Effects of filtration methods on the neutralization yield of crude marine fish oil

Nascimento, Vera Lúcia Viana do; Bermúdez, Victória Maura Silva; Oliveira, André Luis Lima de; Kleinberg, Maurício Nunes; Ribeiro, Rayane de Tasso Moreira; Abreu, Rosa Ferreira Araujo de; Carioca, José Osvaldo Beserra

doi:10.1590/1678-457x.6477

Cited by 2 publications

(4 citation statements)

References 6 publications

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“…Peroxide value (PV) is the measure of primary oxidation of oils (Bimbo and Crowther 1991). PV gives an extent to which an oil sample has undergone primary oxidation; Detection of peroxide value gives the initial evidence of rancidity in unsaturated fats and oil.…”

Section: Resultsmentioning

confidence: 99%

“…The values of the FFA in all samples are not significantly different. Bimbo and Crowther (1991) reported that the maximum limit for free fatty acid content in lipid is 7%, since the values of FFA obtained from all samples are lower than this value, they can be said to be less harmful to man. Acid value ranged from 5.92 to 6.64 mgKOH/g with TFGL having the lowest acid value and CFGL having the highest.…”

Section: Discussionmentioning

confidence: 99%

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Quality characteristics of extracted oil from the head and gills of Catfish and Titus fish

et al. 2021

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Background The research was carried out to assess the lipid characteristics of oil extracted from the head and gills of Claris macrocephalus and Scomber scombrus. Results The results confirmed the presence of C16:0, C18:0, C18:1, C18:2, C18:3, C22:6 as the major fatty acids. Titus fish head (TFHD) oil had a total saturated fatty acid (TSFA) of 40.804 ± 0.002% of which C16:0 and C18:0 were the most dominant fatty acids present while the total monounsaturated fatty (TMUFA) acids present in the oil was 33.853 ± 0.001%. The total polyunsaturated fatty acid (TPUFA) content of the TFHD oil sample was found to be 25.368 ± 0.002%. The results revealed that the total unsaturated fatty acid (TUFA) present in the TFHD was higher than the TSFA. The results obtained for Titus fish gills (TFGL) oil sample followed the same trend as observed in the head sample. The results showed that the four (4) oil samples contain high level of palmitic acid (C16:0) and stearic acid (C18:0) both of which are saturated fatty acids (SFA). The main MUFA identified was C18:1 (cis-6) and ranged from 14.120 ± 0.004 to 20.418 ± 0.002% for TFHD, TFGL, CFHD, CFGL and oleic acid (C18:1) ranged from 10.297 ± 0.001 to 11.570 ± 0.003% for TFHD, TFGL, CFHD and CFGL. Conclusions Oils of CFHD and TFHD showed higher peroxide values indicating suitability for human consumption.

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Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Quality characteristics of extracted oil from the head and gills of Catfish and Titus fish

et al. 2021

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“…Based on the result obtained, the high SV is most likely due to the present of impurities in the fish oils. As reported in the literature, crude fish oil contained some nontriglyceride substances (DO NASCIMENTO et al, 2015). Method described by Bligh and Dyer (1959) was used to extract fish oil from the selected fish samples instead of using Soxhlet extraction method.…”

Section: Fatty Acids Contentmentioning

confidence: 99%

“…Method described by Bligh and Dyer (1959) was used to extract fish oil from the selected fish samples instead of using Soxhlet extraction method. The high SV might also be contributed by the unsaponifiable matter present in crude marine fish oil such as sterols, glyceryl ethers, hydrocarbons, fatty alcohols and some minor quantities of pigments and vitamins (DO NASCIMENTO et al, 2015). AV in fillet oils extracted from both warmwater and cold water fish is presented in Table 5.…”

Section: Fatty Acids Contentmentioning

confidence: 99%

Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish

Hussin¹,

Azlan

Khoo

et al. 2019

Biosci. J.

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The purpose of this study was to determine and compare fat composition and chemical properties of fish fillets of selected warm-water fish obtained from Straits of Malacca. A cold water fish, namely salmon was used for comparison. Moisture content, crude fat, fatty acids composition and chemical characteristics of fish fillets of Yellowstripe scad, Japanese threadfin bream and salmon were determined. Japanese threadfin bream fillet had highest moisture and crude fat contents, followed by fillets of Yellowstripe scad and salmon. A significantly strong and negative correlation was found between moisture and crude fat contents of these fish fillets. Fillets of Japanese threadfin bream and Yellowstripe scad also had higher total saturated fatty acids than total unsaturated fatty acids. Although salmon fillet had lowest percentage of saturated fatty acids, it had highest monounsaturated fatty acids and polyunsaturated fatty acids (PUFA) compared with the two warm-water fish. Palmitic acid and oleic acid were the major fatty acids in the fish fillets. Chemical properties of the oils extracted from the warm-water fish fillets were varied compared to salmon. The selected warm-water fish fillets offer favorable fatty acids composition and chemical properties, which can potentially be used as good sources of PUFA.

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Effects of filtration methods on the neutralization yield of crude marine fish oil

Cited by 2 publications

References 6 publications

Quality characteristics of extracted oil from the head and gills of Catfish and Titus fish

Quality characteristics of extracted oil from the head and gills of Catfish and Titus fish

Comparison of fat composition and chemical properties of fat extracts between fish fillets of selected warm-water and cold-water fish

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