Resumen
El presente estudio evaluó la obtención de un concentrado de ácidos grasos omega-3 EPA y DHA mediante hibernación (winterization) de aceite crudo de anchoveta (Engraulis ringens). Se utilizaron dos muestras procedentes de plantas procesadoras de Chimbote y Callao (Perú), sometidas a 22, 10, 5, 0 y −5 °C durante 96 h. La acidez libre y el índice de yodo se determinaron mediante normas técnicas peruanas y el perfil de ácidos grasos mediante cromatografía de gases. Las muestras tratadas a 0 y −5 °C cristalizaron completamente y fueron descartadas. El tratamiento a 5 °C produjo el mayor enriquecimiento de EPA y DHA, alcanzando contenidos conjuntos de 39,99 % y 40,19 % para las muestras de Chimbote y Callao, respectivamente. Además, la acidez libre permaneció dentro de los límites normativos y el índice de yodo aumentó, confirmando que la hibernación constituye una alternativa eficiente para concentrar omega-3 preservando la calidad del aceite.
Citas
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[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.
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