Effect of Deodorization Methods on Physico-Chemical and Fatty Acids Properties of Refined Milkfish (Channos Channos) By-Product Oil

Milkfish oil is recognized for its health benefits, particularly due to its high content of omega-3 fatty acids, which include essential fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). During fish processing, by-products of milkfish can be utilized to extract these valuable omega-3-rich oils. This study aimed to evaluate the effects of different deodorization methods on preserving the omega-3 fatty acid content in milkfish by-product oil. To extract the oil, an ultrasound-assisted extraction method was employed, conducted over 68 minat 84°C, with a solvent-to-sample ratio of 3:1 mL/g, using d-limonene as a bio-solvent. Deodorization, a critical step in oil refining, was carried out using several techniques, including liquid-liquid extraction (LLE), steam distillation (SD), and solid-phase adsorption with activated carbon (AC), zeolite (ZT), bentonite (BT), and diatomite (DT).The results revealed that the refined milkfish by-product oil showed significant differences in physicochemical characteristics, nutritional content, and saturation levels compared to the crude oil. The LLE method was particularly effective, significantly reducing acid and peroxide values while preserving the omega-3 fatty acid composition. The low temperature used in LLE helped prevent the oxidation and degradation of the oil. Both the LLE and solid-phase adsorption methods proved advantageous due to their cost-effectiveness, efficiency, and ease of application in the deodorization of milkfish oil.