Impact of various extraction methods on fatty acid profile, physicochemical properties, and nutritional quality index of Pangus fish oil

Marine fish are high in essential omega-3 fatty acids, which important for human health. This study evaluated the effects of four extraction methods (soxhlet extraction, SE; wet rendering, WR; acid silage, AS; microwave-assisted MAE) on oil yield, physicochemical properties, profile, and nutritional quality index (NQI) pangus oil. The yield ranged from 13.50% to 21.80%, with MAE having highest yield. Furthermore, has lowest free (0.70%), peroxides (2.08 Meq/kg), saponification (287.27 mg/g KOH) value. There were no significant differences (p > .05) refractive melting point oils among techniques. A total 25 acids identified. However, maximum PUFA, MUFA, SFA recovery was observed SE (19.15 mg/100 g), (7.99 AS (17.33 respectively. In terms NQI, had higher PUFA/SFA, HH, LA/ALA ratios, while EPA + DHA, n-3/n-6, AI, TI, FLQ indices. approach yielded better ratios n-3/n-6 HPI index, whereas WR method a AI index. Therefore, would be most efficient extracting by considering both technical feasibility indices including best physical oxidative stability, contents.