Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation

Gámez-Meza, Nohemí; Noriega-Rodríguez, Juan Antonio; Medina-Juárez, Luis Ángel; Ortega-García, Jesús; Monroy-Rivera, J. A.; Toro-Vázquez, F.J; Garcı́a, Hugo S.; Angulo-Guerrero, Ofelia

doi:10.1016/s0963-9969(03)00052-8

Cited by 88 publications

(54 citation statements)

References 17 publications

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“…6), especially when it was increased by 5-fold (from reaction IV to reaction V). This result was obviously expected [11,[23][24][25][26], since the rate limiting component in the enzymatic reactions with high concentrations of substrates is the amount of enzyme. The trend observed in the total omega 3 PUFA content was somewhat different (Fig.…”

Section: Effect Of Enzyme Loadmentioning

confidence: 62%

“…Enzyme load in reaction VI was 10 times higher than that in reaction IV, and 2-fold of the amount in reaction V. The reason for the omega 3 PUFA content to decrease in the later stages of the reaction VI was assumed to be the fact that, as mentioned before, the HD level of the reactions with high enzyme load was higher. Therefore, CR lipase started to act on the omega 3 PUFA ester bonds as well, and resulted in their loss to the FFA fraction [6,19,25]. Gamez-Meza et al [25] observed a similar trend, but with much higher enzyme load.…”

Section: Effect Of Enzyme Loadmentioning

confidence: 86%

“…Therefore, CR lipase started to act on the omega 3 PUFA ester bonds as well, and resulted in their loss to the FFA fraction [6,19,25]. Gamez-Meza et al [25] observed a similar trend, but with much higher enzyme load. Omega 3 PUFA content decreased when the enzyme load was increased by 10-fold, while 2-fold increase was sufficient to see the same effect in another study [11].…”

Section: Effect Of Enzyme Loadmentioning

confidence: 86%

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Upgrading of Farmed Salmon Oil Through Lipase-Catalyzed Hydrolysis

Kahveci¹,

Falkeborg²,

Gregersen³

et al. 2010

TOBIOTJ

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Upgrading of farmed salmon oil obtained from by-products was carried out by lipase-catalyzed hydrolysis to increase omega 3 polyunsaturated fatty acids (PUFA) content. The lipases tested were from Penicillium camembertii (PC), Rhizomucor javanicus (RJ), Rhizopus niveus (RN), Rhizopus delemar (RD), Burkholderia cepacia (BC), Rhizopus oryzae (RO), Candida rugosa (CR) and Rhizomucor miehei (RM). The lipases from PC, RJ and RN had lower hydrolysis degrees (HDs) compared to the rest of the lipases. The lipase from CR had the highest HD after 24 h (91.89%). Moreover, CR lipase was the most effective one in concentrating omega 3 PUFA. The final value was increased from 13.77% to 27.81% (wt%). The changes in omega 3 PUFA content were significantly different among the lipases although the HD values were similar at the end of the reactions, which was believed to be caused by the substrate specificities of the lipases. The investigation of the relationship between HD and hydrolysis resistant value (HRV) for eicosapentaenoic acid (EPA, 20:5), docosahexaenoic acid (DHA, 22:6) and oleic acid (OA, 18:1) revealed that the fatty acid (FA) selectivity of the lipases were significantly different. CR lipase had the highest preference for hydrolyzing OA selectively over EPA and DHA. The reaction conditions, i.e. presence of surfactants, sonication, buffer-to-oil ratio, enzyme load, did not affect the selectivity. Investigation of the reaction conditions revealed that it was possible to obtain ~2.15-fold of the original omega 3 PUFA content by hydrolysis of salmon oil in the presence of CR lipase (4%, based on oil weight) with a bufferto-oil ratio of 2:1 (v/v) at 37 o C for 4 h.

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Section: Effect Of Enzyme Loadmentioning

confidence: 62%

Section: Effect Of Enzyme Loadmentioning

confidence: 86%

Section: Effect Of Enzyme Loadmentioning

confidence: 86%

See 1 more Smart Citation

Upgrading of Farmed Salmon Oil Through Lipase-Catalyzed Hydrolysis

Kahveci¹,

Falkeborg²,

Gregersen³

et al. 2010

TOBIOTJ

View full text Add to dashboard Cite

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“…Klinkerson et al (2004) observed enrichments of approximately 80% and 200% in EPA and DHA contents, respectively, through the urea complexation of hydrolyzed refined tuna oil. Gámez-Meza et al (2003) obtained 220% enrichment with EPA and DHA in sardine oil hydrolysates with an immobilized lipase from Pseudomonas cepacia and 130% and 210% with EPA and DHA, respectively, when the hydrolysis was conducted with a chemical catalyst. Possibly, these results of higher enrichment with n-3 PUFA, compared with the present work, can be explained by their use of refined, bleached and deodorized (RBD) fish oils.…”

