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Pregled bibliografske jedinice broj: 997174

High quality oil extracted form sardine by-products as an alternative to whole sardines: production and refining


Soldo, Barbara; Šimat, Vida; Vlahović, Jelena; Skroza, Danijela; Ljubenkov, Ivica; Generalić Mekinić, Ivana
High quality oil extracted form sardine by-products as an alternative to whole sardines: production and refining // European journal of lipid science and technology, 121(7) (2019), EJLT3061, 10 doi:10.1002/ejlt.201800513 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 997174 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
High quality oil extracted form sardine by-products as an alternative to whole sardines: production and refining

Autori
Soldo, Barbara ; Šimat, Vida ; Vlahović, Jelena ; Skroza, Danijela ; Ljubenkov, Ivica ; Generalić Mekinić, Ivana

Izvornik
European journal of lipid science and technology (1438-7697) 121(7) (2019); EJLT3061, 10

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Sardina pilchardus ; by-products ; fish oil ; chemical refining ; fatty acids ; volatiles

Sažetak
The sardine (S) and sardine by-product (SBP) oils were 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 were 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 were determined as 3.13 % oleic acid, 5.91 meq O2/kg, 18.46, 30.29 and 1.27 μM/g while for SBP they were 2.94 % oleic acid, 4.81 meq O2/kg, 17.66, 27.28 and 2.86 μM/g, respectively. The refining enhanced the quality parameters without a loss of polyunsaturated fatty acids (PUFAs), which were 39.5 and 40.46% in refined S and SBP oil, respectively. The nutritional n-6/n-3 was 0.09 in both oils. Volatile compounds of the oils were quantified (in mg/kg) and the major components were 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.

Izvorni jezik
Engleski

Znanstvena područja
Interdisciplinarne prirodne znanosti, Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-IP-2014-09-6897 - Istraživanje bioaktivnih spojeva iz dalmatinskog bilja: njihov antioksidacijski karakter i utjecaj na enzimsku inhibiciju i zdravlje (BioActCom) (Miloš, Mladen, HRZZ - 2014-09) ( POIROT)

Ustanove:
Kemijsko-tehnološki fakultet, Split,
Prirodoslovno-matematički fakultet, Split,
Sveučilište u Splitu Sveučilišni odjel za studije mora

doi

Citiraj ovu publikaciju

Soldo, Barbara; Šimat, Vida; Vlahović, Jelena; Skroza, Danijela; Ljubenkov, Ivica; Generalić Mekinić, Ivana
High quality oil extracted form sardine by-products as an alternative to whole sardines: production and refining // European journal of lipid science and technology, 121(7) (2019), EJLT3061, 10 doi:10.1002/ejlt.201800513 (međunarodna recenzija, članak, znanstveni)
Soldo, B., Šimat, V., Vlahović, J., Skroza, D., Ljubenkov, I. & Generalić Mekinić, I. (2019) High quality oil extracted form sardine by-products as an alternative to whole sardines: production and refining. European journal of lipid science and technology, 121(7), EJLT3061, 10 doi:10.1002/ejlt.201800513.
@article{article, year = {2019}, pages = {10}, DOI = {10.1002/ejlt.201800513}, chapter = {EJLT3061}, keywords = {Sardina pilchardus, by-products, fish oil, chemical refining, fatty acids, volatiles}, journal = {European journal of lipid science and technology}, doi = {10.1002/ejlt.201800513}, volume = {121(7)}, issn = {1438-7697}, title = {High quality oil extracted form sardine by-products as an alternative to whole sardines: production and refining}, keyword = {Sardina pilchardus, by-products, fish oil, chemical refining, fatty acids, volatiles}, chapternumber = {EJLT3061} }
@article{article, year = {2019}, pages = {10}, DOI = {10.1002/ejlt.201800513}, chapter = {EJLT3061}, keywords = {Sardina pilchardus, by-products, fish oil, chemical refining, fatty acids, volatiles}, journal = {European journal of lipid science and technology}, doi = {10.1002/ejlt.201800513}, volume = {121(7)}, issn = {1438-7697}, title = {High quality oil extracted form sardine by-products as an alternative to whole sardines: production and refining}, keyword = {Sardina pilchardus, by-products, fish oil, chemical refining, fatty acids, volatiles}, chapternumber = {EJLT3061} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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