use as ingredients in novel foods. This review is focusing on analyzing the principles and the use of UAE and SFE as emerging technologies to valorize seafoods and their by-products.

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Fatty Acid Composition and Stability of Extracted Mackerel Muscle Oil and Oil-Polyethylene Glycol Particles Formed by Gas Saturated Solution Process

Cited by 7 publications

References 26 publications

Fatty Acid Profile of Atlantic Horse Mackerel (Trachurus trachurus) oil Obtained using Different Extraction Methods

Fatty Acid Profile of Atlantic Horse Mackerel (Trachurus trachurus) oil Obtained using Different Extraction Methods

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Innovative Green Technologies of Intensification for Valorization of Seafood and Their By-Products

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