scholarly journals Characteristics of Sardin Fish Oil (Sardinella sp .) Resulted from Stratified Purification

2018 ◽  
Vol 20 (3) ◽  
pp. 456
Author(s):  
Dini Wulan Dari ◽  
Made Astawan ◽  
Sugeng Heri Suseno
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Raw Materials ◽  
Purification Process ◽  
Fatty Acid Profiles ◽  
Pufa Content ◽  
Sardine Oil ◽  
By Products

Fish oil production in Indonesia is not only sourced from fish raw materials, but also could be<br />processed by products of canning and fish siege through purification process. The result of purification<br />with one process was not satisfy yet for the parameter oxidation quality fulfillment aspect. Therefore, fish<br />oil by products of fish encircling need to be purified more intensively, such as stratified purification one of<br />them through the process of stratified purification. The aim of this study was to improve the quality of fish<br />oil by-product through stratified purification. The multilevel purification of once purification (P1), twice<br />purification (P2), and three times purification (P3) gives varying results on physical properties, oxidation<br />parameters, and fatty acid profiles. The color of the brightest fish oil was found in sample P2, the lowest<br />density was found in sample P3 (0.63 g /cm3), the highest yield was in P1 sample (44.42%), FFA was lowest<br />in P3 sample (0.37%), The lowest PV in the P1 sample (25.59 meq / kg), the lowest TOTOX in the P1 sample<br />(48.11 meq / kg), and the highest PUFA content in the fatty acid composition found in sample P2 (37.02%).<br />Purified sardine oil extracted from by products of fish stamping by three-stage purification, FFA parameters<br />are able to meet the criteria of IFOS 2014 standards, while for PV, AnV, and TOTOX parameters are able to<br />meet IFOMA standards.<br /><br />

scholarly journals Characteristics of Pure Oils from Belly Fat (Pangasius hypophthalmus) with Bentonite Purification

2018 ◽  
Vol 21 (3) ◽  
pp. 549 ◽  
Author(s):  
Lorde Sembiring ◽  
Mirna Ilza ◽  
Andarini Diharmi
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Peroxide Value ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Purification Process ◽  
Processing Industry ◽  
Catfish Oil ◽  
By Products

Catfish (Pangasius hypophthalmus) processing industry produces by products of abdoment fat containing unsaturated fatty acids, polyunsaturated fatty acids (PUFAs) which are the essential fatty acids needs to maintain health. Catfish belly fat can be processed into coarse fish oil through a purification process, with the addition of the adsorbent used, one of which is bentonite. This study was aimed to determine the<br />effect of bentonite application on the characteristics of refined catfish oil. Fish oil was extracted from belly fat then purified by adding bentonite adsorbent at a concentration of 1; 4 and 7%. The design used in this<br />study was a complete factorial of one factor. The parameters of analysis were the number of free fatty acids, peroxide value, anisidine, and totox. The results showed that bentonite had significant effect on free fatty<br />acid, peroxide, anisidine and totox values. The use of 7% bentonite decreased content of free fatty acid, peroxide value, anisidine, peroxide and totox from 1.72 to 0.85%, 5.18 to 0 meq/kg, 27.51 to 2.28 meq/kg,<br />and 37.88 to 2.28 meq/kg respectively.

scholarly journals Chemical and bioactive properties of the oils from Brazilian nuts

2020 ◽  
Vol 19 (2) ◽  
pp. 180-186
Author(s):  
Tainara Costa ◽  
Carolina Médici Veronezi ◽  
Neuza Jorge
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Raw Materials ◽  
Raw Material ◽  
Total Carbohydrate ◽  
Total Carotenoids ◽  
Bioactive Substances ◽  
Lipid Fractions

This paper aims to determine the content of bioactive substances of lipid fractions extracted from Bertholletia excelsa, Lecythis pisonis and Dipteryx lacunifera, in by the interest of better identifying the quality of these raw materials. Proximate composition of nuts was determined by official methods and total carbohydrate was calculated by difference. The oils were extracted from the nuts by cold pressing and analyzed for fatty acid composition, tocopherols, phytosterols and total carotenoids and phenolics compounds. The fatty acid composition of oil extracted from L. pisonis was more unsaturated compared with others oils. L. pisonis oil showed to be richer in total tocopherol and γ-tocopherol, moreover showed considerable total phytosterol and carotenoid amounts, thus representing an important source of vitamins A and E. The oils showed significant content of phenolic compounds, with the exception of the oil extracted from D. lacunifera. The study revealed that the oils from Brazilian nuts contain bioactive compounds in relevant quantities, L. pisonis oil standing out. This fact favors their use for food and, as raw material in chemical, pharmaceutical and cosmetic industries, adding value to products derived from these oils, increasing the viable sources of raw materials.

