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Fish Oil Enzymatic Esterification for Acidity Reduction

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Abstract

The reduction of the fish oil acidity is a significant problem in the rendering industry, as the oil’s range of applications and market value strongly depend on this parameter. In particular, the lower the acidity, the larger the oil’s market value. This work aims to study the potential of enzymatic esterification for reducing the fish oil acidity, by converting the free fatty acids into esters. Thus, four commercial lipases were used and a parametric study was performed to identify the best operating conditions, varying the reaction temperature, enzyme/oil mass ratio and alcohol/FFA mass ratio. All experiments were performed in duplicate with a very good reproducibility of results. Results showed that Lipozyme TL 100L contributed to greater acidity reduction (75% from an initial acid value of 10–14 mg KOH/g oil) for esterification at 40 °C, using ethanol 96% v/v, enzyme/oil and alcohol/FFA mass ratios of 0.01 and 3.24 w/w, respectively, reaching 3.13 mg KOH/g oil of final acid value or 1.57% FFA content. The reaction kinetics were also studied and it was found that a second order rate law as a function of the alcohol and oil concentrations is more adequate, with 35.44 kJ/mol of activation energy and 1.94 × 103 L mol− 1 min− 1 of pre-exponential factor. In conclusion, this work shows that the enzymatic esterification to reduce the fish oil acidity is technically feasible, increasing its market value.

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Acknowledgements

Authors would like to thank Novozymes for their kind offer of enzymes used in this work. Authors thank the financial support of projects PP-IJUP2014-SOJA DE PORTUGAL funded by Soja de Portugal SGPS SA and POCI-01-0145-FEDER-006939 (Laboratory for Process Engineering, Environment, Biotechnology and Energy—LEPABE) funded by FEDER through COMPETE2020—POCI and by national funds through FCT. Authors also thank FCT for project FCT UID/EQU/00305/2013 (Center for Innovation in Engineering and Industrial Technology—CIETI) and for their support through provision of the research Grants IF/01093/2014 and SFRH/BPD/112003/2015.

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Authors and Affiliations

  1. LEPABE, Faculty of Engineering-University of Porto (FEUP), R. Dr. Roberto Frias S/N, 4200-465, Porto, Portugal

    Teresa M. Mata, Daniela Correia, Soraia Andrade, António A. Martins & Nídia S. Caetano

  2. LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia da Universidade do Porto, Rua de Jorge Viterbo Ferreira, 228, Porto, Portugal

    Susana Casal & Isabel M. P. L. V. O. Ferreira

  3. Soja de Portugal SGPS SA, Estrada Nacional 109 Lugar da Pardala, 3880-728, S. João OVR, Portugal

    Elisabete Matos

  4. CIETI, School of Engineering (ISEP), Polytechnic Institute Porto (IPP), R. Dr. António Bernardino de Almeida S/N, 4200-072, Porto, Portugal

    Nídia S. Caetano

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  1. Teresa M. Mata
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Correspondence to Teresa M. Mata.

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Mata, T.M., Correia, D., Andrade, S. et al. Fish Oil Enzymatic Esterification for Acidity Reduction. Waste Biomass Valor 11, 1131–1141 (2020). https://doi.org/10.1007/s12649-018-0357-z

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