Physicochemical Properties and Quality Improvement of Lipids and Phospholipids Extracted from Atlantic Salmon (Salmo salar) By-products using Supercritical Fluids
- Alternative Title
- 초임계 유체를 이용한 대서양 연어(Salmo salar) 부산물로부터 추출된 지질 및 인지질의 물리화학적 특성 및 고품질화
- Abstract
- Fish processing industries produce a large amount of by-products every year which are just dumped or used for less productive purposes. This thesis approaches for the extraction of edible lipids and phospholipids from Atlantic salmon by-products for value addition of fish wastes and meeting the increased demand of omega-3 polyunsaturated fatty acids (ω-3 PUFAs). The quality of extracted lipids and phospholipids mostly depends on the extraction methods as those are highly prone to oxidation in contact of high temperature, atmospheric air, and light. In the first study, fish oil was extracted from Atlantic salmon by-products (belly part, trimmed muscle, frame bone and skin) by supercritical carbon dioxide (SC-CO2) and n-hexane extraction and were compared with frame bone oil obtained from traditional pressing. SC-CO2 extracted oils showed better physico-chemical and radical scavenging activity than n-hexane extracted oils. In the second study, ω-3 PUFAs rich 2-monoacylglycerols, omega-3 polyunsaturated free fatty acids concentrate, and PUFA enriched acylglycerols were prepared from salmon frame bone oil by enzymatic alcoholysis, urea complexation, and enzymatic esterification, respectively. Omega-3 polyunsaturated free fatty acids concentrate and PUFA enriched acylglycerols showed similar physicochemical and thermal degradation properties. The third study was aimed to microencapsulate ω-3 PUFAs and astaxanthin rich salmon oil in polyethylene glycol-6000 using particle from gas saturated solutions (PGSS) process. This study showed suitable process parameters for microencapsulation of ω-3 PUFAs and astaxanthin-rich salmon oil using the PGSS process for food and pharmaceutical applications. Marine phospholipids are rich in ω-3 PUFAs, and the good emulsifying property of phospholipids makes them suitable for use in the food, pharmaceutical, and cosmetic industries. The fourth study was attempted to evaluate Atlantic salmon frame bone phospholipids extracted by using SC-CO2 with ethanol as co-solvent extraction and organic solvent (ethanol) extraction. Atlantic salmon frame bone phospholipid contained substantial amount of ω-3 PUFAs and phospholipids extracted by SC-CO2 with ethanol as co-solvent extraction showed better physicochemical, emulsion and free-radical scavenging properties than those of organic solvent (ethanol) extracted phospholipids.
- Issued Date
- 2018
- Awarded Date
- 2018. 8
- Type
- Dissertation
- Publisher
- 부경대학교
- Affiliation
- 부경대학교 대학원
- Department
- 대학원 식품공학과
- Advisor
- Byung-Soo Chun
- Table Of Contents
- General Introduction 1
1.1. Background 1
1.2. Research and studies on the health benefits of Atlantic salmon 4
1.3. Supercritical states of fluids 6
1.4. General properties of supercritical fluids 7
1.5. Extraction methods comparison 8
1.6. Polyunsaturated fatty acids (PUFAs) 11
1.6.1. Prevent cardiovascular disease 13
1.6.2. Inflammation 13
1.6.3. Mental depression 14
1.6.4. Other possible health benefits 14
1.7. Astaxanthin 15
1.8. Enrichment of PUFAs content 15
1.9. Omega-3 PUFAs and stabilization 17
1.10. Supercritical CO2 and its solubility in polymer 18
1.11. Role of SC-CO2 in viscosity reduction of polymer 20
1.12. SC-CO2 based microparticle formation 20
1.13. Particles from gas saturated solutions 21
1.14. Selection of a method for the production of polymer particles 22
1.15. Phospholipids structure and functions 24
1.16. Objectives of the thesis 26
1.17. References 28
Chapter 2 Quality properties and bio-potentiality of edible oils extracted from Atlantic salmon by-products using supercritical carbon dioxide and conventional methods 35
2.1. Introduction 36
2.2. Materials and methods 39
2.2.1. Chemicals and reagents 39
2.2.2. Sample collection and preparation 39
2.2.3. Hexane extraction 40
2.2.4. Supercritical carbon dioxide (SC-CO2) extraction 40
2.2.5. Physical properties of oil 41
2.2.5.1. Color measurement 41
2.2.5.2. Viscosity 41
2.2.6. Oil stability tests 43
2.2.6.1. Acid value 43
2.2.6.2. Peroxide value 43
2.2.6.3. Free fatty acid value 43
2.2.6.4. p-Anisidine value 43
2.2.6.5. Total oxidation 44
2.2.6.6. Measurement of oxidative stability index 44
2.2.7. Radical scavenging activity 45
2.2.7.1. DPPH radical scavenging activity 45
2.2.7.2. ABTS+ radical scavenging activity 46
2.2.7.3. Ferric ions (Fe3+) reducing antioxidant power assay 46
2.2.7.4. Hydroxyl radical scavenging activity 47
2.2.8. Fatty acid composition analysis 48
2.2.9. Statistical analysis 48
2.3. Results and discussion 49
