30° and methanol flow rate of 20 μL min−1. The oil sample (2 μL) was placed directly onto the paper surface (brown Kraft paper) and the mass spectra accumulated over 60 s and scanned in the 50–1200 m/z

range. The TLC identification of the FFAs and acylglycerols after the acidolysis reactions showed that the FAs were effectively split after the purification process employed (Section 2.5). No bands corresponding to the FFAs and no expressive PD98059 amounts of other intermediary acylglycerols (MAG and DAG) were found. Thus the FA composition and the new TAG profiles were determined by GC and by EASI-MS, respectively, in both the original soybean oil samples and in the SLs after the purification step. Table 2 shows the main FA composition of the original soybean oil and of the purified SLs (after the acidolysis reaction), and also the n-6/n-3 FAs under the different experimental BMS-387032 concentration conditions. The FA composition found for the soybean oil was in agreement with other studies (Costa et al., 1999 and Firestone, 2006). The major FAs were linoleic

acid (18:2 n-6), which accounted for 56.5% of the total amount of FA, followed by oleic acid (18:1 n-9, 25.8%) and palmitic acid (16:0, 11.4%). The ratio between the sums of the n-6 and n-3 FAs (n-6/n-3 ratio) in the soybean oil was about 11:1. Enzymatic acidolysis showed a positive change in the n-6/n-3 FA ratio, which means there was an increase in the n-3 family of FAs and a decrease in the n-6 FAs, provided by incorporation of the PUFA from the Brazilian sardine oil. The highest EPA + DHA incorporations Liothyronine Sodium (9.2% and 9.3% of the total FAs) into the soybean oil were achieved under the experimental conditions of runs 5 and 6. Under these conditions, the SLs showed lower

linoleic acid contents when compared to their contents in the original soybean oil (56.5% in the original oil versus 38.5% and 37.9% in runs number 5 and 6, respectively), leading to a decrease in the n-6/n-3 FA ratio to approximately 3:1. The saturated FAs, especially palmitic (16:0) and stearic (18:0) acids were also incorporated into the soybean oil, as shown by an increase in their contents in the SLs, since fish oils have significant amounts of these FAs. These values were achieved by using a sardine-FFA:SO mole ratio of 3:1 and an initial water content of the enzyme of 0.87% (w/w). Although similar values were achieved under both experimental conditions (runs 5 and 6), the most favourable condition, due to the shorter reaction time of 12 h, was the experimental condition of run number 5. Under the other experimental conditions, the incorporation of EPA + DHA was lower than 4.0% of the total FA composition. EPA incorporation was higher than DHA incorporation in most runs (except for run 7), possibly because the EPA content of the fish oil used in the experiments (19.8%) was higher than its DHA content (11.4%).