Received: 21-07-2018
Accepted: 01-10-2018
DOI:
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Effect of Technological Parameters on Separation of Omega-3 and Omega-6 FattyAcids from Perilla Seed Oil
,
Bui Quang Thuat
2
,
Le Danh Tuyen
3
Keywords
Fattyacids, omega-3, omega-6, perilla oil, procesing techniques
Abstract
This research was carried out to identify optimal protocol for separating omega-3 and omega-6 fatty acids from perilla seed oil with high yield and quality. The perilla oil was first hydrolyzed into fatty acids by sodium hydroxide solution in 80% ethanol to yield free fatty acids. The next step was to enrich the polyunsaturated omega-3 and omega-6 in the resultant fatty acids mixture via complexation with urea in ethanol. The suitable conditions of complexation were as follows: urea to fatty acid ratio of 2:1 (w/w), ethanol to fatty acid ratio of 9:1 (v/w), and complexation temperature of 0C for 5 hrs. The total content of omega-3 and omega-6 fattyacids accounted for 94.86 % in the final product.
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