Preparation of eicosapentaenoic acid concentrates from sardine oil by Bacillus circulans lipase

Chakraborty, Kajal; Vijayagopal, P; Chakraborty, Rekha Devi; Vijayan, K K

doi:10.1016/j.foodchem.2009.10.032

Cited by 27 publications

(13 citation statements)

References 30 publications

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“…Fatty acid composition of several edible oils has been favorably modified by lipase-catalyzed interesterification reactions. Olive oil enriched with medium-chain-length fatty acids (Nunes et al 2011) and sardine oil enriched with n-3 polyunsaturated fatty acids (Chakraborty et al 2010;Chakraborty and Raj 2009) constitute such examples.…”

Section: Applications Of Lipasesmentioning

confidence: 99%

An insight into microbial lipases and their environmental facet

Kanmani¹,

Aravind²,

Kumaresan³

2014

Int. J. Environ. Sci. Technol.

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Lipases are serine hydrolases that catalyze the hydrolysis and synthesis of esters formed from glycerol and long-chain fatty acids, by acting at the oil-water interface. Lipases from microbial sources have received heightened attention for an array of industrial applications, and these enzymes have been well exploited in the environmental sector as well. In this article, we present an overview of microbial lipase, including the microorganisms from which it could be produced; the application of recombinant DNA technology tools to produce lipase with enhanced properties, the effective use of waste materials as substrates for lipase production; the usage of statistical tools to efficiently optimize the production medium; lipase purification strategies; and the immobilization of the enzyme on a variety of support materials. The next section of the article provides a gist of its application in diversified spheres and focusses exclusively on the environmentally relevant ones. Lipasecatalyzed esterification, transesterification, and interesterification reactions, an emerging area of green chemistry; lipase-mediated in vitro biopolymer synthesis and degradation; and the application of lipase for remediating fat and oil constituents in wastewater are dealt with in-depth. When its full potential is harnessed, the enzyme could play a pivotal role in environmental management.

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Section: Applications Of Lipasesmentioning

confidence: 99%

An insight into microbial lipases and their environmental facet

Kanmani¹,

Aravind²,

Kumaresan³

2014

Int. J. Environ. Sci. Technol.

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“…This high quality of the separation was in contrast to most other publications. Repeatedly, no full separation of the high concentrated long chain and saturated fatty acids like 16:0 and 18:0 was obtained with fish oil and rapeseed oil [33][34][35][36][37][38]. Urea complexation was repeated three times, and the result was virtually the same.…”

Section: Urea Complexation Of Famementioning

confidence: 98%

Detection of 430 Fatty Acid Methyl Esters from a Transesterified Butter Sample

Schröder

Vetter

2013

J Americ Oil Chem Soc

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Milk fat is known to contain one of the highest number of fatty acids of all edible oils. Some of these fatty acids are known to be valuable (e.g. conjugated linoleic acids, furan fatty acid) and other as undesirable (e.g. saturated and some trans-fatty acids) food ingredients. However, a comprehensive picture on the presence of many trace fatty acids has not been achieved. For this reason we have developed an analysis scheme based on the conversion of the fatty acids into methyl esters. The fatty acid methyl esters were then fractionated by urea complexation. Both the filtrate of the urea complexation (*4 % of the sample weight) and the original sample were fractionated by high-speed countercurrent chromatography (HSCCC). The resulting fractions were analyzed by GC/MS analysis. With this method 430 fatty acids were detected in one single butter sample. More than 230 fatty acids had two or more double bonds. In addition to the widely known spectrum of fatty acids we also detected a range of cyclohexyl fatty acids (five homologues) and methyl-branched fatty acids (including short chain and even-numbered anteiso-fatty acids), conjugated tetradecadienoic acids along with the novel x-oxo-fatty acids (seven homologues). The reported relative retention time on the polar column may serve as a data base for the screening of other samples for this profusion of fatty acids.

