Quality Properties and Bio-potentiality of Edible Oils from Atlantic Salmon By-products Extracted by Supercritial Carbon Dioxide and Conventional Methods

Fish processing industries produce a large amount of by-products every year which are just dumped or used for less productive purposes. This paper instructs the approaches for the production of edible oils from Atlantic salmon by-products for value addition of fish wastes and meeting the increased demand of omega polyunsaturated fatty acids. Atlantic salmon by-products (belly part, trimmed muscle, frame bone and skin) oils extracted by supercritical carbon dioxide (SC-CO2) and n-hexane were compared with belly part oil (PBePO) obtained from traditional pressing. Oil extracted by n-hexane, was considered as total oil and the yield was higher amongst with 45.46 +/- 0.57-49.26 +/- 0.90 %, followed by SC-CO2 and pressed oil with 76.12 +/- 1.02-86.99 +/- 1.14 and 61.83 +/- 0.0.84 % (of total oil, dry matter basis), respectively. SC-CO2 extracted oils showed attractive color and better viscosity property than PBePO and n-hexane extracted oil. The acid value, peroxide value and free fatty acid value of PBePO were lowest (6.29 +/- 0.32, 0.97 +/- 0.12 and 2.37 +/- 0.19 respectively) followed by SC-CO2 (7.48 +/- 0.62-8.03 +/- 0.35, 1.10 +/- 0.2-1.25 +/- 0.14 and 3.23 +/- 0.31-3.89 +/- 0.40 respectively) and n-hexane (10.28 +/- 1.25-11.03 +/- 0.52, 1.36 +/- 0.28-1.68 +/- 0.20 and 4.08 +/- 0.22-4.74 +/- 0.18 respectively) extracted oils. p-Anisidine value and total oxidation value of SC-CO2 extracted oils were significantly (P < 0.05) lower than PBePO and n-hexane extracted oils. SC-CO2 extracted oils displayed higher radical scavenging activity and longer oxidative stability period (1.37 +/- 0.03-2.14 +/- 0.03 h). There was no significance difference in fatty acid compositions among the extracted oils. Extraction of edible oil by SC-CO2 from fish by-products may play a key role for obtaining financial benefits, nutrition and reducing environmental pollution.