Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction
Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical carbon dioxide (SC-CO2) at optimised conditions (35 MPa, 60 �C, 2 ml/min) were analysed and compared to the results of Soxhlet extraction. The am...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2010
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/24844/1/Food_Chem_Sahena_et_al.%2C_2010.pdf http://irep.iium.edu.my/24844/ http://dx.doi.org/10.1016/j.foodchem.2009.10.055 |
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| Summary: | Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta)
using various techniques of supercritical carbon dioxide (SC-CO2) at optimised conditions
(35 MPa, 60 �C, 2 ml/min) were analysed and compared to the results of Soxhlet extraction. The amount
of polyunsaturated fatty acids (PUFA) recovered (as a percentage of total extracted fatty acids) were
within the ranges of 73.24–74.68% in the skin, 68.36–69.37% in the flesh, 56.20–57.3% in the viscera
and 61.21–62.09% in the heads. The greatest amount of the x-3 fatty acids, especially eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA), were found in fish skin followed by flesh, heads and viscera.
The greatest amounts of EPA (9–12%) and DHA (10–14%) were obtained using the soaking and pressure
swing techniques. The pressure swing and soaking techniques are the most effective techniques for
extracting the x-3 family of fatty acids from fish samples. |
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