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Naghdi S, Rezaei M, Tabarsa M, Abdollahi M. Extraction of Glycosaminoglycan from the Mixture of Head and Backbone Byproduct of Rainbow Trout (Oncorhynchus mykiss) Processing Using Alkaline Solubilization Method. JFST 2025; 14 :1-12
URL: http://jfst.modares.ac.ir/article-6-79593-en.html
URL: http://jfst.modares.ac.ir/article-6-79593-en.html
1- Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University
2- Professor in Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University ,rezai_ma@modares.ac.ir
3- Associate Professor in Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University
4- Department of Biology and Biological Sciences, Faculty of Food Science and Nutrition, Chalmers University of Technology
2- Professor in Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University ,
3- Associate Professor in Department of Fisheries, Faculty of Natural Resources and Marine Sciences, Tarbiat Modares University
4- Department of Biology and Biological Sciences, Faculty of Food Science and Nutrition, Chalmers University of Technology
Abstract: (385 Views)
In recent decades, the aquaculture industry has experienced a growing trend. In this regard, rainbow trout (Oncorhynchus mykiss) is known as one of the most popular species in the world and in Iran, with Iran ranking first in the production of this fish with an annual production of about 237,710 tons. After processing this fish, about 30% of it is considered as processing residue, which includes head, bone, viscera, etc. In the present study, a mixture of minced head and backbone waste from this fish was used to extract glycosaminoglycan using the alkaline dissolution method. The results showed that the extraction yield, carbohydrate, sulfate, uronic acid and protein content of the extracted glucosamine-glycan sample were 1.96 ± 0.14, 59.67 ± 3.66, 10.19 ± 0.38, 7.76 ± 0.20 and 11.23 ± 1.43%, respectively. Additionally, the infrared spectroscopy (FTIR) analysis of the obtained sample indicated the presence of broad peaks in the range of 3200 to 3600 cm-1 and 2700 to 3000 cm-1, corresponding to the functional groups –OH and the stretching band C-H, and the bending band of sulfate S=O at 1245 cm -1. Furthermore, the stretching band of the functional group COO-, related to the presence of uronic acid in the extracted sample, was observed in the range of 1480 to 1640 cm -1. The peaks appearing at 1385 and 11450 cm -1 were related to the stretching band O-C=O and the stretching vibration –CO in the COOH group.
Keywords: Glycosaminoglycan, Fish byproducts, Oncorhynchus mykiss, Alkaline Solubilization, antioxidant properties
Article Type: Original Research |
Subject:
Bioactive compounds
Received: 2025/02/19 | Published: 2025/03/4
Received: 2025/02/19 | Published: 2025/03/4
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