title: Comparison of methods to reduce dioxin and polychlorinated biphenyls contents in fishmeal: extraction and enzymatic treatments.
abstract: Methods to remove dioxins and polychlorinated biphenyls (PCBs) from fishmeal were investigated and compared. The tested methods include (i) lowering the fat content and simultaneously the level of toxic contaminants using either organic solvents or (ii) lowering the fat content using protease and (iii) removal of dioxins and PCBs using either oil extraction or (iv) breakdown of dioxin and PCBs using oxidoreductase. The results showed that the organic solvents tested (ethanol, isopropanol, and isohexane) were efficiently lowering the oil content of the fishmeal by 80%. However, the treated fishmeal has a low fat content and may contain traces of solvent. The protease alcalase was not as efficient as the solvent extraction and only removed approximately 30% of the oil but presented the advantage of being a mild process. Other proteases, alone or in combination with other enzymes, might give better yield if the reaction conditions are optimized. In contrast, extraction of dioxin and PCBs using olive oil or fish oil was very effective and resulted in 60-75% extraction of dioxin and PCBs, respectively, after a single extraction step. No preference for the oil type was observed. This method is very simple and quick and does not require an important investment for the fishmeal producer. It is expected that with optimization this method could be implemented at an industrial scale without too many difficulties. In contrast, the oxidoreductases tested did not result in a major degradation of dioxins and PCBs with only 10-15% degradation achieved. However, with the recent advancement in biotechnology, it is possible that future research will result in the development of enzymes that effectively degrade recalcitrant contaminants.
authors.affiliation: Department of Seafood Research, Danish Institute for Fisheries Research, Denmark Technical University, Building 221, DK-2800 Kgs. Lyngby, Denmark. cba@dfu.min.dk
authors.forename: Caroline P
authors.initials: CP
authors.lastname: Baron
authors.forename: Torger
authors.initials: T
authors.lastname: Børresen
authors.forename: Charlotte
authors.initials: C
authors.lastname: Jacobsen
mesh_terms: D004147:Dioxins / Q000032:analysis*; D005395:Fish Oils; D005396:Fish Products / Q000032:analysis*; D005506:Food Contamination / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods*; D042845:Laccase; D000069463:Olive Oil; D010544:Peroxidases; D010938:Plant Oils; D011078:Polychlorinated Biphenyls / Q000032:analysis*; D012997:Solvents; D013381:Subtilisins
chemical_list: D004147:Dioxins; D005395:Fish Oils; D000069463:Olive Oil; D010938:Plant Oils; D012997:Solvents; D011078:Polychlorinated Biphenyls; D042845:Laccase; D010544:Peroxidases; D013381:Subtilisins