However, precooked tuna heads, generally used as raw material, yield oils with a very dark color and offensive odor, which require several refinery processes. Practical Applications : Tuna oil is known to be a rich source of DHA and PUFA with health benefits. Thus, light yellow oil from ST eyeballs prepared by a green process for an appropriate time could serve as an excellent source of DHA and other PUFA. Based on FTIR spectra, heating for longer resulted in lower intensity at wavenumbers of 30 cm⁻¹. DHA (C22:6, n3) was the dominant fatty acid in all samples (31.67–32.24%). PUFA content was reduced slightly with a heating time of 60 min. All oil samples had a high PUFA content (40.46–41.00%), with MUFA and SFA in the range of 20.94–21.26% and 37.77–38.45%, respectively. Polar components (PC) increased with heating time (P < 0.05). No changes in unsaponifiable matter (UM) or conjugated diene (CD) were attained, regardless of heating time. However, peroxide value (PV), thiobarbituric acid reactive substances (TBARS) and anisidine value (AnV) decreased up to 30 min. Conversely, acid value (AV) and total polar compounds (TPC) increased. Yield increased as heating time increased up to 20 min (P 0.05). Oil from skipjack tuna (ST) eyeballs was extracted by the wet rendering method at 121 ☌ for different holding times (5–60 min) using an autoclave.
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