Research Article | OPEN ACCESS
Optimizing Conditions for the Purification of Omega-3 Fatty Acids from the By-product of Tuna Canning Processing
1Teti Estiasih, 2Kgs. Ahmadi and 1Fithri Choirun Nisa
1Department of Food Science and Technology, Agricultural Technology Faculty,
Brawijaya University, Jl. Veteran, Malang, Jawa Timur 65141, Indonesia
2Department of Agroindustry Technology, Agriculture Faculty, Tribhuwana Tunggadewi
University, Jl. Tlogowarna, Malang, Jawa Timur 65144, Indonesia
Advance Journal of Food Science and Technology 2013 5:522-529
Received: October 22, 2012 | Accepted: December 20, 2012 | Published: May 05, 2013
Abstract
This research studied the optimization conditions for separation and purification of omega-3 (ω-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 - 8.71X12- 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 ω-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.
Keywords:
By product, concentrate, omega-3 fatty acid, RSM, tuna oil, urea crystallization,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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