Concentration of Docosahexaenoic and Eicosapentaenoic Acid from Cobia Liver Oil by Acetone Fractionation of Fatty Acid S
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Concentration of Docosahexaenoic and Eicosapentaenoic Acid from Cobia Liver Oil by Acetone Fractionation of Fatty Acid Salts Chia-Hung Kuo 1 & Chun-Yung Huang 1 & Jia-Wei Chen 1 & Hui-Min David Wang 2 & Chwen-Jen Shieh 3 Received: 12 September 2019 / Accepted: 23 April 2020/ # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract
The production of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) concentrate from cobia liver oil by acetone fractionation of fatty acid salts was investigated in this study. A three-level-three-factor Box-Behnken design was used to evaluate the effects of reaction time, amount of NaOH added, and acetone ratio on the responses (DHA and EPA content and recovery). The results showed that the amount of NaOH added was the most important factor in the process. The DHA content showed an inverse relation with EPA content and recovery, whereas its content increased proportionally with the amount of NaOH added. With a reaction time of 1.51 h, amount of NaOH added at 0.65 times the molar equivalent of free fatty acid (FFA), and acetone ratio at 13.92, a maximum recovery of DHA + EPA was 98.14%, and the obtained concentrate contained 71.23% DHA + EPA. Finally, the lipase-catalyzed esterification of the DHA + EPA concentrate with glycerol was carried out. The acetone fractionation of fatty acid salts is an efficient technique for producing DHA +EPA concentrate. The DHA +EPA concentrate can be used as starting materials for the production of functional lipids to provide n-3 polyunsaturated fatty acids to the consumers. Keywords Docosahexaenoic acid (DHA) . Eicosapentaenoic acid (EPA) . Acetone fractionation . Response surface methodology . Enrich concentration
* Chia-Hung Kuo [email protected] * Chwen-Jen Shieh [email protected]
1
Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
2
Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
3
Biotechnology Center, National Chung Hsing University, Taichung 402, Taiwan
Applied Biochemistry and Biotechnology
Introduction Fish oil contains polyunsaturated fatty acids (PUFA), such as docosahexaenoic acid (DHA; 22:6n-3) and eicosapentaenoic acid (EPA; 20:5n-3), which are widely used as health food to prevent cardiovascular diseases. The beneficial health effects of DHA and EPA have been widely investigated, as well as their impact on reducing triglyceride levels [1], attenuation of atherosclerosis [2], lowering of systolic and diastolic blood pressures [3], prevention of asthma [4], and anti-inflammatory effects [5]. Generally, the DHA + EPA contents in fish oil are less than 30%. The contents of DHA + EPA from different sources of fish oils, such as capelin, mackerel, sardine, and anchovy vary between 14% and 27%, but these fish oils also have a higher content of saturated fatty acids such as myristic and palmitic acids [6]. For health food or medicine applications, increasing the concentration of DHA an
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