Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction

• Main Authors: Ferdosh, Sahena, Sarker, Md. Zaidul Islam, Selamat, Jinap, A. Manap, Yazid, Khatib, Alfi, Nik Ab Rahman, Nik Norulaini
• Format: Article
• Language: English
• Published: Elsevier 2010
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/24844/1/Food_Chem_Sahena_et_al.%2C_2010.pdf; http://irep.iium.edu.my/24844/; http://dx.doi.org/10.1016/j.foodchem.2009.10.055

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...