Extraction and characterization of Omega-3 fatty acid from Jade Perch (Scortum barcoo) using enzymatic hydrolysis technique

Abstract

Extraction of Omega-3 fatty acid from Jade Perch using enzymatic hydrolysis techniques are expected to be more economically possible techniques due to the uses of enzyme with the characteristic of reusable, environmental friendly and less energy required for large-scale production. In this study, the extraction and recovery process of Jade Perch oil using Alcalase as the enzyme was investigated and optimized. Design of Experiments (Doe) was used to study the effect of process parameter such as concentration of Alcalase (0.5%-1.5%), temperature (50°C -70°C) and pH (6.5-8.5) towards the yield of oil. The optimum response condition was designed by RSM couple CCD. The findings showed 16.5454% of oil yield was extracted from the Jade Perch under optimum condition at 50°C, 6.5 pH with 0.5% of enzyme concentration for 2 hours incubation time. The fish oil was then undergo enzymatic concentration of Omega-3 FA using Lipase from Candida rugosa. The acid value and peroxide value of the fish oil was 71.422 mg KOH/g and 0.799 meq/kg, while the acid and peroxide value of the Omega-3 concentrated oil was lower to 49.074 mg KOH/g and 0.399 meq/kg. Both fish oil samples obtained were further characterized using FTIR and analyzed the fatty acids composition using GC-MS. The FTIR spectrum showed the presence of =C-H stretch, C=O stretch, CH stretch bond justified the existence of lipids as it presents of alkanes, alkene, carboxylic acids functional group. At the same time, GC-MS analysis showed the fish oil contains higher total PUFA content and Omega-3 fatty acid content than Omega-3 concentrated oil.