Loading...
Please wait, while we are loading the content...
Similar Documents
Chemical composition and thermal properties of Tilapia oil extracted by different methods
| Content Provider | Scilit |
|---|---|
| Author | Li, Xue Cao, Jun Bai, Xinpeng Zhang, Fangfang |
| Copyright Year | 2018 |
| Description | Fish oil is beneficial to health and its quality is significantly impacted by the extraction method. To determine the effect of various methods used to extract the oil on its chemical composition and thermal properties, tilapia oil extracted by dilute alkali hydrolysis, enzymatic hydrolysis, and microwave-assisted methods were investigated in this study. Nutrient analyses showed that freeze-dried tilapia contained fat (36.69 g/100 g freeze-dried tilapia), protein (49.95 g/100 g freeze-dried tilapia), ash (12.04 g/100 g freeze-dried tilapia) and moisture (1.21 g/100 g freeze-dried tilapia). Chemical analysis showed that the fish oil extracted by dilute alkali hydrolysis had the lowest acid value (AV) and peroxide value (POV) (AV: 0.77 mg KOH/g oil and POV: 3.76 mmol/kg oil) compared to the oil extracted using the other methods. The main fatty acid components were palmitic acid (22.78–23.16%), oleic acid (25.73–26.19%), and linoleic acid (15.69–15.98%). Furthermore, the oil extracted by dilute alkali hydrolysis showed significantly higher content of DHA+ EPA (2.30%). The thermal behaviors indicated that the aforementioned oils had significantly different crystal structures. The main endothermic peaks of fish oil extracted by dilute alkali hydrolysis, enzymatic hydrolysis and microwave-assisted methods were located at −2.03℃, −3.20℃ and −4.37℃, respectively. However, infrared spectroscopic analyses indicated them had the same characteristic functional groups. Consequently, different extraction methods significantly affect the oil's physical and chemical properties without affecting spectral characteristics. Furthermore, these results advocated the use of alkali hydrolysis for fish oil extraction. |
| Related Links | https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1503302?needAccess=true |
| Ending Page | 1585 |
| Page Count | 11 |
| Starting Page | 1575 |
| ISSN | 10942912 |
| e-ISSN | 15322386 |
| DOI | 10.1080/10942912.2018.1503302 |
| Journal | International Journal of Food Properties |
| Issue Number | 1 |
| Volume Number | 21 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2018-01-01 |
| Access Restriction | Open |
| Subject Keyword | Journal: International Journal of Food Properties Fisheries Sciences Tilapia Oil Extraction Method Chemical Composition Thermal Property Spectral Characteristic |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
