Production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products
Production of omega-3 fatty acids from lemuru fish by-products was studied by enzymatic hydrolysis using a lipase enzyme in one liter of the batch reactor. The hydrolysis temperature of fish oil was set at 45 to 55 ℃ for 0 to 24 h, whereas agitation from 50 to 150 rpm. RSM-Box Bhenken was used to st...
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| Format: | Article |
| Language: | English |
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Penerbit Universiti Kebangsaan Malaysia
2021
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| Online Access: | http://journalarticle.ukm.my/17584/ http://journalarticle.ukm.my/17584/1/11.pdf |
| _version_ | 1848814349750108160 |
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| author | Kosasih, Wawan Tina Rosmalina, R. Risdian, Chandra Saepudin, Endang Sri Priatni, |
| author_facet | Kosasih, Wawan Tina Rosmalina, R. Risdian, Chandra Saepudin, Endang Sri Priatni, |
| author_sort | Kosasih, Wawan |
| building | UKM Institutional Repository |
| collection | Online Access |
| description | Production of omega-3 fatty acids from lemuru fish by-products was studied by enzymatic hydrolysis using a lipase enzyme in one liter of the batch reactor. The hydrolysis temperature of fish oil was set at 45 to 55 ℃ for 0 to 24 h, whereas agitation from 50 to 150 rpm. RSM-Box Bhenken was used to study the effect of these parameters on omega-3 (EPA, docosahexaenoic acid (DHA), and α-linolenic acid (ALA)) content. The % free fatty acid (FFA), acid index, peroxide index, iodine index, and saponification index of lemuru fish oil was 0.925, 2.52, 42.5, 97.28, and 160.11%, respectively. GC-MS analysis results showed that unsaturated fatty acids content (62.34%), which are consisted of omega-3 (EPA, DHA, and ALA), omega-6 and omega-9, was much higher than saturated acids (12.97%). The experiment data showed that the highest EPA (1.221%) and DHA (0.312%) content were reached at 50 ℃ and 24 h with 150 rpm of agitation. However, through the RSM-Box Bhenken analysis and 3D surface plot, it was suggested that the optimum condition was obtained at 45 ℃ and 24 h with 150 rpm of agitation with the content of EPA, DHA, and ALA were 1.709, 0.49, and 1.237%, respectively. |
| first_indexed | 2025-11-15T00:32:41Z |
| format | Article |
| id | oai:generic.eprints.org:17584 |
| institution | Universiti Kebangasaan Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T00:32:41Z |
| publishDate | 2021 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | oai:generic.eprints.org:175842021-11-19T01:43:33Z http://journalarticle.ukm.my/17584/ Production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products Kosasih, Wawan Tina Rosmalina, R. Risdian, Chandra Saepudin, Endang Sri Priatni, Production of omega-3 fatty acids from lemuru fish by-products was studied by enzymatic hydrolysis using a lipase enzyme in one liter of the batch reactor. The hydrolysis temperature of fish oil was set at 45 to 55 ℃ for 0 to 24 h, whereas agitation from 50 to 150 rpm. RSM-Box Bhenken was used to study the effect of these parameters on omega-3 (EPA, docosahexaenoic acid (DHA), and α-linolenic acid (ALA)) content. The % free fatty acid (FFA), acid index, peroxide index, iodine index, and saponification index of lemuru fish oil was 0.925, 2.52, 42.5, 97.28, and 160.11%, respectively. GC-MS analysis results showed that unsaturated fatty acids content (62.34%), which are consisted of omega-3 (EPA, DHA, and ALA), omega-6 and omega-9, was much higher than saturated acids (12.97%). The experiment data showed that the highest EPA (1.221%) and DHA (0.312%) content were reached at 50 ℃ and 24 h with 150 rpm of agitation. However, through the RSM-Box Bhenken analysis and 3D surface plot, it was suggested that the optimum condition was obtained at 45 ℃ and 24 h with 150 rpm of agitation with the content of EPA, DHA, and ALA were 1.709, 0.49, and 1.237%, respectively. Penerbit Universiti Kebangsaan Malaysia 2021-08 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/17584/1/11.pdf Kosasih, Wawan and Tina Rosmalina, R. and Risdian, Chandra and Saepudin, Endang and Sri Priatni, (2021) Production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products. Sains Malaysiana, 50 (8). pp. 2271-2282. ISSN 0126-6039 https://www.ukm.my/jsm/malay_journals/jilid50bil8_2021/KandunganJilid50Bil8_2021.html |
| spellingShingle | Kosasih, Wawan Tina Rosmalina, R. Risdian, Chandra Saepudin, Endang Sri Priatni, Production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products |
| title | Production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products |
| title_full | Production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products |
| title_fullStr | Production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products |
| title_full_unstemmed | Production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products |
| title_short | Production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products |
| title_sort | production of omega-3 fatty acids by enzymatic hydrolysis from lemuru fish by-products |
| url | http://journalarticle.ukm.my/17584/ http://journalarticle.ukm.my/17584/ http://journalarticle.ukm.my/17584/1/11.pdf |