Characterization of oil and amino acids obtained from yellow corvina by-products using subcritical and supercritical fluids

Abstract

Supercritical carbon dioxide (SC-CO2) extraction and subcritical water hydrolysis were utilized to extract the polyunsaturated fatty acid (PUFA) enriched edible oils and amino acid rich hydrolysates from head and viscera of yellow corvina (YC). The omega-3 fatty acid content in the SC-CO2 extracted head oil (SHO) and viscera oil (SVO) was 7.62% and 15.51%, respectively. SVO contained the highest amount of vitamin A, D, E, and K with 7.96 ± 0.43 mg/100 g, 336.44 ± 1.43 μg/100 g, 26.59 ± 1.26 mg/100 g, and 89.41 ± 1.52 μg/100 g, respectively. The de-oiled YC head and viscera were consecutively hydrolyzed using subcritical water at different temperatures (160–235 °C). Taurine was the most abundant amino acid among the hydrolysates. The maximum anticancer activity was detected in viscera hydrolysate (VH) at 235 °C (IC50 = 1795.75 μg/mL). These findings can provide valuable insights of YC by-products to use in functional food development.