Section: Hydrolysis Of Fi Sh Oil and Urea Concentration Of N-3 Pufa Bmentioning

confidence: 97%

“…After the hydrolysis reaction, the FFA were extracted with hexane and PUFA were concentrated with urea precipitation, as described by Gámez-Meza et al (2003) (Wanasundara and Shahidi, 1999).…”

Section: Production and Concentration Of Pufamentioning

confidence: 99%

Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase

2015

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SUMMARY:The aim of the present work was to produce vegetable oils enriched with long-chain n-3 fatty acids of nutraceutical interest, through an enzyme-catalyzed interesterification with a new lipase, from physic nut (Jatropha curcas L.). The Vegetable Lipase Powder (biocatalyst) called VLP, which has never been applied in functional foods, was obtained from the physic nut seed, and efficiently hydrolyzed the 95% of waste fish oil in 24 h. Urea precipitation was used to concentrate polyunsaturated fatty acids (PUFA) and was further interesterified with oils of different sources by means of enzymatic catalysis. After the interesterification reaction, which was also catalyzed by the VLP, the PUFA content in coconut oil increased almost ten-fold from 1.8% to 17.7%. In palm oil, the PUFA content increased two-fold from 10.5% to 21.8%, while in olive oil the level of PUFA increased from 8.6% to 21.3%. The mixture of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (3.7% to 3.9%) was incorporated into the triacylglycerol fraction of each of the coconut, palm and olive oils. Through the hydroesterification (hydrolysis followed by interesterification) all the interesterified vegetable oils tested presented sufficient EPA and DHA levels to satisfy the levels recommended for intake by human adults in one tablespoon. KEYWORDS:Interesterification; Jatropha curcas L.; Lipase; Polyunsaturated fatty acids; Structured lipids RESUMEN: Enriquecimiento nutricional de aceites vegetales con ácidos grasos n-3 de cadena larga mediante interesterificación enzimática con una nueva lipasa vegetal. El objetivo del presente trabajo fue producir aceites vegetales enriquecidos con ácidos grasos n-3 de cadena larga de interés nutraceutico, por interesterificación catalizada mediante una nueva lipasa, una enzima de semilla de Jatropha curcas L. La lipasa vegetal en polvo (biocatalizador) llamada VLP, nunca ha sido aplicada en alimentos funcionales, se obtuvo mediante procedimientos físicos con semillas de nueces, e hidrolizó eficientemente el 95% de aceites de residuos de pescado en 24 h. La precipitación con urea se utilizó para concentrar los ácidos grasos poliinsaturados (PUFA) que fueron posteriormente interesterificados con aceites de diferentes fuentes mediante catálisis enzimática. Tras la reacción de interesterificación, que también fue catalizada por la VLP, el contenido de PUFA en el aceite de coco aumentó casi diez veces de 1,8% a 17,7%. En el aceite de palma, el contenido de PUFA aumentó dos veces desde 10,5% a 21,8%, mientras que en el aceite de oliva el nivel de PUFA incrementó de 8,6% a 21,3%. La mezcla de ácido eicosapentaenoico (EPA) y ácido docosahexaenoico (DHA) (3,7% a 3,9%) fué incorporada a la fracción de triacilgliceroles de cada uno de los aceites, coco, palma y oliva. Mediante hidroesterificación (hidrólisis seguido de interesterificación) todos los aceites vegetales interesterificados ensayados contienen en una cucharada suficientes niveles de EPA y DHA para cubrir los niveles recomendados de ingesta de huma...

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Processing of Oils for Functional and Nutritional Applications

Hernández

Kamal‐Eldin

2013

Processing and Nutrition of Fats and Oils

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Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation

Cited by 88 publications

References 17 publications

Upgrading of Farmed Salmon Oil Through Lipase-Catalyzed Hydrolysis

Upgrading of Farmed Salmon Oil Through Lipase-Catalyzed Hydrolysis

Nutritional enrichment of vegetable oils with long-chain n-3 fatty acids through enzymatic interesterification with a new vegetable lipase

Processing of Oils for Functional and Nutritional Applications

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