Supercritical carbon dioxide extraction of oil from Thunnus tonggol head by optimization of process parameters using response surface methodology

Ferdosh, Sahena; Sarker, Zaidul Islam; Rahman, Nik Norulaini Nik Ab; Akand, Jahurul Haque; Ghafoor, Kashif; Awang, Mohd Shukrimi; Kadir, Mohd Omar Ab

doi:10.1007/s11814-013-0070-3

Cited by 22 publications

(7 citation statements)

References 31 publications

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“…Thunnus tonggol is rich in polyunsaturated fatty acids (PUFA) and contains high concentrations of docosahexaenoic acid (DHA: C22: 6n‐3) and eicosapentaenoic acid (EPA: C20: 5n‐3. ); however, its shelf life after harvesting is short if the fillets are not stored when frozen. Freezing is an important method for the preservation and quality of seafood and is widely used in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Sun

et al. 2019

J Sci Food Agric

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BACKGROUND The effect of ultrasonic thawing (0, 160, 280, 400 W) on water‐holding capacity (WHC), physicochemical properties and structure of tuna myofibrillar proteins was investigated. RESULTS Thawing time was shown to decrease and thawing loss to increase significantly (P < 0.05) as power increased (160–400 W), whereas there was no significant difference (P > 0.05) in cooking loss. Changes in T2 relaxation time were investigated using low‐field nuclear magnetic resonance. Ultrasonic thawing could significantly (P < 0.05) improve the immobilised water content compared to the control (0 W). surface hydrophobicity decreased significantly and then increased significantly (P < 0.05), whereas there was no significant difference (P > 0.05) in the reactive sulfhydryl content as power was increased. Tuna thawed at 280 W suffered fewer negative effects on its microstructure. Roman spectral date showed that the α‐helix changed to a random coil and β‐turn as power was increased (up to 400 W). CONCLUSION The application of ultrasonic thawing at a specified power was showed to be a beneficial process when used in the seafood industry, but application of excessive power resulted in lower WHC and structural changes to myofibrillar proteins. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Sun

et al. 2019

J Sci Food Agric

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“…Fish oil can be extracted from marine species by several methods such as low-temperature solvent extraction (Moffat et al, 1993), acid ensilage (Crexi et al, 2009), enzymatic treatment with proteases (Batista et al, 2009;Hathwar et al, 2011) and supercritical fluid extraction (Ferdosh et al, 2013). Nevertheless, the wet reduction method, which includes the steps of cooking, pressing (by hydraulic batchwise or by continuous screw presses) and centrifugation (Søbstad, 1992), is still the most common process to obtain fish oil from fatty fish species (Chantachum et al, 2000;Aidos et al, 2003a).…”

Section: Introductionmentioning

confidence: 99%

Optimisation of oil extraction from sardine (Sardina pilchardus) by hydraulic pressing

Moreno

Morales‐Medina

Pérez‐Gálvez

et al. 2014

Int J of Food Sci Tech

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Summary The aim of this study was to evaluate the influence of the processing conditions (pretreatment temperature: 5–55 °C, pressure: 60–120 bar and number of pressing stages: 1–3) on the yield and quality (free fatty acids, peroxide value, p‐anisidine and Rancimat induction period) of the oil extracted from whole sardine by hydraulic pressing. Experimental factors were investigated by a designed experiment and optimised by response surface methodology. A maximum yield of oil, 12.47%, was obtained at 55 °C, 60 bar and two pressing stages. Regarding oil quality, it was found minimum values for acidity (0.25% oleic at 55 °C, 60 bar and one pressing stage) and for peroxide value (0.29 meq kg−1 oil at 5 °C, 60 bar and one pressing stage). Hence, the opposite effect of pretreatment temperature and number of pressing stages on the yield of oil and on its oxidation parameters suggested applying the weighted‐sum method as multiobjective optimisation technique.

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“…TO extraction was performed at 60 °C for 30 min, identified as optimal conditions by Messina et al [ 6 ], and subsequently refined. The yield obtained was 75 ± 4.52%, higher compared to Ferdosh et al [ 53 ] from long-tail tuna ( Thunnus tonggol ) heads. This difference depends on species, by-products used, and the extraction technique employed.…”

Section: Resultsmentioning

confidence: 54%

Valorization of Side Stream Products from Sea Cage Fattened Bluefin Tuna (Thunnus thynnus): Production and In Vitro Bioactivity Evaluation of Enriched ω-3 Polyunsaturated Fatty Acids

et al. 2022

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The valorization of side streams from fishery and aquaculture value-chains is a valuable solution to address one of the challenges of the circular economy: turning wastes into profit. Side streams produced after filleting of sea cage fattened bluefin tuna (Thunnus thynnus) were analyzed for proximate composition and fatty acid profile to evaluate the possibility of producing tuna oil (TO) as a valuable source of ω-3 polyunsaturated fatty acids (PUFA) and testing its bioactivity in vitro. Ethyl esters of total fatty acids (TFA), obtained from TO, were pre-enriched by urea complexation (PUFA-Ue) and then enriched by short path distillation (SPD) up to almost 85% of the PUFA fraction (PUFA-SPe). The bioactivity of TFA, PUFA-SPe, and ethyl esters of depleted PUFA (PUFA-SPd) were tested in vitro, through analysis of lipid metabolism genes, in gilthead sea bream (Sparus aurata) fibroblast cell line (SAF-1) exposed to oils. TFA and PUFA-SPd upregulated transcription factors (pparβ and pparγ) and lipid metabolism-related genes (D6D, fas, fabp, fatp1, and cd36), indicating the promotion of adipogenesis. PUFA-SPe treated cells were similar to control. PUFA-SPe extracted from farmed bluefin tuna side streams could be utilized in fish feed formulations to prevent excessive fat deposition, contributing to improving both the sustainability of aquaculture and the quality of its products.

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Supercritical carbon dioxide extraction of oil from Thunnus tonggol head by optimization of process parameters using response surface methodology

Cited by 22 publications

References 31 publications

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Optimisation of oil extraction from sardine (Sardina pilchardus) by hydraulic pressing

Valorization of Side Stream Products from Sea Cage Fattened Bluefin Tuna (Thunnus thynnus): Production and In Vitro Bioactivity Evaluation of Enriched ω-3 Polyunsaturated Fatty Acids

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