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Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction

2022Journal article Open access
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dc.contributor.authorPinela, José
dc.contributor.authorMandim, Filipa
dc.contributor.authorHeleno, Sandrina A.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarba, Francisco Jose
dc.contributor.authorBerrada, Houda
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.contributor.authorFuente, Beatriz de la
dc.date.accessioned2022-05-13T10:30:19Z
dc.date.available2022-05-13T10:30:19Z
dc.date.issued2022
dc.description.abstractThe efficiency of the microwave-assisted extraction (MAE) technique on recovering nutritional and bioactive oils from salmon (Salmo salar) side streams was evaluated and compared to Soxhlet extraction. The response surface methodology (RSM) coupled with a central composite rotatable design was used to optimize time, microwave power, and solid/liquid ratio of the MAE process in terms of oil yield. The optimal MAE conditions were 14.6 min, 291.9 W, 80.1 g/L for backbones, 10.8 min, 50.0 W, 80.0 g/L for heads, and 14.3 min, 960.6 W, 99.5 g/L for viscera, which resulted in a recovery of 69% of the total lipid content for backbones and heads and 92% for viscera. The oils obtained under optimal MAE conditions showed a healthy lipid profile as well as cytotoxic, antioxidant, anti-inflammatory, or antimicrobial properties. These results highlight that oils from underutilized salmon by-products could be exploited by different industrial sectors under the circular economy approach.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). To FCT for the contracts of J. Pinela (CEECIND/01011/2018) and L. Barros (through the institutional scientific employment program-contract). This work was funded by the European Regional Development Fund (ERDF) through the Competitiveness and Internationalization Operational Program (POCI), within the scope of project HealthyPETFOOD (POCI-01-0247-FEDER-047073), and by BBI-JU through the H2020 Project AQUABIOPRO-FIT “Aquaculture and agriculture biomass side streams proteins and bioactives for feed, fitness, and health promoting nutritional supplements” (Grant number 790956).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFuente, Beatriz de la; Pinela, José; Mandim, Filipa; Heleno, Sandrina A.; Ferreira, Isabel C.F.R.; Barba, Francisco J.; Berrada, Houda; Caleja, Cristina; Barros, Lillian (2022). Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction. Food Chemistry. ISSN 0308-8146. 386, p. 1-10pt_PT
dc.identifier.doi10.1016/j.foodchem.2022.132778pt_PT
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/25442
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.relationNot Available
dc.relationAQUAculture and Agriculture BIOmass side stream PROteins and bioactives for Feed, FITness and health promoting nutritional supplements
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSalmon side streamspt_PT
dc.subjectFish oilpt_PT
dc.subjectFatty acidspt_PT
dc.subjectMicrowave-assisted extraction (MAE)pt_PT
dc.subjectBioactive propertiespt_PT
dc.subjectCellular assayspt_PT
dc.titleNutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extractionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNot Available
oaire.awardTitleAQUAculture and Agriculture BIOmass side stream PROteins and bioactives for Feed, FITness and health promoting nutritional supplements
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/790956/EU
oaire.citation.startPage132778pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume386pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
oaire.fundingStreamH2020
person.familyNamePinela
person.familyNameMandim
person.familyNameHeleno
person.familyNameFerreira
person.familyNameCaleja
person.familyNameBarros
person.givenNameJosé
person.givenNameFilipa
person.givenNameSandrina A.
person.givenNameIsabel C.F.R.
person.givenNameCristina
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-idF318-9049-EB99
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-idE218-8DD3-4959
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-6494-2326
person.identifier.orcid0000-0001-7224-1098
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
person.identifier.ridL-5951-2014
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id30067731800
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameEuropean Commission
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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