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Journal of Food Science and Technology

, Volume 54, Issue 6, pp 1377–1383 | Cite as

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

  • Ruhollah Sayyad
  • Mahdi Ghomi
Original Article

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.

Keywords

Common Kilka oil Oil extraction Oil stability Oxidative quality Oil color quality 

Abbreiviations

SFE

Supercritical fluid extraction

AV

Acid value

PV

Peroxide value

TBA

Thiobarbituric acid

Notes

Compliance with ethical standards

Conflict of interest

Authors have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyUniversity of KhazarMahmudabadIran

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