Production of Omegas-6 and 9 from the Hydrolysis of Açaí and Buriti Oils by Lipase Immobilized on a Hydrophobic Support

Abstract

This paper describes a bioprocess to obtain omegas-6 and 9 from the hydrolysis of Açaí (<i>Euterpe oleracea</i> Martius) and Buriti <i>(Mauritia flexuosa)</i> oils by lipases immobilized on octyl-sepharose. For this, oils and butters were initially selected as the carbon source which resulted in higher production of lipases in <i>Beauveria bassiana</i> and <i>Fusarium oxysporum</i> cultures. The carbon source that provided secretion of lipase by <i>B. bassiana</i> was Açaí oil, and for <i>F. oxysporum</i>, Bacuri butter. Lipases obtained under these conditions were immobilized on octyl-sepharose, and both, the derivatives and the crude extracts were biochemically characterized. It was observed that the immobilization promoted an increase of stability in <i>B. bassiana</i> and <i>F. oxysporum</i> lipase activities at the given temperatures and pH. In addition, the immobilization promoted hyperactivation of <i>B. bassiana</i> and <i>F. oxysporum</i> lipase activities being 23.5 and 11.0 higher than free enzyme, respectively. The hydrolysis of Açaí and Buriti oils by the derivatives was done in a biphasic (organic/aqueous) system, and the products were quantified in RP-HPLC. The results showed the potential of these immobilized lipases to obtain omegas-6 and 9 from Brazilian natural oils. This work may improve the enzymatic methodologies for obtaining foods and drugs enriched with fatty acids.