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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| Format: | Article |
| Language: | English |
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Elsevier
2010
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| Online Access: | 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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| 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 |
| building | IIUM Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-14T15:16:35Z |
| format | Article |
| id | iium-24844 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T15:16:35Z |
| publishDate | 2010 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| 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 |
| 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 |
| title | 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_short | 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 |
| topic | QD Chemistry |
| 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 |