Extraction of Lipids from Salmon Roe with Supercritical Carbon Dioxide

Abstract

Freeze-dried salmon roe was extracted with supercritical carbon dioxide at a pressure range of 9.8-31.4MPa and temperature range 40-80°C. The lipid yield and fatty acid profiles of the extracted lipids were affected by the extracting conditions. From the results affect of carbon dioxide density is estimated. At 80°C the extracts were mostly affected by the extracting pressure. While at 17.7MPa the extracts were affected by the extracting temperature. The lipids obtained, contained triacylglycerides and their derivatives while the lipids not extracted contained triacylglycerides and phospholipids. In other words, two groups of triacylglycerides extracted from the freeze-dried salmon roe were found to be present in the salmon roe. In the first group is triacylglyceride to be extracted with supercritical carbon dioxide. In the other group is triacylglyceride not to be extracted. Less than 30% of astaxanthin, a functional pigment in the salmon roe was extracted. The loss of astaxanthin was less than 10% of the total involved in the process. © 2003, Japan Oil Chemists' Society. All rights reserved.