Khaliq Aiza, Hafeez-Ur-Rehman Muhammad, Abbas Farzana, Nadeem Muhammad, Rahim Muhammad Abdul, Al-Asmari Fahad, Ramadan Mohamed Fawzy, Zongo Eliasse
Department of Fisheries & Aquaculture University of Veterinary & Animal Sciences Lahore Punjab Pakistan.
Department of Dairy Technology University of Veterinary & Animal Sciences Lahore Punjab Pakistan.
Food Sci Nutr. 2025 Jan 15;13(1):e4754. doi: 10.1002/fsn3.4754. eCollection 2025 Jan.
To concentrate omega-3 fatty acids (-3) in fish oil (FO), olein and super olein fraction (OF) of FO were produced by winterization. For this purpose, FO was slowly cooled to -50°C (24 h), the mixture of crystallized and non-crystallized phases was separated, filtrate was coded as OF (yield 32%), 35% of OF was kept for storage study and analytical purpose, remaining 65% was further slowly cooled down to -75°C (24 h) and filtered, filtrate was coded as super olein (SF, yield 23%). GC-MS analysis showed that unsaturated fatty acids increased due to successive winterization. In OF, C18:1, C18:2, C18:3, C20:1, C20:5 (EPA), C22:1, C22:2 and C22:6 (DHA) increased to 7.85%, 19.52%, 54.16%, 17.82%, 16.31%, 41.02%, 32.43%, and 29.89% than parent FO. In SF, C18:1, C18:2, C18:3, C20:1, C20:5, C22:1, C22:2 and C22:6 increased to 9.84%, 24.35%, 61.09%, 32.10%, 39.96%, 56.81%, 39.02%, and 48.94% than parent FO. Total phenolic contents (TPC) of FO, OF, and SF were 6.59, 12.67 and 19.72 (mgGAE/mL). Lecithin content of FO, OF, and SF were 1.29%, 0.575%, and 0.19%. In SF, desmosterol, cholesterol, stigma sterol and sitosterol were 91.57, 22.51, 12.67 and 112.18 mg/100 g. Total antioxidant capacity (TAC) of FO, OF, and SF was 49.32%, 64.27%, and 85.47%. DPPH values of FO, OF, and SF were 32.14%, 39.87%, and 46.41%. Winterization significantly raised vitamin A and E in OF and SF; vitamin A content in FO, OF, and SF (0-day) were 46.28, 67.94, and 116.48 IU; vitamin E content in FO, OF, and SF (0-day) were 1238.95, 1897.65, and 2375.11 mg/100 g. At 0-day, peroxide value (POV) of FO, OF and SF was 0.22, 0.24 and 0.25 (MeqO/Kg) with no variation in sensory characteristics. The results of this study proved that -3 could be increased in olein and super OFs of FO with reasonable oxidative stability.
为了浓缩鱼油（FO）中的ω-3脂肪酸（-3），通过冬化处理制备了FO的油精和超级油精馏分（OF）。为此，将FO缓慢冷却至-50°C（24小时），分离结晶相和非结晶相的混合物，滤液编码为OF（产率32%），将35%的OF保留用于储存研究和分析目的，其余65%进一步缓慢冷却至-75°C（24小时）并过滤，滤液编码为超级油精（SF，产率23%）。气相色谱-质谱联用（GC-MS）分析表明，连续冬化处理后不饱和脂肪酸增加。在OF中，C18:1、C18:2、C18:3、C20:1、C20:5（二十碳五烯酸，EPA）、C22:1、C22:2和C22:6（二十二碳六烯酸，DHA）相比于原始FO分别增加到7.85%、19.52%、54.16%、17.82%、16.31%、41.02%、32.43%和29.89%。在SF中，C18:1、C18:2、C18:3、C20:1、C20:5、C22:1、C22:2和C22:6相比于原始FO分别增加到9.84%、24.35%、61.09%、32.10%、39.96%、56.81%、39.02%和48.94%。FO、OF和SF的总酚含量（TPC）分别为6.59、12.67和19.72（mgGAE/mL）。FO、OF和SF的卵磷脂含量分别为1.29%、0.575%和0.19%。在SF中，去氢胆固醇、胆固醇、豆甾醇和谷甾醇分别为91.57、22.51、12.67和112.18mg/100g。FO、OF和SF的总抗氧化能力（TAC）分别为49.32%、64.27%和85.47%。FO、OF和SF的DPPH值分别为32.14%、39.87%和46.41%。冬化处理显著提高了OF和SF中的维生素A和E；FO、OF和SF（0天）的维生素A含量分别为46.28、67.94和116.48IU；FO、OF和SF（0天）的维生素E含量分别为1238.95、1897.
