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ORINOQUIA

On-line version ISSN 0121-3709

Abstract

DAVID-RUALES, Carlos A.; TORRES-TORO, Catalina; HINCAPIE-AVILA, Sara  and  LONDONO-LONDONO, Julián. Use of wastes of rainbow trout Oncorhynchus mykiss: use of clean oil extraction technologies. Orinoquia [online]. 2014, vol.18, suppl.1, pp.294-299. ISSN 0121-3709.

The production of rainbow trout in Colombia supports 11.36% of domestic production; profit residues can be used for the extraction of oil, either by heating (Soxhlet), or by Supercritical Fluids (SF) (critical temperature and pressure of the gases). It was proposed to extract and characterize fish oil-derived by-products of rainbow trout using Soxhlet and SF. For this viscera and steelhead carcasses were dried, ground and moisture, bromatological values were determined (according to AOAC 1986) and microbiological data (NMP for total and fecal coliforms); all samples in triplicate model (Soxhlet and SF) applied; the final product will be made the fatty acid profile by gas chromatography (GC). Microbiological analyzes of carcasses and viscera yielded no presence of E. coli in any of the samples; bromatological analysis: moisture, 2.1%; fat, 34.2%; ash, 17.3%; protein, 17.2%; calorimetric value of 5414.4 cal/g for cases and a value of 6068.01 cal / g for viscera. The lipid profile of the oil obtained by Soxhlet presents 68.6% unsaturated fat (% GI), 27.73% of saturated fat and 0.85% omega 3 fatty acids; for the oil obtained by supercritical fluids 69.14%, 26.71% and 4.99% unsaturated fat, saturated fat and omega 3 fatty acids were obtained respectively. Furthermore, only for supercritical fluid extraction recovery of 2.88% DHA (docosahexaenoic acid) and 0.67% of EPA (eicosapentaenoic acid) was achieved. Significant differences (p <0.05) for GI% values and the values in% of DHA and EPA were presented, comparing Soxhlet vs. Supercritical Fluids. It was evident that SF is crucial for proper composition of omega 3 fatty acids (DHA and EPA).

Keywords : Supercritical; fluids; fisheries by-products; aquaculture.

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