engleski

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

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.

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

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