Effects of process parameters on EPA and DHA concentrate production from Atlantic salmon by-product oil: Optimization and characterization

Monjurul Haq; Adane Tilahun Getachew; Periaswamy Sivagnanam Saravana; Yeon-Jin Cho; Seul-Ki Park; Min-Jung Kim; Byung-Soo Chun

Korean Journal of Chemical Engineering, Vol.34, No.8, 2255-2264, August, 2017

DOI10.1007/s11814-016-0362-5 Export Citation

Effects of process parameters on EPA and DHA concentrate production from Atlantic salmon by-product oil: Optimization and characterization

Monjurul Haq, Adane Tilahun Getachew, Periaswamy Sivagnanam Saravana, Yeon-Jin Cho, Seul-Ki Park¹, Min-Jung Kim¹, and Byung-Soo Chun^†

Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, Korea
¹Seawell Co., Ltd., Byeoksan e-Centum Classone, 508-1, Centumdong-ro, Haeundae-gu, Busan 48513, Korea

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Supercritical carbon dioxide (SC-CO2) extracted Atlantic salmon frame bone oil (SFBO) was used for Eicosapentaenoic acid and Docosahexaenoic acid (EPA-DHA) concentrate production by urea complexation. Urea/ fatty acids (2.5 to 4.0 w/w), crystallization temperature (-24 to -8°C) and crystallization time (8 to 24 h) were studied by Box-Behnken Design (BBD) to maximize EPA-DHA content. Highest EPA-DHA content was 60.63% at urea/fatty acids 4.0 w/w, crystallization temperature -15.67 °C and crystallization time 8 h. EPA-DHA concentrate showed improvement of EPA-DHA from 6.39% in SFBO to 62.34%, increase of astaxanthin content from 21.33 μg/g in SFBO to 44.69 μg/g in EPA-DHA concentrate, no residual urea and reduction of many off-flavor compounds. The EPA-DHA yield showed an inverse relation with the urea/fatty acids, whereas its concentration increased proportionally with urea/ fatty acids. Therefore, EPA-DHA concentrate produced from SFBO by urea complexation may be an efficient technique to provide ω-3 polyunsaturated fatty acids to the consumers.

Keywords:Salmon Frame Bone Oil;Eicosapentaenoic Acid;Docosahexaenoic Acid;Optimization;Volatile Organic Compounds

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[Referenced By]

[1] Liaset B, Nortvedt R, Lied E, Espe M, Process Biochem., 37(11), 1263 (2002)

[2] Deepika D, Vegneshwaran VR, Julia P, Sukhinder KC, Sheila T, Heather M, Wade M, J. Food Process Technol., 5, 1 (2014)

[3] Siriwardhana N, Kalupahana NS, Moustaid MN, Adv. Food Nutr. Res., 65, 211 (2012)

[4] Ruxton CHS, Reed SC, Simpson MJA, Millington K, J. Hum. Nutr. Dietet., 17, 449 (2004)

[5] Haagsma N, Gent CM, Luten JB, Jong RW, Doorn E, J. Am. Oil Chem. Soc., 59, 117 (1982)

[6] Gamez MN, Noriega RJA, Medina JLA, Ortega GJ, Monroy RJ, Toro VFJ, Garcia HS, Angulo O, Food Res. Int., 36, 721 (2003)

[7] Ratnayake WMN, Olsson B, Matthews D, Ackman RG, Fat Sci. Technol., 90, 381 (1988)

[8] Senanayake SPJN, Shahidi F, J. Food Lipids, 7, 51 (2000)

[9] Anon, Fish oil production and potentials, In Atlantic Canada’s Project Report. No. 115, Fisheries Development Branch, Halifax, NS, Canada (1986).

[10] Singh AK, Mukhopadhyay M, Korean J. Chem. Eng., 33(4), 1247 (2016)

[11] Rubio-Rodriguez N, de Diego SM, Beltran S, Jaime I, Sanz MT, Rovira J, J. Supercrit. Fluids, 47(2), 215 (2008)

[12] Wanasundara UN, Shahidi F, Food Chem., 65, 41 (1999)

[13] Bas D, Boyaci IH, J. Food Eng., 78(3), 836 (2007)

[14] Gan CY, Latiff AA, Food Chem., 124, 1277 (2011)

[15] Bezerra MA, Santelli RE, Oliveira EP, Villar LS, Escaleira LA, Talanta, 76, 965 (2008)

[16] Mason RL, Gunst RF, Hess JL, Wiley, New York, U.S.A. (1989).

[17] Derringer G, J. Qual. Technol., 12, 214 (1980)

[18] AOCS Official Method Ce 1-62. AOCS Press, Champaign, Illinois, U.S.A. (2006).

[19] Ali-Nehari A, Kim SB, Lee YB, Lee H, Chun BS, Korean J. Chem. Eng., 29(3), 329 (2012)

[20] Ramesh KB, Khushboo KG, Valecha P, Shradda PK, Sushma M, Int. J. Eng. Res. Gen. Sci., 3, 809 (2015)

[21] Lee MK, Uddin MS, Chun BS, J. Envrion. Biol., 29, 591 (2008)

[22] Ghosh PK, Bhattacharjee P, Korean J. Chem. Eng., 33(5), 1681 (2016)

[23] Liu SC, Zhang CH, Hong PZ, Ji HW, J. Food Eng., 73(3), 203 (2006)

[24] Chin YF, Salimon J, Said M, Sains Malays., 39, 795 (2010)

[25] Myers RH, Montgomery DC, Anderson-Cook CM, Wiley (2009).

[26] Swern D, New York, U.S.A. (1964).

[27] Schlenk H, pp. 243-267, Pergamon Press, London, UK (1954).

[28] Medina RA, Gimnez A, Camacho GF, Perez SJA, Grima ME, Gomez CA, J. Am. Oil Chem. Soc., 72, 575 (1995)

[29] Rodriguez A, Esteban L, Martin L, Jimenez MJ, Hita E, Castillo B, Gonzalez PA, Robles A, Enzyme Microb. Technol., 51(3), 148 (2012)

[30] Esteban L, Munio MM, Robles A, Hita E, Jimenez MJ, Gonzalez PA, Camacho B, Molina E, Biochem. Eng. J., 44, 271 (2009)

[31] Suriani NW, Lawalata HJ, Komansilan A, Int. J. Pharm. Technol. Res., 6, 1981 (2014)

[32] Lee YR, Baokun T, Kyung HR, Asian J. Chem., 26, 4543 (2014)

[33] Zhou J, Bi W, Row KH, J. Food Sci., 76, 441 (2011)

[34] Fassett RG, Coombes JS, Molecules, 17, 2030 (2012)

[35] Hsleh TCY, Williams SS, Vejaphan W, Meyers SP, J. Am. Oil Chem. Soc., 66, 112 (1989)

[36] Mathews RF, Scanlon RA, Libbey LM, J. Am. Oil Chem. Soc., 48, 745 (1971)

[37] Hu SP, Pan BS, J. Am. Oil Chem. Soc., 77, 41 (2000)