Fisheries and Aquatic Sciences

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Fatty Acid Composition and Stability of Extracted Mackerel Muscle Oil and Oil-Polyethylene Glycol Particles Formed by Gas Saturated Solution Process

  • Haque, A.S.M. Tanbirul (Department of Food Science and Technology, Pukyong National University) ;
  • Asaduzzaman, A.K.M. (Department of Food Science and Technology, Pukyong National University) ;
  • Chun, Byung-Soo (Department of Food Science and Technology, Pukyong National University)
  • Received : 2014.01.15
  • Accepted : 2014.02.21
  • Published : 2014.03.31
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Abstract

The oil in mackerel muscle was extracted using an environment friendly solvent, supercritical carbon dioxide (SC-$CO_2$) at a semibatch flow extraction process and an n-hexane. The SC-$CO_2$ was maintained at a temperature of $45^{\circ}C$ under pressures ranging from 15 to 25 MPa. The flow rate of $CO_2$ (27 g/min) was constant during the entire 2 h extraction period. The fatty acid composition of the oil was analyzed using gas chromatography (GC). Significant concentrations of eicosapentaenoic acid (EPA) acid and docosahexaenoic acid (DHA) acid were present in the SC-$CO_2$ extracted oil. The oil extracted using SC-$CO_2$ exhibited increased stability compared with n-haxane extracted oil. Particles of mackerel oil together with the biodegradable polymer, polyethylene glycol (PEG) were formed using a gas saturated solution process (PGSS) with SC-$CO_2$ in a thermostatted stirred vessel. Different temperatures ($45-55^{\circ}C$), pressures (15-25 MPa) and a nozzle size $400{\mu}m$ were used for PGSS with a 1 h reaction time. The stability of mackerel oil in the particles did not changed significantly.

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References

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