Extraction of Oil from Mackerel Fish Processing Waste using Alcalase Enzyme

Vv, Ramakrishnan; Sm, Budge

doi:10.4172/2329-6674.1000115

Cited by 19 publications

(13 citation statements)

References 61 publications

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“…An interesting option that requires neither organic solvents nor high temperature is the enzymatic extraction that involves the use of exogenous proteolytic enzymes (e.g., protease, exopeptidase, or endopeptidase) to remove lipids from fish waste [61,62]. Several low-cost commercial enzymes are available but alcalases seem to extract the highest amount of fish oil.…”

Section: Alternative Methods For Oil Extractionmentioning

confidence: 99%

From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements

Alfio¹,

Manzo²,

Micillo³

2021

Molecules

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The disposal of food waste is a current and pressing issue, urging novel solutions to implement sustainable waste management practices. Fish leftovers and their processing byproducts represent a significant portion of the original fish, and their disposal has a high environmental and economic impact. The utilization of waste as raw materials for the production of different classes of biofuels and high-value chemicals, a concept known as “biorefinery”, is gaining interest in a vision of circular economy and zero waste policies. In this context, an interesting route of valorization is the extraction of omega-3 fatty acids (ω-3 FAs) for nutraceutical application. These fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) have received attention over the last decades due to their beneficial effects on human health. Their sustainable production is a key process for matching the increased market demand while reducing the pressure on marine ecosystems and lowering the impact of waste production. The high resale value of the products makes this waste a powerful tool that simultaneously protects the environment and benefits the global economy. This review aims to provide a complete overview of the sustainable exploitation of fish waste to recover ω-3 FAs for food supplement applications, covering composition, storage, and processing of the raw material.

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Section: Alternative Methods For Oil Extractionmentioning

confidence: 99%

From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements

Alfio¹,

Manzo²,

Micillo³

2021

Molecules

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“…Around 15 μL of sample was injected to high-performance liquid chromatography (Shimadzu), spherical column C 18, mobile phase methanol: Aquadest (90:10), flow rate 0.8 ml/min, ultraviolet detector λ = 254 nm. The examination was carried out for analysis of Vitamin D content in betok fish oil [11], [12], [13], [14], [15].…”

Section: Fish Oil Processing and Analysis Of Vitamin Dmentioning

confidence: 99%

Betok Fish (Anabas testudineus) Oil Decreases Inflammatory Cytokine through Increasing Vitamin D Level in Rats-induced Systemic Lupus Erythematosus

Salim

Partan

Hidayat

2020

Open Access Maced J Med Sci

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BACKGROUND: Systemic lupus erythematosus (SLE) is an autoimmune disorder marked by the production of antibodies to the cell’s core components. Vitamin D is a steroid hormone that plays a role in the regulation of cell growth, proliferation, apoptosis, and regulation of the immune system. Vitamin D deficiency is a clinical condition that worsens clinical SLE. Betok fish commonly found in South Sumatra, Indonesia, is rich in vitamin D content AIM: The aim of the study was to explore the utilization of betok fish oil as a natural source of Vitamin D that could reduce inflammation in SLE. METHODS: A total of 30 male Wistar rats (200 ± 20 g) were obtained from Eureka Research Laboratory (Palembang, Indonesia). About 30 kg of betok fish were obtained from the Palembang Fish Auction Center, South Sumatra, Indonesia. Betok fish were extracted to obtain theirs oil by heating and centrifuging processes. Thirty male Wistar rats were randomly divided into the six groups: (1) Betok fish oil Group 1 0.1 mL/kg BW group, (2) Betok fish oil Group 2 0.2 mL/kg BW group, (3) Betok fish oil Group 3 0.4 mL/kgBW group, (4) normal control group, (5) negative control group, and (6) positive control group. Enzyme-linked immunosorbent assay (ELISA) method was used to assess ds-DNA levels and Vitamin D levels. Western blot assay was used to confirm the ELISA examination of pro-inflammatory cytokine (tumor necrosis factor-alpha [TNF-α]). All data were presented as mean ± standard deviation and all statistical analyzes are performed with the SPSS 25 (IBM) program. RESULTS: This study presented that the Vitamin D content in betok fish oil is quite high at 2021.43 IU/mL. That was higher than other Vitamin D regiments on the marketplace. Moreover, this research showed that giving fish oil at a dose of 0.4 mL/kg BW is more effective than the positive control in increasing serum Vitamin D levels. These results indicate the effectiveness of betok fish oil in increasing serum Vitamin D levels in SLE-induced rats. In addition, betok fish oil was able to reduce the expression of pro-inflammatory cytokine, TNF-alpha, in serum of SLE rats. CONCLUSION: Betok fish oil has efficacy in reducing levels of ds-DNA autoantibodies in SLE rats by decreasing the inflammatory response through upregulation of Vitamin D in serum.

