Effect of Deodorization Methods on Physico-Chemical and Fatty Acids Properties of Refined Milkfish (Channos Channos) By-Product Oil
Keywords:
Milkfish oil, PUFA, d-limonene, UAE, deodorization method, adsorption material
Abstract
Milkfish oil possesses beneficial properties for human health due to its composition of omega-3 fatty acids, which are essential fatty acids, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). EPA and DHA are long-chain unsaturated fatty acids susceptible to oxidation and produce compounds that cause odors from oil degradation. Ultrasound-assisted extraction was performed for 68 min at 84 °C with a solvent-to-sample ratio of 3:1 mL/g using d-limonene as a bio-solvent to extract milkfish by-product oil. One of the crucial stages in the oil refining process is deodorization. In this study, several deodorization techniques were used, including liquid-liquid extraction (LLE), steam distillation (SD), and solid-phase adsorption using activated carbon (AC), zeolite (ZT), bentonite (BT), and diatomite (DT). Refined milkfish by-product oil during refining with the deodorization method showed significant differences in physical-chemical characteristics, nutrition, and saturation levels compared with crude oil. The LLE method can significantly reduce the acid and peroxide values and maintain the composition of omega-3 fatty acids. The low temperature used in LLE can prevent the oxidation and degradation of oil. The LLE and solid-phase adsorption method is beneficial because it is low-cost, efficient, and easy to use in milkfish oil deodorization.
References
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Yashodhara, B. M., Umakanth, S., Pappachan, J. M., Bhat, S. K., Kamath, R., & Choo, B. H. (2009). Omega-3 fatty acids: a comprehensive review of their role in health and disease. Postgraduate Medical Journal, 85(1000), 84–90. https://doi.org/10.1136/pgmj.2008.073338
Zahir, E., Saeed, R., Hameed, M. A., & Yousuf, A. (2017). Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arabian Journal of Chemistry, 10, S3870–S3876. https://doi.org/https://doi.org/10.1016/j.arabjc.2014.05.025
AOAC. (2011). AOAC Official Method: Oils and Fats. Nutrition and Food Science, 41(5), 38–43. https://doi.org/10.1108/nfs.2011.01741eaa.022
Cai, L.-Y., Ma, Y.-L., Ma, X.-X., & Lv, J.-M. (2016). Improvement of enzymatic hydrolysis and ethanol production from corn stalk by alkali and N-methylmorpholine-N-oxide pretreatments. Bioresource Technology, 212, 42–46. https://doi.org/https://doi.org/10.1016/j.biortech.2016.04.012
Çavdar, H. K., Bilgin, H., Fadıloğlu, S., & Yılmaz, F. M. (2022). Ultrasound- and Microwave-Assisted Extraction Facilitate Oil Recovery from Gilthead Seabream (Sparus aurata) by-products and Enhance Fish Oil Quality Parameters. European Journal of Lipid Science and Technology, n/a(n/a), 2200089. https://doi.org/https://doi.org/10.1002/ejlt.202200089
Chakraborty, K., & Joseph, D. (2015). Production and characterization of refined oils obtained from Indian oil sardine (Sardinella longiceps). Journal of Agricultural and Food Chemistry, 63(3), 998–1009. https://doi.org/10.1021/jf505127e
Crexi, V. T., Monte, M. L., Soares, L. A. de S., & Pinto, L. A. A. (2010). Production and refinement of oil from carp (Cyprinus carpio) viscera. Food Chemistry, 119(3), 945–950. https://doi.org/https://doi.org/10.1016/j.foodchem.2009.07.050
Ellulu, M. S., Khaza’ai, H., Abed, Y., Rahmat, A., Ismail, P., & Ranneh, Y. (2015). Role of fish oil in human health and possible mechanism to reduce the inflammation. Inflammopharmacology, 23(2), 79–89. https://doi.org/10.1007/s10787-015-0228-1
FAO (2018). The state of world fisheries and aquaculture. Rome: Department of Fisheries. Food and Agriculture Organization of the United Nations
Farag, R. S., & Basuny, A. M. M. (2009). Improvement in the quality of used sunflower oil by organic and inorganic adsorbents. International Journal of Food Science & Technology, 44(9), 1802–1808. https://doi.org/https://doi.org/10.1111/j.1365-2621.2009.02002.x
Fournier, V., Destaillats, F., Juanéda, P., Dionisi, F., Lambelet, P., Sébédio, J.-L., & Berdeaux, O. (2006). Thermal degradation of long-chain polyunsaturated fatty acids during deodorization of fish oil. European Journal of Lipid Science and Technology, 108(1), 33–42. https://doi.org/https://doi.org/10.1002/ejlt.200500290
IFOSTM ’International Fish Oil Standards (IFOS) 2011
Li, A., Ha, Y., Wang, F., Li, W., & Li, Q. (2012). Determination of Thermally Induced trans-Fatty Acids in Soybean Oil by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy and Gas Chromatography Analysis. Journal of Agricultural and Food Chemistry, 60(42), 10709–10713. https://doi.org/10.1021/jf3033599
Menegazzo, M. L., Petenuci, M. E., & Fonseca, G. G. (2014a). Production and characterization of crude and refined oils obtained from the co-products of Nile tilapia and hybrid sorubim processing. Food Chemistry, 157, 100–104. https://doi.org/10.1016/j.foodchem.2014.01.121
Merkle, S., Giese, E., Rohn, S., Karl, H., Lehmann, I., Wohltmann, A., & Fritsche, J. (2017). Impact of fish species and processing technology on minor fish oil components. Food Control, 73, 1379–1387. https://doi.org/https://doi.org/10.1016/j.foodcont.2016.11.003
Murthy, L., Padiyar, P., Madhusudana Rao, B., Asha, K., Jesmi, D., Girija, P., Prasad, M., & Ravishankar, C. (2018). Nutritional Profile and Heavy Metal Content of Cultured Milkfish (Chanos chanos). 53(April), 245–249.
