High Quality Oil Extracted from Sardine By‐Products as an Alternative to Whole Sardines: Production and Refining

Abstract

Sardine (S) and sardine by‐product (SBP) oils are produced and refined in the interest of grading the potential by‐products as raw materials for the production of fish oil high in both quality and nutritional value. The oils are compared throughout different stages of refining in terms of free fatty acid (FFA), peroxide (PV), p‐anisidine (pAV), total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), tocopherol content, fatty acid profile, and volatile components. The results of quality parameters FFA, PV, pAV, TOTOX, and TBARS of crude S are determined as 3.13% oleic acid, 5.91 meq O2/kg, 18.46, 30.29 and 1.27 µm g−1 while for SBP they were 2.94% oleic acid, 4.81 meq O2/kg, 17.66, 27.28, and 2.86 µm g−1, respectively. The refining enhances the quality parameters without a loss of polyunsaturated fatty acids (PUFAs), which are 39.5 and 40.46% in refined S and SBP oil, respectively. The nutritional n‐6/n‐3 is 0.09 in both oils. Volatile compounds of the oils are quantified (in mg kg−1) and the major components are 2,4‐heptadienal, pentadecane, 2,4‐decadienal, 2,4‐nonadienal, and docecane. The results clearly show that the sardine by‐products can be used as an alternative source of PUFAs, contributing to waste management and sustainable fisheries. Practical Application: The utilization of by‐products as a source of valuable compounds such as fish oil and omega‐3 will help improve waste management, allowing for fish the industry to benefit economically with isolated compounds having numerous applications in the food and feed production, cosmetics, and pharmaceuticals. Quality parameters, fatty acid composition and volatiles of oils produced from whole sardine and sardine canning industry by‐products are compared throughout production and chemical refining. A high potential of by‐products as raw materials for the production of fish oil high in both quality and nutritional value is demonstrated. Both oils have good quality characteristics which would ensure their competitiveness with commercial fish oils and could be used as a very good source of polyunsaturated fatty acids.

Farmed Gilthead Sea Bream (Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation

“…Similarly, in the present study, after the refining process of SPD, a decrease in the main parameters related to the lipid components oxidation was observed, in accordance to literature [ 25 , 64 ]. In fact, both primary oxidation components (like PV) and secondary oxidation products (like ρ-anisidine (ρ-AV) and TBARS) showed a significant decrease in RVO produced from CVO that was extracted at 60 and 80 °C ( Table 5 ).…”

Seasonal Changes in Free Amino Acid and Fatty Acid Compositions of Sardines, Sardina pilchardus (Walbaum, 1792): Implications for Nutrition

“…The European sardine ( Sardina pilchardus , Walbaum 1792) is a highly nutritive and the most important species of the Mediterranean Sea fisheries [ 1 ]. It is a small, oily, pelagic fish from the Clupeidae family distributed throughout the North Mediterranean, Adriatic, and Black Seas [ 2 , 3 ].…”

“…Sardines are caught all year around, with the highest peaks in the autumn–winter period. Both sardines and their byproducts have the potential to be used as nutraceuticals and pharmaceuticals and, for this reason, they are gaining more attention [ 1 , 4 , 5 ]. The nutritional importance of sardines as essential lipids rich in long-chain polyunsaturated fatty acids (PUFA), high-value, easy digestible proteins which contain all essential amino acids (AA) necessary for healthy human diets, minerals and vitamins, are well known [ 6 , 7 ].…”

Protein Recovery from Underutilised Marine Bioresources for Product Development with Nutraceutical and Pharmaceutical Bioactivities

“…At the processing stage, inedible and low-nutritional parts such as offal, heads, shells, skins, bones, trimmings, blood, and viscera are removed and discarded as biowaste. For this review, both the by-catch and the derived biowaste are defined as seafood processing by-products (SPBs), which can account for three-quarters of the total weight of production [ 9 , 10 ]. Annual production of marine SPBs is estimated at 81 MT, of which 32 MT are discarded as biowastes [ 11 ].…”