Abstract
This study evaluated the production of a concentrate of omega-3 fatty acids EPA and DHA through the winterization of crude anchovy oil (Engraulis ringens). Two samples obtained from processing plants in Chimbote and Callao, Peru, were subjected to temperatures of 22, 10, 5, 0, and −5 °C for 96 h. Free acidity and iodine value were determined according to Peruvian technical standards, while the fatty acid profile was analyzed by gas chromatography. The samples treated at 0 and −5 °C crystallized completely and were therefore excluded from further analysis. The treatment at 5 °C produced the highest enrichment of EPA and DHA, reaching combined contents of 39.99% and 40.19% in the Chimbote and Callao samples, respectively. In addition, free acidity remained within regulatory limits, and the iodine value increased, confirming that winterization is an efficient alternative for concentrating omega-3 fatty acids while preserving oil quality.
References
[1] D. F. Hamzah, Satriana, A. Sutriana, and S. H. Anwar, “Fish oil as a source of omega-3 fatty acids: A review,” IOP Conf. Ser.: Earth Environ. Sci., vol. 1356, no. 1, Art. no. 012023, 2024, doi: 10.1088/1755-1315/1356/1/012023.
[2] M. Rodrigues, A. Rosa, A. Almeida, R. Martins, T. Ribeiro, M. Pintado, et al., “Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed,” Food Bioprod. Process., vol. 145, pp. 32–41, 2024, doi: 10.1016/j.fbp.2024.02.007.
[3] M. Yi, Y. You, Y. Zhang, G. Wu, E. Karrar, L. Zhang, et al., “Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters,” Molecules, vol. 28, no. 2, Art. no. 672, 2023, doi: 10.3390/molecules28020672.
[4] N. Rubio-Rodríguez, S. Beltrán, I. Jaime, S. M. de Diego, M. T. Sanz, and J. Rovira, “Production of omega-3 polyunsaturated fatty acid concentrates: A review,” Innov. Food Sci. Emerg. Technol., vol. 11, no. 1, pp. 1–12, 2010, doi: 10.1016/j.ifset.2009.10.006.
[5] J. R. Bonilla-Méndez and J. L. Hoyos-Concha, “Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3,” Cienc. Tecnol. Agropecuaria, vol. 19, no. 3, pp. 621–644, 2018, doi: 10.21930/rcta.vol19_num2_art:684.
[6] D. N. Hagbe, F. F. Dongho, R. Mba A., F. H. Njike, B. Simo, L. Lienou, et al., “Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products,” Appl. Food Res., vol. 5, Art. no. 100783, 2025, doi: 10.1016/j.afres.2025.100783.
[7] A. P. Antunes, C. Arantes, L. A. Guaraldo, and F. A. Cabral, “Fractionation of fish oil with supercritical carbon dioxide,” J. Food Eng., vol. 88, no. 3, pp. 381–387, 2008, doi: 10.1016/j.jfoodeng.2008.02.025.
[8] R. Ciriminna, F. Meneguzzo, R. Delisi, and M. Pagliaro, “Enhancing and improving the extraction of omega-3 from fish oil,” Sustain. Chem. Pharm., vol. 5, pp. 54–59, 2017, doi: 10.1016/j.scp.2017.03.001.
[9] T. J. Dillon, J. C. Aponte, R. Tarozo, and Y. Huang, “Purification of omega-3 polyunsaturated fatty acids from fish oil using silver-thiolate chromatographic material and high-performance liquid chromatography,” J. Chromatogr. A, vol. 1312, pp. 18–25, 2013, doi: 10.1016/j.chroma.2013.08.064.
[10] A. Khaliq, M. Hafeez-ur-Rehman, F. Abbas, M. Nadeem, M. A. Rahim, F. Al-Asmari, et al., “Omega-3 Fatty Acids, Lecithin, Sterols, Vitamins and Lipid Oxidation of Olein and Super Olein Fractions of Fish Oil Produced by Winterization,” Food Sci. Nutr., vol. 13, no. 1, Art. no. e4754, 2025.
[11] S. H. Suseno, M. A. Ramadhan, and N. Albarokah, “Purification of Kurisi (Nemipterus nematophorus) Fish Oil Derived from Surimi Processing Products,” J. Ilmu Pertan. Indones., vol. 31, no. 1, pp. 186–192, 2025, doi: 10.18343/jipi.31.1.186.
