scholarly journals Impact of modified industrial wet processing stages on the quantity and quality of Nile perch (Lates niloticus) oil extracted from the visceral organs

2019 ◽  
Author(s):  
DENNIS OTIENO ◽  
Nyaboke Hilda ◽  
Cyprian Odoli ◽  
Nyamweya Chrispine ◽  
Aura Christopher
Keyword(s):  
Fish Oil ◽  
Oil Quality ◽  
Maximum Yield ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Nile Perch ◽  
Pressing Method ◽  
Pineapple Juice ◽  
Visceral Organs

Global fish oil production is between 1 to 1.25 million tonnes and primarily exploiting fatty fish such as menhaden, herring, pilchards, anchovy, and sardine among others. The main producing countries include Japan, USA, Chile and Peru. Yet, fish oil from developing countries end up as bio waste since only the flesh is utilized. This paper discusses a simple approach for utilizing the fish bio waste to produce oil and how the oil quality and quantityis impacted by the extraction process. The visceral organs were collected from fish filleting factory and markets in Kisumu town and oil extracted by modified wet pressing method adopted from Blight and Dyer (1959). The effect of temperature and serial washing on the oil quality and quantity was assessed from extraction temperatures at 800C, 900C, 950C and 970C, while employing three serial washing using distilled water and pineapple juice. The quality of the oil produced was then determined based on the proportion ofomega -3, vitamin A and E, peroxide value, iodine value and free fatty acids. Results indicate that maximum extraction efficiency was achieved at 800C for 30 minutes where 156.05g of oil was extracted, when compared to 155.32g at 90ºC,155.24g at 95ºC,155.23g at 97ºC from a tissues of 171.25gin each case. The data was then analyzed using ANOVA at P<0.05 and post hock to determine significance. It was concluded that the temperature manipulation procedures as per this study was reliable to produce maximum yield and can be adopted by oil producing plants.

scholarly journals Impact of modified industrial wet pressing on the quantity and quality of Nile perch oil extracted from the viscera.

2019 ◽  
Author(s):  
DENNIS OTIENO ◽  
Nyaboke Hilda ◽  
Cyprian Odoli ◽  
Nyamweya Chrispine ◽  
Christopher Aura
Keyword(s):  
Fish Oil ◽  
Oil Quality ◽  
Maximum Yield ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Nile Perch ◽  
Omega 3 ◽  
Pressing Method ◽  
Wet Pressing

Global fish oil production is between 1 to 1.25 million tones and primarily exploiting fatty fish such as menhaden, herring, pilchards, anchovy, and sardine among others. The main producing countries include Japan, USA, Chile and Peru. Yet, fish oil from developing countries end up as bio waste since only the flesh is utilized. This paper discusses a simple approach for utilizing the fish bio waste to produce oil andhow the oil quality and quantityis impacted by the extraction process. The visceral organs were collected from fish filleting factory and markets in Kisumu town and oil extracted by modified wet pressing method adopted from Blight and Dyer (1959). The effect of temperature and serial washing on the oil quality and quantity was assessed from extraction temperatures at800C, 900C, 950C and 970C, while employing three serial washing using distilled water and pineapple juice. The quality of the oil produced was then determined based on the proportion of omega -3, vitamin A and E, peroxide value, iodine value and free fatty acids. Statistical analysis was conducted using R-data analysis software at P<0.05 and ANOVA to determine significance. Results indicate that maximum extraction efficiency was achieved at 800C for 30 minutes where 157.66g of oil was extracted, when compared to 156.56g at 90ºC,156.49g at 95ºC,155.84g at 97ºC from a tissues of 171.25gin each case. It was concluded that the temperature manipulation procedures as per this study was reliable to produce maximum yield and can be adopted by oil producing plants. The study targets to utilize fish-biowaste which is dumped in aquatic systems that depletes dissolved oxygen levels in such ecosystems.

scholarly journals Stability of Imported Commercial Fish Oils (Soft Gel) in East Java

2019 ◽  
Vol 22 (3) ◽  
pp. 589-600
Author(s):  
Sugeng Heri Suseno ◽  
Agoes Mardiono Jacoeb ◽  
Dudu Abdulatip
Keyword(s):  
Fish Oil ◽  
Peroxide Value ◽  
Treatment Time ◽  
Oil Quality ◽  
Fish Oils ◽  
Test Results ◽  
Oven Method ◽  
Commercial Fish ◽  
Over Time

