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Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing

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Abstract

This study was focused on a by-product (i.e., belly muscle) resulting from the commercial processing of rainbow trout (Oncorhynchus mykiss). In it, n-3 long-chain polyunsaturated fatty acid (LCPUFA) concentrates were obtained from the belly oil by optimization of the urea-complexation process variables. Thus, the effect of urea:fatty acids (FA) ratio (0–6, w/w), crystallization temperature (− 30 to 30 °C), crystallization time (3.0–48.0 h) and stirring speed (0–1000 rpm) on the eicosapentaenoic acid (EPA, C20:5n-3) and docosahexaenoic acid (DHA, C22:6n-3) contents in concentrates was analyzed by response surface methodology. As a result, high values were obtained for total FA yield recovered, and contents on LCPUFA, EPA and DHA in the non-urea complexing fraction, as well as a great retention of saturated and monounsaturated FA in the urea-crystal adducts. After validation of the model obtained, the combination of process variables levels that maximizes the desirability function (0.91 score) for response variables was 4.21, ‒15 °C, 24 h and 1000 rpm, respectively. In agreement with the great significance and availability of farmed rainbow trout, belly muscle by-product confirmed to be a profitable source of n-3 LCPUFA to be commercialized as an added-value component.

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Acknowledgements

The work was supported by the FONDECYT-CONICYT (Fondo Nacional de Desarrollo Científico y Tecnológico-Comisión Nacional de Investigación Científica y Tecnológica) program throughout the Project No. 1120627.

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Authors and Affiliations

  1. Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile

    M. Elsa Pando, Alicia Rodríguez, Andrea Galdames, M. Macarena Berríos, Matías Rivera, Nalda Romero, M. Antonieta Valenzuela & Jaime Ortiz

  2. Department of Food Technology, Marine Research Institute (CSIC), Vigo, Spain

    Santiago P. Aubourg

Authors
  1. M. Elsa Pando
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  2. Alicia Rodríguez
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  3. Andrea Galdames
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  4. M. Macarena Berríos
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  5. Matías Rivera
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  6. Nalda Romero
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  7. M. Antonieta Valenzuela
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  8. Jaime Ortiz
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  9. Santiago P. Aubourg
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Correspondence to Santiago P. Aubourg.

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Pando, M.E., Rodríguez, A., Galdames, A. et al. Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing. Eur Food Res Technol 244, 937–948 (2018). https://doi.org/10.1007/s00217-017-3013-0

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  • DOI: https://doi.org/10.1007/s00217-017-3013-0

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