Home           Contact us           FAQs           
   Journal Page   |   Aims & Scope   |   Author Guideline   |   Editorial Board   |   Search
2013 (Vol. 5, Issue: 05)
Article Information:

Optimizing Conditions for the Purification of Omega-3 Fatty Acids from the By-product of Tuna Canning Processing

Teti Estiasih, Kgs. Ahmadi and Fithri Choirun Nisa
Corresponding Author:  Teti Estiasih 

Key words:  By product, concentrate, omega-3 fatty acid, RSM, tuna oil, urea crystallization,
Vol. 5 , (05): 522-529
Submitted Accepted Published
October 22, 2012 December 20, 2012 May 05, 2013

This research studied the optimization conditions for separation and purification of omega-3 (&omega-3) fatty acids from the by-product of tuna canning processing by urea crystallization. Crystallization reaction conditions of urea inclusion (urea to fatty acid ratio (X1) and crystallization time(X2)) were optimized using the Response Surface Methodology (RSM) and a model was developed. Optimization results showed a quadratic polynomial regression equation of Y = 24.44X1+5.65X2-8.71XX1 2-0.19X22+1.171X1X2- 12.95. The maximum response was obtained at an urea to fatty acid ratio of 2.99:1 and a crystallization time of 23.64 h and predicted response of 90.44%. Analysis of variance showed that the urea to fatty acid ratio and crystallization time affected the response. Verification under optimal conditions showed that the purity of &omega-3 fatty acids was 89.64% and the enrichment was 2.85 fold. Verification result revealed that the predicted value from this model was reasonably close to the experimentally observed value. The urea crystallization process changed oil quality parameters including oxidation level (peroxide, anisidin, and totox values), Fe, Cu and P concentrations and moisture content and this were mostly due to the saponification process before urea crystallization.
Abstract PDF HTML
  Cite this Reference:
Teti Estiasih, Kgs. Ahmadi and Fithri Choirun Nisa, 2013. Optimizing Conditions for the Purification of Omega-3 Fatty Acids from the By-product of Tuna Canning Processing.  Advance Journal of Food Science and Technology, 5(05): 522-529.
    Advertise with us
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
   Contact Information
  Executive Managing Editor
  Email: admin@maxwellsci.com
  Publishing Editor
  Email: support@maxwellsci.com
  Account Manager
  Email: faisalm@maxwellsci.com
  Journal Editor
  Email: admin@maxwellsci.com
  Press Department
  Email: press@maxwellsci.com
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2009. MAXWELL Science Publication, a division of MAXWELLl Scientific Organization. All rights reserved