Hidrólise enzimática do óleo de pescado

Abstract

ResumoO óleo de pescado tem sido alvo de várias pesquisas em função dos benefícios nutricionais dos ácidos graxos poliinsaturados. Esse fato pode ser comprovado pelos estudos epidemiológicos que relacionam a baixa incidência de doenças cardiovasculares com o consumo de ácidos graxos n-3 (EPA-eicosapentaenóico e DHA-docosahexaenóico) provenientes de peixes marinhos. A obtenção de ácidos graxos poliinsaturados n-3 pode ser realizada por hidrólise enzimática. A hidrólise enzimática de óleos e gorduras, ou lipólise, é bem conhecida e vem sendo estudada para produzir ácidos graxos e modificar as gorduras por esterificação, transesterificação e interesterificação. O objetivo deste trabalho foi a obtenção de ácidos graxos poliinsaturados por hidrólise enzimática do óleo de pescado industrial. A hidrólise de 1262,81 µmoles de óleo de pescado com lipase pancreática porcina (concentração de extrato enzimático de 7,647 mg.mL -1 ), 60 minutos, 38 °C, pH 8, tampão NH 4 Cl-NH 4 OH. Os produtos da hidrólise foram separados por cromatografia em coluna e caracterizados por cromatografia em camada delgada (TLC) e gasosa (GLC). A enzima apresentou uma atividade específica de 10,14 ± 0,15 UE.mg de proteínas -1 e com 60 minutos de reação se obteve 44,45% de hidrólise com 1865,76 ± 41,15 µmols de ácidos graxos. Foram identificados ácidos graxos livres, mono-acilgliceróis, di-acilgliceróis e tri-acilgliceróis. Na fração dos tri-acilgliceróis verificou-se um aumento de 46,14% e 40,23% de ácido araquidônico e eicosapentaenóico (EPA) respectivamente, enquanto que na fração monoacilglicerol um acréscimo de 96,96% e 52,55% de DPA e DHA. Palavras-chave: enzimas; hidrólise enzimática; óleo de pescado; lipase; EPA; DHA; DPA. AbstractThe fish oil has been the purpose of many researches due to the nutritional benefits of its polyunsatured fatty acids and it is confirmed by epidemic studies that relate the low incidence of cardiovascular diseases to the consumption of n-3 fatty acids (EPA -eicosapentaenóico, DHA -docosahexaenóico) deriving from the sea fish. N-3 polyunsatured fatty acids can be obtained from the fish by enzymatic hydrolysis. The enzymatic hydrolysis of fats and oils, or lipolysis, is known to produce fatty acids to alter the fats by esterification, transesterification and interesterification. The main objective of this work was to obtain poliinsaturated fatty acids (PUFA) by enzymatic hydrolysis of the industrial fish oil. It was used 1262,81 µmols of substrate, porcine lipase (7,647 mg.mL -1 of enzymatic extract), 60-minute of hydrolysis, 38 °C, pH 8 and NH 4 CI-NH 4 OH buffer. The hydrolysis products were separated by column chromatography and characterized by TLC GLC. The specific activity of lipase was 10,14 ± 0,15 UE.mg proteins -1. After 60-minute of reaction was obtained 44,45% of hydrolysis and 1865,76 ± 41,15 µmols of fatty acids. Were identified PUFA, monoacylglycerol, diacylglycerol and triacylglycerol. There was an increase of 46,14 and 40,23%, respectively, of araquidonico and eicosapentaenoic (EPA) acids in the tri...

Production of Omegas-6 and 9 from the Hydrolysis of Açaí and Buriti Oils by Lipase Immobilized on a Hydrophobic Support

“…This factor may favor a greater release of oleic acid in the organic phase. Additionally, our results are in accordance with data shown by other authors, showing the preference of lipase for the cleavage of triacylglycerides at the oleic acid chain [ 56 , 57 ]. Comparing both derivatives, Bb immobilized lipase demonstrated higher capacity to produce fatty acids from Açaí and Buriti oils, in relation to the Fo immobilized lipase.…”

Characterization of a hydrolyzed oil obtained from fish waste for nutraceutical application

“…Figure 2 shows a chromatogram of the hydrolyzed oil from industrialized fish residue showing the existence of concentrates of EPA (C20:5n-3) and DHA (C22:6n-3) after alcoholysis. According to Padilha & Augusto-Ruiz (2007), the industrial fish oil is generally obtained by hydrothermal process from pelagic species, so its composition varies according to species and even, according to season, sex, reproductive cycle, among other factors. Pelagic fish, due to its habitation condition and formation of large fish shoal, are of great industrial importance and seem to be the best sources of EPA and DHA (Gonçalves & Souza-Soares, 2000).…”