Commercial fish oils (soft gel) have been widely traded in Indonesia, especially in East Java.The aimof this research was to determine the quality and stability of fish oils (soft gel) in East Java examined bySchaal oven method and to determine the amount of fatty acids in the commercial fish oil. The stabilityof the commercial fish oil was determined based on peroxide value, anisidine value, and total oxidationafter the oils were stored at 40oC for 6 days. The experimental design used in this research was completelyRandomized Design (CRD) with a treatment time of storage (H-0, H-2, H-4 and H-6). The quality of thecommercial fish oils was in accordance with IFOS on the parameters of the FFA, peroxide value, anisidin,and the total oxidation.The stability test results showed the fish oil quality decreased over time and onlyanisidine value was still met the IFOS standards. Sample S4 was found containing the highest amount ofomega 3 ada EPA, while S3 contained the highest amount of DHA.

scholarly journals Selecting Yield and Nutritional Traits in Sphenostylis stenocarpa Landraces for Food Improvement

2020 ◽  
Vol 11 (1) ◽  
pp. 69-81 ◽  
Author(s):  
Charity Aremu ◽  
Micheal Abberton ◽  
Timothy Adebiyi ◽  
Abiola J. Asaleye ◽  
Henry Inegbedion ◽  
...  
Keyword(s):  
Oil Content ◽  
Agricultural Sector ◽  
Oil Quality ◽  
Maximum Yield ◽  
Principal Component ◽  
Variation Patterns ◽  
Variance Table ◽  
Quality Of Food ◽  
Sphenostylis Stenocarpa

Background: Sphenostylis stenocarpa is an underexploited African indigenous food crop that is enriched in nutritional quality. Objective: Exploring the robust genetic base of this landrace can help to maximize the benefit of the agricultural sector on the economy through production that is enhanced by packaging and patent. This as well will increase the quality of food production and promote African campaign on food sustainability. Methods: Upon this, this research made use of multiple statistics to identify S. stenocarpa yield and nutritional trait relatedness that supported selection for maximum yield and nutritional trait output. Yield and related traits including protein and oil contents of twenty-three Sphenostylis stenocarpa landraces were studied under a four year planting seasons in Teaching and Research farm of Landmark University, Nigeria. Results: Trait variances from Landrace × Year (L × Y) interaction, Principal Component and Cluster analyses were evaluated and the variation patterns were identified. Some vegetative (maturity phase, height and branching) and yield traits (Pod traits, seed yield and oil content) correlated significantly (p < 0.05) in the L × Y interactions. This suggests the usefulness of these traits in improving S. stenocarpa grain and oil quality yield. Tuber and nodule yield including protein content did not differ significantly in the variance table. Conclusion: The result indicates that one location trial is insufficient to determine such trait performance. The first four PCs that accounted for 51 percent of the total variations were traceable to branching, maturity date, pod numbers, seed and oil content as main contributors to yield.

scholarly journals Effect of screw-press extraction process parameters on the recovery and quality of pistachio oil

2020 ◽  
Vol 71 (2) ◽  
pp. 360
Author(s):  
V. M. Fantino ◽  
R. M. Bodoira ◽  
M. C. Penci ◽  
P. D. Ribotta ◽  
M. L. Martínez
Keyword(s):  
Oil Recovery ◽  
Oil Quality ◽  
Extraction Process ◽  
Oil Extraction ◽  
Quality Parameters ◽  
Screw Press ◽  
Chemical Quality ◽  
Seed Moisture Content ◽  
Pistachio Oil

Pistachio nuts have high economical and nutritional value, mostly due to their elevated oil con­tent (50%), which is composed mainly of oleic and linoleic fatty acids. Box-Behnken experimental designs were performed to optimize the oil extraction by response surface analysis. The independent variables measured were seed moisture content (SMC), restriction die (RD), screw press speed (PS) and pressing temperature (PT), while the response variables considered were oil recovery (OR), fine solid contents in the oil (FSC), oil remain­ing in the cake (OC) and parameters related to oil quality (free fatty acid composition (FFAC, mg KOH/g oil), peroxide value (PV, meq O2/kg oil), K232, K270 and pigment contents, mg/kg oil). Given that the chemical quality of pistachio nut oil pressed under different conditions was not affected, the process response was optimized in order to maximize OR under two pressing temperatures. Therefore, at 75 °C, pistachio oil extraction showed a maximum OR (79.61 g/100 g oil) at 8% SMC, 4 mm RD and 20 rpm SP; while, under cold-pressed conditions, the maximum OR (65.97 g/100 g oil) was achieved at 10% SMC, 4mm RD and 20 rpm SP. It is important to highlight that OR values were higher than the results reported previously and the chemical quality parameters from both oils were in the range of Codex standards for virgin (non-refined) oils (FFAC < 0.31 and PV < 0.33).

