Recovery of tuna virgin fish oil and formulation as a product model of emulsion food supplement

Abstract

The aims of this study were to recover and characterize extra virgin fish oil (EVFO) from tuna eyes, and avoid deterioration and loss of EVFO functionality during extraction, formulation and storage of EVFO emulsion supplement. Research comprised extraction, characterization, and formulation of emulsions with addition of mangrove (Rhizophora mucronata) natural antioxidant extracts (0%, 2%, 4% and 8%), ascorbic acid (0.2%) and combination of mangrove extract and ascorbic acid (0.2%:0.2%). The extraction of EVFO used cool centrifugation technology and antioxidant activity of mangroves was measured by the ABTS method. Emulsion stability was verified for 2 weeks (25°C). The best formula was determined by using Bayes method. About 10% EVFO was isolated from tuna eye but its peroxide value was still high. The EVFO had a proportion of DHA up to 34.96%. Mangrove extract had an antioxidant activity of 52.96±0.42 ppm. The best preferred emulsion formula closest to the standard of stability was the formula added with mangrove fruit extract 0.8%. This EVFO emulsions supplement formula with serving sizes of 2 tea spoon (10 mL) donated 0.38 g of DHA which was approximately 32% of the average omega-3 requirement for the first trimester period of pregnancy.