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

• Main Authors: F., Sahena, Sarker, Zaidul Islam, Selamat, Jinap, Abdul Manap, Mohd Yazid, Khatib, Alfi, N.A.N., Norulaini
• Format: Article
• Language: English; English
• Published: Elsevier 2010
• Online Access: http://psasir.upm.edu.my/id/eprint/14730/1/Fatty%20acid%20compositions%20of%20fish%20oil%20extracted%20from%20different%20parts%20of%20Indian%20mackerel.pdf; http://psasir.upm.edu.my/id/eprint/14730/; 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 amou...