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Evaluation of fatty acid profile, color characteristics, oxidative quality and stability of common Kilka (Clupeonella cultriventris caspia) oil obtained by various extraction techniques

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Abstract

This study aimed to evaluate the impact of various oil extraction procedures on yield, color properties, fatty acid profile and oxidative stability of common Kilka (Clupeonella cultriventris caspia) oil. The supercritical fluid extraction (SFE) with carbon dioxide, than other techniques (wet reduction, ammonia and enzymatic extractions), showed the highest oil yield (96.94%), the best oxidative and color characteristics, with 0.68 mg KOH/g oil, 2.62 meq O2/kg oil, 6.5 and 5.36 in terms of acid value (AV), peroxide value (PV), yellowness and redness, respectively, and have the highest total of unsaturated fatty acids average (10.33), especially the omega-3 family. Furthermore, the oil obtained by SFE had the best oxidative parameters; AV, PV and thiobarbituric acid values, during the whole 90 days of storage time at 4 °C. Therefore, the SFE is the most effective procedure at obtaining the oil from common Kilka tissue than other methods studied in this research.

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Abbreviations

SFE:

Supercritical fluid extraction

AV:

Acid value

PV:

Peroxide value

TBA:

Thiobarbituric acid

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Khazar, Mahmudabad, Mazandaran, Iran

    Ruhollah Sayyad & Mahdi Ghomi

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  1. Ruhollah Sayyad
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  2. Mahdi Ghomi
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Correspondence to Ruhollah Sayyad.

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Sayyad, R., Ghomi, M. Evaluation of fatty acid profile, color characteristics, oxidative quality and stability of common Kilka (Clupeonella cultriventris caspia) oil obtained by various extraction techniques. J Food Sci Technol 54, 1377–1383 (2017). https://doi.org/10.1007/s13197-017-2549-0

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  • DOI: https://doi.org/10.1007/s13197-017-2549-0

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