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“…This is while polyunsaturated fatty acid (PUFA) cannot be synthesized in adequate levels because of the lack of essential enzymes required and must therefore be externally supplied in the diet (Chakraborty et al, 2010). There is now some consensus that PUFAs should form a bare minimum of 3 per cent and preferably 10-20 per cent of total lipid intake, and that the omega-6 (6) to omega-3 (3) series ratio should ideally be 4:1 or 5:1.…”

Section: Introductionmentioning

confidence: 99%

“…The methods include urea complexation (Guiil-Guerro and Belarbi, 2001;Liu et al, 2006;Sajilata et al, 2008), high-performance liquid chromatography (Rao et al, 1995), argentated silica gel chromatography (Sajilata et al, 2008;Adolf and Emken, 1985), enzymatic purification (Chakraborty et al, 2010;Pawongrat et al, 2007;Mbatia et al, 2010;Okada and Morrissey, 2007), supercritical fluid fractionation (Letisse et al, 2006;Rubio-Rodriguez et al, 2008) and solvent crystallization of fatty acids (Han et al, 1987). Although fractions with relatively high concentrations of PUFAs cannot, however, be achieved by the aforementioned methods, these processes require the use of organic solvents and chemical compounds with certain constraints for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Influence of processing parameters on physicochemical properties of fractionated fish oil at low temperature crystallization

Soleimanian

Sahari

Barzegar

2015

Nutrition &Amp; Food Science

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Purpose -The purpose of this study was to investigate the efficiency of low temperature fractional crystallization to increase polyunsaturated fatty acid (PUFA) content of fish oil. Effects of temperature, stages of crystallization, rate of cooling, agitation and addition of primary nucleus on separation efficiency were evaluated. Low temperature crystallization of triacylglycerols (TAGs) was used to increase PUFA content of fish oil (initial PUFA content ϳ30 g/100 g oil). Design/methodology/approach -To optimize the fractionation process, the effect of fractionation temperature (7, 5, 0 and Ϫ5°C), crystallization procedures, cooling rate, agitation and addition of primary nucleus on PUFA content was evaluated. Findings -The best relationship between PUFA concentration (45.8 g/100 g oil) and PUFA yield (51.5 per cent) was attained by performing two-stage crystallization of TAGs at the final temperatures of 5 and 0°C under slow cooling rate (3°C h Ϫ1 for first fractionation procedure and 0.7°C h Ϫ1 for second stage, until the final fractionation temperature, 0°C, was reached) and slow agitation (3 rpm) and in the presence of primary nucleus, which resulted in 50 per cent increase in PUFA content over the original fish oil. Practical implications -Determination of iodine and saponification values, refractive index, solid fat content, melting point, cholesterol content of original oil and final fractionated product with the highest PUFA ratio showed that fractionation significantly alters physical and chemical properties of the fraction. Originality/value -Comparison of iodine value, saponification value, refractive index, solid fat content, melting point and cholesterol content of original oil and the final fractionated product (with the highest PUFA ratio) showed that the fractionation process significantly alters mentioned properties of the initial oil. June 2015 (PT) and S70: two-stage fractionation at 7 and 0°C as fast and slow cooling, respectively; F50 and S50: two-stage fractionation at 5 and 0°C as fast and slow cooling, respectively; slow cooling implies the use of cooling rate of 3°C h Ϫ1 and 0.7°C h Ϫ1 at first and second stages of fractionation procedures, respectively; fast cooling implies the fractionation of oil by rapid temperature decreasing of the sample within 1 hour to the crystallization temperature; data are expressed as mean Ϯ standard deviation (n ϭ 3); values in the same row with different superscript letters are significantly different. a, b, c, d […] highly significant (p Ͻ 0.

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Preparation of eicosapentaenoic acid concentrates from sardine oil by Bacillus circulans lipase

Cited by 27 publications

References 30 publications

An insight into microbial lipases and their environmental facet

An insight into microbial lipases and their environmental facet

Detection of 430 Fatty Acid Methyl Esters from a Transesterified Butter Sample

Influence of processing parameters on physicochemical properties of fractionated fish oil at low temperature crystallization

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