Enrichment of omega-3 polyunsaturated fatty acids of sardine cannery effluents using Lipozyme (TM): Optimization of reaction conditions

Enrichment of n-3 polyunsaturated fatty acids from sardine cannery effluent s upon enzymatic esterification by Lipozyme(TM) was optimized in batch and in continuous processes. In these processes, the yield of docosahexaenoic a cid (DHA) (Y-1) and the yield of eicosapentaenoic acid (EPA) (Y-2), in the residual acid fraction were maximized. In batch, a two-factor Doehlert desi gn was used to study the effects of temperature and ratio of fatty acid to alcohol. Second order polynomial regression models for Y-1 and Y-2 were pos tulated to generate response surfaces. After esterification the fraction of fatty acid was enriched to 70% with DHA or to 44% with EPA. In a continuou s process, a three-factor central composite design was employed to study th e effects of temperature, ratio of fatty acid to alcohol and flow rate. Sec ond order polynomial regression models for Y-1 and Y-2 were used to generat e response surfaces. After esterification, a quantity of DHA close to 30% a nd 17% of EPA.