Extraction and characterization of fish oil from milkfish (Chanos chanos), tilapia (Oreochromis niloticus) and sardines (Sardinella fimbriata) fish wastes
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Date
2020
Authors
Christine Joy Ann V. Padiernos
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Abstract
Fish processing industry produces large scale of waste (entrails, head, tails, fins and scales) from the production processes. These by-products can be a source of bioactive components that can be commercially produces. Fish oil which contain saturated and unsaturated fatty acids can also be produced through extracting oil from fish wastes without the use of chemical solvents. In this study, water is used as the solvent for the oil to separate from the mixture using centrifuge. Characterization of soil such as peroxide value, free fatty acid, acid value and fatty acid profile are important parameters to determine if the oil can be possibly commercially produced.
Peroxide value of the 3 samples both for crude and purified oil meet the standard for about <10meq/kg standard. peroxide value determines if the oil already reacted to oxygen or reached rancidity. Free fatty acid is the result of hydrolysis of fats and oil present in the sample. Free fatty acid having the standard value ranging from 1% to 7% milkfish, sardines and tilapia both for crude and purified also falls within the range. For the acid value, milkfish crude oil contains 4.86 mg/KOH and sardines purified oil both contain 4.86 mg/KOH only meet the standard < 5 mg/KOH. Acid number determines how much base is needed to neutralize the acid present in the sample.
Saturated fatty acids such as lauric (C12), myristic (C14), palmitic (C16), stearic (C18), arachidic (C20) and lignoceric (C24) are detected among the samples using the method AOAC Official method, 963.22, 19th ed., 2012. Unsaturatede fatty acids such as oleic (omega-9), linoleic (omega-6) and linolenic acid (omega-3) are the essential fatty acids that should be included in diet. Omega-9 is the highest unsaturated fatty acid that exist between the milkfish, sardines and tilapia. Omega-6, omega-3 ratio differs from its contribution to human health and dietary requirement for ech individual. Tilapia (7:1) and sardines (3:1) can be beneficial to Asian dietary requirement while milkfish (12:1) is qualified for Western countries.
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Research Subject Categories::NATURAL SCIENCES::Chemistry