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 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: Ferdosh, Sahena, Sarker, Md. Zaidul Islam, Selamat, Jinap, A. Manap, Yazid, Khatib, Alfi, Nik Ab Rahman, Nik Norulaini
Format: Article
Language:English
Published: Elsevier 2010
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/24844/
http://irep.iium.edu.my/24844/
http://irep.iium.edu.my/24844/
http://irep.iium.edu.my/24844/1/Food_Chem_Sahena_et_al.%2C_2010.pdf
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spelling iium-248442015-12-31T03:58:34Z http://irep.iium.edu.my/24844/ Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction Ferdosh, Sahena Sarker, Md. Zaidul Islam Selamat, Jinap A. Manap, Yazid Khatib, Alfi Nik Ab Rahman, Nik Norulaini QD Chemistry 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. Elsevier 2010-06 Article PeerReviewed application/pdf en cc_by_nd http://irep.iium.edu.my/24844/1/Food_Chem_Sahena_et_al.%2C_2010.pdf Ferdosh, Sahena and Sarker, Md. Zaidul Islam and Selamat, Jinap and A. Manap, Yazid and Khatib, Alfi and Nik Ab Rahman, Nik 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 http://dx.doi.org/10.1016/j.foodchem.2009.10.055 10.1016/j.foodchem.2009.10.055
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic QD Chemistry
spellingShingle QD Chemistry
Ferdosh, Sahena
Sarker, Md. Zaidul Islam
Selamat, Jinap
A. Manap, Yazid
Khatib, Alfi
Nik Ab Rahman, Nik Norulaini
Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction
description 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.
format Article
author Ferdosh, Sahena
Sarker, Md. Zaidul Islam
Selamat, Jinap
A. Manap, Yazid
Khatib, Alfi
Nik Ab Rahman, Nik Norulaini
author_facet Ferdosh, Sahena
Sarker, Md. Zaidul Islam
Selamat, Jinap
A. Manap, Yazid
Khatib, Alfi
Nik Ab Rahman, Nik Norulaini
author_sort Ferdosh, Sahena
title Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction
title_short Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction
title_full Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction
title_fullStr Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction
title_full_unstemmed Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction
title_sort fatty acid compositions of fish oil extracted from different parts of indian mackerel (rastrelliger kanagurta) using various techniques of supercritical co2 extraction
publisher Elsevier
publishDate 2010
url http://irep.iium.edu.my/24844/
http://irep.iium.edu.my/24844/
http://irep.iium.edu.my/24844/
http://irep.iium.edu.my/24844/1/Food_Chem_Sahena_et_al.%2C_2010.pdf
first_indexed 2023-09-18T20:37:09Z
last_indexed 2023-09-18T20:37:09Z
_version_ 1777409121636581376

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