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Oil was extracted from freeze-dried sardine (Sardinella lemur) fillets using supercritical carbon dioxide (SC-CO2) and a few milliliters of ethanol were optimized with response surface methodology (RSM). The impact of extraction pressure (200–400 bars) and temperature (40–70 °C) were studied on the total extraction yields, ratios of Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA). The results were compared with those of Soxhlet and modified Kinsella methods (MKM). The oils obtained using the SC-CO2 and MKM methods were significantly (P < 0.05) higher in oil yield (8.04% and 6.83%), EPA (5.43% and 5.45%) and DHA (18.76% and 18.54%), respectively, compared to the Soxhlet yield (5.10%), EPA (2.17%) and DHA (06.46%). Of the two independent variables, pressure had a critical effect on yield while EPA and DHA ratios were notably influenced by temperature. The combined optimal values were pressure at 328 bars and temperature at 40 °C, with corresponding responses of 7.20%, 5.68% and 20.09% for yield, EPA and DHA, respectively. The experimental values in this study were reasonably comparable to their predicted counterparts. El aceite se extrae de filetes de sardinas (Sardinella lemur) liofilizando, mediante dióxido de carbono supercrítico (SC-CO2) y unos mililitros de etanol, optimizándose mediante la metodología de superficie de respuesta (RSM). Se ha estudiado la influencia de la presión de extracción (200–400 bars) y la temperatura (40–70 °C) sobre los rendimientos de extracción total, y sobre las relaciones de ácido eicosapentaenoico (EPA) y ácido docosahexaenoico (DHA). Los resultados se compararon con los obtenidos mediante extracción con Soxhlet y el método de Kinsella modificado (MKM). Los aceites obtenidos mediante SC-CO2 y métodos MKM fueron significativamente (P < 0.05) superiores en rendimientos de aceite (8,04% y 6,83%), EPA (5,43% y 5,45%) y DHA (18,76% y 18,54%), respectivamente, en comparación con rendimientos mediante Soxhlet (5,10%), EPA (2,17%) y DHA (06,46%). De las dos variables independientes, la presión tuvo un efecto crítico sobre el rendimiento, mientras que los porcentajes de EPA y DHA estuvieron notablemente influenciados por la temperatura. Los valores óptimos fueron para una presión de 328 bar y una temperatura de 40 °C, y sus correspondientes respuestas fueron 7,20%, 5,68% y 20,09% para el rendimiento, EPA y DHA, respectivamente. Los valores experimentales de este estudio fueron los previstos y son comparables razonablemente con sus homólogos

grasas y aceites

Optimization of supercritical carbon dioxide (CO&lt;sub&gt;2&lt;/sub&gt;) extraction of sardine (&lt;em&gt;Sardinella lemuru&lt;/em&gt; Bleeker) oil using response surface methodology (RSM)