scholarly journals Comparative effects of dietary microalgae oil and fish oil on fatty acid composition and sensory quality of table eggs

2020 ◽  
Vol 99 (3) ◽  
pp. 1734-1743 ◽  
Author(s):  
Jia Feng ◽  
Shuo Long ◽  
Hai-jun Zhang ◽  
Shu-geng Wu ◽  
Guang-hai Qi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Acid Composition ◽  
Sensory Quality ◽  
Microalgae Oil

scholarly journals Minimizing marine ingredients in diets of farmed Atlantic salmon (Salmo salar): Effects on growth performance and muscle lipid and fatty acid composition

2018 ◽  
Author(s):  
Maryam Beheshti Foroutani ◽  
Christopher C. Parrish ◽  
Jeanette Wells ◽  
Richard Taylor ◽  
Matthew Rise ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Growth Performance ◽  
Acid Composition ◽  
Fish Meal ◽  
Muscle Lipid ◽  
Low Levels ◽  
Farmed Atlantic Salmon ◽  
By Products

AbstractDue to limited fish meal and fish oil resources and their high costs for the aquaculture industry, it is necessary to find alternative sustainable sources of protein and lipids. Therefore, seven different diets were formulated with different protein and lipid sources to feed farmed Atlantic salmon, and their effects on growth performance, muscle lipid class, and fatty acid composition were examined. Growth performance indicated that the diet with the lowest fish meal and fish oil content resulted in the lowest weight gain and final weight, followed by the diet containing the highest level of animal by-products. The lipid class analysis showed no statistical difference in the muscle total lipid content using different diets. However, significant statistical differences were observed among the main lipid classes; triacylglycerols, phospholipids, and sterols. The diet containing 1.4% omega-3 long-chain fatty acids resulted in the highest content of triacylglycerols and phospholipids. Diets containing medium and low levels of fish oil and fish meal, respectively, led to as high a level of ω3 fatty acids in muscle as when fish were fed diets with high levels of fish meal and fish oil. The results of this study suggest that feeding a diet containing low levels of fish meal and moderate levels of fish oil does not significantly affect ω3 fatty acid composition in muscle. Fish meal could be reduced to 5% without affecting growth as long as there was a minimum of 5% fish oil, and animal by-products did not exceed 26% of the diet.

scholarly journals Karakteristik Biopelumas Berbasis Minyak Patin Siam (Pangasius hypophthalmus)

2020 ◽  
Vol 15 (2) ◽  
pp. 159
Author(s):  
Rodiah Nurbaya Sari ◽  
Ema Hastarini ◽  
Athanatius Henang Wicaksono Widyajatmiko ◽  
Armansyah Halomoan Tambunan
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Corrosion Test ◽  
Pour Point ◽  
Kinematic Viscosity ◽  
Viscosity Index ◽  
Raw Material ◽  
National Standard ◽  
Fatty Acid Profiles ◽  
By Products

