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This study aimed to evaluate the impact of various oil extraction procedures on yield, color properties, fatty acid profile and oxidative stability of common Kilka ( Clupeonella cultriventris caspia ) oil. The supercritical fluid extraction (SFE) with carbon dioxide, than other techniques (wet reduction, ammonia and enzymatic extractions), showed the highest oil yield (96.94%), the best oxidative and color characteristics, with 0.68 mg KOH/g oil, 2.62 meq O 2 /kg oil, 6.5 and 5.36 in terms of acid value (AV), peroxide value (PV), yellowness and redness, respectively, and have the highest total of unsaturated fatty acids average (10.33), especially the omega-3 family. Furthermore, the oil obtained by SFE had the best oxidative parameters; AV, PV and thiobarbituric acid values, during the whole 90 days of storage time at 4 °C. Therefore, the SFE is the most effective procedure at obtaining the oil from common Kilka tissue than other methods studied in this research.

journal of food science and technology/journal of food science and technology

Evaluation of fatty acid profile, color characteristics, oxidative quality and stability of common Kilka (Clupeonella cultriventris caspia) oil obtained by various extraction techniques