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oai:riubu.ubu.es:10259/42802022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604com_10259_4292col_10259_4245col_10259_4293

Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods Rubio Rodríguez, Nuria Diego Rupérez, Sara Mª de Beltrán Calvo, Sagrario Jaime Moreno, Isabel Sanz Díez, Mª Teresa Rovira Carballido, Jordi Fish oil Omega-3 fatty acids Supercritical fluid extraction Carbon dioxide Fish and fish by-products are the main natural source of omega-3 polyunsaturated fatty acids, especially EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), both of them with a great importance in the food and pharmaceutical industries. Comparing to conventional fish oil extraction processes such as cold extraction, wet reduction or enzymatic extraction, supercritical fluid extraction with carbon dioxide under moderate conditions (25 MPa and 313 K) may be useful for reducing fish oil oxidation, especially when fish oil is rich in omega-3 such as salmon oil, and the amount of certain impurities, such as some species of arsenic. Furthermore, taking profit of the advantages of supercritical carbon dioxide as extractive solvent, a coupled extraction-fractionation process is proposed as a way to remove free fatty acids and improve fish oil quality, alternatively to physical and chemical refining procedures. 2016-11-22T10:25:14Z 2016-11-22T10:25:14Z 2012-03 info:eu-repo/semantics/article 0260-8774 http://hdl.handle.net/10259/4280 eng Journal of food engineering. 2012, V. 109, n. 2, p. 238-248 http://dx.doi.org/10.1016/j.jfoodeng.2011.10.011 http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Attribution-NonCommercial-NoDerivatives 4.0 International Elsevier