scholarly journals Studies on Effect of Temperature on Asphaltene precipitation using Multi Stage Extraction

2017 ◽  
Vol 7 (1.1) ◽  
pp. 599
Author(s):  
Kethineni Chandrika ◽  
N Sampath ◽  
Jobin V J ◽  
E Seetha Ramaiah ◽  
Vishnu Vipin ◽  
...  
Keyword(s):  
Good Yield ◽  
Maximum Yield ◽  
Extraction Process ◽  
Extraction Time ◽  
Effect Of Temperature ◽  
Solvent Ratio ◽  
Multistage Process ◽  
Asphaltene Precipitation ◽  
Extraction Percentage ◽  
Multi Stage

In the case of asphaltene extraction, single stage extraction given a maximum yield at 30°c with the sample to solvent ratio of 1:25. The time taken for the extraction process is 24 hours. In the case of long step extraction process its sample to ratio is 1:4. When the temperature increased in the process the yield also started increasing. The maximum yield we could get in the temperature range of 30°c to 50°c. It is possible to reduce the extraction time by increasing the temperature and it gives a good yield of asphaltene with the usage of multistage process. It increased the asphaltene presence about 69% in the solvent. The asphaltene yield at 30°c give raise an extraction of 85% in a six-stage extraction process. It is possible to get the same extraction percentage in a temperature of 50°c with three stage extraction process.  

scholarly journals Fish oil quality of by-product (fish skin) from swangi fish

2015 ◽  
Vol 17 (3) ◽  
pp. 232
Author(s):  
La Ode Huli ◽  
Sugeng Heri Suseno ◽  
Joko - Santoso
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Fatty Acid Profile ◽  
Oil Quality ◽  
Soxhlet Extraction ◽  
Extraction Methods ◽  
Extraction Temperature ◽  
Fish Skin ◽  
Fatty Acid Compositions

The skin of swangi fish is a potential fish skin to be produced for fish oil. The objectives of this research were aimed to determine the yield and the best quality of fish oil and also to compare fatty acid profile of the fish according to different extraction methods. Fish oil extractions were used by wet rendering method with extraction temperatures of 60, 70, 80, 90, 100°C for 20, 30, and 40 minutes. Fish oil quality was determined by the chemical oil characteristics i.e. PV, FFA, AV, anisidin, and TOTOX. Fatty acid profile was analyzed using gas chromatography (Shimadzu). The results of the study showed that the highest fish oil yield in each treatment was obtained extraction temperature of 60°C for 30 minutes with percentage of 0.33, (70°C for 30 minutes) 0.46, (80°C for 30 minutes) 1.23, (90°C for 20 minutes) 1.14 and (100°C for 20 minutes) 0.84. These values were lower compare to Bligh &amp; Dyer and Soxhlet methods. Then, the best fish oil quality was resulted on temperature extraction of 60°C for 30 minutes with PV, FFA, anisidin, AV, and TOTOX were 9.17 meq/kg, 6.92%, 13,77 mg KOH/g, 0.86 meq/kg and 19.19 meq/kg, respectively. FUFA fatty acid compositions of swangi skin fish oil especially EPA and DHA in wet rendering method were gained 0.73% and 2.53%, respectively. These results were lower than Bligh &amp; Dyer method which was consisted of 3.66% (EPA), and 13.29% (DHA) and also Soxhlet extraction method with value of EPA was 2.78% and DHA was 9.62%.<br />Keywords: EPA, extraction temperature, DHA, fish oil quality, fish skin

scholarly journals Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 457 ◽  
Author(s):  
Guerrini ◽  
Mari ◽  
Barbato ◽  
Granchi
Keyword(s):  
Olive Oil ◽  
Yeast Species ◽  
Oil Quality ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Extraction Process ◽  
Enzymatic Activities ◽  
Crop Season ◽  
Extraction Processes

In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this work, at first, the yeasts occurring during different extractive processes carried out in a Tuscany oil mill, at the beginning, in the middle, and the end of the harvesting in the same crop season, were quantified. Then, possible effects on quality of EVOO caused by the predominant yeast species, possessing specific enzymatic activities, were evaluated. Yeast concentrations were higher in extraction processes at the end of the harvesting. Twelve yeast species showing different isolation frequencies during olive oil extractive process and according to the harvesting date were identified by molecular methods. The yeast species dominating olive oil samples from decanter displayed enzymatic activities, potentially affecting EVOO quality according to zymogram analysis. HS-SPME-GC-MS analysis of the volatile compounds in commercial EVOO, inoculated with three yeast species (Nakazawaea molendini-olei, Nakazawaea wickerhamii, Yamadazyma terventina), pointed out significant differences depending on the strain inoculated. In conclusion, during the olive oil extractive processes, some yeast species colonize the extraction plant and may influence the chemical and sensory characteristics of EVOO depending on the cell concentrations and their enzymatic capabilities.

