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Sustainable Enzymatic Production of Omega-3 Oil from Squid Viscera

Author

Listed:
  • Md Amdadul Haque

    (Department of Agro-Processing, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur 1706, Bangladesh
    Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3217, Australia)

  • Taiwo O. Akanbi

    (School of Environmental and Life Sciences, College of Engineering, Science and Environment, The University of Newcastle (UON), Bush Road, Ourimbah, NSW 2258, Australia)

  • Brendan J. Holland

    (Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3217, Australia)

  • Moninder Sachar

    (Mantzaris Fisheries, North Geelong, VIC 3215, Australia)

  • Colin J. Barrow

    (Centre for Sustainable Bioproducts, Deakin University, Waurn Ponds, VIC 3217, Australia)

Abstract

Fish oils are widely consumed around the world to increase omega-3 fatty acid intake. Due to negative impacts on marine resources and ecosystems from an increasing demand for fish, alternative sustainable sources are under investigation. Squid viscera contains up to 10% oil by mass and is available as a byproduct from squid processing. Squid viscera oil is a source of EPA and DHA and contains the xanthophyll carotenoid astaxanthin, known for its significant anticancer, antioxidant, antidiabetic, and cardiovascular properties. In the raw form, squid viscera oil has a high free fatty acid (FFA) content, so conventional alkaline refining results in low yield and loss of astaxanthin. As a higher-yielding alternative, the current study optimized lipase-catalyzed glycerolysis of squid viscera oil to convert FFA into acylglycerol using a custom-built one-liter immobilized enzyme reactor. To monitor the reaction progress and assess its impact on the oil, we analyzed lipid classes, fatty acid composition and astaxanthin levels. Under optimized conditions, FFA was reduced from 40% to 2.7% in 10 h and 1.7% in 24 h, with no significant effect on EPA and DHA levels, and astaxanthin being retained. Squid viscera presents a safe and sustainable additional source of marine-derived EPA and DHA oil.

Suggested Citation

  • Md Amdadul Haque & Taiwo O. Akanbi & Brendan J. Holland & Moninder Sachar & Colin J. Barrow, 2024. "Sustainable Enzymatic Production of Omega-3 Oil from Squid Viscera," Sustainability, MDPI, vol. 16(10), pages 1-15, May.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:10:p:4243-:d:1396955
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