Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing

Green extraction was applied to Argentinean shortfin squid (<i>Illex argentinus</i>) viscera, consisting of a wet pressing method including a drying step, mechanic pressing, centrifugation of the resulting slurry, and oil collection. To maximise the oil yield and ω3 fatty acid content an...

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Autores principales:	Alicia Rodríguez, Marcos Trigo, Santiago P. Aubourg, Isabel Medina
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Illex argentinus</i> viscera green extraction oil yield ω3 PUFA Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/a33267e36bf54edf8041ae64b6f11a6f
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spelling	oai:doaj.org-article:a33267e36bf54edf8041ae64b6f11a6f2021-11-25T18:12:50ZOptimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing10.3390/md191106161660-3397https://doaj.org/article/a33267e36bf54edf8041ae64b6f11a6f2021-10-01T00:00:00Zhttps://www.mdpi.com/1660-3397/19/11/616https://doaj.org/toc/1660-3397Green extraction was applied to Argentinean shortfin squid (<i>Illex argentinus</i>) viscera, consisting of a wet pressing method including a drying step, mechanic pressing, centrifugation of the resulting slurry, and oil collection. To maximise the oil yield and ω3 fatty acid content and to minimise the oil damage degree, a response surface methodology (RSM) design was developed focused on the drying temperature (45–85 °C) and time (30–90 min). In general, an increase of the drying time and temperature provided an increase in the lipid yield recovery from the viscera. The strongest drying conditions showed a higher recovery than 50% when compared with the traditional chemical method. The docosahexaenoic and eicosapentaenoic acid contents in the extracted oil revealed scarce dependence on drying conditions, showing valuable ranges (149.2–166.5 and 88.7–102.4 g·kg<sup>−1</sup> oil, respectively). Furthermore, the values of free fatty acids, peroxides, conjugated dienes, and ω3/ω6 ratio did not show extensive differences by comparing oils obtained from the different drying conditions. Contrary, a polyene index (PI) decrease was detected with increasing drying time and temperature. The RSM analysis indicated that optimised drying time (41.3 min) and temperature (85 °C) conditions would lead to 74.73 g·kg<sup>−1</sup> (oil yield), 1.87 (PI), and 6.72 (peroxide value) scores, with a 0.67 desirability value.Alicia RodríguezMarcos TrigoSantiago P. AubourgIsabel MedinaMDPI AGarticle<i>Illex argentinus</i>visceragreen extractionoilyieldω3 PUFABiology (General)QH301-705.5ENMarine Drugs, Vol 19, Iss 616, p 616 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Illex argentinus</i> viscera green extraction oil yield ω3 PUFA Biology (General) QH301-705.5
spellingShingle	<i>Illex argentinus</i> viscera green extraction oil yield ω3 PUFA Biology (General) QH301-705.5 Alicia Rodríguez Marcos Trigo Santiago P. Aubourg Isabel Medina Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing
description	Green extraction was applied to Argentinean shortfin squid (<i>Illex argentinus</i>) viscera, consisting of a wet pressing method including a drying step, mechanic pressing, centrifugation of the resulting slurry, and oil collection. To maximise the oil yield and ω3 fatty acid content and to minimise the oil damage degree, a response surface methodology (RSM) design was developed focused on the drying temperature (45–85 °C) and time (30–90 min). In general, an increase of the drying time and temperature provided an increase in the lipid yield recovery from the viscera. The strongest drying conditions showed a higher recovery than 50% when compared with the traditional chemical method. The docosahexaenoic and eicosapentaenoic acid contents in the extracted oil revealed scarce dependence on drying conditions, showing valuable ranges (149.2–166.5 and 88.7–102.4 g·kg<sup>−1</sup> oil, respectively). Furthermore, the values of free fatty acids, peroxides, conjugated dienes, and ω3/ω6 ratio did not show extensive differences by comparing oils obtained from the different drying conditions. Contrary, a polyene index (PI) decrease was detected with increasing drying time and temperature. The RSM analysis indicated that optimised drying time (41.3 min) and temperature (85 °C) conditions would lead to 74.73 g·kg<sup>−1</sup> (oil yield), 1.87 (PI), and 6.72 (peroxide value) scores, with a 0.67 desirability value.
format	article
author	Alicia Rodríguez Marcos Trigo Santiago P. Aubourg Isabel Medina
author_facet	Alicia Rodríguez Marcos Trigo Santiago P. Aubourg Isabel Medina
author_sort	Alicia Rodríguez
title	Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing
title_short	Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing
title_full	Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing
title_fullStr	Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing
title_full_unstemmed	Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing
title_sort	optimisation of healthy-lipid content and oxidative stability during oil extraction from squid (<i>illex argentinus</i>) viscera by green processing
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/a33267e36bf54edf8041ae64b6f11a6f
work_keys_str_mv	AT aliciarodriguez optimisationofhealthylipidcontentandoxidativestabilityduringoilextractionfromsquidiillexargentinusiviscerabygreenprocessing AT marcostrigo optimisationofhealthylipidcontentandoxidativestabilityduringoilextractionfromsquidiillexargentinusiviscerabygreenprocessing AT santiagopaubourg optimisationofhealthylipidcontentandoxidativestabilityduringoilextractionfromsquidiillexargentinusiviscerabygreenprocessing AT isabelmedina optimisationofhealthylipidcontentandoxidativestabilityduringoilextractionfromsquidiillexargentinusiviscerabygreenprocessing
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Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid (<i>Illex argentinus</i>) Viscera by Green Processing

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