Sardine Fish Oil By Sentrifugation and Adsorbent for Emulsion

Sardine fish meal by-product contain eicosapentaenoic acid (EPA) and docosahexaenoic (DHA) and it can be made as emulsion. The purpose of this study were to determine the best fish oil emulsion by mixing<br />the oil phase (lecithin 3% and oil) and water phase (carboxymethyl cellulose/CMC 2% and fruit juice) and then stored until creaming, and the emulsion is analyzed their viscosity, pH, percent of stability and long<br />separation. Sardine oil is separated from the emulsion and tested oxidation parameters. The best emulsion was fish oil emulsion after refined without citric acid (RTS) with viscosity (2470.31 cP), pH (5.64), percent of stability (56.14%) and long separation (14 days). Primary and secondary oxidation parameters of RTS were FFA (14.87%), PV (14.43 meq/kg), AV (32.57 meq KOH/g), AnV (17.3 meq/kg), and Totox (46.16 meq/kg).

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Incorporation of dietary [14C]arachidonic acid and [3H]eicosapentaenoic acid into tissue lipids during absorption of a fish oil emulsion.

The Journal of Lipid Research ◽

10.1016/s0022-2275(20)40543-7 ◽

1992 ◽

Vol 33 (9) ◽

pp. 1295-1305

Author(s):

A Nilsson ◽

L Hjelte ◽

B Strandvik

Keyword(s):

Arachidonic Acid ◽

Eicosapentaenoic Acid ◽

Fish Oil ◽

Oil Emulsion ◽

Tissue Lipids

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Combination of Sardine and Shark Oil High Content of Omega-3 and Squalene

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v20i1.16398 ◽

2017 ◽

Vol 20 (1) ◽

pp. 45

Author(s):

Muhamad Musbah ◽

Sugeng Heri Suseno ◽

Uju Uju

Keyword(s):

Fatty Acids ◽

Fish Oil ◽

Omega 3 ◽

High Concentration ◽

Total Oxidation ◽

Sardine Oil ◽

Fatty Acids Profile ◽

Fatty Acids Analysis ◽

Oxidation Parameters

Sardine oil contain high concentration of EPA but low of DHA while shark is reverse. Shark oil high contain of DHA and squalene but low EPA. This research aim to fortify the quality of fish oil withomega-3 and squalen and improve the quality of fish oil. The combination of fish oil (sardine:shark) 1: 1, 1: 2, 1: 3, 1: 4, 2: 1, 3: 1 and 4:1 showed significant results on peroxide, anisidine, and total oxidation value, however free fatty acids analysis did not show the influence to the content value. The best oxidation parameters value werefound (sardine: shark) (1:4) with peroxide was 5.44±0.06 mEq/kg, anisidine was 8.3±0.72 mEq/kg and total oxidation was 19.27±0.7mEq/kg. Fatty acids profile between sardines and shark oil containedvarious SFA, MUFA and PUFA. Sardine oil which was added more to combination ratio will increase omega-3. Sample 1:4 had 43.16% squalene.

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Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v17i3.8907 ◽

2015 ◽

Vol 17 (3) ◽

pp. 206

Author(s):

I Wayan Kukuh Feryana ◽

Sugeng Heri Suseno ◽

Nurjanah -

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Fish Meal ◽

Acid Value ◽

Scomber Japonicus ◽

Oil Oxidation ◽

Total Oxidation ◽

Anisidine Value ◽

Alkali Neutralization ◽

Oxidation Parameters

Fish oil neutralization with alkali was a common refining technique used to separate impurities and decrease oil oxidation parameters value. The purpose of this study were to analyze oxidation parameters and determine the best NaOH concentration treatment. The best NaOH concentration to neutralize mackerel fishmeal processing byproduct (Scomber japonicus) oil was 24oBe (17.87% NaOH) with 56.33±1.15% yield; peroxide value (PV) 5.60±0.42 meq/kg; p-Anisidine value (AnV) 14.31±0.15 meq/kg; percentage of free fatty acid (%FFA) 2.16±0.25%; acid value (AV) 4.30±0.49 mg KOH/kg and total oxidation value (TOTOX) 25.53±0.71 meq/kg.<br />Keywords: fish oil, mackerel, neutralization

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Parenteral Fish-Oil Containing Lipid Emulsions Limit Initial Lipopolysaccharide-Induced Host Immune Responses in Preterm Pigs

Nutrients ◽

10.3390/nu13010205 ◽

2021 ◽

Vol 13 (1) ◽

pp. 205

Author(s):

William Yakah ◽

David Ramiro-Cortijo ◽

Pratibha Singh ◽

Joanne Brown ◽

Barbara Stoll ◽

...

