Effect of microwave (MW)-subcritical extraction on oil recovery, oxidative stability, and lipid types from Katsuwonus pelamis livers.
Food Chem X
; 22: 101351, 2024 Jun 30.
Article
em En
| MEDLINE
| ID: mdl-38623513
ABSTRACT
Katsuwonus pelamis is a tuna species mostly sold for canned fillets, its livers were lack of utilization. This study thus investigated an oil production method combining microwave (MW) pretreatment and subcritical dimethyl ether (SDME) in aim to reach improved efficiency and oil quality. The heating characteristics from different MW powers (400, 600, and 800 W) were evaluated, and SEM showed MW having hydrolysis effect on matrix lipoprotein, the fortified recovery rate was also found. Under the MW-SDME condition with 600 W power, 15 solid-to-liquid ratio, and 100 min, the recovery reached 93.21% in maximal (SDME â¼50%). To further improve quality, MW powers was noticed affecting lipid types, fatty acid composition, and oxidative stability of produced oils. 1286 lipid types (mostly glyceride and phospholipid-type) were identified, while higher MW lowered the emulsifying phospholipids prompting phase separation. Several oxidation indexes consistently increased with the rising MW power, GC-MS suggested 400 W for higher DHA.
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Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Chem X
Ano de publicação:
2024
Tipo de documento:
Article
País de afiliação:
China