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

N. Gámez-Meza; J.A. Noriega-Rodríguez; L.A. Medina-Juárez; J. Ortega-García; J. Monroy-Rivera; F.J. Toro-Vázquez; H.S. García; O. Angulo-Guerrero

doi:10.1016/S0963-9969(03)00052-8

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

N. Gámez-Meza, J.A. Noriega-Rodríguez, L.A. Medina-Juárez, J. Ortega-García, J. Monroy-Rivera, F.J. Toro-Vázquez, H.S. García, O. Angulo-Guerrero

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93 Scopus citations

Abstract

Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) derived from chemically or enzymatically hydrolyzed from sardine oil were concentrated by urea complexation. The enzymatic hydrolysis was effected in aqueous emulsion using five commercial lipases from Pseudomonas, three immobilized (PS-CI, PS-CII and PS-DI) and two soluble lipases (AK-20 and PS-30). EPA and DHA were determined by gas-liquid chromatography as methyl esters. Results showed that an immobilized lipase preparation (PS-CI) produced the highest degree of hydrolysis for EPA and DHA (81.5 and 72.3% from their initial content in the oil) after 24 h. After complexation of saturated and less unsaturated free fatty acids, the highest concentration of EPA (46.2%) and DHA (40.3%) was obtained using an ethanolic solution with 20% (w/w) urea and 12% (w/w) PS-CI hydrolyzed with a 78% yield. Combination of enzymatic or chemical hydrolysis with urea complexation is a promising method to obtain highly concentrated n-3 PUFA from sardine oil.

Original language	English
Pages (from-to)	721-727
Number of pages	7
Journal	Food Research International
Volume	36
Issue number	7
DOIs	https://doi.org/10.1016/S0963-9969(03)00052-8
State	Published - 2003

Bibliographical note

Funding Information:
This work was supported by SIMAC (project no. 980101017) and CONACyT of Mexico. We thank Amano Pharmaceutical for kindly providing the lipases and Refinadora e Hidrogenadora de Guaymas, S.A. de C.V. for providing crude sardine oil.

Keywords

DHA
EPA
Fish oil
Hydrolysis
N-3 fatty acids
Pseudomonas sp. Lipases
Urea complexation

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Gámez-Meza, N., Noriega-Rodríguez, J. A., Medina-Juárez, L. A., Ortega-García, J., Monroy-Rivera, J., Toro-Vázquez, F. J., García, H. S., & Angulo-Guerrero, O. (2003). Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation. Food Research International, 36(7), 721-727. https://doi.org/10.1016/S0963-9969(03)00052-8

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title = "Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation",

abstract = "Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) derived from chemically or enzymatically hydrolyzed from sardine oil were concentrated by urea complexation. The enzymatic hydrolysis was effected in aqueous emulsion using five commercial lipases from Pseudomonas, three immobilized (PS-CI, PS-CII and PS-DI) and two soluble lipases (AK-20 and PS-30). EPA and DHA were determined by gas-liquid chromatography as methyl esters. Results showed that an immobilized lipase preparation (PS-CI) produced the highest degree of hydrolysis for EPA and DHA (81.5 and 72.3% from their initial content in the oil) after 24 h. After complexation of saturated and less unsaturated free fatty acids, the highest concentration of EPA (46.2%) and DHA (40.3%) was obtained using an ethanolic solution with 20% (w/w) urea and 12% (w/w) PS-CI hydrolyzed with a 78% yield. Combination of enzymatic or chemical hydrolysis with urea complexation is a promising method to obtain highly concentrated n-3 PUFA from sardine oil.",

keywords = "DHA, EPA, Fish oil, Hydrolysis, N-3 fatty acids, Pseudomonas sp. Lipases, Urea complexation",

author = "N. G{\'a}mez-Meza and J.A. Noriega-Rodr{\'i}guez and L.A. Medina-Ju{\'a}rez and J. Ortega-Garc{\'i}a and J. Monroy-Rivera and F.J. Toro-V{\'a}zquez and H.S. Garc{\'i}a and O. Angulo-Guerrero",

