Estimation of the Optimum Ratio of Polyunsaturated Fatty Acids (PUFAs) (Omega-3) Extracted From Green Algae

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Hadeel Mohammed Thabit, Hayderjumaah AL-Kaabi, Sara H. Abdulameer

Abstract

Our current research includes estimating the optimal ratio of polyunsaturated fatty acids(PUFAs) represented by omega-3 that can be obtained from green algae that can be obtained from fresh water beaches , by mixing (500 g) of the resulting powder, with approximately (500 ml) of distilled water, after shaking them for (2 hours) , followed by separating the clear solution from the stagnant content by centrifugation at (500 rpm) for (10 minutes). Then the sediment is removed and the clear solution is taken, which is left to stagnate in order for the polyunsaturated fatty acids (PUFAs) to float to the top due to its specific density, then it be removed , collected , and preserved. The time of stirring the mixture is the measure for this extraction process, the longer the period required for shaking, the greater the process of separating the polyunsaturated fatty acids (PUFAs) represented by omega-3 from the other components of the mixture, until it stabilizes in a period of four hours.A greater percentage of the polyunsaturated fatty acids (PUFAs) is not obtained evenif the time of shaking the components of the mixture increased for a longer period. Whereas, if the shaking period is shortened, the percentage of polyunsaturated fatty acids (PUFAs) will be less.

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