| Title: | The effects of different extraction methods on composition and storage stability of sturgeon oil |
| Author(s): | Hao S; Wei Y; Li L; Yang X; Cen J; Huang H; Lin W; Yuan X; |
| Address: | "South China Sea Fishery Research Institute, Chinese Academy of Fishery Science, Ministry of Agriculture, PR China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, PR China; National R&D Center for Aquatic Product Processing, Guangzhou 510300, PR China. South China Sea Fishery Research Institute, Chinese Academy of Fishery Science, Ministry of Agriculture, PR China; Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, PR China; National R&D Center for Aquatic Product Processing, Guangzhou 510300, PR China. Electronic address: laihaoli@163.com" |
| DOI: | 10.1016/j.foodchem.2014.09.154 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The objective of this study was to assess the effect of different extraction methods on oil yield, colour attributes, oxidative stability, fatty acids composition and production of volatile compounds in sturgeon oil during storage. The supercritical fluid extraction (SFE) method with carbon dioxide resulted in higher oil yields, better colour attributes, and higher oxidative stability compared to other traditional extraction methods such as enzymatic extraction, amino, and wet reduction. After storage at 4 degrees C for 33 days, the aldehyde content in oil extracted by the enzymatic extraction and wet reduction methods was twice as high as that obtained by the other methods. There was a significant reduction in the content of total acids in oils extracted by the enzymatic extraction and wet reduction methods (p<0.05), whereas amine compounds were mainly detected in oil extracted by the amino method. The oil extracted by SFE exhibited higher UFA and lower SFA. Significant diffidence among PUFA with C above 20 was observed in oil extracted with SFE" |
| Keywords: | "Carbon Dioxide/chemistry Chromatography, Supercritical Fluid/*methods Fatty Acids/analysis Fish Oils/*chemistry Food Handling/*methods Food Quality *Food Storage Oxidation-Reduction Thiobarbituric Acid Reactive Substances/analysis Volatile Organic Compoun;" |
| Notes: | "MedlineHao, Shuxian Wei, Ya Li, Laihao Yang, Xianqing Cen, Jianwei Huang, Hui Lin, Wanling Yuan, Xiaomin eng Research Support, Non-U.S. Gov't England 2014/12/04 Food Chem. 2015 Apr 15; 173:274-82. doi: 10.1016/j.foodchem.2014.09.154. Epub 2014 Oct 7" |
