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Enrichment of eicosapentaenoic acid and docosahexaenoic acid from sardine by-products by supercritical fluid fractionation

✍ Scribed by Marion Létisse; Louis Comeau

Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
872 KB
Volume
31
Category
Article
ISSN
1615-9306

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✦ Synopsis

Abstract

Based on the principle of supercritical chromatography, a fractionation process for fatty acid methyl esters (FAMEs) under supercritical conditions was studied with the aim of obtaining in extracts highly enriched eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) from fish cannery waste. Yields of the fractionation process were enhanced by using adjuvant material and modifying CO~2~ volumetric density and temperature. The combination of adjuvant properties with optimized pressure and temperature conditions permitted efficient fractionations of FAMEs, according to chain length and degree of unsaturation, in high purity (up to 95% of FAME) and good yields (45% of EPA and DHA starting potential). This work shows how green technologies, such as supercritical processes, can constitute a good alternative to the use of organic solvents in classical methods for valorisation of complex food industry waste.

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