Edible oil extracted from anchovies using supercritical CO_2: Availability of fat-soluble vitamins and comparison with commercial oils

摘要

In this study, oil was extracted from anchovies using supercritical carbon dioxide (SC-CO_2).Additionally, a comparative experiment was conducted with organic solvent-extractedanchovy oil and commercial fish oil. Omega-3fatty acid contents werefound to be 32.10 ± 0.45 to 32.15 ± 0.38% for anchovy fish oil. The results of theacid value and the peroxide value, determinants of oil stability, were 11.06 ± 0.01 mgKOH/g, and 28.92 ± 0.19 meq/kg, respectively, using SC-CO_2for extraction. In the case of fat-solublevitamins of anchovy oil extracted by SC-CO_2,vitamins A, D,and E and coenzyme Q10 were found at high percentages 22.51 ± 0.28 μg/100 g,4.32 ± 0.10 mg/100 g, 104.67 ± 4.75 and 2.04 ± 0.20 mg/100 g, respectively, whichhad a higher content of these vitamins compared with that of the hexane extraction.Therefore, SC-CO_2extracted anchovy oil is expected to be used as a functionalmaterial, which could lead to economic benefits through the high valorization ofanchovies.