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Quality Properties and Bio-potentiality of Edible Oils from Atlantic Salmon By-products Extracted by Supercritial Carbon Dioxide and Conventional Methods

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Abstract

Fish processing industries produce a large amount of by-products every year which are just dumped or used for less productive purposes. This paper instructs the approaches for the production of edible oils from Atlantic salmon by-products for value addition of fish wastes and meeting the increased demand of omega polyunsaturated fatty acids. Atlantic salmon by-products (belly part, trimmed muscle, frame bone and skin) oils extracted by supercritical carbon dioxide (SC-CO2) and n-hexane were compared with belly part oil (PBePO) obtained from traditional pressing. Oil extracted by n-hexane, was considered as total oil and the yield was higher amongst with 45.46 ± 0.57–49.26 ± 0.90 %, followed by SC-CO2 and pressed oil with 76.12 ± 1.02–86.99 ± 1.14 and 61.83 ± 0.0.84 % (of total oil, dry matter basis), respectively. SC-CO2 extracted oils showed attractive color and better viscosity property than PBePO and n-hexane extracted oil. The acid value, peroxide value and free fatty acid value of PBePO were lowest (6.29 ± 0.32, 0.97 ± 0.12 and 2.37 ± 0.19 respectively) followed by SC-CO2 (7.48 ± 0.62–8.03 ± 0.35, 1.10 ± 0.2–1.25 ± 0.14 and 3.23 ± 0.31–3.89 ± 0.40 respectively) and n-hexane (10.28 ± 1.25–11.03 ± 0.52, 1.36 ± 0.28–1.68 ± 0.20 and 4.08 ± 0.22–4.74 ± 0.18 respectively) extracted oils. p-Anisidine value and total oxidation value of SC-CO2 extracted oils were significantly (P < 0.05) lower than PBePO and n-hexane extracted oils. SC-CO2 extracted oils displayed higher radical scavenging activity and longer oxidative stability period (1.37 ± 0.03–2.14 ± 0.03 h). There was no significance difference in fatty acid compositions among the extracted oils. Extraction of edible oil by SC-CO2 from fish by-products may play a key role for obtaining financial benefits, nutrition and reducing environmental pollution.

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Acknowledgments

The authors gratefully acknowledge the financial support for the research work provided by Business for Cooperative R&D (Grant No. C0350298) between Industry, Academy and Research Institute funded Korea Small and Medium Business Administration in 2015.

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  1. Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-Gu, Busan, 48513, Republic of Korea

    Monjurul Haq, Raju Ahmed, Yeon-Jin Cho & Byung-Soo Chun

  2. Department of Fisheries and Marine Bioscience, Jessore University of Science and Technology, Jessore, 7408, Bangladesh

    Monjurul Haq

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Haq, M., Ahmed, R., Cho, YJ. et al. Quality Properties and Bio-potentiality of Edible Oils from Atlantic Salmon By-products Extracted by Supercritial Carbon Dioxide and Conventional Methods. Waste Biomass Valor 8, 1953–1967 (2017). https://doi.org/10.1007/s12649-016-9710-2

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