Keyword(s):

Fatty Acid ◽

Fish Oil ◽

Soybean Oil ◽

Inflammatory Responses ◽

Postnatal Period ◽

Lipid Emulsions ◽

Omega 3 ◽

Oil Emulsion ◽

Mixed Oil ◽

The Impact

Multicomponent lipid emulsions are available for critical care of preterm infants. We sought to determine the impact of different lipid emulsions on early priming of the host and its response to an acute stimulus. Pigs delivered 7d preterm (n = 59) were randomized to receive different lipid emulsions for 11 days: 100% soybean oil (SO), mixed oil emulsion (SO, medium chain olive oil and fish oil) including 15% fish oil (MO15), or 100% fish oil (FO100). On day 11, pigs received an 8-h continuous intravenous infusion of either lipopolysaccharide (LPS—lyophilized Escherichia coli) or saline. Plasma was collected for fatty acid, oxylipin, metabolomic, and cytokine analyses. At day 11, plasma omega-3 fatty acid levels in the FO100 groups showed the highest increase in eicosapentaenoic acid, EPA (0.1 ± 0.0 to 9.7 ± 1.9, p < 0.001), docosahexaenoic acid, DHA (day 0 = 2.5 ± 0.7 to 13.6 ± 2.9, p < 0.001), EPA and DHA-derived oxylipins, and sphingomyelin metabolites. In the SO group, levels of cytokine IL1β increased at the first hour of LPS infusion (296.6 ± 308 pg/mL) but was undetectable in MO15, FO100, or in the animals receiving saline instead of LPS. Pigs in the SO group showed a significant increase in arachidonic acid (AA)-derived prostaglandins and thromboxanes in the first hour (p < 0.05). No significant changes in oxylipins were observed with either fish-oil containing group during LPS infusion. Host priming with soybean oil in the early postnatal period preserves a higher AA:DHA ratio and the ability to acutely respond to an external stimulus. In contrast, fish-oil containing lipid emulsions increase DHA, exacerbate a deficit in AA, and limit the initial LPS-induced inflammatory responses in preterm pigs.

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Alginate Modification for Stabilizing Fish Oil Emulsion

IOP Conference Series Materials Science and Engineering ◽

10.1088/1757-899x/1053/1/012051 ◽

2021 ◽

Vol 1053 (1) ◽

pp. 012051

Author(s):

D H Wardhani ◽

H N Ulya ◽

A C Kumoro ◽

N Aryanti

Keyword(s):

Fish Oil ◽

Oil Emulsion

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Effects of fish oil containing eicosapentaenoic acid and docosahexaenoic acid on dystrophic mdx mice

Clinical Nutrition ◽

10.1016/j.clnu.2012.11.013 ◽

2013 ◽

Vol 32 (4) ◽

pp. 636-642 ◽

Cited By ~ 23

Author(s):

Adriana Fogagnolo Mauricio ◽

Elaine Minatel ◽

Humberto Santo Neto ◽

Maria Julia Marques

Keyword(s):

Docosahexaenoic Acid ◽

Eicosapentaenoic Acid ◽

Fish Oil ◽

Mdx Mice

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Dietary plant proteins and vegetable oil blends increase adiposity and plasma lipids in Atlantic salmon (Salmo salarL.)

British Journal Of Nutrition ◽

10.1017/s0007114511000729 ◽

2011 ◽

Vol 106 (5) ◽

pp. 633-647 ◽

Cited By ~ 62

Author(s):

Bente E. Torstensen ◽

Marit Espe ◽

Ingunn Stubhaug ◽

Øyvind Lie

Keyword(s):

Lipid Metabolism ◽

Atlantic Salmon ◽

Fish Oil ◽

Fish Meal ◽

Dietary Lipids ◽

The Body ◽

Whole Body ◽

Acid Uptake ◽

Plant Proteins ◽

Vldl Assembly

In order to study whether lipid metabolism may be affected by maximum replacement of dietary fish oil and fish meal with vegetable oils (VO) and plant proteins (PP), Atlantic salmon (Salmo salarL.) smolts were fed a control diet containing fish oil and fish meal or one of three plant-based diets through the seawater production phase for 12 months. Diets were formulated to meet all known nutrient requirements. The whole-body lipid storage pattern was measured after 12 months, as well as post-absorptive plasma, VLDL and liver TAG. To further understand the effects on lipid metabolism, expression of genes encoding for proteins involved in VLDL assembly (apoB100), fatty acid uptake (FATP1, cd36, LPL and FABP3, FABP10 and FABP11) were measured in liver and visceral adipose tissue. Maximum dietary VO and PP increased visceral lipid stores, liver TAG, and plasma VLDL and TAG concentrations. Increased plasma TAG correlated with an increased expression of apoB100, indicating increased VLDL assembly in the liver of fish fed the high-plant protein- and VO-based diet. Atlantic salmon fed intermediate replacement levels of VO or PP did not have increased body fat or visceral mass. Overall, the present results demonstrate an interaction between dietary lipids and protein on lipid metabolism, increasing overall adiposity and TAG in the body when fish meal and fish oil are replaced concomitantly at maximised levels of VO and PP.

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