Enzymic enhancement of n−3 fatty acid content in fish oils

Commercially available fish oils with n−3 fatty acid contents ranging from 29 to 34% were converted enzymically, with Amano P lipase, to mixtures of glycerides with n−3 fatty acid contents ofca. 50%, in weight recovery yields of 23–50%, depending upon extraction procedures. Glyceride mixtures with n−3 fatty acid contents above 70% were obtained in yields of 14–21%. The processes are based on the relative stability of the ester linkages that involve n−3‐fatty acyl groups and the regioselectivity of the enzyme toward acyl groups at the 1,3‐positions of glycerol.