Premium
Highly concentrated omega‐3 fatty acid ethyl esters by urea complexation and molecular distillation
Author(s) -
Magallanes Leisa M,
Tarditto Lorena V,
Grosso Nelson R,
Pramparo María C,
Gayol María F
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9258
Subject(s) - chemistry , docosapentaenoic acid , eicosapentaenoic acid , urea , docosahexaenoic acid , fatty acid , distillation , organic chemistry , polyunsaturated fatty acid , ethyl ester , chromatography , food science
BACKGROUND Raya liver deodorized oil contains high concentrations of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA). The present study investigated the processes of urea complexation (UC) and molecular distillation (MD) to determine the most adequate operation conditions for each process, separately and together, aiming to obtain highly concentrated EPA, DPA and DHA ethyl esters with chemical indicator values permitted by the current legislation for edible oils. RESULTS In the second stage of MD, a concentration of 820.27 g kg −1 in the distillate and 951.06 g kg −1 of omega‐3 fatty acid ethyl esters in the residue was obtained. The distillate showed values of free fatty acids, peroxide and p ‐anisidine lower than the maximum allowed for edible oils in accordance with the current legislation. CONCLUSION The use of UC and MD together has revealed a significant improvement in the total concentration of omega‐3 fatty acid ethyl esters in the final product and good application prospects. © 2018 Society of Chemical Industry