Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing
Author
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Pando, M. Elsa
Author
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Rodríguez, Alicia
Author
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Galdames, Andrea
Author
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Berrios, Macarena
Author
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Rivera, Matías
Author
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Romero, Nalda
Author
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Valenzuela, M. Antonieta
Author
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Ortiz, Jaime
Author
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Aubourg, Santiago P.
Admission date
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2018-08-16T15:02:38Z
Available date
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2018-08-16T15:02:38Z
Publication date
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2018
Cita de ítem
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European Food Rresearch and Technology Volumen: 244 Número: 5 Páginas: 937-948
es_ES
Identifier
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10.1007/s00217-017-3013-0
Identifier
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https://repositorio.uchile.cl/handle/2250/151018
Abstract
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This study was focused on a by-product (i.e., belly muscle) resulting from the commercial processing of rainbow trout (Oncorhynchus mykiss). In it, n-3 long-chain polyunsaturated fatty acid (LCPUFA) concentrates were obtained from the belly oil by optimization of the urea-complexation process variables. Thus, the effect of urea:fatty acids (FA) ratio (0-6, w/w), crystallization temperature (- 30 to 30 degrees C), crystallization time (3.0-48.0 h) and stirring speed (0-1000 rpm) on the eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3) contents in concentrates was analyzed by response surface methodology. As a result, high values were obtained for total FA yield recovered, and contents on LCPUFA, EPA and DHA in the non-urea complexing fraction, as well as a great retention of saturated and monounsaturated FA in the urea-crystal adducts. After validation of the model obtained, the combination of process variables levels that maximizes the desirability function (0.91 score) for response variables was 4.21, -15 degrees C, 24 h and 1000 rpm, respectively. In agreement with the great significance and availability of farmed rainbow trout, belly muscle by-product confirmed to be a profitable source of n-3 LCPUFA to be commercialized as an added-value component.
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Patrocinador
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FONDECYT-CONICYT (Fondo Nacional de Desarrollo Cientifico y Tecnologico-Comision Nacional de Investigacion Cientifica y Tecnologica) program
1120627
Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing