Extracted and encapsulated Omega-3 fatty acids from Hypohthalmichthys molitrix

Abstract

In Iran, Chinese carps (Common carp, Grass carp, Silver carp and Big head) are cultured by using poly culture methods. Carps have been interested for culture for some properties like easy to farming, fast growth, availability in all season and low lost. In this study, the amount of fatty acid composition in silver carp oil has been evaluated by urea complex method in 1, +5 and -5°C. The fatty acid was purified by crystallization method. The highest amount of fatty acid achieved in 1°C temperature. According to our results, n-3 fatty acid increased but saturated fatty acid and mono unsaturated decreased. Maximum purity of fatty acid in 1, 5 and -5°C temperature was found 67.8, 36.82 and 22.53 percent, respectively. In this project, proximate composition of silver carp meat was also evaluated. The n-3 fatty acid was microencapsulated by mass complex method and different parameters effects such as binding agent, different rate of mixing effect, ion power, different salt concentrations, usage of polyvinyl alcohol and glutaraldeid were studied. Average size of microcapsules in 100,300,500,750 and 1000rpm were found 537.2, 84.4, 12.98, 8.24 and 4 mµ, respectively. Results showed that the best salt concentration for encapsulation was 0.1 molar. In this concentration, the average of microcapsule size was received to 3.3. Using glutaraldeid, mixing glutaraldeid and polyvinyl alcohol and 0.1 molar salt and 1000rpm was prepared the best condition for formation the microcapsule.