Rahman Nahidur, Hashem Shaharior, Akther Shireen, Jothi Jakia Sultana
Department of Food Processing and Engineering Chattogram Veterinary and Animal Sciences University (CVASU) Chattogram Bangladesh.
Department of Aquaculture Bangladesh Agricultural University Mymensingh Bangladesh.
Food Sci Nutr. 2023 May 17;11(8):4688-4699. doi: 10.1002/fsn3.3431. eCollection 2023 Aug.
Marine fish are high in essential omega-3 fatty acids, which are important for human health. This study evaluated the effects of four extraction methods (soxhlet extraction, SE; wet rendering, WR; acid silage, AS; microwave-assisted extraction, MAE) on the oil yield, physicochemical properties, fatty acid profile, and nutritional quality index (NQI) of pangus fish oil. The oil yield ranged from 13.50% to 21.80%, with MAE having the highest yield. Furthermore, MAE oil has the lowest free fatty acid (0.70%), peroxides (2.08 Meq/kg), and saponification (287.27 mg/g KOH) value. There were no significant differences ( > .05) in the refractive index and melting point of oils among extraction techniques. A total of 25 fatty acids were identified. However, the maximum PUFA, MUFA, and SFA recovery was observed in the SE (19.15 mg/100 g), MAE (7.99 mg/100 g), and AS (17.33 mg/100 g), respectively. In terms of NQI, SE had higher PUFA/SFA, HH, and LA/ALA ratios, while AS had higher EPA + DHA, n-3/n-6, AI, TI, and FLQ indices. Furthermore, the MAE approach yielded better ratios of n-3/n-6 and HPI index, whereas the WR method yielded a higher AI index. Therefore, MAE would be the most efficient method for extracting pangus fish oil by considering both technical feasibility and quality indices including extraction yield, best physical properties, oxidative stability, and fatty acid contents.
海鱼富含对人体健康至关重要的必需ω-3脂肪酸。本研究评估了四种提取方法（索氏提取法，SE；湿法炼制，WR；酸青贮法，AS；微波辅助提取法，MAE）对鲇鱼油的出油率、理化性质、脂肪酸组成和营养质量指数（NQI）的影响。出油率在13.50%至21.80%之间，其中MAE的出油率最高。此外，MAE油的游离脂肪酸含量最低（0.70%），过氧化物含量（2.08毫克当量/千克）和皂化值（287.27毫克/克KOH）也最低。不同提取技术所得油的折射率和熔点之间无显著差异（>0.05）。共鉴定出25种脂肪酸。然而，SE（19.15毫克/100克）、MAE（7.99毫克/100克）和AS（17.33毫克/100克）分别观察到多不饱和脂肪酸（PUFA）、单不饱和脂肪酸（MUFA）和饱和脂肪酸（SFA）的最大回收率。就NQI而言，SE的PUFA/SFA、HH和LA/ALA比值较高，而AS的二十碳五烯酸（EPA）+二十二碳六烯酸（DHA）、n-3/n-6、AI、TI和FLQ指数较高。此外，MAE方法得到的n-3/n-6和HPI指数比值更好，而WR方法得到的AI指数较高。因此，综合考虑技术可行性和包括提取率、最佳物理性质、氧化稳定性和脂肪酸含量在内的质量指标，MAE将是提取鲇鱼油最有效的方法。
