Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis Monjurul Haq, Seul-Ki Park, Min-Jung Kim, Yeon-Jin Cho, Byung-Soo Chun Journal of Food and Drug Analysis Volume 26, Issue 2, Pages 545-556 (April 2018) DOI: 10.1016/j.jfda.2017.05.006 Copyright © 2017 Terms and Conditions
Journal of Food and Drug Analysis 2018 26, 545-556DOI: (10. 1016/j Journal of Food and Drug Analysis 2018 26, 545-556DOI: (10.1016/j.jfda.2017.05.006) Copyright © 2017 Terms and Conditions
Fig. 1 Standard curve used for the determination of astaxanthin content. Journal of Food and Drug Analysis 2018 26, 545-556DOI: (10.1016/j.jfda.2017.05.006) Copyright © 2017 Terms and Conditions
Fig. 2 TLC analysis of SFBO and ω-3 PUFAs concentrates. Journal of Food and Drug Analysis 2018 26, 545-556DOI: (10.1016/j.jfda.2017.05.006) Copyright © 2017 Terms and Conditions
Fig. 3 Yield of different ω-3 PUFAs concentrates. Values are the mean of 3 determinations. Different letters with the bar indicate significant differences (p < 0.05). Journal of Food and Drug Analysis 2018 26, 545-556DOI: (10.1016/j.jfda.2017.05.006) Copyright © 2017 Terms and Conditions
Fig. 4 The pattern of the thermal degradation of SFBO and different ω-3 PUFAs concentrates. Journal of Food and Drug Analysis 2018 26, 545-556DOI: (10.1016/j.jfda.2017.05.006) Copyright © 2017 Terms and Conditions
Fig. 5 Antioxidant activity of SFBO and different ω-3 PUFAs concentrates (a) DPPH radical scavenging activity (b) ABTS+ inhibition activity. Journal of Food and Drug Analysis 2018 26, 545-556DOI: (10.1016/j.jfda.2017.05.006) Copyright © 2017 Terms and Conditions