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Fractionation of urea‐pretreated squid visceral oil ethyl esters
Author(s) -
Hwang Lucy Sun,
Liang JerHour
Publication year - 2001
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-001-0288-x
Subject(s) - chemistry , urea , distillation , docosahexaenoic acid , steam distillation , polyunsaturated fatty acid , fractionation , chromatography , residue (chemistry) , eicosapentaenoic acid , vacuum distillation , food science , cod liver oil , fatty acid , fish oil , organic chemistry , biology , fish <actinopterygii> , fishery
Abstract Ethyl esters of squid ( Illex argentinus ) visceral oil contained 11.8% eicosapentaenoic acid (EPA) and 14.9% docosahexaenoic acid (DHA). The esters were treated with urea to increase the contents of EPA and DHA. The non‐urea complexing ethyl esters of squid visceral oil contained 28.2% EPA and 35.6% DHA. This mixture was fractionated by molecular distillation to further increase the EPA or DHA content. The fraction collected in the 110°C distillate had an EPA content of 39.0% with 0.26 g/100 g of cholesterol, while the 130°C distillate contained 65.6% DHA and 0.42 g/100 g of cholesterol. Ethyl esters prepared from visceral oil of squid Ommastrephes bartrami had 4.5% EPA and 12.7% DHA. After urea pretreatment, the EPA and DHA contents were raised to 10.1 and 30.0%, respectively. When this mixture was further fractionated by molecular distillation, 16.9% EPA with 0.35 g/100 g cholesterol was found in the 110°C distillate and 52.6% DHA with 0.70 g/100 g cholesterol was found in the 130°C distillate. Cholesterol in the squid visceral oil ethyl esters was concentrated in the final residue of molecular distillation when the polyunsaturated ethyl esters were enriched by the urea complexation method prior to molecular distillation. For example, the cholesterol content in the ethyl esters from O. bartrami squid visceral oil was 2.28 g/100 g originally. It was enriched to 64.15 g/100 g in the final residue from the molecular distillation.