استخلاص زيت الاسماك ومخلفاتها بتقنيات حديثة ودراسة صفاته النوعية: دراسة مرجعية

أسعد رحمان سعيد الحلفي; صباح مالك حبيب الشطي; أثير عبد الأمير عبد الجبار  المطوري

doi:10.59743/jmset.v9i2.156

المؤلفون

أسعد رحمان سعيد الحلفي قسم علوم الأغذية، كلية الزراعة، جامعة البصرة، البصرة، العراق.
صباح مالك حبيب الشطي قسم علوم الأغذية، كلية الزراعة، جامعة البصرة، البصرة، العراق.
أثير عبد الأمير عبد الجبار المطوري قسم علوم الأغذية، كلية الزراعة، جامعة البصرة، البصرة، العراق.

DOI:

https://doi.org/10.59743/jmset.v9i2.156

الكلمات المفتاحية:

الخواص النوعية، طرق استخلاص، مخلفات الاسماك

الملخص

في هذه المراجعة تمت مراجعة استخدام الطرق الحديثة في استخلاص زيوت الأسماك ومخلفاتها. يعد استخلاص زيوت مخلفات الأسماك بالأشعة تحت الحمراء والتسخين الأومي والاستخلاص بالطاقة الشمسية من الطرق الحديثة جدا وتتميز باستهلاكها القليل للطاقة وصديقة للبيئة وكفاءتها العالية. تستخلص زيوت الأسماك أو مخلفاتها بالطرائق التقليدية مثل الضغط الهيدروليكي والاستخلاص بالحرارة والاستخلاص بالمذيبات، وقد وجد أن لهذه الطرائق مساوئ رئيسية تؤثر على نوعية المنتج، لذلك وجدت طرائق صديقة للبيئة مثل الاستخلاص بالموائع فوق الحرجة والتحلل الإنزيمي والاستخلاص بالموجات فوق الصوتية والاستخلاص بالموجات الدقيقة، إلا أنها مكلفة اقتصاديا. إن ما يعادل 25% من الإنتاج الكلي للأسماك يتم تجاهله بوصفه ناتجا عرضيا أو مخلفات، وأن هذه المخلفات تسبب تلوثاً للبيئة. في حين يمكن أن تكون هذه المخلفات مصدراً للإنزيمات والدهون. حيث إن محتوى الزيت في مخلفات الأسماك يتراوح ما بين (1.4–40.1) % ويبلغ استهلاك العالم من زيت الأسماك ما يقارب 2% من الدهون والزيوت، تستعمل زيوت الأسماك بصورة رئيسة كغذاء وبشكل مباشر في الصناعات الدوائية والزراعية وكمضافات غذائية أو مكملات. فيتم إنتاج حوالي 25-30 مليون طن من الأسماك حول العالم و10 مليون طن تنتج منها زيوت الأسماك وتستخدم لأغراض مختلفة. تستخدم منها 5% فقط لاستخلاص الأحماض الدهنية (الأوميجا 3)، والمتبقي يستعمل في صناعة الأعلاف. ومن أبرز فوائد الزيوت البحرية هي خفض ضغط الدم وخفض الجليسيريدات الثلاثية وإبطاء حدوث مرض تصلب الشرايين وتقليل حدوث اضطرابات وأمراض القلب والموت المفاجئ وحدوث الجلطات وتقليل أمراض ما بعد الولادة والاكتئاب وتحسين الذاكرة وتحسين الرؤيا وتقليل مخاطر الإصابة بالزهايمر والخرف؛ فضلا عن تقليل الإصابة بالتهاب المفاصل وتحسين النظام المناعي، كما تم التطرق إلى إمكانية الاستفادة من الأسماك ومخلفاتها في الحصول على الزيوت وتنقيتها واستعمالها للاستهلاك البشري باعتبارها أحد مصادر الفيتامينات الذائبة بالدهون.

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