Impact of various extraction methods on fatty acid profile, physicochemical properties, and nutritional quality index of Pangus fish oil.
Pangus fish oil
acid silage
microwave‐assisted extraction
nutritional quality index
oxidative stability
poly unsaturated fatty acid
soxhlet extraction
wet rendering
Journal
Food science & nutrition
ISSN: 2048-7177
Titre abrégé: Food Sci Nutr
Pays: United States
ID NLM: 101605473
Informations de publication
Date de publication:
Aug 2023
Aug 2023
Historique:
received:
25
11
2022
revised:
26
04
2023
accepted:
30
04
2023
medline:
14
8
2023
pubmed:
14
8
2023
entrez:
14
8
2023
Statut:
epublish
Résumé
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 (
Identifiants
pubmed: 37576032
doi: 10.1002/fsn3.3431
pii: FSN33431
pmc: PMC10420784
doi:
Types de publication
Journal Article
Langues
eng
Pagination
4688-4699Informations de copyright
© 2023 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.
Déclaration de conflit d'intérêts
There is no conflict of interest.
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