Concentrating n-3 fatty acids from crude and refined commercial salmon oil

Elsa Pando Mª, Beatriz Bravo, Macarena Berrios, Andrea Galdames, Catalina Rojas, Nalda Romero, Conrado Camilo, Cristian Encina, Matías Rivera, Alicia Rodríguez and Santiago P. Aubourg
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Elsa Pando Mª: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Beatriz Bravo: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Macarena Berrios: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Andrea Galdames: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Catalina Rojas: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Nalda Romero: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Conrado Camilo: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Cristian Encina: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Matías Rivera: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Alicia Rodríguez: Department of Food Science and Chemical Technology. Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santiago, Chile
Santiago P. Aubourg: Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain

Czech Journal of Food Sciences, 2014, vol. 32, issue 2, 169-176

Abstract: The urea complexation was used to concentrate n-3 fatty acids (FA) from crude and refined commercial salmon oils. The experimental procedure included salmon oil saponification, free fatty acid (FFA) collection, formation of urea-FFA inclusion complexes, extraction of free n-3 FA and further analysis by gas-liquid chromatography of the corresponding FA methyl esters. Differences between crude and refined salmon oil could be observed. Crude oil provided higher typical odour, viscosity and suspension particle values, whereas crude salmon oil showed higher FFA and impurities content while p-anisidine and iodine values, moisture content and formation of conjugated dienes and trienes did not provide any significant differences between both oils; refined oil showed lower a* and b* scores when compared to its counterpart crude oil. Related to the n-3 PUFA concentration, a decrease in saturated fatty acids C 14:0, C 16:0, and C 18:0 and monounsaturated fatty acids C 18:1 9c, and C 18:1 11c, as well as a high yield of n-3 PUFA, EPA+DHA and total PUFA recovering could be observed starting from both crude and refined oils, which confirmed salmon oil to be a profitable source of such highly valuable constituents. Factors such as reaction temperature and ureaFFA ratio showed to be markedly significant to achieve higher value concentrations.

Keywords: salmon oil; crude oil; refined oil; n-3 fatty acids; urea complexation; quality (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:532-2012-cjfs

DOI: 10.17221/532/2012-CJFS

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