Download or read book Characterization of Extracted Fish Oil from Eel written by Amirah Izam and published by . This book was released on 2009 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past 30 years more than 7000 scientific studies conducted by researches including 900 clinical trials, have provided evidence supporting the effectiveness of fish oil and omega-3 fatty acids in the prevention and treatment of some common diseases namely as cardiovascular disease, stroke, cancer, Alzheimer's disease, rheumatoid arthritis and many more health conditions. This research focuses on finding the best condition in terms of drying temperature and solvent use for extraction process in order to gain high amount of extracted fish oil from eel, scientifically known as Monopterus albus. The fillets from the body of the fish were dried at temperature ranging from 60 - 100oC. The oil was extracted by using Soxhlet extractor by using different solvents namely as ethanol, isopropanol and n-hexane. The fatty acid composition of the oil was analyzed by using gas chromatography after being converted into methyl ester derivatives. The acid value was quantified to measure the quality of the extracted oil. Results showed that the best drying temperature was 70oC and the best solvent was ethanol. Four fatty acid found abundantly in the extracted fish oil were palmitic acid, stearic acid, oleic acid (omega-9) and linoleic acid (omega-6). The acid values reveals that the fish oil were high in quality.

Download or read book The Extraction of Fish Oil from Eel by Using Microwave Extractor written by Megat Ahmad Faiz Abdul Aziz and published by . This book was released on 2010 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: The eel is rich in calcium and iron as well as vitamin B and D, also believed by many people to be cure for kidney disease, asthma, heart palpitations and impotency as well as hastening healing of surgical wounds. In this research, fish oil was extracted from eel (Monopterus albus) by using microwave extractor. Effects of different solvent volume, different temperature and different extraction time on extraction yields were investigated. Then the extracted fish oil was analyzed by using 785 DMP Titrino and Gas Chromatography Mass Spectrometer (GCMS). The solvent volumes used were 25, 50, 75 and 100ml. The microwave temperatures used are 110, 130, 150 and 170°C while the extraction times that were set are 8, 12, 16 and 20 minutes. From the results obtained, the best operating condition to extract the fish oil from eel is at the solvent volume of 75ml for 10g of eel, microwave temperature of 110°C and 20 minutes of extraction time. The highest extraction yield obtained from the quantitative analysis was 11.25%. The quality of the extracted fish oil was highest at 75ml of solvent volume, microwave temperature of 110°C with the extraction time in the range of 16 to 20 minutes. At this operating condition, the lowest value obtained for FFA is 0.36% with acid value of 0.20mg KOH/1g. From the qualitative analysis by using GCMS, results show that the FAME's that were mostly detected in the fish oil are palmitic acid, linoleic acid, oleic acid and also stearic acid. As a conclusion, the objective of this study which is to extract the fish oil from eel by using microwave extraction method is achieved. Besides that, the effects of different solvent volumes, microwave temperatures and extraction times on extraction yields were also determined.

Download or read book Ultrasonic Extraction of Fish Oil from Eel written by Norasyikin Che Pi and published by . This book was released on 2009 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: The eel is rich in calcium and iron as well as vitamins B and D, also believed by many people to be the cure for kidney disease, asthma, heart palpitations and impotency as well as hastening healing of surgical wounds. In this research, fish oil was extracted from Eel (Monopterus albus) by using ultrasonic extraction method. Effects of different ultrasonic power, solvent to solid ratio and sonication time on extraction yields were investigated. Then, the extracted fish oil was analyzed using 785 DMP Titrino and Gas Chromatography Mass Spectrometer. The ultrasonic power was used at 100, 200, 300 and 450W. The solvents used were 50, 100, 200 and 500ml of ethanol. In terms of sonication time it was set at 20, 30, 50, and 60 minutes. Results obtained show that the ultrasonic power of 200 W, solvent amount of 500 ml and 60 minutes of sonication time produce the higher yields of extracted fish oil 7.20 %. The FFA and acid value content of the extracted fish oil was higher at 100 W of ultrasonic power with content of 0.53 g/100 g and 0.30 MgKOH/1 g. Qualitative analysis Gas Chromatography Mass Spectrometer shows that the compound of Fatty Acid Methyl Ester (FAMEs) which is palmitic and stearic acid were detected. As a conclusion, the objectives in this study were achieved by extract the fish oil from eel using ultrasonic extraction method that effects of different ultrasonic power, solvent to solid ratio and sonication time on extraction yields.-Author-