Özogul, Y., Ozogul, F., Çiçek, E., Polat, A., & Kuley, E. (2008). Fat content and fatty acid compositions of 34 marine water fish species from the Mediterranean Sea. International Journal of Food Sciences and Nutrition, 60, 464–475. https://doi.org/10.1080/09637480701838175
Prasetyaningrum, A., Widayat, W., Jos, B., Ratnawati, R., Riyanto, T., Prinanda, G. R., Le Monde, B. U., & Susanto, E. E. (2023). Optimization of Sequential Microwave-Ultrasonic-Assisted Extraction of Flavonoid Compounds from Moringa oleifera. Trends in Sciences, 20(1), 1–14. https://doi.org/10.48048/tis.2023.6401
Rosmalina, R. T., Kosasih, W., & Priatni, S. (2021). The Effects of Adsorbent Materials on the Lipid Quality of Lemuru Fish Oil and the Enrichment of Omega-3 Using Lipase. Jurnal Teknologi Dan Industri Pangan, 32(1), 16–26. https://doi.org/10.6066/jtip.2021.32.1.16
Sahena, F., Zaidul, I. S. M., Jinap, S., Saari, N., Jahurul, H. A., Abbas, K. A., & Norulaini, N. A. (2009). PUFAs in Fish: Extraction, Fractionation, Importance in Health. Comprehensive Reviews in Food Science and Food Safety, 8(2), 59–74. https://doi.org/https://doi.org/10.1111/j.1541-4337.2009.00069.x
Sarker, S. (2020). By-products of fish-oil refinery as potential substrates for biogas production in Norway: A preliminary study. Results in Engineering, 6, 100137. https://doi.org/https://doi.org/10.1016/j.rineng.2020.100137
Šimat, V., Vlahovic, J., Soldo, B., Skroza, D., Ljubenkov, I., & Mekinic, I. G. (2019). Production and refinement of omega-3 rich oils from processing by-products of farmed fish species. Foods, 8(4), 1–14. https://doi.org/10.3390/foods8040125
Song, G., Zhang, M., Peng, X., Yu, X., Dai, Z., & Shen, Q. (2018). Effect of deodorization method on the chemical and nutritional properties of fish oil during refining. LWT, 96, 560–567. https://doi.org/https://doi.org/10.1016/j.lwt.2018.06.004
Suseno, S. H., Tajul, A. Y., Nadiah, W. A., & Noor, A. F. (2012). Improved of color properties on sardinella lemuru oil during adsorbent refining using magnesol xl. International Food Research Journal, 19(4), 1383–1386.
Tengku Mohamad, T. R., & Birch, E. (2013). Physicochemical characterisation and oxidative stability of refined hoki oil, unrefined hoki oil and unrefined tuna oil. International Journal of Food Science & Technology, 48. https://doi.org/10.1111/ijfs.12222
van den Elsen, L. W. J., van Esch, B. C. A. M., Hofman, G. A., Kant, J., van de Heijning, B. J. M., Garssen, J., & Willemsen, L. E. M. (2013). Dietary long chain n-3 polyunsaturated fatty acids prevent allergic sensitization to cow’s milk protein in mice. Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology, 43(7), 798–810. https://doi.org/10.1111/cea.12111
Yashodhara, B. M., Umakanth, S., Pappachan, J. M., Bhat, S. K., Kamath, R., & Choo, B. H. (2009). Omega-3 fatty acids: a comprehensive review of their role in health and disease. Postgraduate Medical Journal, 85(1000), 84–90. https://doi.org/10.1136/pgmj.2008.073338
Zahir, E., Saeed, R., Hameed, M. A., & Yousuf, A. (2017). Study of physicochemical properties of edible oil and evaluation of frying oil quality by Fourier Transform-Infrared (FT-IR) Spectroscopy. Arabian Journal of Chemistry, 10, S3870–S3876. https://doi.org/https://doi.org/10.1016/j.arabjc.2014.05.025
Published
2024-12-17
How to Cite
Masrukan, Yanti, R., Setyaningsih, W., & Raharjo, S. (2024). Effect of Deodorization Methods on Physico-Chemical and Fatty Acids Properties of Refined Milkfish (Channos Channos) By-Product Oil. Indonesian Journal of Pharmacy, 35(4), 669–679. https://doi.org/10.22146/ijp.13730
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