Enzymatic fractionation of fatty acids: Enrichment of γ‐linolenic acid and docosahexaenoic acid by selective esterification catalyzed by lipases

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Immobilized lipase preparations from seedlings of rape (Brassica napus L.) andMucor miehei (lipozyme) used as biocatalysts in esterification and hydrolysis reactions discriminate strongly against γ‐linolenic and docosahexaenoic acids/acyl moieties. Utilizing this property, γ‐linolenic acid contained in fatty acids of evening primrose oil has been enriched seven to nine‐fold, from 9.5 to almost 85% by selective esterification of the other fatty acids with butanol. Similarly, docosahexaenoic acid of cod liver oil has been enriched four to five‐fold, from 9.4 to 45% by selective esterification of fatty acids (other than docosahexaenoic acid) with butanol. As long as the reaction is stopped before reaching equilibrium, very little of either γ‐linolenic acid or docosahexaenoic acid are converted to butyl esters, which results in high yields of these acids in the unesterified fatty acid fraction.