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 2018, Vol.27 (2), p.537-545
• Main Authors: Sande, Denise, Colen, Gecernir, dos Santos, Gabriel Franco, Ferraz, Vany Perpetua, Takahashi, Jacqueline Aparecida
• Format: Article
• Language: Korean
• ISSN: 1226-7708; 2092-6456

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 ${\alpha}$-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 ${\alpha}$-linolenic acid from flaxseed oil, linoleic acid from sunflower oil, and oleic acid from olive.