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 the batch reactor. The temperature oil set at 45 to 55 ℃ for 0 24 h, whereas agitation 50 150 rpm. RSM-Box Bhenken used study effect these parameters on (EPA, docosahexaenoic acid (DHA), and α-linolenic (ALA)) content. % free (FFA), index, peroxide iodine saponification index 0.925, 2.52, 42.5, 97.28, 160.11%, respectively. GC-MS analysis results showed that unsaturated content (62.34%), which are consisted DHA, ALA), omega-6 omega-9, much higher than saturated (12.97%). experiment data highest EPA (1.221%) DHA (0.312%) were reached h with rpm agitation. However, through 3D surface plot, it suggested optimum condition obtained EPA, ALA 1.709, 0.49, 1.237%,