Characteristics of menhaden oil ethanolysis by immobilized lipase in supercritical carbon dioxide

Shin, Sang-Kyu; Sim, Jeongeun; Kishimura, Hideki; Chun, Byung‐Soo

doi:10.1016/j.jiec.2011.11.065

Cited by 17 publications

(8 citation statements)

References 27 publications

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“…Some previous studies of enzymatic ethanolysis of natural lipid sources in SC-CO 2 have been reported in the literature. Different immobilized lipases have been used as biocatalyst, such as the non-specific lipase Novozyme 435 from Candida Antarctica [5][6][7][8] and the sn-1,3regiospecific lipase Lipozyme TL-IM from Thermomuces lanuginosa [9,10]. In this work, Lipozyme RM IM from Rhizomucor miehei, a sn-1,3 specific lipase, has been used as biocatalyst.…”

Section: Introductionmentioning

confidence: 99%

Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: Kinetic study

Melgosa

Sanz

Solaesa

et al. 2017

Journal of CO2 Utilization

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Section: Introductionmentioning

confidence: 99%

Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: Kinetic study

Melgosa

Sanz

Solaesa

et al. 2017

Journal of CO2 Utilization

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“…Different ω-3 PUFAs concentrates were confirmed by TLC analysis followed the procedure described by Shin et al [ 26 ] after slight modifications. Aluminum foil backed silica gel plates (20 cm × 20 cm), pre-coated with 0.2 mm layer of a silica gel 60 (ALUGRAM ® SIL G/UV 254 ; Macherey-Najel, Germany) was activated by heating at 75 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis

Haq

Park²,

Kim³

et al. 2018

Journal of Food and Drug Analysis

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Omega-3 polyunsaturated fatty acids (ω-3 PUFAs) rich 2-monoacylglycerols (2-MAG), omega-3 polyunsaturated free fatty acids (ω-3 PUFFAs) concentrate, and PUFA enriched acylglycerols were prepared from salmon frame bone oil (SFBO) by enzymatic alcoholysis, urea complexation, and enzymatic esterification, respectively. The yields of 2-MAG, ω-3 PUFFAs concentrate, and PUFA enriched acylglycerols were 40.25, 16.52, and 15.65%, respectively. ω-3 PUFFAs concentrate and PUFA enriched acylglycerols showed darker red color than SFBO and 2-MAG due to aggregation of astaxanthin pigment in ω-3 PUFFAs concentrate during urea complexation. The viscosity and specific gravity of SFBO and PUFA enriched acylglycerols showed similar values whereas 2-MAG and ω-3 PUFFAs showed significantly (p < 0.05) lower values. Stability parameters like acid value, peroxide value, free fatty acid value, and p-anisidine value of SFBO and ω-3 PUFAs concentrates were within acceptable limits except extreme high acid value and free fatty acid value of ω-3 PUFFAs concentrate. Thermogravimetric analysis showed similar and higher thermal stability of SFBO and PUFA enriched acylglycerols than 2-MAG and ω-3 PUFFAs concentrate. The ω-3 PUFAs content in 2-MAG, ω-3 PUFFAs concentrate, and PUFA enriched acylglycerols was increased to 20.81, 52.96, and 51.74% respectively from 13.54% in SFBO. ω-3 PUFFAs concentrate and PUFA enriched acylglycerols showed higher DPPH and ABTS radical scavenging activity than SFBO and 2-MAG. The results obtained from this study suggest the production of PUFA enriched acylglycerols rich in ω-3 PUFAs supplements from fish oil for human and pet animals.

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“…Sin embargo, en investigaciones más recientes (Shin, Sim, Kishimura, & Chun, 2012;Tanbirul-Haque & Chun, 2015), no se encontró un efecto significativo al emplear este mismo solvente en la alcohólisis de aceite de pescado con Lipozyme TL-IM, Lipozyme RM-IM y Novozyme 435, aunque parece mejorar la estabilidad térmica de la enzima y reducir la oxidación de AGPI omega-3 en aceite de atún (Thunnus sp.) y sardina (S. pilchardus) (Melgosa et al, 2017).…”

Section: Transformación Y Agroindustriaunclassified

Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3

Bonilla

Concha

2018

CTA

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El aceite de pescado es un producto industrial de alto valor nutricional por su contenido de ácidos grasos poliinsaturados (AGPI) Omega-3, actualmente valorados por su efectos benéficos en la salud. Estudios y avances realizados desde el año 2000 en la extracción de aceite de pescado de diversas especies, su refinación y concentración de AGPI, son revisados en este artículo. Las técnicas de extracción van desde tecnologías convencionales como prensado húmedo y extracción por solventes, hasta tecnologías propuestas más recientemente como fluidos supercríticos y ensilaje de pescado. Así mismo, la refinación es realizada por métodos tradicionales, sin embargo existen nuevas tecnologías con potencial para su aplicación en aceite de pescado. Por otro lado, el interés en la concentración de AGPI Omega-3 ha crecido y varias técnicas han sido propuestas como winterización, métodos enzimáticos, fraccionamiento por fluidos supercríticos, complejación con urea, fraccionamiento por métodos cromatográficos y concentración por membranas. La información recopilada indica una tendencia a combinar diferentes tecnologías convencionales y emergentes a fin de mejorar los rendimientos y pureza del producto obtenido.

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Characteristics of menhaden oil ethanolysis by immobilized lipase in supercritical carbon dioxide

Cited by 17 publications

References 27 publications

Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: Kinetic study

Supercritical carbon dioxide as solvent in the lipase-catalyzed ethanolysis of fish oil: Kinetic study

Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis

Métodos de extracción, refinación y concentración de aceite de pescado como fuente de ácidos grasos omega-3

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