Journal of agricultural and food chemistry

Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography

K Chakraborty, RP Raj

Index: Chakraborty, Kajal; Raj, R. Paul Journal of Agricultural and Food Chemistry, 2007 , vol. 55, # 18 p. 7586 - 7595

Full Text: HTML

Citation Number: 26

Abstract

Eicosapentaenoic acid (EPA) derived from chemically hydrolyzed sardine oil was concentrated by urea fractionation using methanol at different temperatures (2, 4, and 6° C) and urea/fatty acid ratios (2: 1, 3: 1, and 4: 1 w/w) and purified by argentation neutral alumina column chromatography. The individual fatty acids were determined as fatty acid methyl esters (FAME) by gas-liquid chromatography and gas chromatography-mass ...