Enzymatic process for the production of GLA concentrate

Enzymatic process for the production of GLA concentrate

Technology Description

The invention is the production of concentrated gamma-linolenic acid (GLA) from borage oil using a simple enzymatic process. It is both a method to create the concentrated oil and a concentrated GLA oil material. The method utilizes simple lipase mediated enzymatic hydrolysis to concentrate GLA as either an acylglyceride or free fatty acid. The GLA concentrate can be sold as a food ingredient or cosmetic ingredient depending on the form.


Does not require the use of organic solvents, therefore making it more environmentally friendly and safer for consumption
High yield of concentrate from enzymatic production allows for scaling up for industrial production
Production of a highly concentrated GLA (43-45%) oil for use in dietary supplement


Simple process
Short reaction times
No need for additional solvents
Low amount of enzyme required
Provides high yields
Available as free fatty acid, available as acylglyceride
Available as 43% GLA concentrate, available as 45% GLA concentrate

Stage of Development

This is a mature stage in product development, and therefore some work needs to be done to transfer the technology from this stage into a product that can be sold commercially.

The Technology Owners

Pontificia Universidad Católica de Valparaíso
Fundación COPEC-UC

Patent status

Under development


María Elvira Zuñiga and Carmen Soto (Faculty of Process Engineer)

Dra. Maria Elvira Zuñiga is an expert in processes of revalorization of agroindustrial solid wastes and enzyme-aided Processes for industrial application. She is Full Professor at the Biochemical Engineering School of Pontificia Universidad Católica de Valparaíso (EIB-PUCV). Dra. Zúñiga is the Director of the Regional Centre for the Study in Healthy Foods, CREAS which is the only one research center, science and technology in Chile that develops R&D relating food and its effects on health. Dra. Zúñiga has published more than 50 manuscripts in prestigious journals and 10 books chapters.

Business Opportunities

Available for licensing to an existing Company; or
Seeking for a company interested in buying the technology.

Related Information

Roberto Vega y María Elvira Zúñiga Hansen. The effect of processing conditions on the stability of fructooligosaccharides in acidic food products. Food Chemistry 173 (2015) 784-789. http://dx.doi.org/10.1016/j.foodchem.2014.10.119
Roberto Vega Paulino, Maria Elvira Zuniga Hansen, A new mechanism and kinetic model for the enzymatic synthesis of short-chain fructooligosaccharides from sucrose. Biochemical Engineering Journal (2013). Volumen 82. Pages 158–165. DOI: 10.1016/j.bej.2013.11.012.
Vega-Paulino R.J., M.E. Zúniga-Hansen. Potential application of commercial enzyme preparations for industrial production of short-chain fructooligosaccharides. Journal of Molecular Catalysis B: Enzymatic, Volume 76, April 2012, Pages 44-51. DOI: 10.1016/j.molcatb.2011.12.007.
Soto, C., Concha, J., Zúñiga, M.E. 2008. Antioxidants Contents in Oil and Defatted Meal of Borage Seeds Produced by Enzymatic-Assisted Cold Pressing. International Process Biochemistry 43:696–699.
Concha, J., Soto, C., Chamy, R. y Zúñiga, M.E. 2006. Rosehip Oil Extraction Process Effect on Oil and Defatted Meal Physicochemical Properties. J. am. Oils Chem. Soc 83, 771-775. ISSN 0003-021x.
Tobar, P., Moure, A., Soto, C. Chamy, R. Zúñiga, M.E. 2005. Winery Solid Residue Revalorization into Oil and Antioxidant with Nutraceutical Properties by an Enzyme Assisted Process. Journal Water Science and Technology 517(1): 47-52.

For more information please contact

Macarena Rosenkranz Fernández
Coordinadora de Propiedad Intelectual
Oficina de Transferencia y Licenciamiento
Pontificia Universidad Católica de Valparaíso
e-mail: .macarena.rosenkranz@ucv.cl
Phone: +5632 2274437/3286

Patricia Anguita Mackay
Subgerente de proyectos de innovación
Fundación Copec-UC
e-mail: panguitm@uc.cl
Fono: +56 2 2354 2792/skype: patricia.anguita