Production of omega 3, 6, and 9 fatty acids from hydrolysis of vegetable oils and animal fat with Colletotrichum gloeosporioides lipase
- 54 Downloads
Hydrolysis of vegetable oils (Olive, corn, peanut, sesame, flaxseed, soy, canola, garlic, sunflower, almond, castor bean oils) and beef marrow bone oil by Colletotrichum gloeosporioides lipase was studied. The enzyme was capable of generating free fatty acids from all oils tested. The higher hydrolytic activity of the enzyme was towards olive (18.0 IU) and soybean (17.8 IU) oils. The average percentage of essential fatty acids generated from hydrolysis of the oils was 32.92% of omega 9 (as oleic acid C18:1), 26.24% of omega 6 (linoleic C18:2), and 5.86% of omega 3 (such as α-linolenic acid C18:3). Comparison between chromatographic profile of the oils and its enzymatic hydrolysate showed a good equivalence, stressing the applicability of these vegetable substrates under the action of lipase from C. gloeosporioides produce essential fatty acids, being more efficient production of α-linolenic acid from flaxseed oil, linoleic acid from sunflower oil, and oleic acid from olive.
KeywordsColletotrichum gloeosporioides lipase Enzymatic hydrolysis Omega 6 Omega 3 Vegetable oil
The authors acknowledge grants and scholarships from the Brazilian Funding Agencies CAPES and CNPq. All authors have no conflict of interest with any of the funding sources.
Compliance with ethical standards
Conflict of interest
The authors declare no conflict of interest.
- 2.Food and Agriculture Organization of United Nations. Crops Production. Available from: http://faostat.fao.org/site/342/default.aspx. Accessed Nov. 2, 2016
- 16.Winkler UK, Stuckmann M. Glycogen, hyaluronate, and some other polysaccharides greatly enhance the formation of exolipase by Serratia marcescens. J. Bacteriol. 138: 663–670 (1979)Google Scholar
- 18.Fernández IM, Mozombite DMS, Santos RC, Melo Filho AA, Ribeiro PRE, Chagas EA, Takahashi JA, Ferraz VP, de Melo ACGR, Maldonado SAS. Oil in inajá pulp (Maximiliana maripa): Fatty acid profile and anti-acetylcholinesterase activity. Orbital. 8: 80–83 (2016)Google Scholar
- 19.Christie WW. Gas chromatography and lipids: a practical guide. The Oily Press, Ayr, Scotland. 142–155 (1989)Google Scholar
- 20.United States Department of Agriculture. USDA Branded Food Products Database. Available from: https://ndb.nal.usda.gov/ndb/foods. Accessed Aug. 28, 2016
- 29.Kim MJ, Jung US, Jeon SW, Lee JS, Kim WS, Lee SB, Kim YC, Kim BY, Wang T, Lee HG. Improvement of milk fatty acid composition for production of functional milk by dietary phytoncide oil extracted from discarded pine nut cones (Pinus koraiensis) in holstein dairy cows. Asian Austral J. Anim. 29: 1734–1741 (2016)CrossRefGoogle Scholar