Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction.
作者： F. Sahena , I.S.M. Zaidul , S. Jinap , A.M. Yazid , A. Khatib
DOI: 10.1016/J.FOODCHEM.2009.10.055
关键词:
摘要: Fatty acid compositions of fish oil extracted from different parts Indian mackerel (Rastrelliger kanagurta) using various techniques supercritical carbon dioxide (SC-CO2) at optimised conditions (35 MPa, 60 °C, 2 ml/min) were analysed and compared to the results Soxhlet extraction. The amount polyunsaturated fatty acids (PUFA) recovered (as a percentage total acids) within ranges 73.24–74.68% in skin, 68.36–69.37% flesh, 56.20–57.3% viscera 61.21–62.09% heads. greatest ω-3 acids, especially eicosapentaenoic (EPA) docosahexaenoic (DHA), found skin followed by heads viscera. amounts EPA (9–12%) DHA (10–14%) obtained soaking pressure swing techniques. are most effective for extracting family samples.
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