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

[Image: see text] 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 ora...

Descripción completa

Detalles Bibliográficos
Autores principales: Ciriminna, Rosaria, Scurria, Antonino, Fabiano-Tixier, Anne-Sylvie, Lino, Claudia, Avellone, Giuseppe, Chemat, Farid, Pagliaro, Mario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2019
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6764209/
https://www.ncbi.nlm.nih.gov/pubmed/31572834
http://dx.doi.org/10.1021/acsomega.9b01168
_version_ 1783454328606949376
author Ciriminna, Rosaria
Scurria, Antonino
Fabiano-Tixier, Anne-Sylvie
Lino, Claudia
Avellone, Giuseppe
Chemat, Farid
Pagliaro, Mario
author_facet Ciriminna, Rosaria
Scurria, Antonino
Fabiano-Tixier, Anne-Sylvie
Lino, Claudia
Avellone, Giuseppe
Chemat, Farid
Pagliaro, Mario
author_sort Ciriminna, Rosaria
collection PubMed
description [Image: see text] 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.
format Online
Article
Text
id pubmed-6764209
institution National Center for Biotechnology Information
language English
publishDate 2019
publisher American Chemical Society
record_format MEDLINE/PubMed
spelling pubmed-67642092019-09-30 Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects Ciriminna, Rosaria Scurria, Antonino Fabiano-Tixier, Anne-Sylvie Lino, Claudia Avellone, Giuseppe Chemat, Farid Pagliaro, Mario ACS Omega [Image: see text] 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. American Chemical Society 2019-09-12 /pmc/articles/PMC6764209/ /pubmed/31572834 http://dx.doi.org/10.1021/acsomega.9b01168 Text en Copyright © 2019 American Chemical Society This is an open access article published under an ACS AuthorChoice License (http://pubs.acs.org/page/policy/authorchoice_termsofuse.html) , which permits copying and redistribution of the article or any adaptations for non-commercial purposes.
spellingShingle Ciriminna, Rosaria
Scurria, Antonino
Fabiano-Tixier, Anne-Sylvie
Lino, Claudia
Avellone, Giuseppe
Chemat, Farid
Pagliaro, Mario
Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
title Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
title_full Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
title_fullStr Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
title_full_unstemmed Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
title_short Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects
title_sort omega-3 extraction from anchovy fillet leftovers with limonene: chemical, economic, and technical aspects
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6764209/
https://www.ncbi.nlm.nih.gov/pubmed/31572834
http://dx.doi.org/10.1021/acsomega.9b01168
work_keys_str_mv AT ciriminnarosaria omega3extractionfromanchovyfilletleftoverswithlimonenechemicaleconomicandtechnicalaspects
AT scurriaantonino omega3extractionfromanchovyfilletleftoverswithlimonenechemicaleconomicandtechnicalaspects
AT fabianotixierannesylvie omega3extractionfromanchovyfilletleftoverswithlimonenechemicaleconomicandtechnicalaspects
AT linoclaudia omega3extractionfromanchovyfilletleftoverswithlimonenechemicaleconomicandtechnicalaspects
AT avellonegiuseppe omega3extractionfromanchovyfilletleftoverswithlimonenechemicaleconomicandtechnicalaspects
AT chematfarid omega3extractionfromanchovyfilletleftoverswithlimonenechemicaleconomicandtechnicalaspects
AT pagliaromario omega3extractionfromanchovyfilletleftoverswithlimonenechemicaleconomicandtechnicalaspects

Ejemplares similares