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Cited by 79Edible Oils Quality and AnalysisAquaculture Nutrition and GrowthFatty Acid Research and Health

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Nutritional and bioactive oils from salmon (Salmo salar) side streams obtained by Soxhlet and optimized microwave-assisted extraction

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de la Fuente, Beatriz, Pinela, José, Mandim, Filipa, Heleno, Sandrina A., Ferreira, Isabel C.F.R., Barba, Francisco J., Berrada, Houda, Caleja, Cristina, Barros, Lillian·2022·Food Chemistry
DOI 10.1016/j.foodchem.2022.132778
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Abstract

The efficiency of the microwave-assisted extraction (MAE) technique on recovering nutritional and bioactive oils from salmon (Salmo salar) side streams was evaluated and compared to Soxhlet extraction. The response surface methodology (RSM) coupled with a central composite rotatable design was used to optimize time, microwave power, and solid/liquid ratio of the MAE process in terms of oil yield. The optimal MAE conditions were 14.6 min, 291.9 W, 80.1 g/L for backbones, 10.8 min, 50.0 W, 80.0 g/L for heads, and 14.3 min, 960.6 W, 99.5 g/L for viscera, which resulted in a recovery of 69% of the total lipid content for backbones and heads and 92% for viscera. The oils obtained under optimal MAE conditions showed a healthy lipid profile as well as cytotoxic, antioxidant, anti-inflammatory, or antimicrobial properties. These results highlight that oils from underutilized salmon by-products could be exploited by different industrial sectors under the circular economy approach.

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Metadata

Authors
de la Fuente, B., Pinela, J., Mandim, F., Heleno, S. A., Ferreira, I. C. F. R., Barba, F. J., Berrada, H., Caleja, C., & Barros, L.
Affiliations
  • Universitat de València (ES)
  • Universidade Politécnica de Bragança (PT)
Corresponding author
Barros, Lillian
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2022-08
Volume
386
Pages
132778
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2022.132778
OpenAlex
W4220741924
Cited by
79
References
0
Citations by year
2026: 12 · 2025: 23 · 2024: 23 · 2023: 16 · 2022: 4
FWCI
6.29
Type
journal article
Language
en
Open access
Licence
Locations
  • Food Chemistry (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • Repository of Digital Objects for Teaching Research and Culture (University of Valencia) (submittedVersion, cc-by-nc)
  • Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
Funders
  • Kansainvälisen Liikkuvuuden ja Yhteistyön Keskus (UIDB/00690/2020)
  • Ministério da Ciência, Tecnologia e Ensino Superior (UIDB/00,690/2020, CEECIND/01011/2018)
  • Fundação para a Ciência e a Tecnologia (CEECIND/01011/2018, CIMO (UIDB/00690/2020)., UIDB/00690, UIDB/00690/2020)
Topics
  • Physical Sciences › Chemistry › Organic Chemistry › Edible Oils Quality and Analysis
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Aquaculture Nutrition and Growth
  • Health Sciences › Nursing › Nutrition and Dietetics › Fatty Acid Research and Health
Keywords
Atlantic salmon, microwave-assisted extraction, Soxhlet extraction, fish by-products, fish oil extraction, lipid profile, antioxidant activity, anti-inflammatory activity, antimicrobial activity, cytotoxicity, extraction optimization, circular economy, fish viscera, fish head
MeSH terms
Animals, Antioxidants, Microwaves, Oils, Salmo salar, Rivers

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