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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #148590


item Sathivel, Subramaniam
item Prinyawiwatkul, Witoon
item King, Joan
item Grimm, Casey
item Lloyd, Steven

Submitted to: Journal of the American Oil Chemists' Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/13/2002
Publication Date: 1/2/2003
Citation: Sathivel, S., Prinyawiwatkul, W., King, J., Grimm, C.C., Lloyd, S.W. 2003. MICROWAVE-ASSISTED CATFISH LIVER OIL EXTRACTION AND FATTY ACID ANALYSIS. Journal of the American Oil Chemists' Society. 80(1):15-20.

Interpretive Summary: Large amounts of catfish guts are produced as waste material each year by the catfish processing industry. This material is currently unused and costs the industry for proper disposal. This research compares oil recovery from the liver, employing conventional organic solvents to microwave extraction. Additionally the composition of the fatty acids recovered by the two processes is described. This research will aid those trying to develop value added products from catfish by-products.

Technical Abstract: Fatty acid profiles of catfish liver oils analyzed by the microwave-assisted (without solvent extraction) and conventional (with solvent extraction) methods were compared. Microwave heating of the samples was performed at 100, 80, 60 or 40% power at 1,000 Watts-2,450 MHz, each at 80, 60, 40, or 20 seconds. Significant differences in the content of recovered fatty acids were observed among the microwave-heated samples, except for C20:0 and C20:4. Recovery of C16:0, C20:0, and C20:4 from the samples analyzed by the microwave-assisted method was lower than that of the samples analyzed by the conventional method. Much greater recovery was observed for C18:1, C18:2, and C22:6; however, the recovery was not different from or slightly lower than that of the conventional method, when microwave heating was set at 40% power and 20 seconds. This was also observed for the total unsaturated or saturated fatty acids. Compared to other microwave treatments, heating at 100% power for 80 seconds yielded the highest recovery of C14:0, C18:0, C18:1, C18:2, C18:3, C20:1, C20:2, and C22:6.