Edible oil extracted from anchovies using supercritical CO <sub>2</sub> : Availability of fat‐soluble vitamins and comparison with commercial oils
Jin‐Seok Park, Sung‐Yeoul Kim, Seung‐Chan Lee, Yu‐Rin Jeong, Vikash Chandra Roy, Amellia Dwi Rizkyana, Byung‐Soo Chun
Abstract
In this study, oil was extracted from anchovies using supercritical carbon dioxide (SC-CO2). Additionally, a comparative experiment was conducted with organic solvent-extracted anchovy oil and commercial fish oil. Omega-3 fatty acid contents were found to be 32.10 ± 0.45 to 32.15 ± 0.38% for anchovy fish oil. The results of the acid value and the peroxide value, determinants of oil stability, were 11.06 ± 0.01 mg KOH/g, and 28.92 ± 0.19 meq/kg, respectively, using SC-CO2 for extraction. In the case of fat-soluble vitamins of anchovy oil extracted by SC-CO2, 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, which had a higher content of these vitamins compared with that of the hexane extraction. Therefore, SC-CO2 extracted anchovy oil is expected to be used as a functional material, which could lead to economic benefits through the high valorization of anchovies. Practical applications Anchovy is a low graded fishery raw materials can be turned as a very important source of polyunsaturated fatty acids (PUFA) rich oil containing with different fat-soluble vitamins like A, D, and E, and coenzyme Q10. Supercritical carbon dioxide extraction (SC-CO2) is one of the safe and environment-friendly lipid extraction system that can be used for extracting the PUFA enriched oil from anchovy. SC-CO2 could be an efficient valorization method of anchovy that could be an important source of human-grade food oil and contribute to the food and nutritional sector.