Lipid profiles of oil from trout (Oncorhynchus mykiss) heads, spines and viscera: Trout by-products as a possible source of omega-3 lipids?

Fiori, Luca; Solana, M.; Tosi, Paolo; Manfrini, M.; Strim, C.; Guella, Graziano

doi:10.1016/j.foodchem.2012.03.022

Cited by 59 publications

(45 citation statements)

References 24 publications

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“…The major fatty acids identified in the visceral oil samples were oleic (C18:1 n-9), palmitic (C16:0), DHA (C22:6 n-3), linoleic (C18:2 n-6), palmitoleic (C16:1 n-7), myristic (C14:0), EPA (C20:5 n-3), and eicosenoic acids (C20:1 n-9), which constituted 75-80% of the total FA content. Palmitic acid was dominant among saturated fatty acids, accounting for more than 56% of the SFA in all species studied (14.07-15.59% of the total FA), which is in accord with the findings for carp (Crexi et al 2010), trout (Zhong et al 2007;Fiori et al 2012) and catfish (Sathivel et al 2002;Thammapat et al 2010) visceral oils. Myristic acid (C14:0) and stearic acid (C18:0) were present in much lesser proportions, with the former increasing almost linearly (r = 0.993, P < 0.01) with total visceral lipid content.…”

Section: Resultssupporting

confidence: 88%

“…The DHA/ EPA ratios of the oil samples ranged from 1.66 to 2.46 and were affected by the rearing system, being higher (P < 0.05) in organically farmed fish. These values compare favourably with those reported for the visceral oils of Asian catfish (0.11) (Thammapat et al 2010), carp (0.31) (Crexi et al 2010), rainbow trout (0.94) (Fiori et al 2012), and Indian mackerel (1.08) (Sahena et al 2010). Increasing DHA/ EPA ratios are thought to be beneficial, since DHA is more efficient than EPA in reducing the risk of coronary heart disease and the progression of coronary atherosclerosis (Holub 2009).…”

Section: Resultssupporting

confidence: 73%

“…Cultured fish viscera have been considered a reliable source for the extraction of lipid at an industrial scale throughout the year, exhibiting minimal seasonal variation in composition. A number of studies have reported on the physicochemical characterisation and production of oil from the viscera of cultured freshwater fish, such as carp (Crexi et al 2010), trout (Zhong et al 2007;Fiori et al 2012) and catfish (Sathivel et al 2002;Thammapat et al 2010). However, information on the chemical composition of the visceral oil from the Food Analysis, Food Quality and Nutrition doi: 10.17221/448/2016-CJFS major euryhaline fish cultured in the Mediterranean basin, namely S. aurata, D. labrax, and D. puntazzo, is limited.…”

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confidence: 99%

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Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Vassilia¹,

Dimitra²,

Vasiliki³

et al. 2017

Czech J. Food Sci.

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Sinanoglou V., Houhoula D., Kyrana V., Lougovois V. (2017): Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA. Czech J. Food Sci.,35: 414-423.Crude oils recovered from the viscera of conventionally and organically farmed gilthead sea bream (Sparus aurata), European seabass (Dicentrarchus labrax), and sharpsnout sea bream (Diplodus puntazzo) were characterised. Triacylglycerols (TAG) and phospholipids (PL) were the major lipid classes. Visceral oils contained high levels of n-3 polyunsaturated fatty acids (PUFA), in particular docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The DHA/EPA ratios (range 1.66-2.46) were higher in organically farmed fish. Total PUFA and n-3 fatty acid levels varied according to both species and rearing system, and were higher in the conventionally farmed sparids. The ratios of n-3 to n-6 PUFA (1.42-2.19) were comparable to the values reported for muscle lipids, while the PUFA/SFA ratios (1.07-1.33) exceeded the recommended value. Visceral oils exhibited good oxidative stability, as judged by monitoring lipid oxidation products during storage at 63°C. These data indicate that the viscera of all three species may represent a good source for the production of omega-3 rich oils.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 73%

mentioning

confidence: 99%

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Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Vassilia¹,

Dimitra²,

Vasiliki³

et al. 2017

Czech J. Food Sci.

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show abstract

“…4B(f)). The mean unsaturation index was (UI) estimated by the ratio of the integral area of the multiplet at d 5.366 ppm (olefinic protons) with respect to those of the triplets at d 0.878 and d 0.969 ppm (all the terminal methyl groups) [26]. The value for UI for E 6 …”

Section: H-nmr Analysismentioning

confidence: 99%

Cooking and pressing is an effective and eco‐friendly technique for obtaining high quality oil from Sardinella longiceps

Chakraborty

Joseph

2015

Euro J Lipid Sci & Tech

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The conventional Bligh and Dyer method of extracting oil from the edible tissues of Sardinella longiceps was compared with different eco-friendly methodologies using 40% ethanol, 95% ethanol, distilled water, and cooking followed by pressing, as well as cooking followed by the Bligh and Dyer method. Among the different methods studied, cooking followed by pressing showed a beneficial effect on the quality of the oil as evidenced by reduced saponification (209.8 mg KOH/g), peroxide (11.88 meqO 2 / kg), para-anisidine (16.2), total oxidation (39.96), and TBARS (6.18 MDAEQ/kg) values. A comparable lipid yield (8.3%) with that of the Bligh and Dyer method was attained through the cooking and pressing method. The greater induction time (0.13 h) indicated better oxidative stability of cooked and pressed oil as compared to the oil obtained using other methods. The fish oil obtained by cooking followed by pressing has been demonstrated to yield comparable amounts of eicosapentaenoic acid, docosahexaenoic acid, and total polyunsaturated fatty acid contents when compared to the Bligh and Dyer method. These results demonstrated the effectiveness of the cooking and pressing technique for obtaining the best quality oil from Sardinella longiceps. The oil obtained by the cooking and pressing mode was characterized by FTIR and NMR experiments.Practical applications: The advantages of the method involving cooking followed by pressing as compared to the traditional Bligh and Dyer method were the absence of toxic solvents along with reduced cost and labor requirements. In addition, no chemical wastes were generated in this technique. The cooking followed by pressing method has been demonstrated to improve the nutritive value and oxidative stability of the crude fish oil as compared to the new eco-friendly methods studied and the traditional method. The utilities of FTIR and NMR analyses as new analytical tools for analyzing the chemistry of fish oil have been demonstrated in the present study. This study is significant for the extraction of greater quality marine fish oil for use in pharmaceutical industries.

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“…Omega-3 polyunsaturated fatty acids (PUFAs) represent a very important class of bioactives present in animal food processing residues, namely fish processing residues [5]. These compounds are a major source of new drugs, functional foods and food additives [6], and are widely reported to have a great potential to prevent several diseases.…”

Section: Bioactive Compoundsmentioning

confidence: 99%

Extraction of bioactives from food processing residues using techniques performed at high pressures

Duba

Fiori

2015

Current Opinion in Food Science

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Lipid profiles of oil from trout (Oncorhynchus mykiss) heads, spines and viscera: Trout by-products as a possible source of omega-3 lipids?

Cited by 59 publications

References 24 publications

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Visceral oil from farmed Sparus aurata, Dicentrarchus labrax and Diplodus puntazzo as a source of ω-3 PUFA

Cooking and pressing is an effective and eco‐friendly technique for obtaining high quality oil from Sardinella longiceps

Extraction of bioactives from food processing residues using techniques performed at high pressures

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