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Polyunsaturated Fatty Acid Concentrates of Carp Oil: Chemical Hydrolysis and Urea Complexation
Author(s) -
Crexi Valéria T.,
Monte Micheli L.,
Monte Maurício L.,
Pinto Luiz A. A.
Publication year - 2012
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/s11746-011-1899-4
Subject(s) - polyunsaturated fatty acid , urea , chemistry , carp , fatty acid , hydrolysis , molar ratio , food science , fish oil , cyprinus , organic chemistry , biology , fish <actinopterygii> , catalysis , fishery
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%.