This study explored the application of green ultrasound-assisted technology for the extraction of oil from the intestines of rainbow trout. Purification methodologies were incorporated using adsorbents in order to enhance the quality of the extracted oil, which was evaluated based on its color, peroxide value (POV), free fatty acids, organic pollutants, and fatty acid composition. The extraction condition for maximum oil recovery was 60 °C for 30 min, with the addition of 1 g of sodium chloride and a water-to-sample ratio of 0:2. The analysis indicated that silica gel exhibited the highest efficiency as an adsorbent for the elimination of peroxides from extracted oil, with optimal results achieved after adsorption for 60 min. Despite undergoing purification, the POV of fish oil still exceeded the quality standard established by the CODEX Alimentarius Commission. In order to optimize the extraction process, the incorporation of antioxidants, including gallic acid, tannic acid, and Aronia (black chokeberry) powder, was implemented before the oil refining process. The integration of antioxidants and purification further lowered the POV and mitigated the production of organic pollutants, concurrently enhancing oil quality compared to without antioxidants. Notably, the incorporation of antioxidants during the initial stages of the extraction process resulted in a significant increase in the average concentrations of essential polyunsaturated fatty acids (PUFAs) in the final products. Overall, this study revealed that Aronia has the potential to serve as a natural, less-costly antioxidant alternative to pure antioxidants, such as tannic acid and gallic acid. Furthermore, the potential nutritional value of the final refined oil sample derived from rainbow trout intestines can be improved in terms of ω-3 fatty acid content by the developed method.

中文翻译：

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绿色超声辅助从虹鳟鱼肠中提取鱼油并用吸附剂纯化

本研究探索了应用绿色超声辅助技术从虹鳟鱼肠中提取油。使用吸附剂纳入纯化方法，以提高提取油的质量，并根据其颜色、过氧化值 (POV)、游离脂肪酸、有机污染物和脂肪酸组成进行评估。最大采油率的萃取条件为 60 ℃、30 min、添加 1 g 氯化钠、水样比为 0:2。分析表明，硅胶作为吸附剂去除萃取油中过氧化物的效率最高，吸附 60 分钟后达到最佳效果。尽管经过纯化，鱼油的 POV 仍然超过了食品法典委员会制定的质量标准。为了优化提取过程，在炼油过程之前加入了抗氧化剂，包括没食子酸、单宁酸和野樱莓（黑苦莓）粉。抗氧化剂和纯化的结合进一步降低了 POV 并减少了有机污染物的产生，同时与未添加抗氧化剂相比提高了油品质量。值得注意的是，在提取过程的初始阶段加入抗氧化剂导致最终产品中必需多不饱和脂肪酸（PUFA）的平均浓度显着增加。总体而言，这项研究表明野樱莓有潜力作为纯抗氧化剂（例如单宁酸和没食子酸）的天然、成本较低的抗氧化剂替代品。此外，通过所开发的方法，可以提高来自虹鳟鱼肠的最终精炼油样品的ω-3脂肪酸含量的潜在营养价值。