Extraction and concentration of ω-3 and ω-6 fatty acids mixture from algal oil of Schizochytrium mangrovei PQ6 by urea complexation method

Authors

  • Le Thi Thom VAST
  • Luu Thi Tam VAST
  • Nguyen Cam Ha VAST
  • Hoang Thi Lan Anh VAST
  • Ngo Thi Hoai Thu VAST
  • Hoang Thi Minh Hien VAST
  • Dang Diem Hong VAST

DOI:

https://doi.org/10.15625/0866-7160/v36n1.4522

Keywords:

Schizochytrium mangrovei PQ6, fatty acids, functional foods, ω-3, ω-6.

Abstract

This paper presented the results of optimal condition for extraction and concentration of ω-3 and ω-6 fatty acids mixture from algal oil of Schizochytrium mangrovei PQ6 by urea complexation method. Influences of free fatty acid (FFA) to urea ratio, urea to EtOH ratio and crystallization temperature were investigated. The obtained results showed the maximum amount of total ω-3 and ω-6 fatty acids (99.29% of TFA) and content of DHA and EPA (87.83% of TFA) were obtained at a FFA to urea ratio of 1:4, a urea to EtOH ratio of 1:9 and a crystallization temperature of 4oC. The physico-chemical parameters such as oil colour, acid, peroxide and iodine values of ω-3 and ω-6 fatty acids mixture production in this study meet the requirements for quality of the raw material used to produce foods, functional foods and pharmaceutical products.

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Published

23-08-2014

How to Cite

Thom, L. T., Tam, L. T., Ha, N. C., Lan Anh, H. T., Hoai Thu, N. T., Minh Hien, H. T., & Hong, D. D. (2014). Extraction and concentration of ω-3 and ω-6 fatty acids mixture from algal oil of Schizochytrium mangrovei PQ6 by urea complexation method. Academia Journal of Biology, 36(1), 73–80. https://doi.org/10.15625/0866-7160/v36n1.4522

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