Polyunsaturated fatty acid enrichment from sardine oil by urea fractionation and argentation chromatography

Chakraborty, Kajal and Paulraj, R (2007) Polyunsaturated fatty acid enrichment from sardine oil by urea fractionation and argentation chromatography. Marine Fisheries Information Service T&E Ser. (194). pp. 12-13.

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Abstract

Fish and crustaceans cannot synthesize n3 and n6 long chain polyunsaturated fatty acids (LCPUFAs) de novo from precursor molecules. Of these, eicosapentaenoic acid (EPA), docosahexanoic acid (DHA), and arachidonic acid (AA) are essential in the diet of a majority of marine finfish and crustaceans, especially for the larvae and broodstock. PUFAs are widely available in a large variety of marine organisms like microalgae, polychaetes, finfish and shellfish, but fish oil is easily available, cheap, and contain considerable amount of PUFAs.

Item Type:Article
Uncontrolled Keywords:Polyunsaturated fatty acid; sardine oil; urea fractionation; argentation chromatography
Subjects:Fish and Fisheries > Biochemical Study
Divisions:CMFRI-Cochin > Marine Biotechnology
ID Code:2747
Deposited By:Dr. V Mohan
Deposited On:03 Sep 2010 16:59
Last Modified:03 Sep 2010 16:59

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