[12] H. S. Heri, E. D. Puri, A. M. Jacoeb, and N. Fitriana, “Sardine Oil Purification with Winterization,” Orient. J. Chem., vol. 33, no. 6, pp. 3150–3159, 2017, doi: 10.13005/ojc/330658.
[13] Q. Lei, S. Ba, H. Zhang, Y. Wei, J. Y. Lee, and T. Li, “Enrichment of omega-3 fatty acids in cod liver oil via alternate solvent winterization and enzymatic interesterification,” Food Chem., vol. 199, pp. 364–371, 2016, doi: 10.1016/j.foodchem.2015.12.005.
[14] Ministerio de la Producción, “Anuario Estadístico Pesquero y Acuícola 2022,” Lima, Perú, 2023.
[15] Instituto Nacional de Calidad (INACAL), “Normas técnicas peruanas sobre productos hidrobiológicos,” Lima, Perú, 2019.
[16] B. Zeleke, T. Birhanu, A. Mekonnen, and R. Duraisamy, “Extraction and characterizations of omega 3-fatty acid from catfish collected from Arba Minch Chamo Lake,” Cogent Food Agric., vol. 9, Art. no. 2216042, 2023, doi: 10.1080/23311932.2023.2216042.
[17] T. E. Llerena and D. M. Aranda, “Extracción y caracterización del aceite crudo obtenido de un hidrolizado enzimático de residuos frescos de anchoveta (Engraulis ringens),” An. Cient., vol. 78, no. 1, pp. 34–42, 2017, doi: 10.21704/ac.v78i1.858.
[18] B. Soldo, V. Simat, J. Vlahović, D. Skroza, I. Ljubenkov, and I. Generalić Mekinić, “High Quality Oil Extracted from Sardine By-Products as an Alternative to Whole Sardines: Production and Refining,” Eur. J. Lipid Sci. Technol., vol. 121, Art. no. 1800513, 2019, doi: 10.1002/ejlt.201800513.
[19] D. G. Barta, V. Coman, and D. C. Vodnar, “Microalgae as sources of omega-3 polyunsaturated fatty acids: Biotechnological aspects,” Algal Res., vol. 58, Art. no. 102410, 2021, doi: 10.1016/j.algal.2021.102410.
[20] M. Aarthy, P. Saravanan, N. Ayyadurai, M. K. Gowthaman, and N. R. Kamini, “A two-step process for production of omega-3 polyunsaturated fatty acid concentrates from sardine oil using Cryptococcus sp. MTCC 5455 lipase,” J. Mol. Catal. B Enzym., vol. 125, pp. 25–33, 2016, doi: 10.1016/j.molcatb.2015.12.013.
[2] M. Rodrigues, A. Rosa, A. Almeida, R. Martins, T. Ribeiro, M. Pintado, et al., “Omega-3 fatty acids from fish by-products: Innovative extraction and application in food and feed,” Food Bioprod. Process., vol. 145, pp. 32–41, 2024, doi: 10.1016/j.fbp.2024.02.007.
[3] M. Yi, Y. You, Y. Zhang, G. Wu, E. Karrar, L. Zhang, et al., “Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters,” Molecules, vol. 28, no. 2, Art. no. 672, 2023, doi: 10.3390/molecules28020672.
[4] N. Rubio-Rodríguez, S. Beltrán, I. Jaime, S. M. de Diego, M. T. Sanz, and J. Rovira, “Production of omega-3 polyunsaturated fatty acid concentrates: A review,” Innov. Food Sci. Emerg. Technol., vol. 11, no. 1, pp. 1–12, 2010, doi: 10.1016/j.ifset.2009.10.006.
[5] J. R. Bonilla-Méndez and J. L. Hoyos-Concha, “Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3,” Cienc. Tecnol. Agropecuaria, vol. 19, no. 3, pp. 621–644, 2018, doi: 10.21930/rcta.vol19_num2_art:684.
[6] D. N. Hagbe, F. F. Dongho, R. Mba A., F. H. Njike, B. Simo, L. Lienou, et al., “Comparative study of extraction methods for nutritional and safety assessment of fish oils from Heterotis niloticus co-products,” Appl. Food Res., vol. 5, Art. no. 100783, 2025, doi: 10.1016/j.afres.2025.100783.