The Effect of Temperature on Growth, Oil Yield and Oil Quality of Japanese Mint

1986 ◽  
Vol 58 (5) ◽  
pp. 729-736 ◽  
Author(s):  
SOONTHORN DURIYAPRAPAN ◽  
E. J. BRITTEN ◽  
K. E. BASFORD
Keyword(s):  
Oil Quality ◽  
Oil Yield ◽  
Effect Of Temperature ◽  
Japanese Mint

scholarly journals Pengaruh Penambahan Ekstrak Daun Piladang (Solenostemon scutellarioides (L.) Codd) Terhadap Kualitas Minyak Ikan

2018 ◽  
Vol 1 (3) ◽  
pp. 125-127
Author(s):  
Verawati Verawati ◽  
Miftahur Rahmi ◽  
Gina Desriyanti
Keyword(s):  
Statistical Analysis ◽  
Fish Oil ◽  
Leaf Extract ◽  
Storage Time ◽  
Oil Quality ◽  
Acid Number ◽  
Solenostemon Scutellarioides ◽  
Significant Difference ◽  
West Sumatra

Solenostemon scutellarioides (L.) Codd dikenal juga dengan nama Piladang (Sumatera Barat) merupakan tanaman obat tradisional yang memiliki berbagai aktivitas salah satunya antioksidan. Antioksidan dapat digunakan untuk mencegah oksidasi dai lemak tak jenuh yang terdapat dalam inyak/lemak sehingga dapat menjaga kualitas minyak/lemak tetap baik dan tahan lama. Penelitian ini bertujuan untuk menentukan pengaruh penambahan Ekstrak daun piladang terhadap kualitas minyak ikan (oleum iecoris aselli). Kulaitas minyak ikan ditentukan dengan parameter bilangan asam, bilangan iod dan bilangan peroksida menggunakan metode titrasi. Daun kering Piladang diekstraksi dengan cara sokletasi menggunakan pelarut etanol 70%. Ekstrak daun piladang ditambahkan pada minyak ikan dengan konsentrasi 0%, 1%, 3% dan 5% dengan lama waktu penyimpanan 1, 3, 5 dan 7 hari. Hasil penelitian menunjukkan bahwa penambahan ekstrak daun piladang dapat memperbaiki kualitas minyak ikan dengan cara menurunkan bilangan asam, meningkatkan bilangan iod dan menurunkan bilangan peroksida. Berdasarkan analisa statistikANOVA dua arah diikuti uji lanjut Duncanmenunjukkan perbedaan nyata antara nilai parametr kualitas minyak ikan terhadap konsentrasi dan lama waktu simpan Semakin tinggi penambahan konsentrasi ekstrak daun piladang maka semakin baik kualitas minyak ikan.   Solenostemon scutellarioides (L.) Codd also known as Piladang (West Sumatra) is a traditional medicinal plant that has various activities, one of which is antioxidants. Antioxidants can be used to prevent oxidation of unsaturated fatty acid found in oil/fat so can maintain the quality of oil/fat to remain good and durable. This study aimed to determine the effect of adding piladang leaf extract to the quality of fish oil (oleum iecoris aselli). Fish oil quality was determined by acid number parameters, iodine number and peroxide number using the titration method.The dried leaves of Piladang were extracted by soxhletation using 70% ethanol. Piladang leaf extract was added to fish oil with concentrations of 0%, 1%, 3% and 5% with a storage time of 1, 3, 5 and 7 days. The results showed that the addition of piladang leaf extract could improve the quality of fish oil by reducing acid numbers, increasing iodine numbers and decreasing peroxide numbers. The statistical analysis of two-way ANOVA followed by pos hoc Duncan's atest showed a significant difference between the quality of fish oil with the concentration and the length of storage time. The higher the addition of the concentration of piladang leaf extract, the better the quality of fish oil

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