Concentration and purification of Omega-3 fatty acids by urea complex formation
Subject Areas : New Technologies in Aquaculture Development
Keywords: omega-3, Purification, Keywords: Fatty acids, Urea complexation,
Abstract :
Abstract Fish oil was extracted by Bligh and Dyer method from the muscle tissue and after concentrating PUFAs, the oil samples were stored at -70 ºC. Concentration and purification of omega-3 fatty acids from Hypophthalmichthys molitrix oil by urea complex formation were made at -5, +1 and +5 ºC respectively. The observed results show that the rate of omega-3 extraction increased while saturated and long chain monosaturated fatty acids decreased during this process. The optimum temperature for maximum recovery of omega-3 is about 1 ºC. The amount of extracted omega-3 in H.molitrix oil was 20.58% wt of total extracted oil and by subsequent purification increased to 67.8% wt at 1 ºC, 36.82% wt at +5 ºC and 22.53% wt at -5ºC of total extracted oil.
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