Proses pengolahan ikan patin di Indonesia memiliki hasil samping hingga 67% dari total bobotnya dan berpotensi menimbulkan polusi. Pemanfaatan hasil samping sebagai biopelumas yang ramah lingkungan merupakan salah satu solusi dalam penanggulangan hasil samping menjadi produk yang bernilai ekonomis. Namun, pelumas yang dihasilkan harus dapat memenuhi standar nasional Indonesia (SNI). Riset ini bertujuan untuk melakukan karakterisasi biopelumas yang dibuat dari hasil samping produksi ikan patin Siam (Pangasius hypophthalmus), berupa bagian jeroan atau isi perut, dan membandingkannya dengan SNI 7069.9:2016. Isi perut patin diekstrak menjadi minyak kasar dengan metode wet rendering. Selanjutnya, minyak kasar diubah menjadi biopelumas melalui tahapan hidrolisis, polimerisasi, dan poliesterifikasi. Bahan baku minyak kasar diuji komposisi asam lemak, bilangan asam lemak bebas, dan bilangan penyabunan. Sementara itu, karakterisasi biopelumas dilakukan dengan variabel densitas, viskositas kinematik pada suhu 40 dan 100°C, warna, indeks viskositas, flashpoint, pour point, dan uji korosi. Hasil penelitian memperlihatkan bahwa suhu poliesterifikasi 135°C akan menghasilkan biopelumas terbaik. Biopelumas ini memiliki densitas 0,903 g/cm3; viskositas 40°C sebesar 39,76 cSt; viskositas 100°C sebesar 7,94 cSt; indeks viskositas 176; dan sifat korosi yang rendah (1A). Indeks viskositas dan korosi bilah tembaga menunjukkan bahwa minyak patin adalah bahan baku biopelumas yang potensial. Namun, titik nyala dari biopelumas masih rendah (127°C) dan titik tuangnya juga tinggi (27°C). Modifikasi proses lebih lanjut dapat dilakukan untuk menaikkan titik nyala serta menurunkan titik tuang, sehingga produk ini dapat memenuhi persyaratan sebagai biopelumas.ABSTRACTThe pangasius processing in Indonesia has a by-products waste, that can reach up to 67% of its total weight, and may cause pollution. An environmentally friendly lubricant (biolubricant) is a potential solution that transforms the by-products waste into an economically value product. However, the proceed biolubricant has to meet the Indonesian National Standard (abbreviated SNI). The purpose of this study were to characterize the biolubricant from pangasius (Pangasius hypophthalmus) by-products, which is the viscera part, and to compare the product with the Indonesian lubricant standard SNI 7069.9: 2016 reference. The crude fish oil was extracted from the viscera using the wet rendering method. Furthermore, the crude fish oil was converted into biolubricant through the stages of hydrolysis, polymerization, and polyesterification. The raw material of pangasius by-products was characterized by fatty acid profiles, free fatty acid numbers, and saponification numbers. Meanwhile, the biolubricant product was characterized by density, kinematic viscosity at temperatures of 40 and 100°C, color, viscosity index, flashpoint, pour point, and hazardous corrosion test. The results showed that the best biolubricants were those through the polyesterification temperature process of 135°C. This biolubricant has a density of 0.903 g/cm3; a viscosity at 40°C of 39.76 cSt; a viscosity at 100°C of 7.94 cSt; a viscosity index of 176; and low corrosion level (1A). The viscosity index and corrosion of copper blades were adequate for biolubricant standards. However, the biolubricant flashpoint was relatively low (127°C) and the pour point was relatively high (27°C). A further modification is needed to adjust the flash and pour points so that the biolubricant able to fullfil the national lubricant standard.

scholarly journals Research of quality and safety indicators of organic raw materials for development of new cookie recipes

2021 ◽  
pp. 36-40
Author(s):  
Alina Tkachenko ◽  
Ivan Syrokhman ◽  
Lyudmyla Guba ◽  
Yulia Basova ◽  
Elena Goryachova
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Atomic Absorption ◽  
Acid Composition ◽  
Nutritional Value ◽  
Raw Materials ◽  
Quality And Safety ◽  
Drying Method ◽  
Safety Requirements

Studies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the study is to substantiate the feasibility of using organic raw materials for the development of new cookie recipes. To determine the quality and safety of organic flour, the nutritional value, physicochemical parameters and safety indicators (content of salts of heavy metals) have been analyzed. To determine the quality of organic oils, the fatty acid composition has been analyzed. Standard methods have been used for the study. The moisture content of the flour has been determined by the drying method. Ash content – by the method of organic matter charring. Atomic absorption and flameless atomic absorption methods have been used to determine the safety indicators of the flour. The fatty acid composition of oils has been determined by gas chromatography. It has been proved, that organic raw materials meet the safety requirements of the Regulation of maximum levels of certain contaminants in food, approved by the Order of the Ministry of Health of Ukraine № 368 of 13.05.2013 and can be used as a promising enrichment for the nutritional value of cookies

scholarly journals Assessment of oilseed raw materials for industrial crops, taking into account the demand by vegetable oil producers

