The effects of different extraction methods on composition and storage stability of sturgeon oil. (15th April 2015)

• Record Type: Journal Article
• Authors: Hao, Shuxian; Wei, Ya; Li, Laihao; Yang, Xianqing; Cen, Jianwei; Huang, Hui; Lin, Wanling; Yuan, Xiaomin
• Is Part Of: Food chemistry. Volume 173(2015)
• Page Start: 274
• Page End: 282
• Publication Date: 2015-04-15
• Subjects: Sturgeon -- Oil extraction -- Storage stability -- Volatile compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2014.09.154
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Extraction methods have different effects on fish oil characteristics. SFE, amino, wet reduction, and enzymatic extraction methods were compared. SFE resulted in higher oil yield and better colour attributes. The wet reduction and enzymatic methods resulted in high levels of organic acids. The amino method resulted in amine compounds in sturgeon oil. Abstract: The objective of this study was to assess the effect of different extraction methods on oil yield, colour attributes, oxidative stability, fatty acids composition and production of volatile compounds in sturgeon oil during storage. The supercritical fluid extraction (SFE) method with carbon dioxide resulted in higher oil yields, better colour attributes, and higher oxidative stability compared to other traditional extraction methods such as enzymatic extraction, amino, and wet reduction. After storage at 4 °C for 33 days, the aldehyde content in oil extracted by the enzymatic extraction and wet reduction methods was twice as high as that obtained by the other methods. There was a significant reduction in the content of total acids in oils extracted by the enzymatic extraction and wet reduction methods ( p < 0.05), whereas amine compounds were mainly detected in oil extracted by the amino method. The oil extracted by SFE exhibited higher UFA and lower SFA. Significant diffidence among PUFA with C above 20 was observed in oil extracted with SFE.