Production of omega 3, 6, and 9 fatty acids from hydrolysis of vegetable oils and animal fat with Colletotrichum gloeosporioides lipase

• Published in: Food science and biotechnology Vol. 27; no. 2; pp. 537 - 545
• Main Authors: Sande, Denise, Colen, Gecernir, dos Santos, Gabriel Franco, Ferraz, Vany Perpétua, Takahashi, Jacqueline Aparecida
• Format: Journal Article
• Language: English
• Published: Singapore Springer Singapore 01-04-2018; Springer Nature B.V; 한국식품과학회
• Subjects: Animal fat; Bone marrow; Chemistry; Chemistry and Materials Science; Colletotrichum gloeosporioides; Corn; Enzymes; Fatty acids; Flaxseed oil; Food Science; Garlic; Hydrolysis; Linoleic acid; Linolenic acid; Lipase; Nutrition; Oleic acid; Olive oil; Peanuts; Soybeans; Substrates; Sunflower oil; Vegetable oils; Vegetables; 식품과학; Omega 3; Vegetable oil; Omega 6; Enzymatic hydrolysis; lipase; Colletotrichum gloeosporioides lipase
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0249-1

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.