Supercritical carbon dioxide fractionation of fish oil fatty acid ethyl esters |
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| Authors: | G. Perretti A. Motori E. Bravi F. Favati L. Montanari P. Fantozzi |
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| Affiliation: | aDepartment of Economic and Food Sciences, Division of Food Technology and Biotechnology, University of Perugia, Via S. Costanzo n.c.n., I-06126 Perugia, Italy;bDepartment of Applied Chemistry and Materials Science, University of Bologna, Viale Risorgimento 2, I-40136 Bologna, Italy;cDepartment of Biology DBAF, University of Basilicata, Viale dell’Ateneo Lucano, I-85100 Potenza, Italy |
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| Abstract: | Fractionation of fish oil fatty acid ethyl esters was investigated with the aim of obtaining a lipid fraction enriched in ω-3 fatty acids and with a suitable EPA/DHA ratio. The results obtained highlight the possibility of modifying the original fatty acid ethyl esters concentration by optimizing the extraction conditions in terms of pressure, temperature, and supercritical carbon dioxide flow rate. Supercritical fluid fractionation (SFF) appears to be a useful processing technique for changing the composition of lipids in order to obtain high value functional products. The use of proper fractionation temperatures and pressures along the column influenced the solvent-to-feed ratio to obtain fractions with suitable composition for market requirements. |
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| Keywords: | Supercritical CO2 Fractionation Fish oil fatty acid ethyl esters ω -3 |
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