Comparision of Green and Conventional Extraction Methods on Lipid Yield and Fatty Acid Profiles of Fish Species

Abstract

The efficiency of the green extraction methods ultrasound‐assisted extraction (UAE) and microwave‐assisted extraction (MAE), and conventional methods (Soxhlet and Bligh and Dyer), on lipid content and fatty acid profiles of six fish species (Mullus barbatus, red mullet; Upeneus moluccensis, goldband goatfish; Mullus surmuletus, surmullet; Anguilla anguilla, European eel; Pagellus erythrinus, common pandora, and Saurida undosquamis, brushtooth lizardfish) are evaluated. The results of lipid content of fish species show that the Bligh and Dyer method and UAE in general are more efficient than other methods. There are statistical differences in the fatty acid composition of fish oil by four extraction methods (p < 0.05). Saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acid (PUFA) contents of fish species range from 29.51 mg 100 g−1 fish (Soxhlet)–1400 mg 100 g−1 (UAE), 15.52 mg 100 g−1 (UAE)–2237.18 mg 100 g−1 (Bligh and Dyer), and 14.36% (Soxhlet)–646 mg 100 g−1 (Bligh and Dyer), respectively. Generally, Bligh and Dyer give the higher values in surmullet, red mullett, and common pandora in terms of SFA, MUFA, PUFA, and the dominant fatty acids (C16:0, C18:0, C16:1, C18:1n9, C18:1n7, C22:1n9, EPA, DHA), whereas MAE and UAE methods give better results in goldband goldfish and European eel, respectively. Thus, extraction methods affect the lipid yield and fatty acid profiles of extracted oil of different fish species. Practical Application: Total lipid content of seafood is an important parameter used in biochemical, physiological, and nutritional studies. Thus, reliable methods for the quantitative extraction of lipids from this type of food are of critical importance. The effects of green and conventional extraction methods on lipid yield and fatty acid profiles of fish species are compared in order to determine the most effective method for extracting lipid with high yield and high content of PUFA, especially EPA and DHA. The effects of green and conventional extraction methods on lipid yield and fatty acid profiles of fish species are evaluated. The extraction methods affect the lipid yield and fatty acid profiles of extracted oil of fish species. The Bligh and Dyer method and UAE in general are more efficient than other methods. In terms of SFA, MUFA, PUFA, EPA, and DHA; Bligh and Dyer gave the higher values in surmullet, redmullet, and common pandora whereas MAE and UAE methods gave better results in goldband goldfish and European eel, respectively.

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

“…Modified Bligh and Dyer extraction using chloroform and methanol as solvents was used as a reference extraction method [21]. The changes made to the original method were: centrifugation at 4500 rpm for 10 min, and the solvent layers were evaporated with a rotary evaporator.…”

Proximate Composition, Fatty Acid and Amino Acid Profiles of Narrow-Barred Spanish Mackerel (Scomberomorus commerson) Fillets from İskenderun Bay in The North-Eastern Mediterranean Sea

“…The difference between months is thought to accumulate DHA found to increase gradually in the body by getting used to the ambient conditions during the stay in the same bay in this fish, which is a migratory species. Seafood contains high and balanced amounts of polyunsaturated fatty acids, especially EPA and DHA (Lunn and Theobald 2006;Ozogul et al 2009Ozogul et al , 2018. Both EPA and DHA are known to be important for human health (Cooner 2000).…”

Çekerek Barajı'ndan (Yozgat, Turkey) Avlanan Gümüş Balığının (Atherina boyeri) Yağ Asidi ve Besin Kompozisyonundaki Mevsimsel Değişimleri

“…Although, Dal Bosco et al (2019) reported similar results value for stearic acid, Tanakol et al (1999) and Yavuzer (2020) found higher results values of the amounts of palmitic acid and stearic acid in sand smelt from the Marmara Sea (27.1 -7.0%) and Hirfanlı Dam, Turkey (26.85-6.40%), respectively. The fatty acid profile of fish species is not constant and it changes according to many morphological and ecological factors such as species, season, life stage, location, diet, and age of the fish, which have effects on the nutrient composition of fish and even vary broadly within species and among species (Lunn and Theobald 2006;Ozogul et al 2018).…”