تغليظ و خالص سازي اسيدهاي چرب امگا-3 با روش كمپلكس اوره

Concentration and purification of Omega-3 fatty acids by urea complex formation

Fish oil was extracted by Bligh and Dyer method from the muscle tissue and after concentrating PUFAs, the oil samples were stored at -70 °C. Concentration and purification of omega-3 fatty acids from Hypophthalmichthys molitrix oil by urea complex formation were made at -5, +1 and +5 °C respectively. The observed results show that the rate of omega-3 extraction increased while saturated and long chain monosaturated fatty acids decreased during this process. The optimum temperature for maximum recovery of omega-3 is about 1 °C. The amount of extracted omega-3 in H.molitrix oil was 20.58% wt of total extracted oil and by subsequent purification increased to 67.8% wt at 1 °C, 36.82% wt at +5 °C and 22.53% wt at -5°C of total extracted oil.