Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects | Zendy

Rosaria Ciriminna | Zendy; Antonino Scurria | Zendy; AnneSylvie FabianoTixier | Zendy; Claudia Lino | Zendy; Giuseppe Avellone | Zendy; Farid Chemat | Zendy; Mario Pagliaro | Zendy

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Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects

Author(s) -

Rosaria Ciriminna,

Antonino Scurria,

AnneSylvie FabianoTixier,

Claudia Lino,

Giuseppe Avellone,

Farid Chemat,

Mario Pagliaro

Publication year - 2019

Publication title -

acs omega

Language(s) - English

Resource type - Journals

ISSN - 2470-1343

DOI - 10.1021/acsomega.9b01168

Subject(s) - anchovy , limonene , orange (colour) , polyunsaturated fatty acid , fillet (mechanics) , chemistry , solvent , consumer demand , pulp and paper industry , environmental science , fishery , food science , organic chemistry , essential oil , engineering , fish <actinopterygii> , biology , economics , fatty acid , mechanical engineering , market economy

We investigate selected chemical, technical, and economic aspects of the production of fish oil rich in polyunsaturated omega-3 fatty acids from anchovy filleting leftovers using d -limonene as the extraction solvent at ambient temperature and pressure. Entirely derived from the orange peel prior to orange squeezing for juice production, the bio-based solvent is easily recovered, affording a circular economy process with significant potential for practical applications.

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