UPM Institutional Repository

Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction.


Citation

F., Sahena and Sarker, Zaidul Islam and Selamat, Jinap and Abdul Manap, Mohd Yazid and Khatib, Alfi and N.A.N., Norulaini (2010) Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction. Food Chemistry, 120 (3). pp. 879-885. ISSN 0308-8146

Abstract

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 ω-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 ω-3 family of fatty acids from fish samples.


Download File

[img]
Preview
PDF (Abstract)
Fatty acid compositions of fish oil extracted from different parts of Indian mackerel.pdf

Download (187kB) | Preview

Additional Metadata

Item Type: Article
Subject: Fatty acids.
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2009.10.055
Publisher: Elsevier
Keywords: PUFA; ω-3 Fatty acids; Indian mackerel; Supercritical carbon dioxide extraction.
Depositing User: Khairil Ridzuan Khahirullah
Date Deposited: 07 Jun 2013 07:16
Last Modified: 22 Sep 2015 04:02
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2009.10.055
URI: http://psasir.upm.edu.my/id/eprint/14730
Statistic Details: View Download Statistic

Actions (login required)

View Item View Item