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Polyunsaturated Fatty Acid Concentrates of Carp Oil: Chemical Hydrolysis and Urea Complexation

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Journal of the American Oil Chemists' Society

Abstract

The aims of this study were to compare three treatments in the chemical hydrolysis reaction of bleached oil from carp (Cyprinus carpio) heads and to obtain polyunsaturated fatty acid concentrates by urea complexation. The three treatments were carried out with different oil:ethanol molar ratios. In the treatment with a 1:39 molar ratio, a higher yield of free fatty acids was found. These fatty acids were submitted to urea complexation (−10 °C for 20 h, and urea–fatty acid ratio of 4.5–1). There was a 31.4% increase in monounsaturated and polyunsaturated fatty acids (MUFA and PUFA) content and a 75% decrease in saturated fatty acids (SAF) content. An increase of 85.4% in the EPA + DHA content was found. The non-urea complexing fraction can be considered a rich source of MUFA and PUFA with a total amount of 88.9%.

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Acknowledgments

The authors would like to thank CAPES (Brazilian Agency for Improvement of Graduate Personnel) and CNPq (National Council of Science and Technological Development) for the financial support.

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Authors and Affiliations

  1. Unit Operations Laboratory, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, RS, Brazil

    Valéria T. Crexi, Micheli L. Monte, Maurício L. Monte & Luiz A. A. Pinto

  2. Food Engineering, Federal University of Pampa, Bagé, RS, Brazil

    Valéria T. Crexi

Authors
  1. Valéria T. Crexi
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  2. Micheli L. Monte
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  3. Maurício L. Monte
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  4. Luiz A. A. Pinto
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Correspondence to Luiz A. A. Pinto.

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Crexi, V.T., Monte, M.L., Monte, M.L. et al. Polyunsaturated Fatty Acid Concentrates of Carp Oil: Chemical Hydrolysis and Urea Complexation. J Am Oil Chem Soc 89, 329–334 (2012). https://doi.org/10.1007/s11746-011-1899-4

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  • DOI: https://doi.org/10.1007/s11746-011-1899-4

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