| Title |
Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects |
| ID_Doc |
26251 |
| Authors |
Ciriminna, R; Scurria, A; Fabiano-Tixier, AS; Lino, C; Avellone, G; Chemat, F; Pagliaro, M |
| Title |
Omega-3 Extraction from Anchovy Fillet Leftovers with Limonene: Chemical, Economic, and Technical Aspects |
| Year |
2019 |
| Published |
Acs Omega, 4, 13 |
| DOI |
10.1021/acsomega.9b01168 |
| 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. |
| Author Keywords |
|
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000488852700004 |
| WoS Category |
Chemistry, Multidisciplinary |
| Research Area |
Chemistry |
| PDF |
https://pubs.acs.org/doi/pdf/10.1021/acsomega.9b01168
|