Supercritical CO2 extraction and quality comparison of lipids from Yellowtail fish (Seriola quinqueradiata) waste in different conditions

다국어 초록 (Multilingual Abstract)

Every year, a large amount of by‐products produced by fish processing industries is discarded or used for less profitable purposes. In this study, we will describe a technique for producing high‐quality, edible oil from the viscera of yellowtail fish (Seriola quinqueradiata) which can be served as a source of omega polyunsaturated fatty acids. Yellowtail fish viscera oil was extracted using supercritical carbon dioxide (SC‐CO2) extraction and Soxhlet apparatus. SC‐CO2 extraction was carried out in a semi‐batch process at a temperature and pressure ranging from 40°C to 50°C and from 15 to 30 MPa, respectively, and a CO2 flow rate of 27 g/min for 3 hr. During the experimental study, the influence of operation parameters such as extraction time, operating pressure, and operating temperature on yield of oil was investigated. The highest yield of oil was found in Soxhlet‐ethanol extraction (56.13%) followed by n‐hexane extraction (48.48%) and SC‐CO2 (40.87%). The extracted oil was then characterized to ascertain its quality. SC‐CO2‐extracted oils have lower free fatty acid, p‐Anisidine, and peroxide values compared to Soxhlet‐extracted oils. The greatest amount of omega‐3 fatty acids in yellowtail fish viscera oil extracted by SC‐CO2 (20.14%) was found at 30 MPa and 40°C.
In our study, the edible oil was extracted from the yellowtail fish viscera using a conventional and supercritical CO2 extraction. During supercritical CO2 extraction, the effect of different extraction factors like time, temperature, and pressure on the yield and quality of the oil was also analyzed. Supercritical CO2 extracted oils have comparatively better oxidative quality than conventional extracted oils. Moreover, the oils contain a reasonable amount of polyunsaturated fatty acids, among them docosahexaenoic acid and eicosapentaenoic acid play a crucial role in preventing different cardiovascular diseases and improve physical and mental health. Therefore, the utilization of the by‐products obtained from the yellowtail fish can be a good source for human‐grade food oil which contributes to the food industry, decreases environmental pollution, and also reduces waste processing cost.