Extraction of fish oil from the skin of Indian mackerel using supercritical fluids |
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Authors: | F. Sahena I.S.M. Zaidul S. Jinap M.H.A. Jahurul A. Khatib N.A.N. Norulaini |
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Affiliation: | 1. Center of Excellence for Food Safety Research (CEFSR), Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor DE, Malaysia;2. School of Distant Education, Universiti Sains Malaysia, 11800 Pinang, Malaysia |
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Abstract: | The total oil was extracted from the ground skin of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical fluid extraction (SFE) at 20–35 MPa and 45–75 °C and by the Soxhlet method for comparison. The oil yield increased with pressure and temperature and the highest yields were 24.7, 53.2, 52.8, and 52.3/100 g sample (dry basis) for the continuous, cosolvent, soaking, and pressure swing techniques, respectively, at 35 MPa and 75 °C. The yield from the Soxhlet extraction was 53.6/100 g sample (dry basis). The CO2 consumption was 581.8, 493.6, 484.9 and 290.9 g for the continuous, cosolvent, soaking and pressure swing techniques, respectively, at 35 MPa and 75 °C. The largest recoveries of PUFA, especially the ω-3 family, were achieved from the soaking and pressure swing techniques at 35 MPa and 75 °C. Thus, the pressure swing and soaking techniques are the most effective at extracting the oil from fish skin. |
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Keywords: | Fish oil Supercritical extraction Cosolvent technique Soaking technique Pressure swing technique |
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