2026-05-12T06:50:36Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/53952022-09-30T22:42:06Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Melgosa Gómez, Rodrigo author Trigueros Andrés, Ester author Sanz Díez, Mª Teresa author Cardeira, Martim author Rodrigues, Liliana author Fernández, Naiara author Matias, Ana A. author Bronze, Maria Rosário author Marques, Marta author Paiva, Alexandre author Simões, Pedro author 2020-10 The valorization of sardine (Sardina pilchardus) waste (SW) from a canning facility has been investigated within a biorefining approach. Sequential fractionation of SW into its constituents has been carried out using green solvents such as supercritical carbon dioxide (SCCO2) and subcritical water (sCW). The lipid fraction has been isolated through supercritical fluid extraction (SFE) with SCCO2 at 250 bar and 40 °C, yielding 20.3 ± 0.2 g oil/100 g SW with up to 17.2 %wt. omega-3 polyunsaturated fatty acids (PUFAs). Aiming at the protein fraction, sCW extraction/hydrolysis has been carried out at different temperatures (90, 140, 190 and 250 °C), using both SW and defatted sardine waste (DSW) from SFE experiments. Previous defatting increased protein recovery and purity. Bioactive properties of the fish protein hydrolysates (FPHs) obtained were affected by the extraction temperature. The highest antioxidant activity and in vitro antiproliferative effect were found in the extracts obtained at 250 °C. 0896-8446 http://hdl.handle.net/10259/5395 10.1016/j.supflu.2020.104943 Sardine waste Subcritical water Fish protein hydrolysate Biorefinery Antioxidant activity Antiproliferative activity Supercritical CO2 and subcritical water technologies for the production of bioactive extracts from sardine (Sardina pilchardus) waste