| Summary: | Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta)
using various techniques of supercritical carbon dioxide (SC-CO2) at optimised conditions
(35 MPa, 60 �C, 2 ml/min) were analysed and compared to the results of Soxhlet extraction. The amount
of polyunsaturated fatty acids (PUFA) recovered (as a percentage of total extracted fatty acids) were
within the ranges of 73.24–74.68% in the skin, 68.36–69.37% in the flesh, 56.20–57.3% in the viscera
and 61.21–62.09% in the heads. The greatest amount of the x-3 fatty acids, especially eicosapentaenoic
acid (EPA) and docosahexaenoic acid (DHA), were found in fish skin followed by flesh, heads and viscera.
The greatest amounts of EPA (9–12%) and DHA (10–14%) were obtained using the soaking and pressure
swing techniques. The pressure swing and soaking techniques are the most effective techniques for
extracting the x-3 family of fatty acids from fish samples.
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