2.3.1. Yield of oil 49
2.3.2. Physical properties of oil 51
2.3.2.1. Color of salmon by-products oil 51
2.3.3. Oil stability tests 52
2.3.3.1. Acid value 52
2.3.3.2. Peroxide value and p-anisidine value 54
2.3.3.3. Free fatty acid value 55
2.3.3.4. Total oxidation value 57
2.3.3.5. Oxidative stability index 58
2.3.4. Radical scavenging activity 58
2.3.4.1. DPPH radical scavenging activity 58
2.3.4.2. ABTS+ radical scavenging activity 59
2.3.4.3. Ferric ions (Fe3+) reducing antioxidant power assay 59
2.3.4.4. Hydroxyl radical scavenging activity 60
2.3.5. Fatty acid composition analysis 63
2.4. Conclusions 66
2.5. References 66
Chapter 3 Modifications of Atlantic salmon by-products oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis 74
3.1. Introduction 75
3.2. Materials and methods 78
3.2.1. Materials and reagents 78
3.2.2. Alcoholysis reaction for 2-MAG production 79
3.2.3. Urea complexation for -3 PUFA concentrate production 80
3.2.3.1. Preparation of free fatty acids of SFBO 80
3.2.3.2. Preparation of -3 PUFFAs concentrate 80
3.2.4. Production of PUFA enriched acylglycerols 81
3.2.5. Confirmation lipid species by TLC 82
3.2.6. Physical parameters analysis 82
3.2.7. Astaxanthin content determination by HPLC 82
3.2.8. Chemical parameters analysis 83
3.2.9. Thermogravimetric analysis 85
3.2.10. Fatty acid analysis 85
3.2.11. Antioxidant activity measurements 86
3.2.11.1. DPPH radical scavenging activity 86
3.2.11.2. ABTS+ radical scavenging activity 86
3.2.12. Statistical analysis 87
3.3. Results and discussion 87
3.3.1. Confirmation of lipid species by TLC 87
3.3.2. Yields of ω-3 PUFAs concentrates 88
3.3.3. Physical properties and astaxanthin content 92
3.3.4. Stability properties of SFBO and ω-3 PUFAs concentrates 94
3.3.5. Thermogravimetric properties 99
3.3.6. Fatty acid composition 100
3.3.7. Antioxidant activity 102
3.4. Conclusion 105
3.5. References 106
Chapter 4 Microencapsulation of omega-3 polyunsaturated fatty acids and astaxanthin-rich salmon oil using particle from gas saturated solutions (PGSS) process 115
4.1. Introduction 116
4.2. Materials and methods 120
4.2.1. Materials and reagents 120
4.2.2 Sample collection and ω-3 PUFAs preparation 120
4.2.3. Microencapsulation using PGSS process 120
4.2.4. Encapsulation efficiency 121
4.2.5. Density measurement of microparticle 123
4.2.5.1. Bulk density 123
4.2.5.2. Tapped density 123
4.2.5.3. Particle density of powder 123
4.2.6. Flow ability and cohesiveness of powder 124
4.2.7. Wettability of microparticle 124
4.2.8. Fatty acid analysis by gas chromatography 124
4.2.9. Astaxanthin content 125
4.2.10. Scanning electron microscope 126
4.2.11. Microparticle size analysis 126
4.2.12. Fourier transform infra-red spectroscopy 126
4.2.13. Thermogravimetric analysis 127
4.2.14. Dissolution and release of oil 127
4.2.15. Statistical analysis 128
4.3. Results and discussion 128
4.3.1. Encapsulation efficiency and physical parameters 128
4.3.2. Fatty acid composition analysis 132
4.3.3. Scanning electron microscopic study 134
4.3.4. Particle size analysis 136
4.3.5. Fourier transform infra-red spectroscopy analysis 136
4.3.6. Thermogravimetric analysis 138
4.3.7. Dissolution and release of oil 141
4.4. Conclusion 143
4.5. References 144
Chapter 5 Characterization of phospholipids extracted from Atlantic salmon by-product using supercritical CO2 with ethanol as co-solvent 151
5.1. Introduction 152
5.2. Materials and methods 155
5.2.1. Materials and reagents 155
5.2.2. Sample collection and preparation 156
5.2.3. Removal of oil by SC-CO2 extraction 156
5.2.4. Extraction of PLs by SC-CO2 with ethanol as co-solvent 158
5.2.5. Extraction of PLs by organic solvent 158
5.2.6. Measurement of yield and purity of extracted PLs 159
5.2.7. Astaxanthin content measurement using HPLC 159
5.2.8. Thin layer chromatography analysis of PLs 160
5.2.9. HPLC analysis of major PL groups 160
5.2.10. Stability analysis of PLs 161
5.2.11. Thermogravimetric analysis 161
5.2.11. Fatty acid composition of PLs 162
5.2.12. Emulsion properties of PLs 162
5.2.13. Radical scavenging activity of PLs 163
5.2.13.1. DPPH radical scavenging activity 163
5.2.13.2. ABTS radical scavenging activity 163
5.2.14. Statistical analysis 164
5.3. Result and discussion 164
5.3.1. Yield, purity, and astaxanthin content of SFB PLs 164
5.3.2. Analysis of major PL groups by TLC 167
5.3.3. HPLC analysis of major PL groups 167
5.3.4. Stability analysis of PLs 169
5.3.5. Thermogravimetric analysis 173
5.3.6. Fatty acid composition of PLs 175
5.3.7. Emulsion properties of SFB PLs 176
5.3.8. Radical scavenging activity of PLs 179
5.4. Conclusion 181
5.5. References 182
Summary 189
Abstract (In Korean) 191
Acknowledgement 194
- Degree
- Doctor
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