Valorization of Rana Chensinensis Ovum: An Integrated Chemometric and TOPSIS Approach Revealed Its Potential as a Roe Product

ABSTRACT Rana chensinensis ovum (RCO) is an agricultural waste when producing Oviductus Ranae . The aim of this work was to evaluate the potential of RCO as a preeminent roe resource. Commercially available fish roes were employed as a nutritional measure to assess RCO. Major unsaturated fatty acids (UFAs) concentration, the ratio of n‐6/n‐3 UFAs, vitamin E, the ratio of vitamin E to linoleic acid (LA), antioxidant capacity, cost, and oil extraction rate were all considered throughout the evaluation. Methodology of cluster analysis, TOPSIS, and chemometrics were used in the investigation. The results showed that RCO had an appropriate ratio of n‐6/n‐3 UFAs of 1:1.0986 and a total amount of 30.3368 mg g −1 for seven main UFAs (rank 5/31). The measurement of the vitamin E concentration was 10.9465 ± 7.9858 mg g −1 (rank 1/31). The antioxidant capacity of RCO was rated 11 out of 31. After a thorough evaluation of all parameters with TOPSIS, RCO came in first place out of 31 different types of roes. According to this study, RCO has the potential to be a roe product available in terms of both economic viability and nutritional value. The results of this study will aid in lowering RCO waste and enhancing knowledge and use of its nutritional value. Practical Applications As a byproduct generated during the production of Oviductus Ranae , the potential nutritional value of RCO remains unexploited. The present study identified that RCO exhibits the following notable advantages: an n‐6/n‐3 polyunsaturated fatty acid ratio (∼1:1.1) aligning with ideal human metabolic needs; vitamin E content (10.9465 mg·g − 1 ) ranking top among 31 commercial aquatic roe samples, mitigating lipid peroxidation and active component degradation; coupled with low production costs and reduced water use. These traits position RCO as a promising premium caviar substitute or functional food, enabling high‐value byproduct utilization and providing consumers with a cost‐effective, nutrient‐rich option.