Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis
Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) rich 2-monoacylglycerols (2-MAG), omega-3 polyunsaturated free fatty acids (ω-3 PUFFAs) concentrate, and PUFA enriched acylglycerols were prepared from salmon frame bone oil (SFBO) by enzymatic alcoholysis, urea complexation, and enzymatic esterificati...
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Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322207/ http://www.ncbi.nlm.nih.gov/pubmed/29567223 https://doi.org/10.1016/j.jfda.2017.05.006 |
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ftpubmed:oai:pubmedcentral.nih.gov:9322207 2023-05-15T15:32:48+02:00 Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis Haq, Monjurul Park, Seul-Ki Kim, Min-Jung Cho, Yeon-Jin Chun, Byung-Soo 2017-06-13 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322207/ http://www.ncbi.nlm.nih.gov/pubmed/29567223 https://doi.org/10.1016/j.jfda.2017.05.006 en eng Taiwan Food and Drug Administration http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322207/ http://www.ncbi.nlm.nih.gov/pubmed/29567223 http://dx.doi.org/10.1016/j.jfda.2017.05.006 © 2018 Taiwan Food and Drug Administration https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) ). CC-BY-NC-ND J Food Drug Anal Original Article Text 2017 ftpubmed https://doi.org/10.1016/j.jfda.2017.05.006 2022-08-14T00:31:18Z Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) rich 2-monoacylglycerols (2-MAG), omega-3 polyunsaturated free fatty acids (ω-3 PUFFAs) concentrate, and PUFA enriched acylglycerols were prepared from salmon frame bone oil (SFBO) by enzymatic alcoholysis, urea complexation, and enzymatic esterification, respectively. The yields of 2-MAG, ω-3 PUFFAs concentrate, and PUFA enriched acylglycerols were 40.25, 16.52, and 15.65%, respectively. ω-3 PUFFAs concentrate and PUFA enriched acylglycerols showed darker red color than SFBO and 2-MAG due to aggregation of astaxanthin pigment in ω-3 PUFFAs concentrate during urea complexation. The viscosity and specific gravity of SFBO and PUFA enriched acylglycerols showed similar values whereas 2-MAG and ω-3 PUFFAs showed significantly (p < 0.05) lower values. Stability parameters like acid value, peroxide value, free fatty acid value, and p-anisidine value of SFBO and ω-3 PUFAs concentrates were within acceptable limits except extreme high acid value and free fatty acid value of ω-3 PUFFAs concentrate. Thermogravimetric analysis showed similar and higher thermal stability of SFBO and PUFA enriched acylglycerols than 2-MAG and ω-3 PUFFAs concentrate. The ω-3 PUFAs content in 2-MAG, ω-3 PUFFAs concentrate, and PUFA enriched acylglycerols was increased to 20.81, 52.96, and 51.74% respectively from 13.54% in SFBO. ω-3 PUFFAs concentrate and PUFA enriched acylglycerols showed higher DPPH and ABTS radical scavenging activity than SFBO and 2-MAG. The results obtained from this study suggest the production of PUFA enriched acylglycerols rich in ω-3 PUFAs supplements from fish oil for human and pet animals. Text Atlantic salmon PubMed Central (PMC) Journal of Food and Drug Analysis 26 2 545 556 |
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English |
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Original Article |
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Original Article Haq, Monjurul Park, Seul-Ki Kim, Min-Jung Cho, Yeon-Jin Chun, Byung-Soo Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis |
topic_facet |
Original Article |
description |
Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) rich 2-monoacylglycerols (2-MAG), omega-3 polyunsaturated free fatty acids (ω-3 PUFFAs) concentrate, and PUFA enriched acylglycerols were prepared from salmon frame bone oil (SFBO) by enzymatic alcoholysis, urea complexation, and enzymatic esterification, respectively. The yields of 2-MAG, ω-3 PUFFAs concentrate, and PUFA enriched acylglycerols were 40.25, 16.52, and 15.65%, respectively. ω-3 PUFFAs concentrate and PUFA enriched acylglycerols showed darker red color than SFBO and 2-MAG due to aggregation of astaxanthin pigment in ω-3 PUFFAs concentrate during urea complexation. The viscosity and specific gravity of SFBO and PUFA enriched acylglycerols showed similar values whereas 2-MAG and ω-3 PUFFAs showed significantly (p < 0.05) lower values. Stability parameters like acid value, peroxide value, free fatty acid value, and p-anisidine value of SFBO and ω-3 PUFAs concentrates were within acceptable limits except extreme high acid value and free fatty acid value of ω-3 PUFFAs concentrate. Thermogravimetric analysis showed similar and higher thermal stability of SFBO and PUFA enriched acylglycerols than 2-MAG and ω-3 PUFFAs concentrate. The ω-3 PUFAs content in 2-MAG, ω-3 PUFFAs concentrate, and PUFA enriched acylglycerols was increased to 20.81, 52.96, and 51.74% respectively from 13.54% in SFBO. ω-3 PUFFAs concentrate and PUFA enriched acylglycerols showed higher DPPH and ABTS radical scavenging activity than SFBO and 2-MAG. The results obtained from this study suggest the production of PUFA enriched acylglycerols rich in ω-3 PUFAs supplements from fish oil for human and pet animals. |
format |
Text |
author |
Haq, Monjurul Park, Seul-Ki Kim, Min-Jung Cho, Yeon-Jin Chun, Byung-Soo |
author_facet |
Haq, Monjurul Park, Seul-Ki Kim, Min-Jung Cho, Yeon-Jin Chun, Byung-Soo |
author_sort |
Haq, Monjurul |
title |
Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis |
title_short |
Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis |
title_full |
Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis |
title_fullStr |
Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis |
title_full_unstemmed |
Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis |
title_sort |
modifications of atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: an approach to comparative analysis |
publisher |
Taiwan Food and Drug Administration |
publishDate |
2017 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322207/ http://www.ncbi.nlm.nih.gov/pubmed/29567223 https://doi.org/10.1016/j.jfda.2017.05.006 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
J Food Drug Anal |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9322207/ http://www.ncbi.nlm.nih.gov/pubmed/29567223 http://dx.doi.org/10.1016/j.jfda.2017.05.006 |
op_rights |
© 2018 Taiwan Food and Drug Administration https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) ). |
op_rightsnorm |
CC-BY-NC-ND |
op_doi |
https://doi.org/10.1016/j.jfda.2017.05.006 |
container_title |
Journal of Food and Drug Analysis |
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26 |
container_issue |
2 |
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545 |
op_container_end_page |
556 |
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1766363277940490240 |