Download or read book Extraction of Oil from Fish Processing Waste for Fuel Applications written by Ibraheem Adetunji Adeoti and published by . This book was released on 2015 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The fish processing industry generates a significant amount of fish byproducts that could either be an important source of energy, food, or industrial feedstock. Fish oils are made up of several lipid classes. These lipids contain long-chain omega-3 polyunsaturated fatty acids; PUFA, (mostly eicosapentaenoic acid (EPA: C20:5 n-3), and docosahexaenoic acid (DHA: C22:6 n-3)) and other lipid classes. The traditional market for the nutritional lipids in the fish oil has been the food industry. However, significant infrastructure for the strict quality control systems is required for food grade oils. Therefore, the process of extracting the high nutritional oils is energy intensive. Further, the location and infrastructure limit the feasibility due to processing requirement, storage and/or transportation issue. For biofuel implementation, the processes to extract and refine fish oil are less energy intensive than the processes for nutritional quality oils and do not require the stringent product specifications and approval process as in the food and pharmaceutical industry. There have been significant advances in developing inexpensive and robust methods for fuel extraction and upgrading processes. Supercritical fluid extraction process using carbon dioxide (SC-CO2) under moderate conditions is promising for quality fish oil production. This process produces oil with low impurities compared to other processes. The specific research objectives include: (1) Overview and background information on Atlantic Canada fish processing plants (2) Review of (state of art) fish oil extraction processes including physical, chemical and biological processes. (3) Fuel oil characterization of fish oil and fish oil blends with petroleum distillate. This section evaluates thermal stability, rheological, and heating values, of crude fish oil and blend with heavy petroleum distillate. (4) Solubility determination of fish oil in SC-CO2; the SFE extraction process (optimize the SFE process conditions to maximize fish oil yield under the least intensive conditions, pressures, temperatures and CO2 consumption); and mathematical model to predict oil extraction rate as a function of process conditions. (5) Fuel oil quality evaluation as a function of extraction methods. (6) Life cycle assessment (LCA) of different extraction processes (modified fishmeal process (MFM), SC-CO2, and soxhlet processes) of fish oil from salmon wastes. The environmental burdens and potential impacts by each extraction process were quantified through the LCA. In the characterization phase of this study, the thermal and rheological properties of unrefined salmon oil, bunker fuel oil and their blends have been analyzed. The feasibility of using unblended and/or blends of fish oil in conventional heaters/boilers/engines are determined by these properties. The MFM oils, the bunker fuel oil and their blends behaved as a shear thinning non-Newtonian fluid that can be described by the power-law model. The supercritical carbon dioxide extraction (SC-CO2) was effective at pressures of 15, 25, and 35 MPa, temperatures of 313, 333 and 353 K, and CO2 flow rates of 0.18-0.48 kg/hr. The process is solubility controlled and the yields at 35 MPa, temperatures of 313, 333 and 353 K, and CO2 flow rates of 0.18 kg/hr were approximately 39, 46 and 41 (wt.%). The mathematical model (Goto et al. 1993) using the best fit of theoretical extraction curve correlated the experimental data satisfactorily with average absolute deviation, AAD (%) ranged from 2.4 to 10.6 %. Unlike the MFM oil, the SC-CO2 oil is more viscous homogenous oil which behaved as a Newtonian fluid. Physco-chemical, compositional and thermal characterization indicated SC-CO2 oil contains fewer impurities than the MFM and soxhlet process oils. From the LCA results, the MFM method has the lowest overall environmental impact compared to the soxhlet and SC-CO2 methods. The soxhlet extraction method, due to the use of solvent (hexane), has the greatest impacts on all of the four damage categories (human health, ecosystem quality, climate change and resources). The SC-CO2 requires more energy to produce 1 kg fish oil (2 folds more than the MFM and 3 folds more than the soxhlet methods). However, the SC-CO2 produces higher quality oil than the other two processes and the process impact on the environment is moderate relative to the MFM and soxhlet processes.

