Effects of process parameters on EPA and DHA concentrate production from Atlantic salmon by-product oil: Optimization and characterization

Concentration of EPA and DHA from Refined Salmon Oil by Optimizing the Urea–Fatty Acid Adduction Reaction Conditions Using Response Surface Methodology

“…Interestingly, the optimal brain development of children would need a 150 mg/day diet of such fatty acids. EPA+DHA concentrates may be produced by various methods, such as supercritical fluid chromatography, supercritical fluid fractionation, molecular distillation, silver complexation, enzymatic methods, and urea complexation [11,12]. Among them, complexation with the urea can be considered as the most efficient method, since polyunsaturated fatty acids (PUFAs) may be separated from saturated and monounsaturated ones by means of an economic process at low temperature [13,14,15,16,17,18].…”

Edible oil extracted from anchovies using supercritical CO 2 : Availability of fat‐soluble vitamins and comparison with commercial oils

“…Specifically, carbon dioxide used as a supercritical fluid can solve the problem of the hazards of solvent, denaturation of components and complexity of the extraction process because of its nontoxicity, has a low critical point (T c = 31℃, P c = 73 bar), and easy volatilization after extraction (Roh et al, 2008). Supercritical carbon dioxide (SC-CO 2 ) has also been proved to be an efficient method of oil extraction from biomass in our previous studies (Ahmed et al, 2017;Franklin et al, 2020;Haq, Getachew, et al, 2017;Roh et al, 2008;Roy et al, 2020). In this study, anchovy oil was extracted using the SC-CO 2 extraction as a clean process for the high valorization of anchovies and comparative experiments were conducted with both anchovy oil extracted using an organic solvent and commercial oils containing EPA and DHA.…”

Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis

“…In the urea complexation process, the saturated and monounsaturated fatty acids are easily complexed with urea, crystallize at cooling, and are removed by filtration. Urea molecules remain straight chain form at hot (62–65°) ethanolic solution and during cooling subsequently transformed to hexagonal crystal form enclosing fatty acid molecules depending on the degree of saturation [ 43 ]. The formation of the complex depends on the size, shape, and geometry of the fatty acids and Van der Waals forces, London dispersion forces, and induced electrostatic attractions [ 44 ].…”