Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products
This research explores the quality and nutritional value of oils from Heterotis niloticus co-products (viscera and carcasses) and the impact of different extraction methods. It compares cooking-pressing, exudation, and solvent extraction (Bligh and Dyer) to identify the best technique for maximizing...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000939 |
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| author | Diana Ngo Hagbe Fabrice Fabien Dongho Dongmo Aymar Rodrigue Fogang Mba Fabrice Hervé Njike Ngamga Boris Simo Noutsa Landry Lienou Lienou Rebecca Madeleine Ebelle Etame Inocent Gouado |
| author_facet | Diana Ngo Hagbe Fabrice Fabien Dongho Dongmo Aymar Rodrigue Fogang Mba Fabrice Hervé Njike Ngamga Boris Simo Noutsa Landry Lienou Lienou Rebecca Madeleine Ebelle Etame Inocent Gouado |
| author_sort | Diana Ngo Hagbe |
| collection | DOAJ |
| description | This research explores the quality and nutritional value of oils from Heterotis niloticus co-products (viscera and carcasses) and the impact of different extraction methods. It compares cooking-pressing, exudation, and solvent extraction (Bligh and Dyer) to identify the best technique for maximizing oil yield and preserving nutritional quality. Key parameters include chemical quality indices, fatty acid profiles, and nutritional indices. The study also assesses vitamin and mineral content, heavy metal levels, and potential health risks. Results show viscera yield the highest oil extraction rates (45.59–53.57 %). All oil samples met acceptable chemical quality standards, except for the acid value, which slightly exceeded the recommended standard. Notably, the cooking-pressing method outperformed the solvent extraction method in preserving unsaturated fatty acids. This method also resulted in lower atherogenicity (0.67) and thrombogenicity (0.59) indices, suggesting a reduced risk of cardiovascular diseases, and higher health-promoting indices. Thus, oil extracted from viscera using the cooking-pressing method is identified as a valuable source of n-3 PUFAs, particularly eicosapentaenoic (17.04 mg/g) and docosahexaenoic (45.05 mg/g) acids, which are essential for cardiovascular and overall health. However, the oil's low vitamin and mineral content suggests it should not be the primary source of these nutrients. This research supports sustainable fish processing by utilizing co-products and improving the nutritional quality of fish oils. |
| format | Article |
| id | doaj-art-db6a824e3fad43dd91393980bc8cc5e7 |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-db6a824e3fad43dd91393980bc8cc5e72025-08-20T03:45:15ZengElsevierApplied Food Research2772-50222025-06-015110078310.1016/j.afres.2025.100783Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-productsDiana Ngo Hagbe0Fabrice Fabien Dongho Dongmo1Aymar Rodrigue Fogang Mba2Fabrice Hervé Njike Ngamga3Boris Simo Noutsa4Landry Lienou Lienou5Rebecca Madeleine Ebelle Etame6Inocent Gouado7Department of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157 Douala, CameroonDepartment of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157 Douala, Cameroon; Corresponding author.Department of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157 Douala, CameroonResearch Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, University of Dschang, Dschang, P.O. Box 67 Dschang, CameroonDepartment of Processing and Quality Control of Aquatic Products, Institute of Fisheries and Aquatic Sciences, The University of Douala, Douala, P.O Box 7236 Douala, CameroonDepartment of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157 Douala, CameroonDepartment of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157 Douala, CameroonDepartment of Biochemistry, Faculty of Science, University of Douala, P.O. Box 24157 Douala, CameroonThis research explores the quality and nutritional value of oils from Heterotis niloticus co-products (viscera and carcasses) and the impact of different extraction methods. It compares cooking-pressing, exudation, and solvent extraction (Bligh and Dyer) to identify the best technique for maximizing oil yield and preserving nutritional quality. Key parameters include chemical quality indices, fatty acid profiles, and nutritional indices. The study also assesses vitamin and mineral content, heavy metal levels, and potential health risks. Results show viscera yield the highest oil extraction rates (45.59–53.57 %). All oil samples met acceptable chemical quality standards, except for the acid value, which slightly exceeded the recommended standard. Notably, the cooking-pressing method outperformed the solvent extraction method in preserving unsaturated fatty acids. This method also resulted in lower atherogenicity (0.67) and thrombogenicity (0.59) indices, suggesting a reduced risk of cardiovascular diseases, and higher health-promoting indices. Thus, oil extracted from viscera using the cooking-pressing method is identified as a valuable source of n-3 PUFAs, particularly eicosapentaenoic (17.04 mg/g) and docosahexaenoic (45.05 mg/g) acids, which are essential for cardiovascular and overall health. However, the oil's low vitamin and mineral content suggests it should not be the primary source of these nutrients. This research supports sustainable fish processing by utilizing co-products and improving the nutritional quality of fish oils.http://www.sciencedirect.com/science/article/pii/S2772502225000939Cooking-pressing methodFatty acid profileFish oil extractionHealth riskHeterotis niloticus co-productsNutritional quality indices |
| spellingShingle | Diana Ngo Hagbe Fabrice Fabien Dongho Dongmo Aymar Rodrigue Fogang Mba Fabrice Hervé Njike Ngamga Boris Simo Noutsa Landry Lienou Lienou Rebecca Madeleine Ebelle Etame Inocent Gouado Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products Applied Food Research Cooking-pressing method Fatty acid profile Fish oil extraction Health risk Heterotis niloticus co-products Nutritional quality indices |
| title | Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products |
| title_full | Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products |
| title_fullStr | Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products |
| title_full_unstemmed | Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products |
| title_short | Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products |
| title_sort | comparative study of extraction methods for nutritional and safety assessment of fish oils from heterotis niloticus co products |
| topic | Cooking-pressing method Fatty acid profile Fish oil extraction Health risk Heterotis niloticus co-products Nutritional quality indices |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000939 |
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