Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters

Autores
Lamas, Daniela Lorena; Massa, Agueda Elena
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foods
Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
Fil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
Materia
RAY LIVER OIL
FATTY ACIDS
ENZYMATIC DEGUMMING
QUALITY
STABILITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/34574
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical ParametersLamas, Daniela LorenaMassa, Agueda ElenaRAY LIVER OILFATTY ACIDSENZYMATIC DEGUMMINGQUALITYSTABILITYhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foodsFil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; ArgentinaFil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; ArgentinaScience Publishing Group2017-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/34574Lamas, Daniela Lorena; Massa, Agueda Elena; Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters; Science Publishing Group; International Journal of Bioorganic Chemistryy; 2; 3; 3-2017; 87-932330-8605CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=609&doi=10.11648/j.ijbc.20170203.12info:eu-repo/semantics/altIdentifier/doi/10.11648/j.ijbc.20170203.12info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:04:13Zoai:ri.conicet.gov.ar:11336/34574instacron: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 10:04:14.105CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
title Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
spellingShingle Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
Lamas, Daniela Lorena
RAY LIVER OIL
FATTY ACIDS
ENZYMATIC DEGUMMING
QUALITY
STABILITY
title_short Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
title_full Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
title_fullStr Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
title_full_unstemmed Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
title_sort Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters
dc.creator.none.fl_str_mv Lamas, Daniela Lorena
Massa, Agueda Elena
author Lamas, Daniela Lorena
author_facet Lamas, Daniela Lorena
Massa, Agueda Elena
author_role author
author2 Massa, Agueda Elena
author2_role author
dc.subject.none.fl_str_mv RAY LIVER OIL
FATTY ACIDS
ENZYMATIC DEGUMMING
QUALITY
STABILITY
topic RAY LIVER OIL
FATTY ACIDS
ENZYMATIC DEGUMMING
QUALITY
STABILITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foods
Fil: Lamas, Daniela Lorena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
Fil: Massa, Agueda Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Mar del Plata. Instituto de Investigaciones Marinas y Costeras. Subsede Instituto Nacional de Investigación y Desarrollo Pesquero; Argentina
description Crude oils have components such as metals, pigments, phospholipids and waxes, which alter its physicochemical and organoleptic characteristics. These components are commonly removed during the refining process by physicochemical methods. In recent decades, the oil industry has desired the development of biotechnological processes to replace traditional methods. In this paper the enzymatic degumming of ray liver oil is presented as an alternative innovative, sustainable and process to chemical degumming. The traditional process was performed using citric acid, while the enzymatic process was performed using the enzyme phospholipase A1 as degumming agent. Both treatments were performed in a batch thermostated reactor. The efficiency of the enzyme process, assessed by removing phosphorus percentage content, was significantly higher compared to the traditional treatment, (54.70% and 81.31% respectively). The quality characteristics of crude and degummed oils was determined by acidity, peroxide, p-anisidine and TOTOX indexes, beyond moisture, fatty acids contents, color and density. The fatty acid profile was rich in polyunsaturated omega-3 ratio in all the samples analyzed. Quality parameters evaluated were slightly modified by both degumming processes, highlighting a favorable change in the color and appearance of the oil obtained by the process carried out with enzymes. The obtained results suggest that the enzymatic process produces significant improved quality and nutritional values, with better attempt fish oil characteristics for use in the pharmaceutical and functional foods
publishDate 2017
dc.date.none.fl_str_mv 2017-03
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/11336/34574
Lamas, Daniela Lorena; Massa, Agueda Elena; Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters; Science Publishing Group; International Journal of Bioorganic Chemistryy; 2; 3; 3-2017; 87-93
2330-8605
CONICET Digital
CONICET
url http://hdl.handle.net/11336/34574
identifier_str_mv Lamas, Daniela Lorena; Massa, Agueda Elena; Enzymatic Degumming of Ray Liver Oil Using Phospholipase A1: Efficiency, Yield and Effect on Physicochemical Parameters; Science Publishing Group; International Journal of Bioorganic Chemistryy; 2; 3; 3-2017; 87-93
2330-8605
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencepublishinggroup.com/journal/paperinfo?journalid=609&doi=10.11648/j.ijbc.20170203.12
info:eu-repo/semantics/altIdentifier/doi/10.11648/j.ijbc.20170203.12
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Science Publishing Group
publisher.none.fl_str_mv Science Publishing Group
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
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score 13.070432

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