<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0122-8706</journal-id>
<journal-title><![CDATA[Ciencia y Tecnología Agropecuaria]]></journal-title>
<abbrev-journal-title><![CDATA[Corpoica cienc. tecnol. agropecu.]]></abbrev-journal-title>
<issn>0122-8706</issn>
<publisher>
<publisher-name><![CDATA[Corporación Colombiana de Investigación Agropecuaria - Corpoica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-87062018000300645</article-id>
<article-id pub-id-type="doi">10.21930/rcta.vol19_num2_art:684</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Methods of extraction refining and concentration of fish oil as a source of omega-3 fatty acids]]></article-title>
<article-title xml:lang="es"><![CDATA[Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bonilla-Méndez]]></surname>
<given-names><![CDATA[Jeimmy Rocío]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hoyos-Concha]]></surname>
<given-names><![CDATA[José Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Cauca Facultad de Ciencias Agrarias ]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Cauca Facultad de Ciencias Agrarias ]]></institution>
<addr-line><![CDATA[Popayán ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>19</volume>
<numero>3</numero>
<fpage>645</fpage>
<lpage>668</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-87062018000300645&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-87062018000300645&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-87062018000300645&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Fish oil is an industrial product of high nutritional value because of its Omega-3 polyunsaturated fatty acids content, currently valued for their beneficial effects on health. Studies and advances made since year 2000 on fish oil extraction from several fish species, its refining and polyunsaturated fatty acids concentration are reviewed in this article. Extraction techniques range from conventional technologies such as wet pressing and extraction using solvents, to more recently proposed technologies such as supercritical fluids and fish silage. Moreover, although refining is performed by traditional methods, there are new technologies with potential to be applied on fish oil. On the other hand, interest in omega-3 polyunsaturated fatty acids concentration has increased and several techniques such as winterization, enzymatic methods, super-critical fluids fractionation, complex formation with urea, fractionation by chromatographic methods and concentration by membranes have been proposed. The information collected indicates a trend to combine different conventional and emerging technologies to improve product yields and purity.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El aceite de pescado es un producto industrial de alto valor nutricional, por su contenido de ácidos grasos poliinsaturados omega-3, valorados en la actualidad por sus efectos benéficos en la salud. En este artículo se revisan estudios y avances realizados desde el año 2000 en la extracción de aceite de pescado de diversas especies, su refinación y concentración de ácidos grasos. Las técnicas de extracción van desde tecnologías convencionales, como prensado húmedo y extracción por solventes, hasta otras propuestas más recientemente, como fluidos supercríticos y ensilaje de pescado. Así mismo, aunque la refinación se realiza con métodos tradicionales, existen nuevas tecnologías con potencial para aplicarse en aceite de pescado. Por otro lado, el interés en la concentración de ácidos omega-3 ha crecido y se han propuesto varias técnicas, como hibernación, métodos enzimáticos, fraccionamiento por fluidos supercríticos y por métodos cromatográficos, formación de complejos con urea y concentración por membranas. La información recopilada indica una tendencia a combinar diferentes tecnologías convencionales y emergentes, con el fin de mejorar los rendimientos y la pureza del producto obtenido.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[fish oil]]></kwd>
<kwd lng="en"><![CDATA[polyunsaturated fatty acids]]></kwd>
<kwd lng="en"><![CDATA[extraction]]></kwd>
<kwd lng="en"><![CDATA[lipids]]></kwd>
<kwd lng="en"><![CDATA[purification]]></kwd>
<kwd lng="es"><![CDATA[aceites de pescado]]></kwd>
<kwd lng="es"><![CDATA[ácidos grasos poliinsaturados]]></kwd>
<kwd lng="es"><![CDATA[extracción]]></kwd>
<kwd lng="es"><![CDATA[lípidos]]></kwd>
<kwd lng="es"><![CDATA[purificación]]></kwd>
</kwd-group>
</article-meta>
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