J Food Bioact

Journal of Food Bioactives, ISSN 2637-8752 print, 2637-8779 online

Journal website www.isnff-jfb.com

Original Research

Volume 4, Number , December 2018, pages 123-129

Two step-production of acylglycerols containing a high proportion of docosapentaenoic acid from marine omega-3 oil and their oxidative stability

Figure 1.

Time course of esterification by lipases. The reaction was conducted at 30 °C.

Figure 2.

Effects of glycerol content on degree of synthesis by lipases. The reaction was conducted at 30 °C for 24 hr.

Figure 3.

Distribution of acylglycerols synthesized by lipase SP435 over different time periods. The reaction was conducted at 30 °C.

Figure 4.

Distribution of acylglycerols synthesized by lipase SP435 over different time periods. The reaction was conducted at 30 °C.

Figure 5.

Conjugated diene value of different samples. The test was carried out at 60 °C for 96 hr.

Figure 6.

TBARS value of different samples. The test was carried out at 60 °C for 96 hr.

Figure 7.

Propanal content of different samples. The test was carried out at 60 °C for 96 hr.

**Table 1.** The contents of EPA, DPA and DHA in the urea complexed and non-urea complexed fractions under different conditions
Urea to fatty acid ratio	Urea complexed fraction	Non-urea complexed fraction
3	0.53	3.06	2.18	72	37.4	7.48	26.3	20
3.3	0.71	3.78	3.1	72.3	40.1	4.75	25.2	18.7
3.5	0.85	4.16	3.91	75	44.7	3.08	23.9	16.5
4.5	1.95	4.18	5.65	75	50.2	2.82	18.9	12

Table 1. The contents of EPA, DPA and DHA in the urea complexed and non-urea complexed fractions under different conditions

Urea to fatty acid ratio

Urea complexed fraction

Non-urea complexed fraction

DHA

DPA

EPA

Yield (%)

DHA

DPA

EPA

Yield (%)

0.53

3.06

2.18

37.4

7.48

26.3

3.3

0.71

3.78

3.1

72.3

40.1

4.75

25.2

18.7

3.5

0.85

4.16

3.91

44.7

3.08

23.9

16.5

4.5

1.95

4.18

5.65

50.2

2.82

18.9

**Table 2.** The contents of EPA, DPA and DHA in the original free fatty acid, first and second concentrates
	EPA (%)	DPA (%)	DHA (%)
Original fatty acids	7.48±0.22	4.03 ± 0.15	8.32 ± 0.17
First step concentrates (UCF)	3.10±0.56	3.78 ± 0.32	0.71 ± 0.16
Second step concentrates (NUCF)	20.80±1.58	24.00 ± 1.05	3.85 ± 0.45

Table 2. The contents of EPA, DPA and DHA in the original free fatty acid, first and second concentrates

EPA (%)

DPA (%)

DHA (%)

Original fatty acids

7.48±0.22

4.03 ± 0.15

8.32 ± 0.17

First step concentrates (UCF)

3.10±0.56

3.78 ± 0.32

0.71 ± 0.16

Second step concentrates (NUCF)

20.80±1.58

24.00 ± 1.05

3.85 ± 0.45

**Table 3.** Fatty acid composition of the original oil and the concentrate
Fatty acids	Original oil (%)	Concentrate (%)
16:00	7.34 ± 0.38	0.15 ± 0.05
16:1 n-7	17.55 ± 1.21	18.86 ± 0.90
18:1 n-9	21.62 ± 0.83	0.36 ± 0.11
18:3 n-3	0.60± 0.13	2.93 ± 0.21
20:1 n-9	12.30 ± 0.32	0.10 ± 0.04
20:5 n-3	7.48 ± 0.22	20.77 ± 1.58
22:5 n-3	4.03 ± 0.15	24.02 ± 1.05
22:6 n-3	8.32 ± 0.17	3.85 ± 0.45

Table 3. Fatty acid composition of the original oil and the concentrate

Fatty acids

Original oil (%)

Concentrate (%)

16:00

7.34 ± 0.38

0.15 ± 0.05

16:1 n-7

17.55 ± 1.21

18.86 ± 0.90

18:1 n-9

21.62 ± 0.83

0.36 ± 0.11

18:3 n-3

0.60± 0.13

2.93 ± 0.21

20:1 n-9

12.30 ± 0.32

0.10 ± 0.04

20:5 n-3

7.48 ± 0.22

20.77 ± 1.58

22:5 n-3

4.03 ± 0.15

24.02 ± 1.05

22:6 n-3

8.32 ± 0.17

3.85 ± 0.45

**Table 4.** Effect of temperature on the degree of synthesis
Temperature ( °C)	Degree of Synthesis (%)
20	26.21 ± 2.83	59.10 ± 2.83	68.35 ± 1.06
30	51.56 ± 5.39	81.12 ± 4.52	88.98 ± 1.40
40	52.87 ± 10.79	80.86 ± 1.32	89.29 ± 0.38
50	62.14 ± 0.81	81.89 ± 2.48	90.05 ± 1.57

Table 4. Effect of temperature on the degree of synthesis

Temperature ( °C)

Degree of Synthesis (%)

PS30

IM60

SP435

26.21 ± 2.83

59.10 ± 2.83

68.35 ± 1.06

51.56 ± 5.39

81.12 ± 4.52

88.98 ± 1.40

52.87 ± 10.79

80.86 ± 1.32

89.29 ± 0.38

62.14 ± 0.81

81.89 ± 2.48

90.05 ± 1.57