Cooking and pressing is an effective and eco‐friendly technique for obtaining high quality oil from Sardinella longiceps

Abstract

The conventional Bligh and Dyer method of extracting oil from the edible tissues of Sardinella longiceps was compared with different eco-friendly methodologies using 40% ethanol, 95% ethanol, distilled water, and cooking followed by pressing, as well as cooking followed by the Bligh and Dyer method. Among the different methods studied, cooking followed by pressing showed a beneficial effect on the quality of the oil as evidenced by reduced saponification (209.8 mg KOH/g), peroxide (11.88 meqO 2 / kg), para-anisidine (16.2), total oxidation (39.96), and TBARS (6.18 MDAEQ/kg) values. A comparable lipid yield (8.3%) with that of the Bligh and Dyer method was attained through the cooking and pressing method. The greater induction time (0.13 h) indicated better oxidative stability of cooked and pressed oil as compared to the oil obtained using other methods. The fish oil obtained by cooking followed by pressing has been demonstrated to yield comparable amounts of eicosapentaenoic acid, docosahexaenoic acid, and total polyunsaturated fatty acid contents when compared to the Bligh and Dyer method. These results demonstrated the effectiveness of the cooking and pressing technique for obtaining the best quality oil from Sardinella longiceps. The oil obtained by the cooking and pressing mode was characterized by FTIR and NMR experiments.Practical applications: The advantages of the method involving cooking followed by pressing as compared to the traditional Bligh and Dyer method were the absence of toxic solvents along with reduced cost and labor requirements. In addition, no chemical wastes were generated in this technique. The cooking followed by pressing method has been demonstrated to improve the nutritive value and oxidative stability of the crude fish oil as compared to the new eco-friendly methods studied and the traditional method. The utilities of FTIR and NMR analyses as new analytical tools for analyzing the chemistry of fish oil have been demonstrated in the present study. This study is significant for the extraction of greater quality marine fish oil for use in pharmaceutical industries.

Fish Waste: From Problem to Valuable Resource

“…The Gas Chromatography–Mass Spectrometry (GC/MS) analysis confirmed the presence of good quantity of palmitoleic acid, palmitic acid, oleic acid and eicosapentaenoic acid, which are essential biodiesel components [ 238 ]. Depending on the extraction methodology, the extracted crude oil could contain impurities [ 239 ], and requires a purification process to reach quality features that make it acceptable for human consumption [ 240 ]. Moreover, although fish oil possesses several health benefits, the presence of highly unsaturated fatty acids results in auto-oxidation of fish oil, so the final application of the oil product should be taken into consideration since the first stage of the processing.…”

Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3

“…Se han aplicado para la extracción de aceite de pescado como única tecnología (Adeniyi & Bawa, 2006;Boran, Karaçam, & Boran, 2006;Kołakowska, Domiszewski, Kozłowski, & Gajowniczek, 2006;Shamsudin & Salimon, 2006), así como en estudios comparativos con otros métodos (Chakraborty & Joseph, 2015a;Fiori et al, 2012;Immanuel et al, 2009;Létisse, Rozières, Hiol, Sergent, & Comeau, 2006;Rincón-Cervera et al, 2017;Sahena et al, 2010; Silva-Aguiar & Soares-Goulart, 2013) (tabla 2). La EFSC es una tecnología emergente de extracción por solventes, que ha ganado gran interés en años recientes, debido a ventajas como el uso de temperatura moderada, ambiente libre de oxígeno y extracción de lípidos de baja polaridad, lo cual evita la extracción de impurezas (Rubio et al, 2012).…”

“…El aceite crudo contiene impurezas, que dependen del método de extracción utilizado (Chakraborty & Joseph, 2015a), y requiere un proceso de purificación para alcanzar las características de calidad que lo hagan aceptable para su consumo (Crexi, Legemann-Monte, Almeida de Souza, & De Almeida-Pinto, 2010).…”

Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study

“…The minced edible tissues (900 g) of S. longiceps (1 kg) were cooked in a pressure cooker and pressed in a screw expeller (PIC-106; Four Brothers Ex -Imp Pvt Ltd., Chennai, India) as described by Chakraborty and Joseph (2015). The lipid-water mixture was centrifuged (30 min at 8,000 g) to obtain the cooked-pressed crude sardine oil (CO).…”