Supercritical CO2 Extraction of Fish Roe
Environmental and Climate Technologies 2024
Ilze Luksta, Taras Mika, Krišs Spalviņš

Seafood is rich in omega-3 polyunsaturated fatty acids, and the good emulsifying properties of phospholipids make them suitable for use in the food, pharmaceutical and cosmetic industries. This study attempted to evaluate different fish species obtained using supercritical carbon dioxide without and with and ethanol as co-solvent extraction and organic solvent (ethanol) extraction. Supercritical CO2 extraction was performed at 30–50 °C and at different pressures (17.7–33.0 MPa), maintaining a CO2 flow rate of 0.6 mL/min for 3 hours. Gas chromatography and Bligh & Dyer methods were used to analyze the extracts. The results showed that only one species of fish roe (rainbow trout) produced oil, but it was concluded that improvements were needed to be able to extract oil from African catfish roe using supercritical CO2 extraction. Rainbow trout roe contains the most monounsaturated fatty acids (44 %).


Keywords
Added value products | African catfish roe | by-products, extraction | fish by-products | fisheries | Rainbow trout roe
DOI
10.2478/rtuect-2024-0002
Hyperlink
https://sciendo.com/article/10.2478/rtuect-2024-0002

Luksta, I., Mika, T., Spalviņš, K. Supercritical CO2 Extraction of Fish Roe. Environmental and Climate Technologies, 2024, Vol. 28, No. 1, pp.12-20. ISSN 1691-5208. Available from: doi:10.2478/rtuect-2024-0002

Publication language
English (en)
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