Optimization of the Traditional Process of Oil Extraction from Sardine Viscera (Sardina pilchardus) in the Far North Region-Cameroon by the Response Surface Methodology

Aims: Sardina pilchardus is a fish highly found in rivers and lakes in the Far-North region of Cameroon. This work aimed at optimizing the traditional extraction parameters in order to improve the quality and yield of oil.

Methodology: A central composite design was used to study the effect of processing (cooking time, viscera/water ratio and settling time) on the extraction yield and quality of oil. The yield and quality of the oil obtained were compared to the traditional extraction method.

Results: It appears that the cooking and the settling times increased the extraction yield. The cooking time, the viscera/water ratio and their interactions reduced the acid value. The viscera/water ratio contributed to the reduction of the peroxide value. Optimal condition was found to be at cooking time of 17.02min, viscera/water ratio of 100:152.86g/mL, settling time of 95.59 min, at the temperature of 95°C. The optimized processing conditions improved the extraction yield by 10 to 25%, an increase of 2.3 times compared to the traditional process and preserved the quality of the oil (acid value of 1.35 mg KOH /g oil and peroxide value of 1.20 meq O₂/kg oil).

Conclusion: The relationship between the actual and predicted data indicates that the response model was adequate to reflect the expected optimization. This will therefore help fish oil producers in the Far North region of Cameroon.