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“…Fish oil is a component of fat in fish body tissue that has been extracted in the form of oil. Several studies on fish oil production with raw materials for fishery products include mackerel byproduct (Ramakrishnan et al, 2013), goldfish (Pandiangan et al, 2019), sardines (Sardinella longiceps) (Al-Abri et al, 2014), ribbon fish (Lepturacanthus savala) (Akhade et al, 2016), fish waste (Lúcia et al, 2015), fish oil microencapsulation (Liu et al, 2016), and mackerel fish oil waste (Feryana et al, 2014). The problem that is obtained from these various studies is fish oil quality is less than optimal so that it requires an effective extraction and purification method.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies regarding enzymatic extraction in fish oil processing include research by Mbatia et al (2010) with raw materials tillapia and salmon fish using 0.5% bromelain enzyme without the addition of water and pH at 55˚C, salmon byproduct a mixture of head, body, and viscera using the protease enzyme 2.5% at 50˚C (Routray et al, 2018), alkylase enzymes (Ramakrishnan et al, 2013), and four types of protease enzymes (Protease-P-Amano6, Alcalase®, Protex 7L®, and Neutrase®) (Hathwar et al, 2011). Some of these studies only focus on the effect of enzymes with whole fish raw materials so that the effect of differences in fish body parts on fish oil quality is unknown.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Using Bromelain and Papain Enzymes on the Quality of Pure Fish Oil from Milkfish Silage (Chanos chanos)

Arisky

Supriyanto

Fakhry

2021

JIPK

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Highlight ResearchMilkfish silage oil fatty acid profileThe quality of pure fish oil from milkfish silage (Chanos chanos)The effect of using bromelain and papain enzymesAbstractMilkfish has a high nutritional content, especially fat content. The processing of milkfish oil into pure oil has not been done much. Proper processing is needed so that the fatty acids contained in fish can be utilized optimally for pharmaceutical and medical needs. Enzyme extraction is known to extract fish oil with better quality than the heating method. The aim of this research was to study the effect of the enzymes bromelain and papain on the quality of pure fish oil from milkfish silage by treating different body parts used. The experiment was carried out with Factorial Complete Randomized Design with three replications involving two factors. The first factor was the type of enzyme using two types of enzymes, namely bromelain and papain with a concentration of 15%, the second factor used was the difference in body parts that was whole fish, flesh, and waste (head, viscera, and bones). The results showed that the type of enzyme had no significant effect on the quality of fish oil, but the different treatments of fish body parts had a significant effect on the quality of the fish oil produced. The best treatment was adapted from fish oil treated using the bromelain enzyme with the flesh. This treatment resulted in yield of 1.25%, density 0.903 g/mL, FFA content of 0.56%, and peroxide value of 7.64 meq/kg.

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Extraction of Oil from Mackerel Fish Processing Waste using Alcalase Enzyme

Cited by 19 publications

References 61 publications

From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements

From Fish Waste to Value: An Overview of the Sustainable Recovery of Omega-3 for Food Supplements

Betok Fish (Anabas testudineus) Oil Decreases Inflammatory Cytokine through Increasing Vitamin D Level in Rats-induced Systemic Lupus Erythematosus

The Effect of Using Bromelain and Papain Enzymes on the Quality of Pure Fish Oil from Milkfish Silage (Chanos chanos)

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