Optimization of the Lipase Catalyzed Production of Structured Acylglycerols With Polyunsaturated Fatty Acids Isolated From Sardine Oil

Juan Antonio Noriega-Rodriguez, Esther Carrillo-Perez, Nohemi Gamez-Meza, Luis A. Medina-Juarez, Ramiro Baeza-Jimenez, Hugo S. Garcia

Abstract


In the present work, direct enzyme-catalyzed esterification of n-3 polyunsaturated fatty acids (n-3 PUFA) isolated from sardine oil was optimized to obtain structured acyglycerols. A n-3 PUFA concentrate was prepared by urea crystallization of refined sardine oil and esterification was carried out mixing free fatty acids and glycerol at different molar ratios (M = 0.48, 1.5, 3.0, 4.5 and 5.52 mol/mol), using an immobilized lipase preparation from Candida antarctica (NV-435) at different temperatures (T = 38, 45, 55, 65 and 72 °C) and reaction times (t = 0.7, 2.75, 5.75, 8.75 and 10.8 h) in a rotatable central composition design. The degree of esterification was determined by analysis of the acylglycerides produced, using liquid chromatography (HPLC-ELSD). Optimization by response surface methodology (RSM) showed that in order to obtain higher esterification levels of n-3 PUFA to glycerol (99.5%), a molar ratio of 1.3 mol n-3 PUFA/mol glycerol, time 8.3 h and temperature 38 °C, are required. However, results of this work show that it is possible to drive the reaction to any determined product (MAG, DAG or TAG) by modifying the reaction conditions.


Keywords


acylglycerides, enzymatic esterification, polyunsaturated fatty acids, response surface methodology, sardine oil, hplc-elsd

Full Text: PDF DOI: 10.5539/jfr.v2n6p97

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Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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