• 1 School of Food Science and Engineering , South China University of Technology , Guangzhou , Guangdong 510640 , People's Republic of China
  • 2 College of Food Science , Southwest University , Chongqing 400715 , People's Republic of China
  • 3 Department of Food Technology, Faculty of Food Science and Technology , Universiti Putra Malaysia , 43400 Serdang , Selangor , Malaysia
  • 4 School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xi'an , Shaanxi 710021 , People's Republic of China
J Agric Food Chem, 2018 Nov 21;66(46):12361-12367.
PMID: 30394748 DOI: 10.1021/acs.jafc.8b04804


Docosahexaenoyl and eicosapentaenoyl ethanolamides (DHEA and EPEA) have physiological functions, including immunomodulation, brain development, and anti-inflammation, but their efficient production is still unresolved. In this study, choline-chloride-based natural deep eutectic solvents are used as media to improve the production of DHEA and EPEA. The water content showed a key effect on the reactant conversion. Adding water to choline chloride-glucose (CG, molar ratio of 5:2) led to a significant increase (13.03% for EPEA and 27.95% for DHEA) in the yields after 1 h. The high yields of EPEA (96.84%) and DHEA (90.06%) were obtained under the optimized conditions [fish oil ethyl esters/ethanolamine molar ratio of 1:2, temperature of 60 °C, 1 h, enzyme loading of 2195 units, and CG containing 8.50% water of 43.30% (w/w, relative to total reactants)]. The products could be easily separated using centrifugation. In summary, the research has the potential to produce fatty acyl ethanolamides.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.