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

• Published in: Journal of the American Oil Chemists' Society 2012-02, Vol.89 (2), p.329-334
• Main Authors: Crexi, Valéria T., Monte, Micheli L., Monte, Maurício L., Pinto, Luiz A. A.
• Format: Article
• Language: English
• Subjects: Agriculture; Biological and medical sciences; Biomaterials; Biotechnology; Carp; Chemical hydrolysis; Chemical reactions; Chemistry; Chemistry and Materials Science; Ethanol; Fat industries; Fatty acids; Fish oil; Fish oils; Food industries; Food Science; Fundamental and applied biological sciences. Psychology; Hydrolysis; Industrial Chemistry/Chemical Engineering; Original Paper; Polyunsaturated fatty acids; Urea
• ISSN: 0003-021X; 1558-9331
• DOI: 10.1007/s11746-011-1899-4

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%.