Production of Omega-3 Fatty Acids by Enzymatic Hydrolysis from Lemuru Fish By-Products

Lemuru fish (Sardinella longiceps) oil is a by-product containing polyunsaturated fatty acids (PUFA) that is important for the prevention of several diseases. For daily intake, saturated fatty acids should be removed from fish oil to obtain PUFA concentrates. Various methods have been observed in producing omega-3 concentrates. The objective of this study was to produce the omega-3 concentrate from lemuru fish oil using a two-step urea complexation method and to characterize the omega-3 product. Lemuru fish oil was saponified and purified to produce fatty acids and urea was added to the fatty acids to obtain crystal complexes. In this study, crystallization was carried out at -20 °C for 24 h with an oil-urea ratio of 1:0.625, 1:1.25, and 1:2.5. The results showed that the highest content of omega-3 (ALA, DHA, EPA) was reached at a ratio of fish oil-urea of 1:0.625. Based on the FTIR spectrum analysis, omega-3 concentrate contained the specific spectrum indicated by HC=CH trans, -C=O (ester), and -C-O (acid) groups. UV-Vis spectra analysis showed that light exposure affected the stability of omega-3 concentrate, as is evident by the hypsochromic shift of the resulting spectrum.

Section: Resultsmentioning

confidence: 53%

Section: Resultsmentioning

confidence: 92%

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Production of omega-3 concentrate from lemuru fish (Sardinella longiceps) oil by two-step urea complexation

Kosasih

Rosmalina

Tanuwidjaja³

et al. 2023

“…Fish oil is the source for long-chain omega-3 fatty acids, particularly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) containing unsaturated fatty acids [53]. The two fatty acids have been scientifically proven to impact human health positively [54]. Generally, high unsaturated fatty acid compounds with high levels of EPA and DHA come from seafood and freshwater, especially fish oil [55].…”

Section: Ultrasoundmentioning

confidence: 99%

A short review: fish oil extraction methods obtaining oils with high amounts of unsaturated fatty acids

Hamzah,

Satriana,

Sutriana

et al. 2024

Nutrition improvement can be ensured by prioritizing the consumption of animal foods, one of which is fish. Fish consumption generally requires cooking at high temperatures which trigger the protein denaturation, therefore consumption of fish oil is more beneficial for human health. However, extraction of oil from fish is quite challenging, particularly the extraction which produce high amount of unsaturated fatty acid. This short review aims to summarizes and evaluate the best fish oil extraction method by observing temperature, time, solvent ratio, oil yield, and unsaturated fatty acid content. The best quality of fish oil can be obtained through a series of extraction processes, namely the extraction without solvent and using solvent. Each fish oil extraction method takes into account several parameters, such as producing different amounts of oil with unsaturated fatty acid content. Ultrasound-assisted extraction methods provide an excellent oil yield and unsaturated fatty acids with better quality than other extraction methods. It is also underlined that fish oil obtained from the ultrasound-assisted extraction method can be used as a nutritional alternative to improve human health.

“…Response surface methodology (RSM) was carried out to determine the optimum conditions for the yield of crude protease production by SH2CR strain following the method of Kosasih et al [27] with some modifications. The Box-Behnken method was performed using three independent variables (time (X1), agitation (X2), and skim concentration (X3)).…”

Section: Optimization Of Crude Protease Productionmentioning

confidence: 99%

Protease production by soil bacteria for green technology: Screening and optimization

Ratnaningrum,

Kosasih,

Endah

et al. 2023

Protease is a type of enzyme that hydrolyzes proteins into peptides and amino acids. The demand for protease for green technology in some industries like detergent, food, and leather is increasing nowadays. Some soil bacteria, especially the Bacillus strains, are known to have the ability to produce protease. Compared to other sources like plant and animal origin, microbial protease has more advantages as it can be produced at an industrial scale, short cultivation time, and are easy to harvest. This research aimed to screen the proteolytic bacteria from the bulk soil samples collected under mango trees and to study the optimum condition for protease production using the response surface methodology (RSM). Three bacterial strains (SH2CR, SH3CR, and SC4CR) were isolated and shown to have proteolytic activity. Based on 16S rRNA gene analysis, the strain SH2CR was close to Priestia megaterium NBRC 15308T (96.97% similarity), while the strains SH3CR and SC4CR were related to Bacillus zanthoxyli strain 1433T (100% similarity). One of them, SH2CR, was further studied using a fermenter at a one-liter production scale with the medium containing skim milk at 30°C. The best condition for protease production by SH2CR was achieved at 48 h incubation time, 300 rpm of agitation, and 1.25% skim milk.