2020 ◽  
Vol 27 ◽  
pp. 00015
Author(s):  
Е.I. Lupova ◽  
A.V. Novikova ◽  
D.V. Vinogradov
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Vegetable Oil ◽  
Raw Materials ◽  
Oil Quality ◽  
Oil Refining ◽  
Genetic Characteristics ◽  
Camelina Oil

Developments in selection and emergence of new varieties and hybrids of oilseeds, which have a better ratio of the fatty acid composition of the oil, make is possible to promote such types of crops as camelina, colza, rapeseed and others. The paper presents an analysis of the quality of new and promising varieties and hybrids of oilseeds, which, according to their morphological and biological characteristics, are successfully cultivated in conditions of the Non-Chernozem Zone of Russia. It is confirmed that oil quality is due to genetic characteristics of the variety and hybrid. The quality of seeds of spring rapeseed Ratnik, Cyclus KL, Curry KL, Salsa KL, Cultus KL, Ozorno, Cebra and other studied varieties and hybrids of the 00 type are close to olive oil in their fatty acid composition and are not inferior to the quality of sunflower oil. There is a high content of important C18:1 oleic acid in oil of rapeseed (59-65 %), and a low content of the total of C16:0 palmitic + C18:0 stearic (5.5-6.0 %). The data on the high quality of camelina oil are presented, which allows the use of varieties Yubilyar and Veles for production of vegetable oil with a high content of unsaturated acids for food purposes. The work discusses the current restrictive norms for the supply of oilseeds and determining the standard weight for oil refining enterprises.

Seasonal variation in the fatty acid composition and quality of sardine oil from sardinops sagax caeruleus of the gulf of California

Lipids ◽  
1999 ◽  
Vol 34 (6) ◽  
pp. 639-642 ◽  
Author(s):  
N. Gámez-Meza ◽  
I. Higuera-Ciapara ◽  
A. M. Calderon de la Barca ◽  
L. Vázquez-Moreno ◽  
J. Noriega-Rodríguez ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Seasonal Variation ◽  
Fatty Acid ◽  
Acid Composition ◽  
Gulf Of California ◽  
Sardine Oil ◽  
Sardinops Sagax

scholarly journals Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1811
Author(s):  
Ella Aitta ◽  
Alexis Marsol-Vall ◽  
Annelie Damerau ◽  
Baoru Yang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fish Oil ◽  
Crude Oil ◽  
Proteolytic Enzymes ◽  
Clupea Harengus ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Baltic Herring ◽  
By Products

Baltic herring (Clupea harengus membras) is one of the most abundant commercially caught fish species from the Baltic Sea. Despite the high content of fat and omega-3 fatty acids, the consumption of Baltic herring has decreased dramatically over the last four decades, mostly due to the small sizes and difficulty in processing. At the same time there is an increasing global demand for fish and fish oil rich in omega-3 fatty acids. This study aimed to investigate enzyme-assisted oil extraction as an environmentally friendly process for valorizing the underutilized fish species and by-products to high quality fish oil for human consumption. Three different commercially available proteolytic enzymes (Alcalase®, Neutrase® and Protamex®) and two treatment times (35 and 70 min) were investigated in the extraction of fish oil from whole fish and by-products from filleting of Baltic herring. The oil quality and stability were studied with peroxide- and p-anisidine value analyses, fatty acid analysis with GC-FID, and volatile compounds with HS-SPME-GC-MS. Overall, longer extraction times led to better oil yields but also increased oxidation of the oil. For whole fish, the highest oil yields were from the 70-min extractions with Neutrase and Protamex. Protamex extraction with 35 min resulted in the best fatty acid composition with the highest content of eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) but also increased oxidation compared to treatment with other enzymes. For by-products, the highest oil yield was obtained from the 70-min extraction with Protamex without significant differences in EPA and DHA contents among the oils extracted with different enzymes. Oxidation was lowest in the oil produced with 35-min treatment using Neutrase and Protamex. This study showed the potential of using proteolytic enzymes in the extraction of crude oil from Baltic herring and its by-products. However, further research is needed to optimize enzymatic processing of Baltic herring and its by-products to improve yield and quality of crude oil.

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