|
KMID : 0613820160260091049
|
|
Journal of Life Science
2016 Volume.26 No. 9 p.1049 ~ p.1055
|
|
|
Purification and Characterization of Fish Oil Obtained from Hydrolysates of Mackerel (Scomber japonicus) By-products
|
|
Kim Sung-Hoon
Shin Ji-Young
Kim Hyeon-Jeong
Kim Jin-Hee
Yang Ji-Young
|
|
|
Abstract
|
|
|
|
This study aimed to investigate an effective method of purifying oil from hydrolysates of mackerel by-products. A hydrolyzed sample was separated into lipids and other material. After degumming of crude lipids with 6% citric acid solution, the phosphorous content (45 mg/kg) decreased to 5.8 mg/kg, and the acid value (18.03 mg /g) decreased to 1.19 mg KOH/g. Following the addition of 8% sodium hydroxide solution, the peroxide value (30.25 meq/kg) dropped to 3.18 meq/kg, and the chromaticity decreased from 0.488 nm to 0.057 nm. Bleaching was performed by adding 5% activated charcoal for 60° C for 20 min under vacuum conditions. After bleaching, the acid value was 0.17 mg KOH/g, and the peroxide value was 1.21 meq/kg, but the chromaticity was not changed remarkably (0.062 nm). Crystallization was conducted to increase the amount of unsaturated fatty acids. After crystallization, the total amount of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) was 228.83 mg/g. The results suggest that the product can be used as an omega-3 fatty acid resource for functional food.
|
|
|
KEYWORD
|
|
|
Fish by-product, fish oil, lipid purification, omega-3 fatty acid, Scomber japonicus hydrolysate
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|