Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil

Autores
Lamas, Daniela Lorena
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work focuses on the study for the degumming of the multi specie and ray liver oils obtained by fish industry trough phosphoric acid and enzymes process. The enzymes used as degumming agents were Lecitase Ultra® phospholipase A1 and LysoMax® Oil acyltransferase. The effect on the phosphorous content, acidity, peroxide value, anisidine index, color and density were evaluated. Then, neutralization with NaOH was carried out to eliminate free fatty acids (FFA); followed by washing, drying and bleaching to remove soaps and other trace elements in order to evaluate the complete refining process. After that the parameter were evaluated again and the fatty acid profile was analyzed by gas chromatography. The contents of eicosapentaenoic acid (EPA) and docosahexaenoic acids (DHA) were outstanding in all samples, being around 8% and 23% for multi species oil and 11% and 45% for ray liver oil. All the refining processes improved the physical-chemical characteristics of the oils, highlighting the treatments using enzymes with respect to phosphorus content, color and appearance. This suggests that the enzyme refining process could be a valid alternative to improve the physicochemical characteristics of crude oil, without change the nutritional profile.
Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina
Materia
DEGUMMING
DHA, DOCOSAHEXAENOIC ACID
ENZYMES
EPA, EICOSAPENTAENOIC ACID
FATTY ACIDS
FFA, FREE FATTY ACIDS
FISH OIL
MUFAS, MONOSATURATED FATTY ACIDS
PHOSPHORIC ACID
PUFAS, POLYUNSATURATED FATTY ACIDS
REFINING
SFAS, SATURATED FATTY ACIDS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/204793
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/204793
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oilLamas, Daniela LorenaDEGUMMINGDHA, DOCOSAHEXAENOIC ACIDENZYMESEPA, EICOSAPENTAENOIC ACIDFATTY ACIDSFFA, FREE FATTY ACIDSFISH OILMUFAS, MONOSATURATED FATTY ACIDSPHOSPHORIC ACIDPUFAS, POLYUNSATURATED FATTY ACIDSREFININGSFAS, SATURATED FATTY ACIDShttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The aim of this work focuses on the study for the degumming of the multi specie and ray liver oils obtained by fish industry trough phosphoric acid and enzymes process. The enzymes used as degumming agents were Lecitase Ultra® phospholipase A1 and LysoMax® Oil acyltransferase. The effect on the phosphorous content, acidity, peroxide value, anisidine index, color and density were evaluated. Then, neutralization with NaOH was carried out to eliminate free fatty acids (FFA); followed by washing, drying and bleaching to remove soaps and other trace elements in order to evaluate the complete refining process. After that the parameter were evaluated again and the fatty acid profile was analyzed by gas chromatography. The contents of eicosapentaenoic acid (EPA) and docosahexaenoic acids (DHA) were outstanding in all samples, being around 8% and 23% for multi species oil and 11% and 45% for ray liver oil. All the refining processes improved the physical-chemical characteristics of the oils, highlighting the treatments using enzymes with respect to phosphorus content, color and appearance. This suggests that the enzyme refining process could be a valid alternative to improve the physicochemical characteristics of crude oil, without change the nutritional profile.Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; ArgentinaElsevier2022-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/204793Lamas, Daniela Lorena; Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil; Elsevier; Applied Food Research; 2; 2; 12-2022; 1-92772-5022CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.afres.2022.100170info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2772502222001305info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:22:38Zoai:ri.conicet.gov.ar:11336/204793instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:22:38.929CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil
title Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil
spellingShingle Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil
Lamas, Daniela Lorena
DEGUMMING
DHA, DOCOSAHEXAENOIC ACID
ENZYMES
EPA, EICOSAPENTAENOIC ACID
FATTY ACIDS
FFA, FREE FATTY ACIDS
FISH OIL
MUFAS, MONOSATURATED FATTY ACIDS
PHOSPHORIC ACID
PUFAS, POLYUNSATURATED FATTY ACIDS
REFINING
SFAS, SATURATED FATTY ACIDS
