Bleaching optimization of tuna (Thunnus sp.) oil using response surface methodology

Suseno S.H., . and Jacoeb A.M., . and Nugraha R., . and Salia, . (2021) Bleaching optimization of tuna (Thunnus sp.) oil using response surface methodology. Food Research (Malaysia), 5. pp. 92-103. ISSN 2550-2166

The quality of crude tuna (Thunnus sp.) oil aimed for food-sector-purpose can be improved by performing purification. The present study was aimed to optimize the bleaching step during the purification process and determine the optimum variable conditions using response surface methodology (RSM) in obtaining the lowest oxidation parameters value to meet the International Fish Oil Standard (IFOS) standard. A total of five responses including free fatty acids (FFA) value, acid value (AV), peroxide value (PV), anisidine value (AnV) and total oxidation (Totox) value were studied using central composite design (CCD), a full factorial design with all combinations of the factors at two levels (high, +1, and low, −1 level), repeated thrice; applied for two variable factors (adsorbent concentration [A];% and adsorption time [B]; mins). The optimum model suggested by the program was a quadratic model for FFA and AnV, and a linear model for AV, PV and Totox value. The optimum response was reached by the combination of 5% adsorbent concentration [A] with adsorption time [B] of 20 mins. This formula reduced the FFA value, AV, PV, AnV, and Totox Value up to 56.57%, 55.36%, 88.86%, 69.69% and 77.03%, respectively. The purified tuna oil has a clear yellow colour appearance with a rising percentage of pure fish oil for EPA and DHA of 10.71% and 11.50% from crude tuna fish oil.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

The quality of crude tuna (Thunnus sp.) oil aimed for food-sector-purpose can be improved by performing purification. The present study was aimed to optimize the bleaching step during the purification process and determine the optimum variable conditions using response surface methodology (RSM) in obtaining the lowest oxidation parameters value to meet the International Fish Oil Standard (IFOS) standard. A total of five responses including free fatty acids (FFA) value, acid value (AV), peroxide value (PV), anisidine value (AnV) and total oxidation (Totox) value were studied using central composite design (CCD), a full factorial design with all combinations of the factors at two levels (high, +1, and low, −1 level), repeated thrice; applied for two variable factors (adsorbent concentration [A];% and adsorption time [B]; mins). The optimum model suggested by the program was a quadratic model for FFA and AnV, and a linear model for AV, PV and Totox value. The optimum response was reached by the combination of 5% adsorbent concentration [A] with adsorption time [B] of 20 mins. This formula reduced the FFA value, AV, PV, AnV, and Totox Value up to 56.57%, 55.36%, 88.86%, 69.69% and 77.03%, respectively. The purified tuna oil has a clear yellow colour appearance with a rising percentage of pure fish oil for EPA and DHA of 10.71% and 11.50% from crude tuna fish oil.

[error in script]

Item Type:	Article
AGROVOC Term:	fish oil
AGROVOC Term:	Thunnus
AGROVOC Term:	purification
AGROVOC Term:	bleaching
AGROVOC Term:	optimization methods
AGROVOC Term:	statistical methods
AGROVOC Term:	experimental design
AGROVOC Term:	adsorption
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	27 Nov 2025 10:25
Last Modified:	01 Dec 2025 03:49
URI:	http://webagris.upm.edu.my/id/eprint/3162

Actions (login required)

View Item