Lipid Indexes and Quality Evaluation of Omega-3 Rich Oil from the Waste of Japanese Spanish Mackerel Extracted by Supercritical CO2

Abstract

Japanese Spanish mackerel (JSM) (Scomberomorus niphonius) is a marine fish species containing health-beneficial polyunsaturated fatty acids (PUFAs). In the present study, the quality of JSM by-products oils extracted by supercritical CO2 (SC-CO2) and organic solvent extraction was compared in terms of physico-chemical properties of the oils. Eicosapentaenoic acid (EPA) is one of the important polyunsaturated fatty acids present in SC-CO2-extracted skin and muscle oil 5.81 ± 0.69% and 4.93 ± 0.06%, respectively. The amount of docosahexaenoic acid (DHA) in SC-CO2-extracted skin and muscle oil was 12.56 ± 0.38% and 15.01 ± 0.28%, respectively. EPA and DHA are considered as important PUFAs for the development of brain function and the prevention of coronary heart diseases. Extracted oils showed considerable antioxidant activity. In the obtained oils, atherogenic index (AI) values varied from 0.72 to 0.93 and thrombogenic index (TI) ranged from 0.75 to 0.92, which is considered an acceptable level. Fatty acid composition, bio potentiality, thermogravimetric, and vitamin D analysis showed that oils extracted from JSM by-products can be a good source of oil for application in food, pharmaceutical and cosmetic industries. Therefore, the present research revealed the potentiality of green valorisation of S. niphonius by-products as a possible sustainable approach for targeting the era of zero waste.

Fatty acid composition and nutritional analysis of waste crude fish oil obtained by optimized milder extraction methods

“…Considerably, the type/amount of enzyme, reaction conditions, and solvents mixture should be closely matched to the kind of fish waste for possible improvement [41]. The high dependence of marine fishes on marine planktons [20] most likely accounts for the higher yield of MCFO observed. Previous studies have also reported similar trends in fish oil yield even with sophisticated extraction methods.…”

“…Previous studies have also reported similar trends in fish oil yield even with sophisticated extraction methods. For example, using the supercritical CO 2 extraction method, Roy et al [20] reported a higher fish oil yield from the waste of Japanese Spanish mackerel (Scomberomorus niphonius), a highly distributed fish species in temperate waters of Korea, Japan, and China.…”

“…However, modern techniques like supercritical fluid, microwave, and ultrasounds are associated with high cost, high dielectric solvent demand, and unstandardized sonication rates [1,18,19]. Despite modern techniques being more mechanically advanced, studies have demonstrated similarities in their fish oil extraction efficiency with conventional techniques [5,20]. Therefore, optimizing conventional techniques to milder methods which are greener by using lower temperatures, less toxic solvents, and less enzyme concentrations, can be a sustainable and economical process intensification strategy [19,21,22].…”

Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal

“…In addition to ultrasound‐assisted technology, supercritical fluid can also assure the safety of raw materials by replacing organic solvent extraction and deodorization. Supercritical fluid is selectively used to extract specific volatile compounds with specificity, and carbon dioxide is an ideal supercritical fluid, characterised by being non‐flammable, nontoxic, nonpolluting and recyclable (Roy et al ., 2022).…”

Shelf life and biochemical changes of chilled Atlantic chub mackerel, Scomber colias, treated with extremophilic microbial films' extracts

“…Increasing pH values relating to unpleasant and unacceptable sensory characteristics such as avors, odor, color, and texture(Dalgaard et al, 2006;Apang et al, 2020). At the end of storage period, the least AV values (0.27 and 0.39 mg KOH/ml oil) was found in Atlantic chub mackerel treated with geothermal spring microbial lm extracts of 1.0 and 1.5%, respectively Roy et al (2022). suggested that the composition of the oil, extraction techniques, and the freshness of the raw materials, can affect the quality of sh oil.…”