title_short Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil
title_full Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil
title_fullStr Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil
title_full_unstemmed Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil
title_sort Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil
dc.creator.none.fl_str_mv Lamas, Daniela Lorena
author Lamas, Daniela Lorena
author_facet Lamas, Daniela Lorena
author_role author
dc.subject.none.fl_str_mv DEGUMMING
DHA, DOCOSAHEXAENOIC ACID
ENZYMES
EPA, EICOSAPENTAENOIC ACID
FATTY ACIDS
FFA, FREE FATTY ACIDS
FISH OIL
MUFAS, MONOSATURATED FATTY ACIDS
PHOSPHORIC ACID
PUFAS, POLYUNSATURATED FATTY ACIDS
REFINING
SFAS, SATURATED FATTY ACIDS
topic DEGUMMING
DHA, DOCOSAHEXAENOIC ACID
ENZYMES
EPA, EICOSAPENTAENOIC ACID
FATTY ACIDS
FFA, FREE FATTY ACIDS
FISH OIL
MUFAS, MONOSATURATED FATTY ACIDS
PHOSPHORIC ACID
PUFAS, POLYUNSATURATED FATTY ACIDS
REFINING
SFAS, SATURATED FATTY ACIDS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work focuses on the study for the degumming of the multi specie and ray liver oils obtained by fish industry trough phosphoric acid and enzymes process. The enzymes used as degumming agents were Lecitase Ultra® phospholipase A1 and LysoMax® Oil acyltransferase. The effect on the phosphorous content, acidity, peroxide value, anisidine index, color and density were evaluated. Then, neutralization with NaOH was carried out to eliminate free fatty acids (FFA); followed by washing, drying and bleaching to remove soaps and other trace elements in order to evaluate the complete refining process. After that the parameter were evaluated again and the fatty acid profile was analyzed by gas chromatography. The contents of eicosapentaenoic acid (EPA) and docosahexaenoic acids (DHA) were outstanding in all samples, being around 8% and 23% for multi species oil and 11% and 45% for ray liver oil. All the refining processes improved the physical-chemical characteristics of the oils, highlighting the treatments using enzymes with respect to phosphorus content, color and appearance. This suggests that the enzyme refining process could be a valid alternative to improve the physicochemical characteristics of crude oil, without change the nutritional profile.
Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Instituto de Investigaciones Marinas y Costeras; Argentina
description The aim of this work focuses on the study for the degumming of the multi specie and ray liver oils obtained by fish industry trough phosphoric acid and enzymes process. The enzymes used as degumming agents were Lecitase Ultra® phospholipase A1 and LysoMax® Oil acyltransferase. The effect on the phosphorous content, acidity, peroxide value, anisidine index, color and density were evaluated. Then, neutralization with NaOH was carried out to eliminate free fatty acids (FFA); followed by washing, drying and bleaching to remove soaps and other trace elements in order to evaluate the complete refining process. After that the parameter were evaluated again and the fatty acid profile was analyzed by gas chromatography. The contents of eicosapentaenoic acid (EPA) and docosahexaenoic acids (DHA) were outstanding in all samples, being around 8% and 23% for multi species oil and 11% and 45% for ray liver oil. All the refining processes improved the physical-chemical characteristics of the oils, highlighting the treatments using enzymes with respect to phosphorus content, color and appearance. This suggests that the enzyme refining process could be a valid alternative to improve the physicochemical characteristics of crude oil, without change the nutritional profile.
publishDate 2022
dc.date.none.fl_str_mv 2022-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/204793
Lamas, Daniela Lorena; Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil; Elsevier; Applied Food Research; 2; 2; 12-2022; 1-9
2772-5022
CONICET Digital
CONICET
url http://hdl.handle.net/11336/204793
identifier_str_mv Lamas, Daniela Lorena; Effect of enzymatic degumming process on the physicochemical and nutritional properties of fish byproducts oil; Elsevier; Applied Food Research; 2; 2; 12-2022; 1-9
2772-5022
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.afres.2022.100170
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2772502222001305
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614218605658112
score 13.070432

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