A new alternative animal feed by lipid extraction from fish by-products enriched with algae extracts

Document Type : Research Paper

Authors

1 Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, I. R. Iran

2 Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, I. R. Iran. Seafood Processing Research Center, School of Agriculture, Shiraz University, Shiraz, I. R. Iran.

3 Bartın University, Science Faculty, Department of Molecular Biology and Genetics/Biotechnology, Bartın, Türkiye

Abstract

The current study investigated the effect of hot water extracts from Sargassum sp. and Padina sp. macroalgae in preventing the oxidation of oil extracted from rainbow trout waste over 42 days at 30 °C. The treatments were fish oil without preservatives (control: C), fish oil containing 100 ppm butylated hydroxytoluene (BHT), fish oil with 1000 ppm Sargassum sp. extract, and fish oil with 1000 ppm Padina sp. extract. The extraction yields, DPPH radical scavenging activity, and total phenolic content of Sargassum extract were higher than those of Padina extract by 10.4%, 86%, and 28%, respectively. On the 35th day, the peroxide values (PV) of the fish oil treated with Sargassum and Padina extracts were similar to the control group, with values of 33.7 and 34.3 meq O2/kg, respectively. However, p-anisidine values in the control samples increased significantly (P < 0.05) over the 42 days compared to the other groups. Total oxidation (TOTOX) and free fatty acid (FFA, expressed as oleic acid) values of the fish oils treated with Sargassum and Padina extracts were significantly lower than those of the control samples (P < 0.05). Additionally, UV232 absorbance values were higher in the control group compared to the samples treated with macroalgae extracts. Color difference (ΔE) and whiteness index (WI) values remained within acceptable ranges for all samples. These findings, particularly the promising effects of Sargassum extract, suggest its potential as a natural preservative in fish oil, offering valuable insights for future studies.

Keywords

Main Subjects

Article Title [Persian]

خوراک جدید با روغن استخراج شده از محصول جانبی ماهی غنی شده با عصاره جلبک

Authors [Persian]

  • نسا موسوی پور 1
  • صدیقه بابایی 1
  • مرضیه موسوی نسب 2
  • ظفر سیلان 3
1 بخش مهندسی منابع طبیعی و محیط زیست، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ج. ا. ایران
2 بخش علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ج. ا. ایران مرکز پژوهشی فرآوی آبزیان، دانشکده کشاورزی، دانشگاه شیراز، شیراز، ج. ا. ایران
3 هیئت علمی، گروه بیولوژی مولکولی و ژنتیک/بیوتکنولوژی، دانشکده علوم، ترکیه
Abstract [Persian]

مطالعه حاضر به بررسی اثر عصاره آب گرم از ماکروجلبکهای Sargassum sp. و Padina sp. در جلوگیری از اکسیداسیون روغن استخراج شده از ضایعات ماهی قزل آلای رنگین کمان طی 42 روز در دمای 30 درجه سانتی گراد پرداخته است. تیمارها شامل روغن ماهی بدون مواد نگهدارنده(شاهد)، روغن ماهی حاویppm  100 هیدروکسی تولوئن بوتیله (BHT)، روغن ماهی حاوی  ppm1000 عصاره جلبک سارگاسوم و روغن ماهی حاوی ppm 1000  عصاره جلبک پادینا بودند. بازده استخراج، مهار رادیکال آزاد  DPPH و محتوای فنلی کل عصاره سارگاسوم به ترتیب 10/4، 86 و 28 درصد بودند که بیشتر از عصاره پادینا گزارش شدند. در روز 35، مقادیر پراکسید (PV) روغن ماهی تیمار شده با عصاره‌های سارگاسوم و پادینا مشابه گروه شاهد بودند و به ترتیب مقادیر 33/77 و 34/3 meq O2/kg  بودند. با این حال، مقدار آنیزیدین در نمونه‌های کنترل به طور معنی‌داری در 42 روز نسبت به سایر گروه‌ها افزایش یافت (P < 0.05). مقدار شاخص توتوکس و اسید چرب آزاد، در روغن ماهی تیمار شده با عصاره‌های سترگاسوم و پادینا به طور معنی‌داری کمتر از نمونه‌های شاهد بود(P < 0.05) . علاوه بر این، مقادیر جذب UV232 در گروه شاهد در مقایسه با روغن های تیمار شده با عصاره ماکروجلبکها بالاتر بود. مقادیر تفاوت رنگ (ΔE) و شاخص سفیدی (WI)  در محدوده قابل قبول برای همه نمونه ها باقی ماند. این یافته ها، به ویژه اثرات امیدوارکننده عصاره سارگاسوم، پتانسیل آن را به عنوان یک نگهدارنده طبیعی در روغن ماهی نشان می دهد و نگرش ارزشمندی را برای مطالعات آینده ارائه می دهد.

Keywords [Persian]

  • روغن ماهی
  • جلبک دریایی
  • عدد پراکسید
  • فساد اکسیداتیو

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Iran Agricultural Research
Volume 43, Issue 1
December 2024
Pages 121-130

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