Oil characterization of sardine by-products and effluents from a canning factory : nutritional importance
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Data
2025
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Edições Universitárias Lusófonas
Resumo
O óleo presente nos subprodutos da sardinha e nos efluentes das fábricas de conservas é um produto altamente valorizado a nível mundial. Por conseguinte, o objectivo deste estudo foi caracterizar por métodos cromatográficos (cromatografia em fase gasosa e HPLC) o perfil lipídico destes subprodutos, do óleo libertado na cozedura da sardinha e o presente no efluente geral da fábrica e do extraído destes subprodutos por uma solução salina 10 %. O perfil de ácidos gordos do óleo dos subprodutos e libertado no processo de cozedura apresentava níveis elevados de EPA (cerca de 14,7 %), DHA (ca. 13,0 %) e um valor da razão n-3/n-6 de 11,8. Em contrapartida, o óleo do efluente geral tinha o perfil lipídico de um óleo vegetal com um alto teor de ácido oleico (42,98 %) e 21,76 % de ácido linoleico. Estes resultados mostram que o óleo dos subprodutos e libertado durante a cozedura eram uma boa fonte de ácidos gordos n-3. No entanto, o elevado índice de peróxidos (132 meq O2 kg-1) do óleo extraído pela solução salina indicava que os subprodutos da sardinha deveriam ser devidamente conservados.
The oil present in both sardine by-products and effluents generated in canning factories is highly valued worldwide. Therefore, the aim of this study was to characterise by chromatographic methods (gas chromatography and HPLC) the lipid profile of sardine by-products, both oil released during sardine cooking and oil present in the factory effluent and oil extracted from these by-products by a 10 % saline solution. Fatty acid profile of oil from by-products and released during the cooking process showed high levels of EPA (about 14.7 %), DHA (ca. 13.0 %) and an average n-3/n-6 ratio of 11.8. In contrast, the oil collected in the factory effluent had the typical lipid profile of a vegetable oil with high level of oleic acid (42.98 %) and 21.76 % of linoleic acid. These results show that the oil from the by-products and that released during cooking were a good source of n-3 fatty acids. However, the high peroxide content (132 meq O2 kg-1) of the oil extracted by the saline solution indicated that sardine by-products should be properly preserved.
The oil present in both sardine by-products and effluents generated in canning factories is highly valued worldwide. Therefore, the aim of this study was to characterise by chromatographic methods (gas chromatography and HPLC) the lipid profile of sardine by-products, both oil released during sardine cooking and oil present in the factory effluent and oil extracted from these by-products by a 10 % saline solution. Fatty acid profile of oil from by-products and released during the cooking process showed high levels of EPA (about 14.7 %), DHA (ca. 13.0 %) and an average n-3/n-6 ratio of 11.8. In contrast, the oil collected in the factory effluent had the typical lipid profile of a vegetable oil with high level of oleic acid (42.98 %) and 21.76 % of linoleic acid. These results show that the oil from the by-products and that released during cooking were a good source of n-3 fatty acids. However, the high peroxide content (132 meq O2 kg-1) of the oil extracted by the saline solution indicated that sardine by-products should be properly preserved.
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NUTRIÇÃO, PRODUTOS ALIMENTARES, SUBPRODUTOS, INDÚSTRIA CONSERVEIRA, ÁCIDOS GORDOS ÓMEGA 3, NUTRITION, FOOD, BY-PRODUCTS, CANNED FOODS INDUSTRYVEIRA, OMEGA-3 FATTY ACIDS
Citação
Bispo, P, Batista, I & Bandarra, N 2025, 'Oil characterization of sardine by-products and effluents from a canning factory : nutritional importance ', Biomedical and biopharmaceutical research : jornal de investigação biomédica e biofarmacêutica, vol. 22, no. 1, pp. 41-55. https://doi.org/10.19277/bbr.22.1.352