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Upcycling fish by-products into bioactive fish oil: the suitability of microwave-assisted extraction

2023Journal article Open access
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dc.contributor.authorPinela, José
dc.contributor.authorRodrigues, Matilde
dc.contributor.authorPires, Tânia C.S.P.
dc.contributor.authorMandim, Filipa
dc.contributor.authorAlmeida, André
dc.contributor.authorDias, Maria Inês
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarros, Lillian
dc.date.accessioned2020-02-26T12:00:27Z
dc.date.available2020-02-26T12:00:27Z
dc.date.issued2023
dc.description.abstractThe seafood industry is often left out of the food waste discussion, but this sector is no exception, as it generates large amounts of various by-products. This study aimed to explore the potential of the microwave-assisted extraction (MAE) technique to obtain high-quality oil from fish by-products. The independent variables, which were time (1-30 min), microwave power (50-1000 W), and solid/liquid ratio (70-120 g/L) were combined in a 20-run experimental design coupled with the response surface methodology (RSM) for process optimization. The obtained oil yield values were fitted to a quadratic equation to build the theoretical models, which were statistically validated based on statistical criteria and used to predict the optimal MAE condition. The oil yields were significantly affected by the three independent variables through linear, quadratic, and/or interactive effects. Compared to a conventional Soxhlet extraction (SE), the optimal MAE conditions allowed between 60 and 100% of oil to be recovered in less than 19 min and with less solvent consumption. The fatty acid profiles of the oils obtained through SE and optimized MAE were characterized by gas chromatography with flame ionizing detection (GC-FID) after a derivatization process. These oils were constituted mainly of health, beneficial unsaturated fatty acids, such as oleic, docosahexaenoic (DHA), linoleic, and eicosapentaenoic (EPA) acids, which were not affected (p > 0.05) by the extraction methods. Interestingly, the oils obtained through MAE showed the best microbial growth inhibition results may have been due to thermolabile compounds, preserved via this unconventional non-thermal method. The oils also exhibited anti-inflammatory effects via nitric oxide production inhibition and cytotoxic potential especially, against breast and gastric adenocarcinoma cells. However, the threshold of toxicity should be further investigated. Overall, this work emerges as a future-oriented approach to upcycling fish by-products into high-quality oils that can be used in the formulation of pet food and other products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPinela, José; Fuente, Beatriz de la; Rodrigues, Matilde; Pires, Tânia C.S.P.; Mandim, Filipa; Almeida, André; Dias, Maria Inês; Caleja, Cristina; Barros, Lillian. (2023). Upcycling fish by-products into bioactive fish oil: the suitability of microwave-assisted extraction. Biomolecules. eISSN 2218-273X. 13:1, p. 1-17pt_PT
dc.identifier.doi10.3390/biom13010001
dc.identifier.eissn2218-273X
dc.identifier.urihttp://hdl.handle.net/10198/20688
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPI
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/pt_PT
dc.subjectFatty acidspt_PT
dc.subjectLipid quality indicespt_PT
dc.subjectSonoextractionpt_PT
dc.subjectSoxhlet extractionpt_PT
dc.subjectAntimicrobial activity
dc.subjectAntioxidant activity
dc.subjectCytotoxic activity
dc.subjectProcess optimization
dc.subjectBy-products valorization
dc.titleUpcycling fish by-products into bioactive fish oil: the suitability of microwave-assisted extractionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleBiomoleculespt_PT
person.familyNamePinela
person.familyNameRodrigues
person.familyNamePires
person.familyNameMandim
person.familyNameDias
person.familyNameCaleja
person.familyNameBarros
person.givenNameJosé
person.givenNameMatilde
person.givenNameTânia C.S.P.
person.givenNameFilipa
person.givenNameMaria Inês
person.givenNameCristina
person.givenNameLillian
person.identifier2118829
person.identifier469085
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person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridB-4466-2014
person.identifier.ridQ-2842-2018
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id57057440000
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id36514202500
person.identifier.scopus-author-id35236343600
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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