note = "Funding Information: This work was supported by SIMAC (project no. 980101017) and CONACyT of Mexico. We thank Amano Pharmaceutical for kindly providing the lipases and Refinadora e Hidrogenadora de Guaymas, S.A. de C.V. for providing crude sardine oil.",

year = "2003",

doi = "10.1016/S0963-9969(03)00052-8",

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Gámez-Meza, N , Noriega-Rodríguez, JA , Medina-Juárez, LA , Ortega-García, J, Monroy-Rivera, J, Toro-Vázquez, FJ, García, HS & Angulo-Guerrero, O 2003, 'Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation', Food Research International, vol. 36, no. 7, pp. 721-727. https://doi.org/10.1016/S0963-9969(03)00052-8

TY - JOUR

T1 - Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation

AU - Gámez-Meza, N.

AU - Noriega-Rodríguez, J.A.

AU - Medina-Juárez, L.A.

AU - Ortega-García, J.

AU - Monroy-Rivera, J.

AU - Toro-Vázquez, F.J.

AU - García, H.S.

AU - Angulo-Guerrero, O.

N1 - Funding Information: This work was supported by SIMAC (project no. 980101017) and CONACyT of Mexico. We thank Amano Pharmaceutical for kindly providing the lipases and Refinadora e Hidrogenadora de Guaymas, S.A. de C.V. for providing crude sardine oil.

PY - 2003

Y1 - 2003

N2 - Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) derived from chemically or enzymatically hydrolyzed from sardine oil were concentrated by urea complexation. The enzymatic hydrolysis was effected in aqueous emulsion using five commercial lipases from Pseudomonas, three immobilized (PS-CI, PS-CII and PS-DI) and two soluble lipases (AK-20 and PS-30). EPA and DHA were determined by gas-liquid chromatography as methyl esters. Results showed that an immobilized lipase preparation (PS-CI) produced the highest degree of hydrolysis for EPA and DHA (81.5 and 72.3% from their initial content in the oil) after 24 h. After complexation of saturated and less unsaturated free fatty acids, the highest concentration of EPA (46.2%) and DHA (40.3%) was obtained using an ethanolic solution with 20% (w/w) urea and 12% (w/w) PS-CI hydrolyzed with a 78% yield. Combination of enzymatic or chemical hydrolysis with urea complexation is a promising method to obtain highly concentrated n-3 PUFA from sardine oil.

AB - Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) derived from chemically or enzymatically hydrolyzed from sardine oil were concentrated by urea complexation. The enzymatic hydrolysis was effected in aqueous emulsion using five commercial lipases from Pseudomonas, three immobilized (PS-CI, PS-CII and PS-DI) and two soluble lipases (AK-20 and PS-30). EPA and DHA were determined by gas-liquid chromatography as methyl esters. Results showed that an immobilized lipase preparation (PS-CI) produced the highest degree of hydrolysis for EPA and DHA (81.5 and 72.3% from their initial content in the oil) after 24 h. After complexation of saturated and less unsaturated free fatty acids, the highest concentration of EPA (46.2%) and DHA (40.3%) was obtained using an ethanolic solution with 20% (w/w) urea and 12% (w/w) PS-CI hydrolyzed with a 78% yield. Combination of enzymatic or chemical hydrolysis with urea complexation is a promising method to obtain highly concentrated n-3 PUFA from sardine oil.

KW - DHA

KW - EPA

KW - Fish oil

KW - Hydrolysis

KW - N-3 fatty acids

KW - Pseudomonas sp. Lipases

KW - Urea complexation

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U2 - 10.1016/S0963-9969(03)00052-8

DO - 10.1016/S0963-9969(03)00052-8

M3 - Artículo

SN - 0963-9969

VL - 36

SP - 721

EP - 727

JO - Food Research International

JF - Food Research International

IS - 7

ER -

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

Abstract

Bibliographical note

Keywords

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