[7] A. P. Antunes, C. Arantes, L. A. Guaraldo, and F. A. Cabral, “Fractionation of fish oil with supercritical carbon dioxide,” J. Food Eng., vol. 88, no. 3, pp. 381–387, 2008, doi: 10.1016/j.jfoodeng.2008.02.025.
[8] R. Ciriminna, F. Meneguzzo, R. Delisi, and M. Pagliaro, “Enhancing and improving the extraction of omega-3 from fish oil,” Sustain. Chem. Pharm., vol. 5, pp. 54–59, 2017, doi: 10.1016/j.scp.2017.03.001.
[9] T. J. Dillon, J. C. Aponte, R. Tarozo, and Y. Huang, “Purification of omega-3 polyunsaturated fatty acids from fish oil using silver-thiolate chromatographic material and high-performance liquid chromatography,” J. Chromatogr. A, vol. 1312, pp. 18–25, 2013, doi: 10.1016/j.chroma.2013.08.064.
[10] A. Khaliq, M. Hafeez-ur-Rehman, F. Abbas, M. Nadeem, M. A. Rahim, F. Al-Asmari, et al., “Omega-3 Fatty Acids, Lecithin, Sterols, Vitamins and Lipid Oxidation of Olein and Super Olein Fractions of Fish Oil Produced by Winterization,” Food Sci. Nutr., vol. 13, no. 1, Art. no. e4754, 2025.
[11] S. H. Suseno, M. A. Ramadhan, and N. Albarokah, “Purification of Kurisi (Nemipterus nematophorus) Fish Oil Derived from Surimi Processing Products,” J. Ilmu Pertan. Indones., vol. 31, no. 1, pp. 186–192, 2025, doi: 10.18343/jipi.31.1.186.
[12] H. S. Heri, E. D. Puri, A. M. Jacoeb, and N. Fitriana, “Sardine Oil Purification with Winterization,” Orient. J. Chem., vol. 33, no. 6, pp. 3150–3159, 2017, doi: 10.13005/ojc/330658.
[13] Q. Lei, S. Ba, H. Zhang, Y. Wei, J. Y. Lee, and T. Li, “Enrichment of omega-3 fatty acids in cod liver oil via alternate solvent winterization and enzymatic interesterification,” Food Chem., vol. 199, pp. 364–371, 2016, doi: 10.1016/j.foodchem.2015.12.005.
[14] Ministerio de la Producción, “Anuario Estadístico Pesquero y Acuícola 2022,” Lima, Perú, 2023.
[15] Instituto Nacional de Calidad (INACAL), “Normas técnicas peruanas sobre productos hidrobiológicos,” Lima, Perú, 2019.
[16] B. Zeleke, T. Birhanu, A. Mekonnen, and R. Duraisamy, “Extraction and characterizations of omega 3-fatty acid from catfish collected from Arba Minch Chamo Lake,” Cogent Food Agric., vol. 9, Art. no. 2216042, 2023, doi: 10.1080/23311932.2023.2216042.
[17] T. E. Llerena and D. M. Aranda, “Extracción y caracterización del aceite crudo obtenido de un hidrolizado enzimático de residuos frescos de anchoveta (Engraulis ringens),” An. Cient., vol. 78, no. 1, pp. 34–42, 2017, doi: 10.21704/ac.v78i1.858.
[18] B. Soldo, V. Simat, J. Vlahović, D. Skroza, I. Ljubenkov, and I. Generalić Mekinić, “High Quality Oil Extracted from Sardine By-Products as an Alternative to Whole Sardines: Production and Refining,” Eur. J. Lipid Sci. Technol., vol. 121, Art. no. 1800513, 2019, doi: 10.1002/ejlt.201800513.
[19] D. G. Barta, V. Coman, and D. C. Vodnar, “Microalgae as sources of omega-3 polyunsaturated fatty acids: Biotechnological aspects,” Algal Res., vol. 58, Art. no. 102410, 2021, doi: 10.1016/j.algal.2021.102410.
[20] M. Aarthy, P. Saravanan, N. Ayyadurai, M. K. Gowthaman, and N. R. Kamini, “A two-step process for production of omega-3 polyunsaturated fatty acid concentrates from sardine oil using Cryptococcus sp. MTCC 5455 lipase,” J. Mol. Catal. B Enzym., vol. 125, pp. 25–33, 2016, doi: 10.1016/j.molcatb.2015.12.013.
This work is licensed under a Creative Commons Attribution 4.0 International License.
Downloads
Download data is not yet available.