Separation of polyunsaturated fatty acids from Tuna oi by urea complexation

Abstract

Free fatty acids (FFA) from tuna oil were separated by urea complexation, Influences of temperature, FFA to urea ratios and urea to solvent ratios were investigated. The optimal condition to obtained high purity and recovery yield of polyunsaturerated fatty acids including eicosahexaenoic acid and docosapentaenoic acid was at 4^oC and the ratios of FFA : urea = 1 : 3 and urea : methanol = 3 : 16.