Obtaining of polyunsaturated fatty acids concentrates by the urea complexes method
DOI:
https://doi.org/10.3989/gya.1995.v46.i3.922Keywords:
Cod liver oil, Polyunsaturated fatty acid (obtaining), Urea complexes methodAbstract
A concentration process for polyunsaturated fatty acids (PUFAs n-3) stearidonic (18:4 n-3), eicosapentaenoic (20:5 n-3) and docosahexaenoic (22:6 n-3) from cod liver oil using urea method has been thoroughly studied. The influence of urea/fatty acid ratio and crystallization temperature have been studied on both fatty acids recovery yield and fatty acid concentration. Methanol and ethanol have been used as urea solvent. The use of methanol and an urea/fatty acid ratio of 4:1, and 4°C were found to be the best conditions for SA (concentration 8,5%, yield 71,6) and DHA (59,8% and 100%, respectively). However, 28ºC was found to be the best temperature for EPA (28,7% and 75,6%, respectively). At temperatures below -12ºC, PUFAs also developed adducts compounds, mainly adducts derived from EPA. A variance analysis showed the urea/fatty acid ratio as the main factor affecting fatty acid concentration. At the same time, high urea/fatty acid ratios resulted in increased influence of the solvent used, being more favorable for methanol.
Downloads
Download data is not yet available.
Downloads
Published
1995-06-30
How to Cite
1.
Robles Medina A, Molina Grima E, García Sánchez JL. Obtaining of polyunsaturated fatty acids concentrates by the urea complexes method. Grasas aceites [Internet]. 1995Jun.30 [cited 2024Mar.29];46(3):174-82. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/922
Issue
Section
Research
License
Copyright (c) 1995 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.