Selective enrichment of n−3 polyunsaturated fatty acids with C18–C20 acyl chain length from sardine oil using Pseudomonas fluorescens MTCC 2421 lipase

Chakraborty, Kajal; Raj, Rashmi

doi:10.1016/j.foodchem.2008.09.029

Cited by 37 publications

(18 citation statements)

References 39 publications

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“…The fatty acid compositions of the lipids were performed by gas liquid chromatography and gas chromatography-mass spectrometry (GC/MS) analysis as reported earlier [14]. The fatty acids converted to fatty acid methyl esters (FAMEs) were recorded on a Perkin-Elmer (USA) AutoSystem XL gas chromatograph (HP 5890 Series II) connected with a SP 2560 (crossbond 5% diphenyl-95% dimethyl polysiloxane) capillary column (100 m Â 0.25 mm i.d., 0.50 mm film thickness, Supelco, Bellfonte, PA) using a flame ionization detector (FID).…”

Section: Fatty Acid Compositional Analysismentioning

confidence: 99%

“…The results were expressed as percent of total fatty acids (% TFA). The GC-MS analyses of the N-acyl pyrrolidides were performed using the electronic impact (EI) ionization mode in a Varian GC (CP-3800) interfaced with a Varian instrument 1200 l single quadruple mass spectrometer for confirmation of fatty acid identification [14].…”

Section: Fatty Acid Compositional Analysismentioning

confidence: 99%

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Cooking and pressing is an effective and eco‐friendly technique for obtaining high quality oil from Sardinella longiceps

Chakraborty

Joseph

2015

Euro J Lipid Sci & Tech

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The conventional Bligh and Dyer method of extracting oil from the edible tissues of Sardinella longiceps was compared with different eco-friendly methodologies using 40% ethanol, 95% ethanol, distilled water, and cooking followed by pressing, as well as cooking followed by the Bligh and Dyer method. Among the different methods studied, cooking followed by pressing showed a beneficial effect on the quality of the oil as evidenced by reduced saponification (209.8 mg KOH/g), peroxide (11.88 meqO 2 / kg), para-anisidine (16.2), total oxidation (39.96), and TBARS (6.18 MDAEQ/kg) values. A comparable lipid yield (8.3%) with that of the Bligh and Dyer method was attained through the cooking and pressing method. The greater induction time (0.13 h) indicated better oxidative stability of cooked and pressed oil as compared to the oil obtained using other methods. The fish oil obtained by cooking followed by pressing has been demonstrated to yield comparable amounts of eicosapentaenoic acid, docosahexaenoic acid, and total polyunsaturated fatty acid contents when compared to the Bligh and Dyer method. These results demonstrated the effectiveness of the cooking and pressing technique for obtaining the best quality oil from Sardinella longiceps. The oil obtained by the cooking and pressing mode was characterized by FTIR and NMR experiments.Practical applications: The advantages of the method involving cooking followed by pressing as compared to the traditional Bligh and Dyer method were the absence of toxic solvents along with reduced cost and labor requirements. In addition, no chemical wastes were generated in this technique. The cooking followed by pressing method has been demonstrated to improve the nutritive value and oxidative stability of the crude fish oil as compared to the new eco-friendly methods studied and the traditional method. The utilities of FTIR and NMR analyses as new analytical tools for analyzing the chemistry of fish oil have been demonstrated in the present study. This study is significant for the extraction of greater quality marine fish oil for use in pharmaceutical industries.

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Section: Fatty Acid Compositional Analysismentioning

confidence: 99%

Section: Fatty Acid Compositional Analysismentioning

confidence: 99%

Cooking and pressing is an effective and eco‐friendly technique for obtaining high quality oil from Sardinella longiceps

Chakraborty

Joseph

2015

Euro J Lipid Sci & Tech

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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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“…Bellefonte, PA, USA) using a flame ionization detector (FID) equipped with a split/splitless injector, which was used in the split (1:15) mode(Chakraborty and Paulraj, 2009). Fatty acid methyl esters (FAMEs) were identified by comparing the retention time with FAME standards (Supelco TM 37 Component FAME Mix, Catalog No.…”

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confidence: 99%

Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study

Chakraborty

Joseph

2016

Journal of Aquatic Food Product Technology

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The aim of this study was to prepare the refined oil derived from Sardinella longiceps by a stepwise procedure of degumming, bleaching, and deodorization. The refined sardine oil showed greater susceptibility towards oxidation than the crude oil, but the addition of ethyl acetate fractions of the red seaweeds Hypnea musciformis, Kappaphycus alvarezii, and Jania rubens with great antioxidant potential significantly increased the oxidative stability of the refined oil.The refined oil supplemented with the ethyl acetate fraction of these seaweeds indicated more noteworthy oxidative stability indices (e 0. 51 h) than ±-tocopherol. The induction time was greater for refined oil added with H. musciformis (1.26 h) than butylated hydroxytoluene (1.04 h) and ±-tocopherol (0.4 h). No traces of aromatic (´ 6.7 -7.5 ppm), hydroperoxides, and aldehydes (´ 9 -10 ppm) in the 1 H-NMR spectra of the refined oil supplemented with seaweed extracts at the baseline and after the accelerated storage study demonstrated that the seaweed extracts were able to prevent the formation of secondary oxidation products in the unsaturated system during storage. This study demonstrated the potential of seaweeds as natural alternatives to the synthetic Downloaded by [La Trobe University] at 02:16 01 June 2016A c c e p t e d M a n u s c r i p t 2 antioxidants to prevent the rancidity of the refined fish for use in food and pharmaceutical industries.

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Selective enrichment of n−3 polyunsaturated fatty acids with C18–C20 acyl chain length from sardine oil using Pseudomonas fluorescens MTCC 2421 lipase

Cited by 37 publications

References 39 publications

Cooking and pressing is an effective and eco‐friendly technique for obtaining high quality oil from Sardinella longiceps

Cooking and pressing is an effective and eco‐friendly technique for obtaining high quality oil from Sardinella longiceps

An insight into microbial lipases and their environmental facet

Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study

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