Graduate Thesis Or Dissertation
 

Extraction and production of n-3 polyunsaturated fatty acid concentrate from Pacific sardines (Sardinops sagax)

Public Deposited

Downloadable Content

Download PDF
https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/0g354h84s

Descriptions

Attribute NameValues
Creator
Abstract
  • Intrinsic characteristics of Pacific sardines were determined. The lipid content in sardines was initially low (6.79%) in the beginning ofthe season, increased to 22.95% in mid-August, and decreased slightly by the end of September. An inverse correlation (R² = -0.90) was found between lipid and moisture content. Analysis showed that 20:5n3 was the most abundant fatty acid in sardine oil followed by 16:0 and22:6n3. Microbial Upases from Candida Rugosa (CR), Candida cylindracea (CC), Mucorjavanicus (MJ), and Aspergillus niger (AN) were used for enzymatic hydrolyses of sardine oil to concentrate n-3 polyunsaturated fatty acids (n-3 PUFAs). Hydrolysis with CR and CC Upases resulted in a two-fold increase of docosahexaenoic acid while MJ and AN were less effective in concentrating n-3 PUFAs. Thin layer chromatography analysis showed that triglycerides were the predominant fraction in the final products. A new oil extraction method involving isoelectric point (pi) adjustment was compared with the heat processing method in terms of lipid recovery and quality. Oil extracted by adjusting pH to pi using tartaric acid and citric acid showed the highest oil recovery, followed by calcium tartarate (Ca-TA) and calcium citrate (Ca-CA). The oil extracted by heat contained the lowest total fatty acids and resulted in the lowest total n-3 PUFAs. Oil extracted by the heat process showed the highest TBA (value 12.24) on 0 day while the lowest thiobarbituric acid reactive substance values were found in the oil extracted with Ca-TA and Ca-CA. A study was conducted to develop an immobilized-enzyme system to entrap CR lipase in chitosan-alginate-CaCl2 beads for the purpose of concentrating n-3 PUFA from sardine oil. Lipase was immobilized by an ionotropic gelatin method. Scanning electron microscopy analysis revealed that lipase had a strong influence on bead structure. Optimum pH of immobilized lipase shifted to pH 6.0 from that of free lipase (pH 7.0), and immobilized lipase showed higher stability against pH and temperature changes. Both free and immobilized lipases increased total n-3 PUFAs from 38.13% to 65.00% after 90 min of repeated hydrolysis. Among different lipid fractions, the diglyceride fraction contained the highest n-3 PUFAs.
License
Resource Type
Date Available
Date Issued
Degree Level
Degree Name
Degree Field
Degree Grantor
Commencement Year
Advisor
Committee Member
Academic Affiliation
Non-Academic Affiliation
Subject
Rights Statement
Publisher
Peer Reviewed
Language
Digitization Specifications
  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec inPDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
Replaces

Relationships

Parents:

This work has no parents.

In Collection:

Items

Thumbnail Title Date Uploaded Visibility Actions
file details OKADATOMOKO2006.pdf 2017-08-08 Public Download