Selectivity of supercritical carbon dioxide in the fractionation of fish oil with a lower content of EPA+DHA

Lopes, Bruna Letícia Fontoura; Sánchez‐Camargo, Andrea del Pilar; Ferreira, Ana L.K.; Grimaldi, Renato; Paviani, Losiane C.; Cabral, Fernando A.

doi:10.1016/j.supflu.2011.09.015

Cited by 37 publications

(13 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…a)Lopes et al did not mention the derivatization methodology employed in their work. On the other hand, the authors compare their results (% fatty acids composition) to Andrade et al .…”

Section: Resultsmentioning

confidence: 99%

Distinguishing wild and farm‐raised freshwater fish through fatty acid composition: Application of statistical tools

Carbonera

Santos

Montanher

et al. 2014

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

Brazil stands out on the world stage as having the greatest variety of freshwater fish and great aquaculture potential due to a number of factors favorable to fish production. In order to classify fish according to their fatty acid composition and origin (wild vs. farm-raised), a survey of data from native Brazilian freshwater fish was conducted. These data were subjected to statistical analyses (principal component analysis [PCA], cluster analysis, as well as ordination by nonmetric multidimensional scaling [NMDS]), where wild and farm-raised fish separated into distinct groups. A combination of higher total HUFA, higher n-3, lower n-6, and lower n-6/n-3 can be used as qualifying factors of wild fish and the association of lower n-3, higher total DUFA, higher n-6, and higher n-6/n-3 ratio can qualify the farm-raised fish.Abbreviations: NMMS, nonmetric multidimensional scaling; PCA, principal component analysis; SFA, saturated fatty acid Eur.

show abstract

“…a)Lopes et al did not mention the derivatization methodology employed in their work. On the other hand, the authors compare their results (% fatty acids composition) to Andrade et al .…”

Section: Resultsmentioning

confidence: 99%

Distinguishing wild and farm‐raised freshwater fish through fatty acid composition: Application of statistical tools

Carbonera

Santos

Montanher

et al. 2014

Euro J Lipid Sci & Tech

View full text Add to dashboard Cite

show abstract

“…This value is very close to the value found by del Valle et al [13] at the same reference condition when correlating vegetable oil solubility data (8.07 g·kg -1 ). Lopes et al [26] also showed that solubility of fish oils are of the same order of magnitude as the solubility of vegetable oils. Solubility data obtained at temperatures different from 40ºC were corrected by dividing the reported solubility data by the temperature-correction term (TCT) of the General Model in a similar way as del Valle et al [13] in the correlation of vegetable oil solubility data:…”

Section: Modelling Of the Supercritical Fluid Extractionmentioning

confidence: 95%

Study of the influence of process parameters on liquid and supercritical CO 2 extraction of oil from rendered materials: Fish meal and oil characterization

Bucio

Sanz

Beltrán

et al. 2016

The Journal of Supercritical Fluids

View full text Add to dashboard Cite

Liquid and supercritical CO 2 has been used to extract the remaining fat content from rendered fish meal. The effect of pressure (10 -40 MPa) and temperature (25 -80 ºC) on the extraction kinetics and extraction yield has been investigated as well as the effect on the rendered fish meal. The extraction curves are initially linear with a slope close to the oil solubility value in pressurized CO 2 . Based on previous fish oil solubility data reported in the literature, a general equation has been proposed to correlate fish oil solubility data as a function of temperature and density of CO 2 . Fish meal has been * Corresponding author 2 characterized before and after extraction by determining the fat and protein content and its colour. Toxic trace elements have been also determined by ICP-MS in the fish meal showing that most of the toxic elements remained in the fish meal after extraction.Characterization of extracted oil was also performed by determining the fatty acid group composition and some physical parameters such as colour.

show abstract

“…Varios estudios abordan el fraccionamiento de aceite en su estado natural, pero parece ser poco efectivo, posiblemente debido a la compleja estructura del aceite de pescado, compuesto por un gran número de triacilgliceroles (Corrêa, Peixoto, Gonçalves, & Cabral, 2008;Homayooni et al, 2014). Lopes et al (2012) evaluaron el fraccionamiento de aceite de pescado de agua fresca con un bajo contenido de omega-3, aproximadamente del 10 %. El mejor fraccionamiento fue el de las isotermas de 33 y 40 °C a 20.000 kilopascales (kPa).…”

Section: Fraccionamiento Por Fluidos Supercríticos (Ffsc)unclassified

Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3

Bonilla

Concha

2018

CTA

View full text Add to dashboard Cite

El aceite de pescado es un producto industrial de alto valor nutricional por su contenido de ácidos grasos poliinsaturados (AGPI) Omega-3, actualmente valorados por su efectos benéficos en la salud. Estudios y avances realizados desde el año 2000 en la extracción de aceite de pescado de diversas especies, su refinación y concentración de AGPI, son revisados en este artículo. Las técnicas de extracción van desde tecnologías convencionales como prensado húmedo y extracción por solventes, hasta tecnologías propuestas más recientemente como fluidos supercríticos y ensilaje de pescado. Así mismo, la refinación es realizada por métodos tradicionales, sin embargo existen nuevas tecnologías con potencial para su aplicación en aceite de pescado. Por otro lado, el interés en la concentración de AGPI Omega-3 ha crecido y varias técnicas han sido propuestas como winterización, métodos enzimáticos, fraccionamiento por fluidos supercríticos, complejación con urea, fraccionamiento por métodos cromatográficos y concentración por membranas. La información recopilada indica una tendencia a combinar diferentes tecnologías convencionales y emergentes a fin de mejorar los rendimientos y pureza del producto obtenido.

show abstract

Selectivity of supercritical carbon dioxide in the fractionation of fish oil with a lower content of EPA+DHA

Cited by 37 publications

References 41 publications

Distinguishing wild and farm‐raised freshwater fish through fatty acid composition: Application of statistical tools

Distinguishing wild and farm‐raised freshwater fish through fatty acid composition: Application of statistical tools

Study of the influence of process parameters on liquid and supercritical CO 2 extraction of oil from rendered materials: Fish meal and oil characterization

Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3

Contact Info

Product

Resources

About