Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis)

In the present work, direct enzyme-catalyzed esterification of n-3 polyunsaturated fatty acids (n-3 PUFA) isolated from sardine oil was optimized to obtain structured acyglycerols. A n-3 PUFA concentrate was prepared by urea crystallization of refined sardine oil and esterification was carried out mixing free fatty acids and glycerol at different molar ratios (M = 0.48, 1.5, 3.0, 4.5 and 5.52 mol/mol), using an immobilized lipase preparation from Candida antarctica (NV-435) at different temperatures (T = 38, 45, 55, 65 and 72 °C) and reaction times (t = 0.7, 2.75, 5.75, 8.75 and 10.8 h) in a rotatable central composition design. The degree of esterification was determined by analysis of the acylglycerides produced, using liquid chromatography (HPLC-ELSD). Optimization by response surface methodology (RSM) showed that in order to obtain higher esterification levels of n-3 PUFA to glycerol (99.5%), a molar ratio of 1.3 mol n-3 PUFA/mol glycerol, time 8.3 h and temperature 38 °C, are required. However, results of this work show that it is possible to drive the reaction to any determined product (MAG, DAG or TAG) by modifying the reaction conditions.

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Enzymatic Concentration of n−3 Polyunsaturated Fatty Acids from Indian Sardine Oil

Biotechnology and Biochemical Engineering ◽

10.1007/978-981-10-1920-3_15 ◽

2016 ◽

pp. 137-143 ◽

Cited By ~ 1

Author(s):

Charanyaa Sampath ◽

N. Anita ◽

B. D. Prasanna ◽

Iyyaswami Regupathi

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Sardine Oil

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Concentration and stabilization of n-3 polyunsaturated fatty acids from sardine oil

Journal of the American Oil Chemists Society ◽

10.1007/s11746-998-0215-4 ◽

1998 ◽

Vol 75 (6) ◽

pp. 733-736 ◽

Cited By ~ 22

Author(s):

Angélica Ganga ◽

Susana Nieto ◽

Julio Sanhuez ◽

Claudio Romo ◽

Hernán Speisky ◽

...

Keyword(s):

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Sardine Oil

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Omega-3 Polyunsaturated Fatty Acids: The Way Forward in Times of Mixed Evidence

BioMed Research International ◽

10.1155/2015/143109 ◽

2015 ◽

Vol 2015 ◽

pp. 1-24 ◽

Cited By ~ 31

Author(s):

Karsten H. Weylandt ◽

Simona Serini ◽

Yong Q. Chen ◽

Hui-Min Su ◽

Kyu Lim ◽

...

Keyword(s):

Cardiovascular Disease ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Dietary Intake ◽

Clinical Evidence ◽

Inflammatory Diseases ◽

Model Systems ◽

Protective Effects ◽

Omega 3 ◽

Medical Institutions

Almost forty years ago, it was first hypothesized that an increased dietary intake of omega-3 polyunsaturated fatty acids (PUFA) from fish fat could exert protective effects against several pathologies. Decades of intense preclinical investigation have supported this hypothesis in a variety of model systems. Several clinical cardiovascular studies demonstrated the beneficial health effects of omega-3 PUFA, leading medical institutions worldwide to publish recommendations for their increased intake. However, particularly in recent years, contradictory results have been obtained in human studies focusing on cardiovascular disease and the clinical evidence in other diseases, particularly chronic inflammatory and neoplastic diseases, was never established to a degree that led to clear approval of treatment with omega-3 PUFA. Recent data not in line with the previous findings have sparked a debate on the health efficacy of omega-3 PUFA and the usefulness of increasing their intake for the prevention of a number of pathologies. In this review, we aim to examine the controversies on the possible use of these fatty acids as preventive/curative tools against the development of cardiovascular, metabolic, and inflammatory diseases, as well as several kinds of cancer.

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