Download or read book Interlaboratory Studies and Certified Reference Materials for Environmental Analysis written by E.A. Maier and published by Elsevier. This book was released on 1999-12-17 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: The participation in interlaboratory studies and the use of Certified Reference Materials (CRMs) are widely recognised tools for the verification of the accuracy of analytical measurements and they form an integral part of quality control systems used by many laboratories, e.g. in accreditation schemes. As a response to the need to improve the quality of environmental analysis, the European Commission has been active in the past fifteen years, through BCR activity (now renamed Standards, Measurements and Testing Programme) in the organisation of series of interlaboratory studies involving expert laboratories in various analytical fields (inorganic, trace organic and speciation analysis applied to a wide variety of environmental matrices). The BCR and its successor have the task of helping European laboratories to improve the quality of measurements in analytical sectors which are vital for the European Union (biomedical, agriculture, food, environment and industry); these are most often carried out in support of EC regulations, industrial needs, trade, monitoring activities (including environment, agriculture, health and safety) and, more generally, when technical difficulties hamper a good comparability of data among EC laboratories. The collaborative projects carried out so far have placed the BCR in the position of second world CRM producer (after NIST in the USA). Interlaboratory Studies and Certification of Reference Materials for Environmental Analysis gives an account of the importance of reference materials for the quality control of environmental analysis and describes in detail the procedures followed by BCR to prepare environmental reference materials, including aspects related to sampling, stabilization, homogenisation, homogeneity and stability testing, establishment of reference (or certified) values, and use of reference materials. Examples of environmental CRMs produced by BCR within the last 15 years are given, which represent more than 70 CRMs covering different types of materials (plants, biological materials, waters, sediments, soils and sludges, coals, ash and dust materials) certified for a range of chemical parameters (major and trace elements, chemical species, PAHs, PCBs, pesticides and dioxins). The final section of the book describes how to organise improvement schemes for the evaluation method and/or laboratory performance. Examples of interlaboratory studies (learning scheme, proficiency testing and intercomparison in support to prenormative research) are also given.

Download or read book Oil Extraction and Analysis written by D. L. Luthria and published by The American Oil Chemists Society. This book was released on 2004-04-30 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book contains papers from the symposium "Critical Issues, Current and Emerging Technologies for Determination of Crude Fat Content in Food, Feed and Seeds," held in 2003 at the AOCS Annual Meeting in Kansas City, Missouri. The topics covered give a broad perspective of the challenges and issues of the value-added enhanced products. This book will be of interest to biotechnology professionals, processors, scientists, nutritionists, economists, new product development and business professionals, official agencies, and others actively engaged in the development and marketing of value-added products.

Download or read book Proceedings of the 4th International Seminar on Science and Technology ISST 2022 written by Nov Irmawati Inda and published by Springer Nature. This book was released on 2023-08-21 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is an open access book. ISST is an annual seminar organized regularly by Faculty of Mathematics and Natural Sciences, Tadulako University since 2018 in collaboration with University of Newcastle (Australia), University of Miyazaki (UoM), Physics Society of Indonesia, Indonesian Chemical Society (HKI) and Indonesian Mathematical Society (IndoMS). International seminar on science and technology aims to provide a high-level international forum for leading academicians, researchers, scientists, students, scholars, and practitioners to share the state of the art of knowledges, experiences, researches and applications on the aspect of advancement in Mathematics, Physics and Chemistry field. It is also serves to foster communication among academicians, researchers, scientists, students, scholars, and practitioners working in a wide variety of scientific areas with a common interest in improving science and technology in the field of mathematics, physics, and chemistry. Furthermore, this seminar can provide a premier interdisciplinary platform for academicians, researchers, scientists, students, scholars, and practitioners to present and discuss the most recent innovations, trends, and concerns as well as practical challenges encountered and solutions adopted in the fields of Mathematics, Physics and Chemistry. This seminar has been virtually held since 2020 due to covid-19 pandemic and is continuing to hold virtually following the advice and guidelines from government. However, due to the antusiasm of participants to attend the seminar “face to face”, hence this seminar will be held using hybrid style seminar by following healthcare guideline for covid-19.

