Comprehensive analysis of oils and remaining solid matrices from supercritical fluid extraction of salmon side streams: Fatty acids, bioactive peptides, minerals, and heavy metals

IF 6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Yixuan Liu , Houda Berrada , Noelia Pallarés , Francisco J. Marti-Quijal , Juan Manuel Castagnini , Francisco J. Barba
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引用次数: 0

Abstract

Atlantic salmon (Salmo salar) side streams (head, backbone, and viscera) are nutrient-rich and offer potential for valorization. This study evaluates supercritical fluid extraction (SFE) and solvent extraction (SE) methods for recovering oils, fatty acids, bioactive peptides, minerals, heavy metals, and antioxidants from these byproducts. Both the oil and the remaining solid resulting from the extraction process were analyzed. SFE was more effective in extracting fatty acids from heads and backbones. However, SE yielded a higher peptide content, with SE backbone solids containing 281 peptides, and SE viscera and heads containing 220 peptides each. In contrast, SFE-derived solids had significantly fewer peptides: 9 in heads, 129 in backbones, and 130 in viscera. The identified peptides exhibit potential functional properties, including antioxidant, anti-inflammatory, antithrombotic, immunomodulating, anticancer, and hypolipidemic effects. Mineral and heavy metal content in all extracts met safety standards. SFE-derived matrices had the highest calcium levels (49.7 mg/g in heads, 24.2 mg/g in backbones) and lower heavy metal concentrations than SE. Arsenic, cadmium, mercury, and lead levels were 1.8 mg/kg, 1.8 μg/kg, 55.0 μg/kg, and 25.7 μg/kg, respectively, for SFE, compared to SE's higher values (e.g., 3.5 mg/kg for arsenic). Both methods produced extracts with promising antioxidant activity.
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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