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Extraction and characterization of oil from fish

 Department: Science Technology  
 By: usericon ultimeight  

 Project ID: 2928
   Rating:  (3.8) votes: 5
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   Price:₦1000
Abstract
Fish wastes can be used to produce oil, protein, calcium, bio-diesel and numerous bioactive compounds. In particular, fish oil is rich in omega-3 fatty acids which xan aid Prevention and treatment of various diseases. The challenge is to develop environmentally friendly and economically feasible techniques for extracting omega-3 fatty-acids. On this study, extraction of fish oil and omega-3 fatty acids Atlantic herring (Clupeaharengus ) by enzymatic hydrolysis was studied. The effect of temperature, pH and enzyme alcalase were evaluated the effect of mixing on the extraction of omega-3 fatty acids were categorized into three group: saturated (SFA), monounsaturated (MUFA) acids (PUFA). Increasing the reaction temperature decreased the recovery yield (RY), and increased perioxide value (PV), acid value (AV), p-anisidine value (p-AV), SFA, PUFA and MUFA. Increasing the pH up to 7.5 decreased PV and increased AV, p-AV, RY, SFA, MUFA and PUFA. Generally, increasing enzyme load. The optimum conditions of enzymatic extraction were at 550c, PH of 7.5 and enzyme load of 2.0%. Concentration of omega-3 fatty acid should be carried out with immobilized enzymes and a higher centrifugal speed should be used to avoid oil oxidation. A constant fast stirring (200 rmp) gave the highest omega-3 fatty acid content. The result showed that solvent extraction was better (RY of 97.5%) PV of 12.04 Meq/g, AV of 5.11 mgKOH/g and p-AV of 9.33) compared to enzymatic extraction (RY of 20.2%, PV of 31.44 Meq/g, AV of 11.3 mg KOH/g and p-AV of (58.27). Extraction of fish oil using solvent system can be used but choloroform–methanol should be replaced with hexane–isopropanol. ...
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