Enrichment of Omega‐3 Fatty Acids of Refined Hoki Oil

AbstractEnrichment of the omega‐3 (n‐3) fatty acids of refined hoki oil (RHO) intact triglycerides (TG) and via free fatty acids (FFA), was carried out in the present study using established methods of dry fractionation (DF), low temperature solvent crystallization (LTSC) and urea complexation (UC) and positional distribution of fatty acids in the intact TG was determined by Nuclear Magnetic Resonance (NMR) analysis. Results showed that n‐3 fatty acids were enriched in liquid fractions of all methods except DF, where the highest concentration was obtained via the UC method (83.00 %). The FFA form of the oil produced a higher concentration (40.81 %) of n‐3 fatty acids via the LTSC method compared to the TG form (31.50 %). The percentages of the total saturated fatty acid (SFA) in the liquid fractions in all methods were lower, ranging from 1.60 % (UC) to 21.44 % (DF) compared to the RHO parent oil (24.05 %). The percentages of total monounsaturated fatty acids (MUFA) in the liquid fractions were similar to the solid fractions except for the UC method where total MUFA was six times higher in the solid fraction. In LTSC‐FFA and UC methods, the enrichment factor for EPA was lower, ranging from 1.61 (LTSC‐FFA) to 2.83 (UC), than DHA which ranged from 1.64 (LTSC‐FFA) to 3.88 (UC). EPA was preferentially located at the sn‐1,3 position and DHA was significantly located at the sn‐2 position which is the favoured location for intestinal digestion.