Oil extraction from Pterygoplichthys pardalis with Alcalase®2.4 L using Plackett-Burman experimental design
Pterygoplichthys pardalis is an invasive species found in the rivers and lakes of southeastern Mexico, posing a challenge to the aquaculture industry. Current efforts aim to explore options for its utilization and valorization. This study sought to optimize the oil extraction process from P. pardali...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225005311 |
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| Summary: | Pterygoplichthys pardalis is an invasive species found in the rivers and lakes of southeastern Mexico, posing a challenge to the aquaculture industry. Current efforts aim to explore options for its utilization and valorization. This study sought to optimize the oil extraction process from P. pardalis and concentrate its polyunsaturated fatty acids (PUFAs) through enzymatic hydrolysis using Alcalase®2.4 L. Optimization was carried out using a Plackett-Burman experimental design. Results revealed that the percentage of Alcalase® 2.4 L and hydrolysis temperature had a statistically significant effect (p > 0.05). The optimal conditions for oil extraction were determined as follows: 2 % Alcalase® 2.4 L, hydrolysis temperature of 60 °C, pH 8, agitation at 60 rpm, hydrolysis time of 234 min, and a buffer-to-flour ratio of 2:1 (v:w). These parameters predicted a theoretical oil extraction yield of 54.60 %, and the factors were fitted to a linear equation 4 (r² = 0.9826). Validation of the optimized conditions in a subsequent stage yielded an extraction efficiency of 44 %. The extracted oil comprised saturated fatty acids (45.77 %), monounsaturated fatty acids (13.87 %), and polyunsaturated fatty acids (40.36 %). These findings demonstrate that enzymatic extraction of oil from P. pardalis using Alcalase® 2.4 L is feasible with satisfactory yields, and the oil's quality suggests its potential for food applications. |
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| ISSN: | 2772-5022 |