Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles ACS Omega Year : 2019

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

Abstract

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.
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hal-02617966 , version 1 (25-05-2020)

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Rosaria Ciriminna, Antonino Scurria, Anne-Sylvie Fabiano-Tixier, Claudia Lino, Giuseppe Avellone, et al.. Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects. ACS Omega, 2019, 4 (13), pp.15359-15363. ⟨10.1021/acsomega.9b01168⟩. ⟨hal-02617966⟩
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