Edible oil extracted from anchovies using supercritical CO ₂ : Availability of fat‐soluble vitamins and comparison with commercial oils

Abstract

In this study, oil was extracted from anchovies using supercritical carbon dioxide (SC-CO2). Additionally, a comparative experiment was conducted with organic solvent-extracted anchovy oil and commercial fish oil. Omega-3 fatty acid contents were found to be 32.10 ± 0.45 to 32.15 ± 0.38% for anchovy fish oil. The results of the acid value and the peroxide value, determinants of oil stability, were 11.06 ± 0.01 mg KOH/g, and 28.92 ± 0.19 meq/kg, respectively, using SC-CO2 for extraction. In the case of fat-soluble vitamins of anchovy oil extracted by SC-CO2, vitamins A, D, and E and coenzyme Q10 were found at high percentages 22.51 ± 0.28 µg/100 g, 4.32 ± 0.10 mg/100 g, 104.67 ± 4.75 and 2.04 ± 0.20 mg/100 g, respectively, which had a higher content of these vitamins compared with that of the hexane extraction. Therefore, SC-CO2 extracted anchovy oil is expected to be used as a functional material, which could lead to economic benefits through the high valorization of anchovies. Practical applications Anchovy is a low graded fishery raw materials can be turned as a very important source of polyunsaturated fatty acids (PUFA) rich oil containing with different fat-soluble vitamins like A, D, and E, and coenzyme Q10. Supercritical carbon dioxide extraction (SC-CO2) is one of the safe and environment-friendly lipid extraction system that can be used for extracting the PUFA enriched oil from anchovy. SC-CO2 could be an efficient valorization method of anchovy that could be an important source of human-grade food oil and contribute to the food and nutritional sector.