Optimization of microwave-assisted fish oil extraction from Patin (Pangasius micronemus) using Response Surface Methodology-Box Behnken Design (RSM-BBD)

Patin (Pangasius micronemus) fish oil is rich in omega-3 fatty acids such as α-linolenic acid and eicosapentaenoic. To obtain the benefits of omega-3,it is necessary to develop an efficient extraction method for patin oil (PO). This study aimed to develop the microwave-assisted extraction (MAE) method for fish oil from patin. Three independent variables with three levels were priorly evaluated using Box–Behnken design, including temperature (30, 60, 90°C), solvent composition (30, 60, 90 of ethyl acetate in methanol), and solvent to sample ratio (10:1, 15:1, 20:1). The significant variables were then optimized by response surface methodology (RSM). A second-order quadratic model of RSM suggested an extraction at 60°C with 56 ethyl acetate in methanol as an extraction solvent and a solvent-to-sample ratio of 20:1. A kinetics study under the optimum MAE conditions approved the complete recovery (38.84) starting at 15 min of extraction time. The high precision of the MAE process was confirmed by the coefficient of variation less than 3. Additionally, the microwave-produced fish oil was characterized by gas chromatography-mass spectrometry (GC-MS) to contain α-linolenic acid and eicosapentaenoic as omega-3. Henceforth, it has been demonstrated that microwave-assisted fish oil extraction developed in this study is efficient for high-quality PO production.