Download or read book A Selected Bibliography on Fish Oils written by Paul E. Bauersfeld and published by . This book was released on 1985 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Gas Chromatography Characterization of EPA and DHA Omega 3 Ethyl Esters in Fish Oil Soft gel Supplements written by John Preston Leach and published by . This book was released on 2009 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Analysis Characterization and the Chemical Syntheses of C2 0 and C2 2 Cyclic Fatty Acid Monomers Formed in Heated Fish Oil written by Jane Mbithe Nzai and published by . This book was released on 1997 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Refining and Characterization of Fish Oil from Surimi Processing Waste for the Production of Microencapsulated Fish Oil Powder written by Azfar Al Ariff Ahmad and published by . This book was released on 2014 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Modern Chromatographic Analysis Of Vitamins written by Andre P. De Leenheer and published by CRC Press. This book was released on 2000-04-18 with total page 638 pages. Available in PDF, EPUB and Kindle. Book excerpt: Third Edition collects and examines the tremendous proliferation of information on chromatographic analysis of fat and water soluble vitamins over the last decade. Extensively describes sample preparation and final measurement.

Download or read book New Techniques and Applications in Lipid Analysis written by Richard E. McDonald and published by The American Oil Chemists Society. This book was released on 1997 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Techniques and Applications in Lipid Analysis provides an informative and comprehensive reference book covering the latest and most important analytical topics in lipid chemistry. Researchers in biomedicine, food industry, food processing, product development, nutrition and dietetics, oil processing, fat substitutes, and lipid technology, as well as students in the fields of food science and nutrition, will greatly benefit from this book.

Download or read book Handbook of diet nutrition and the skin written by Victor R. Preedy and published by Springer. This book was released on 2012-05-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: Studies have clearly shown that optimal diet and nutrition can prevent skin disease. Moreover, novel nutritional components have been used experimentally to treat skin conditions. However, the clinical application of these nutrients awaits confirmation. It is thus up to health care professionals to present new knowledge in order to provide advice or treatments for skin problems. This handbook provides, in a single volume, comprehensive coverage of the relation between skin and diet and nutrition in its broadest sense. The Handbook of diet, nutrition and the skin consists of sections on general aspects of skin, nutrition and diet, micronutrients, nutraceuticals, cancer and specific skin conditions. Unique features of each chapter in this volume include relevant and useful 'key facts' which highlight interesting or important findings of the specific subjects and 'summary points' that are designed to abstract each chapter in take home messages. This handbook will be of interest to a wide range of readers, such as dermatologists, doctors, nurses and those interested in, or working within the area of skin health. This will of course also include nutritionists and dieticians, dermatologists, cosmetic scientists, health workers and practitioners, college and university lecturers and undergraduate and graduate students.

Download or read book The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-07-20 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential

Download or read book Fish Oil Production written by Aaron Wilmoore MD and published by . This book was released on 2019-11-25 with total page 124 pages. Available in PDF, EPUB and Kindle. Book excerpt: The high content of polyunsaturated fatty acids in fish oil, especially the omega-3 EPA and DHA, influences the stability and quality of the oil. So, the main goal of such work was directed to study possibility of production high quality fish oil from herring and mackerel by-products using different methods of extraction. Taking into account all the results obtained during this investigation, it could be recommended that: It is possible to use mackerel and herring waste for producing a suitable fish oil for human nutrition and high characterizing with content of omega-3 fatty acids (EPA and DHA). Solvent drying extracted fish oils had the highest content of omega-3 fatty acids. So it might be considered the best.The world annual catch of fish was approximately 133 million metric tons, from which some 20% are processed for food use. Approximately 30% of the latter amount are actually consumed; the rest is generally discarded as waste. More complete utilization of the fish processed for human consumption can be achieved by conversion of heads, frames, fins and viscera into fish meal and fish oil..Fish oil is used in organic processing and handling as an ingredient to increase the content of omega-3 fatty acids-primarily, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)-in foods to benefit human health by contributing to healthy brain development and reducing risks of cardiovascular disease, diabetes, inflammation, atherosclerosis. Fish oil is used in a variety of food products, including breads, pies, cereals, yogurt, cheese products, frozen dairy products, meat products, cookies, crackers, snack foods, condiments, sauces, and soup mixes.Get a copy to know the details!

Download or read book Misconceptions about Nutritional Properties of Fish Oils written by M. E. Stansby and published by . This book was released on 1967 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt: