Please use this identifier to cite or link to this item: https://hdl.handle.net/10356/85090
Title: Enrichment of omega-3 fatty acids in cod liver oil via alternate solvent winterization and enzymatic interesterification
Authors: Lei, Qiong
Ba, Sai
Zhang, Hao
Wei, Yanyan
Lee, Jasmine Yiqin
Li, Tianhu
Keywords: Cod liver oil
Omega-3 fatty acids
Issue Date: 2015
Source: Lei, Q., Ba, S., Zhang, H., Wei, Y., Lee, J. Y., & Li, T. (2016). Enrichment of omega-3 fatty acids in cod liver oil via alternate solvent winterization and enzymatic interesterification. Food Chemistry, 199, 364-371.
Series/Report no.: Food Chemistry
Abstract: Enrichment of omega-3 fatty acids in cod liver oil via alternate operation of solvent winterization and enzymatic interesterification was attempted. Variables including separation method, solvent, oil concentration, time and temperature were optimized for the winterization. Meanwhile, Novozyme 435, Lipozyme RM IM and Lipozyme TL IM were screened for interesterification efficiency under different system air condition, time and temperature. In optimized method, alternate winterization (0.1 g/mL oil/acetone, 24 h, −80 °C, precooled Büchner filtration) and interesterification (Lipozyme TL IM, N2 flow, 2.5 h, 40 °C) successfully doubled the omega-3 fatty acid content to 43.20 mol%. 1H NMR was used to determine omega-3 fatty acid content, and GC–MS to characterize oil product, which mainly contained DHA (15.81 mol%) and EPA (20.23 mol%). The proposed method offers considerable efficiency and reduce production cost drastically. Oil produced thereof is with high quality and of particular importance for the development of omega-3 based active pharmaceutical ingredients.
URI: https://hdl.handle.net/10356/85090
http://hdl.handle.net/10220/43623
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2015.12.005
Rights: © 2015 Elsevier. This is the author created version of a work that has been peer reviewed and accepted for publication by Food Chemistry, Elsevier. It incorporates referee’s comments but changes resulting from the publishing process, such as copyediting, structural formatting, may not be reflected in this document. The published version is available at: [http://dx.doi.org/10.1016/j.foodchem.2015.12.005].
Fulltext Permission: open
Fulltext Availability: With Fulltext
Appears in Collections:SPMS Journal Articles

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