Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10198/25442 |
Resumo: | The efficiency of the microwave-assisted extraction (MAE) technique on recovering nutritional and bioactive oils from salmon (Salmo salar) side streams was evaluated and compared to Soxhlet extraction. The response surface methodology (RSM) coupled with a central composite rotatable design was used to optimize time, microwave power, and solid/liquid ratio of the MAE process in terms of oil yield. The optimal MAE conditions were 14.6 min, 291.9 W, 80.1 g/L for backbones, 10.8 min, 50.0 W, 80.0 g/L for heads, and 14.3 min, 960.6 W, 99.5 g/L for viscera, which resulted in a recovery of 69% of the total lipid content for backbones and heads and 92% for viscera. The oils obtained under optimal MAE conditions showed a healthy lipid profile as well as cytotoxic, antioxidant, anti-inflammatory, or antimicrobial properties. These results highlight that oils from underutilized salmon by-products could be exploited by different industrial sectors under the circular economy approach. |
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Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extractionSalmon side streamsFish oilFatty acidsMicrowave-assisted extraction (MAE)Bioactive propertiesCellular assaysThe efficiency of the microwave-assisted extraction (MAE) technique on recovering nutritional and bioactive oils from salmon (Salmo salar) side streams was evaluated and compared to Soxhlet extraction. The response surface methodology (RSM) coupled with a central composite rotatable design was used to optimize time, microwave power, and solid/liquid ratio of the MAE process in terms of oil yield. The optimal MAE conditions were 14.6 min, 291.9 W, 80.1 g/L for backbones, 10.8 min, 50.0 W, 80.0 g/L for heads, and 14.3 min, 960.6 W, 99.5 g/L for viscera, which resulted in a recovery of 69% of the total lipid content for backbones and heads and 92% for viscera. The oils obtained under optimal MAE conditions showed a healthy lipid profile as well as cytotoxic, antioxidant, anti-inflammatory, or antimicrobial properties. These results highlight that oils from underutilized salmon by-products could be exploited by different industrial sectors under the circular economy approach.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). To FCT for the contracts of J. Pinela (CEECIND/01011/2018) and L. Barros (through the institutional scientific employment program-contract). This work was funded by the European Regional Development Fund (ERDF) through the Competitiveness and Internationalization Operational Program (POCI), within the scope of project HealthyPETFOOD (POCI-01-0247-FEDER-047073), and by BBI-JU through the H2020 Project AQUABIOPRO-FIT “Aquaculture and agriculture biomass side streams proteins and bioactives for feed, fitness, and health promoting nutritional supplements” (Grant number 790956).Biblioteca Digital do IPBFuente, Beatriz de laPinela, JoséMandim, FilipaHeleno, Sandrina A.Ferreira, Isabel C.F.R.Barba, Francisco JoseBerrada, HoudaCaleja, CristinaBarros, Lillian2022-05-13T10:30:19Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/25442engFuente, Beatriz de la; Pinela, José; Mandim, Filipa; Heleno, Sandrina A.; Ferreira, Isabel C.F.R.; Barba, Francisco J.; Berrada, Houda; Caleja, Cristina; Barros, Lillian (2022). Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction. Food Chemistry. ISSN 0308-8146. 386, p. 1-100308-814610.1016/j.foodchem.2022.132778info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:56:56Zoai:bibliotecadigital.ipb.pt:10198/25442Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:16:05.573771Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction |
title |
Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction |
spellingShingle |
Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction Fuente, Beatriz de la Salmon side streams Fish oil Fatty acids Microwave-assisted extraction (MAE) Bioactive properties Cellular assays |
title_short |
Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction |
title_full |
Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction |
title_fullStr |
Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction |
title_full_unstemmed |
Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction |
title_sort |
Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction |
author |
Fuente, Beatriz de la |
author_facet |
Fuente, Beatriz de la Pinela, José Mandim, Filipa Heleno, Sandrina A. Ferreira, Isabel C.F.R. Barba, Francisco Jose Berrada, Houda Caleja, Cristina Barros, Lillian |
author_role |
author |
author2 |
Pinela, José Mandim, Filipa Heleno, Sandrina A. Ferreira, Isabel C.F.R. Barba, Francisco Jose Berrada, Houda Caleja, Cristina Barros, Lillian |
author2_role |
author author author author author author author author |
dc.contributor.none.fl_str_mv |
Biblioteca Digital do IPB |
dc.contributor.author.fl_str_mv |
Fuente, Beatriz de la Pinela, José Mandim, Filipa Heleno, Sandrina A. Ferreira, Isabel C.F.R. Barba, Francisco Jose Berrada, Houda Caleja, Cristina Barros, Lillian |
dc.subject.por.fl_str_mv |
Salmon side streams Fish oil Fatty acids Microwave-assisted extraction (MAE) Bioactive properties Cellular assays |
topic |
Salmon side streams Fish oil Fatty acids Microwave-assisted extraction (MAE) Bioactive properties Cellular assays |
description |
The efficiency of the microwave-assisted extraction (MAE) technique on recovering nutritional and bioactive oils from salmon (Salmo salar) side streams was evaluated and compared to Soxhlet extraction. The response surface methodology (RSM) coupled with a central composite rotatable design was used to optimize time, microwave power, and solid/liquid ratio of the MAE process in terms of oil yield. The optimal MAE conditions were 14.6 min, 291.9 W, 80.1 g/L for backbones, 10.8 min, 50.0 W, 80.0 g/L for heads, and 14.3 min, 960.6 W, 99.5 g/L for viscera, which resulted in a recovery of 69% of the total lipid content for backbones and heads and 92% for viscera. The oils obtained under optimal MAE conditions showed a healthy lipid profile as well as cytotoxic, antioxidant, anti-inflammatory, or antimicrobial properties. These results highlight that oils from underutilized salmon by-products could be exploited by different industrial sectors under the circular economy approach. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-05-13T10:30:19Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10198/25442 |
url |
http://hdl.handle.net/10198/25442 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fuente, Beatriz de la; Pinela, José; Mandim, Filipa; Heleno, Sandrina A.; Ferreira, Isabel C.F.R.; Barba, Francisco J.; Berrada, Houda; Caleja, Cristina; Barros, Lillian (2022). Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction. Food Chemistry. ISSN 0308-8146. 386, p. 1-10 0308-8146 10.1016/j.foodchem.2022.132778 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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