2024-03-29T11:13:07Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/42802022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604com_10259_4292col_10259_4245col_10259_4293
Rubio Rodríguez, Nuria
Diego Rupérez, Sara Mª de
Beltrán Calvo, Sagrario
Jaime Moreno, Isabel
Sanz Díez, Mª Teresa
Rovira Carballido, Jordi
2016-11-22T10:25:14Z
2016-11-22T10:25:14Z
2012-03
0260-8774
http://hdl.handle.net/10259/4280
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.
eng
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 International
Fish oil
Omega-3 fatty acids
Supercritical fluid extraction
Carbon dioxide
Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods
info:eu-repo/semantics/article