Micro-aqueous extraction of skipjack tuna head oil: A green strategy for maximizing yield while minimizing lipid oxidation and fishy Odor.

Wenxi Zhong, Dandan Chen, Xiaomin Chen, Xianling Lan, Xiaoqin Pan, Jihui Wang, Yujia Liu, Yanxue Cai

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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8 authors.

Wenxi ZhongDongguan Food Industry Science and Technology Innovation Center, Dongguan University of Technology, Dongguan, Guangdong 523808, China.

Dandan ChenDongguan Food Industry Science and Technology Innovation Center, Dongguan University of Technology, Dongguan, Guangdong 523808, China.

Xiaomin ChenDongguan Food Industry Science and Technology Innovation Center, Dongguan University of Technology, Dongguan, Guangdong 523808, China.

Xianling LanDongguan Food Industry Science and Technology Innovation Center, Dongguan University of Technology, Dongguan, Guangdong 523808, China.

Xiaoqin PanDongguan Food Industry Science and Technology Innovation Center, Dongguan University of Technology, Dongguan, Guangdong 523808, China.

Jihui WangDongguan Food Industry Science and Technology Innovation Center, Dongguan University of Technology, Dongguan, Guangdong 523808, China.

Yujia LiuDongguan Food Industry Science and Technology Innovation Center, Dongguan University of Technology, Dongguan, Guangdong 523808, China.

Yanxue CaiDongguan Food Industry Science and Technology Innovation Center, Dongguan University of Technology, Dongguan, Guangdong 523808, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study evaluated micro-aqueous extraction (MAE) as a green strategy for recovering oil from skipjack tuna heads, comparing it with enzyme-assisted aqueous extraction (EAE) and heat extraction (HE). MAE achieved a maximum extraction yield of 69.7% at an oil volume fraction of 25%, significantly surpassing EAE (53.2%) and HE (39.1%), respectively. MAE oil exhibited superior quality with lower acid value, peroxide value, and malondialdehyde content, while retaining the highest polyunsaturated fatty acid content (47.57%) rich in EPA and DHA. Comprehensive volatile analysis by GC-MS and GC-IMS revealed significantly lower abundances of oxidation-derived volatiles in MAE oil, particularly key fishy-odor compounds, which were substantially reduced or absent relative to EAE and HE oils. Multivariate statistical analysis further confirmed distinct clustering of MAE oil based on its lower oxidation marker levels. These findings demonstrate that MAE effectively maximizes yield from low-fat tuna by-products while preserving nutritional value and minimizing fishy odor formation.

Indexed as

Fishy odorLipid oxidationMicro-aqueous extractionSkipjack tuna head oilVolatile compounds

Identifiers

PMID42712631

DOI10.1016/j.fochx.2026.104281

PMCPMC13550724

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