$Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2)$

Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2)

Fish oil was extracted and simultaneously collected into six fractions based on molecular weight and the chain length of triglycerides in terms of fatty acid constituents without splitting of the triglycerides, using supercritical carbon dioxide (SC-CO2) at optimized conditions of 40 MPa, 65°C, and...

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Main Authors:	Ferdosh, Sahena, Sarker, Md. Zaidul Islam, Nik Abdul Rahman, Nik Norulaini, Akanda, Md. Jahurul Haque, Ghafoor, Kashif, Abdul Kadir, Mohd. Omar
Format:	Article
Language:	English English English English
Published:	Taylor & Francis 2016
Subjects:	Q Science (General) T Technology (General)
Online Access:	http://irep.iium.edu.my/46994/ http://irep.iium.edu.my/46994/ http://irep.iium.edu.my/46994/ http://irep.iium.edu.my/46994/1/Simultaneous_Extraction_and_Fractionation_of_Fish.pdf http://irep.iium.edu.my/46994/4/46994_Simultaneous%20extraction%20and%20fractionation_Scopus.pdf http://irep.iium.edu.my/46994/5/46994_Simultaneous%20extraction%20and%20fractionation_WOS.pdf http://irep.iium.edu.my/46994/16/46994_Simultaneous%20Extraction%20and%20Fractionation_MYRA.pdf

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spelling	iium-469942017-10-12T02:58:50Z http://irep.iium.edu.my/46994/ Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2) Ferdosh, Sahena Sarker, Md. Zaidul Islam Nik Abdul Rahman, Nik Norulaini Akanda, Md. Jahurul Haque Ghafoor, Kashif Abdul Kadir, Mohd. Omar Q Science (General) T Technology (General) Fish oil was extracted and simultaneously collected into six fractions based on molecular weight and the chain length of triglycerides in terms of fatty acid constituents without splitting of the triglycerides, using supercritical carbon dioxide (SC-CO2) at optimized conditions of 40 MPa, 65°C, and a flow rate 3 mL min−1. In each type of fractionation, the first fraction (F1) was rich in saturated fatty acids (SFA; 52.57 to 61.26%), followed by monounsaturated fatty acids (MUFA; 22.17 to 23.22%) and polyunsaturated fatty acids (PUFA; (0.54 to 20.37%); the sixth fraction (F6) was rich in PUFA (48.93%), followed by MUFA (33.59%) and SFA (13.61%). It was obvious that short-chain fatty acids were extracted at an earlier fraction; therefore, the latter fractions were dominant in long-chain fatty acids, especially MUFA and PUFA. Thus, omega-3 fish oil (last three fractions) was successfully separated to be used as a value-added health product. Taylor & Francis 2016-02-17 Article PeerReviewed application/pdf en http://irep.iium.edu.my/46994/1/Simultaneous_Extraction_and_Fractionation_of_Fish.pdf application/pdf en http://irep.iium.edu.my/46994/4/46994_Simultaneous%20extraction%20and%20fractionation_Scopus.pdf application/pdf en http://irep.iium.edu.my/46994/5/46994_Simultaneous%20extraction%20and%20fractionation_WOS.pdf application/pdf en http://irep.iium.edu.my/46994/16/46994_Simultaneous%20Extraction%20and%20Fractionation_MYRA.pdf Ferdosh, Sahena and Sarker, Md. Zaidul Islam and Nik Abdul Rahman, Nik Norulaini and Akanda, Md. Jahurul Haque and Ghafoor, Kashif and Abdul Kadir, Mohd. Omar (2016) Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2). Journal of Aquatic Food Product Technology, 25 (2). pp. 230-239. ISSN 1049-8850 http://www.tandfonline.com/doi/abs/10.1080/10498850.2013.843629 10.1080/10498850.2013.843629
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English English
topic	Q Science (General) T Technology (General)
spellingShingle	Q Science (General) T Technology (General) Ferdosh, Sahena Sarker, Md. Zaidul Islam Nik Abdul Rahman, Nik Norulaini Akanda, Md. Jahurul Haque Ghafoor, Kashif Abdul Kadir, Mohd. Omar Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2)
description	Fish oil was extracted and simultaneously collected into six fractions based on molecular weight and the chain length of triglycerides in terms of fatty acid constituents without splitting of the triglycerides, using supercritical carbon dioxide (SC-CO2) at optimized conditions of 40 MPa, 65°C, and a flow rate 3 mL min−1. In each type of fractionation, the first fraction (F1) was rich in saturated fatty acids (SFA; 52.57 to 61.26%), followed by monounsaturated fatty acids (MUFA; 22.17 to 23.22%) and polyunsaturated fatty acids (PUFA; (0.54 to 20.37%); the sixth fraction (F6) was rich in PUFA (48.93%), followed by MUFA (33.59%) and SFA (13.61%). It was obvious that short-chain fatty acids were extracted at an earlier fraction; therefore, the latter fractions were dominant in long-chain fatty acids, especially MUFA and PUFA. Thus, omega-3 fish oil (last three fractions) was successfully separated to be used as a value-added health product.
format	Article
author	Ferdosh, Sahena Sarker, Md. Zaidul Islam Nik Abdul Rahman, Nik Norulaini Akanda, Md. Jahurul Haque Ghafoor, Kashif Abdul Kadir, Mohd. Omar
author_facet	Ferdosh, Sahena Sarker, Md. Zaidul Islam Nik Abdul Rahman, Nik Norulaini Akanda, Md. Jahurul Haque Ghafoor, Kashif Abdul Kadir, Mohd. Omar
author_sort	Ferdosh, Sahena
title	Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2)
title_short	Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2)
title_full	Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2)
title_fullStr	Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2)
title_full_unstemmed	Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2)
title_sort	simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (sc-co2)
publisher	Taylor & Francis
publishDate	2016
url	http://irep.iium.edu.my/46994/ http://irep.iium.edu.my/46994/ http://irep.iium.edu.my/46994/ http://irep.iium.edu.my/46994/1/Simultaneous_Extraction_and_Fractionation_of_Fish.pdf http://irep.iium.edu.my/46994/4/46994_Simultaneous%20extraction%20and%20fractionation_Scopus.pdf http://irep.iium.edu.my/46994/5/46994_Simultaneous%20extraction%20and%20fractionation_WOS.pdf http://irep.iium.edu.my/46994/16/46994_Simultaneous%20Extraction%20and%20Fractionation_MYRA.pdf
first_indexed	2023-09-18T21:06:53Z
last_indexed	2023-09-18T21:06:53Z
_version_	1777410992322379776

Simultaneous extraction and fractionation of fish oil from tuna by-product using supercritical carbon dioxide (SC-CO2)

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