Natural long-chain omega-3 fatty acids play an important nutritional role for human health However, unsaturated fatty acids in the form of triglycerides are susceptible to oxidation, so they need to be modified, among others, by converting them into ethyl esters. Transesterification is influenced by various factors, temperature, stirring speed, ethanol-oil molar ratio and catalyst concentration. The purpose of this study was to determine the effect of NaOH concentration and temperature on the chemical and physical quality of ethyl ester from canned tuna by-product. This study used factorial design with two factor with treatment concentration of NaOH (0.5; 1; 1.5)%, temperature (60, 70 and 80)°C. Total SFA in crude tuna fish oil was 31.59%. The total content of MUFA was 30.34%, while in PUFA was 24.94% with DHA (14.15%) as the dominant fatty acid, while the fatty acid content of EPA was (2.90%). Tuna fish oil was transesterified into selected ethyl esters, treatment with 0.5% NaOH concentration and temperature of 60°C, with yield 93.90% the best oxidation parameters and in accordance with the IFOS (2014) standards, free fatty acids (FFA) 0.63±0.02%, peroxide value (PV) 2.38±0 mEq/kg, p-anisidin value (p-AnV) 2.37±0.44 mEq/kg, total oxidation value (TOTOX) 7.14±0,4 mEq/kg.
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