Anchovy Oil Research Articles

Production of docosahexaenoic acid through enzymatic hydrolysis of Omega-3 rich oil

Docosahexaenoic acid (DHA), an essential omega-3 fatty acid, is crucial for the normal development and function of the brain. Its production can be achieved through the partial hydrolysis of DHA-rich triglycerides catalyzed by lipases, particularly from fish oils. In this work, the characterization of anchovy oil capsules revealed that they offer a pure and concentrated source of DHA, with more than 90 % of the oil in the form of triglycerides. Therefore, the hydrolysis reaction was studied with the aim of releasing 100 % of the DHA present in this oil, using different immobilized lipases with maximum enzyme loading on the hydrophobic support Immobeads-C18. The study’s results revealed that our immobilization strategy through hydrophobic adsorption improved the catalytic properties of activity and selectivity of the TLL lipase compared to other biocatalysts described in the literature. Additionally, complete hydrolysis of the oil was achieved in just 24 h with the NS40-C18 derivative, which could be reused up to 6 cycles without loss of activity.

Intake of herring oil, but not of anchovy oil, resulted in a lower serum cholesterol concentration in male Zucker Diabetic Sprague Dawley rats.

Patients with type 2 diabetes have increased risks for dyslipidaemia and subsequently for developing vascular complications. A recent meta-analysis found that cetoleic acid (C22:1n-11) rich fish oils resulted in lower cholesterol concentration in rodents. The aim was to investigate the effect of consuming fish oils with or without cetoleic acid on serum cholesterol concentration in diabetic rats and to elucidate any effects on cholesterol metabolism. Eighteen male Zucker Diabetic Sprague Dawley rats were fed diets containing herring oil (HERO) or anchovy oil (ANCO) or a control diet with soyabean oil for 5 weeks. The HERO diet contained 0·70 % cetoleic acid, with no cetoleic acid in the ANCO diet. The HERO and ANCO diets contained 0·35 and 0·37 wt% EPA + DHA, respectively. Data were analysed using one-way ANOVA. The serum total cholesterol concentration was 14 % lower in the HERO group compared with ANCO and Control groups (P = 0·023). The HERO group had a higher faecal excretion of bile acids (P = 0·0036), but the cholesterol production in the liver, the hepatic secretion of VLDL and the liver's capacity to take up cholesterol were similar to controls. The ANCO diet did not affect the serum cholesterol concentration, but the hepatic cholesterol biosynthesis, the clearance of lipoprotein cholesterol and the excretion of bile acids in faeces were higher than in the Control group. To conclude, consumption of herring oil, but not of anchovy oil, led to a lower cholesterol concentration in a type 2 diabetes rat model.

Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil

Abstract The fishy odor of fish oil, a popular nutritional supplement, affects its quality as well as consumer acceptance and eating experience. An objective or scientific method for analyzing fish oil’s olfactory characteristics is still lacking. This study examined anchovy oil to develop qualitative and quantitative approaches for identifying fishy odor components. Multiple fish oil refining samples were analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). Due to their significant alterations during fish oil refining, low threshold values, and distinct olfactory properties, the unsaturated aldehydes (E)-2-pentenal and (E,E)-2,4-heptadienal and the unsaturated ketone 1-penten-3-one may contribute to the fishy odor. Among the chemicals, (E,E)-2,4-heptadienal was chosen as the marker for developing a method to quantify fishy odor and analyze deodorization samples using headspace solid-phase micro-extraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The quantitative study of fishy odor in fish oil is a pioneering approach that can help improve quality assurance and refining process.

A Study on Fatty Acid Composition and Quality Indicators of Anchovy (Engraulis encrasicolus) Oils From Different Factories

This study aims to investigate the impact of anchovy (Engraulis encrasicolus) oil produced in different factories on the fatty acid composition and quality indicators. The study utilizes anchovy oils obtained from three different factories. Fatty acid analysis was conducted using gas chromatography, and the results were expressed as percentages. Additionally, fatty acid quality indices such as atherogenic index (AI), thrombogenic index (TI), Polyene index (PI), and hypocholesterolemic/hypercholesterolemic ratio (h/H) were calculated. The findings of the study indicate that different processing technologies may influence the fatty acid composition of anchovy oil. Anchovy oils were observed to be rich in polyunsaturated fatty acids (PUFA) and notably contain omega-3 fatty acids such as DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). This study provides valuable insights into anchovy oil production and quality, offering an in-depth understanding of sustainable nutrition. In conclusion, this study sheds light on a significant issue in the anchovy oil industry and may guide researchers and industry experts interested in improving the quality of fish oil products and supporting human health with potential opportunities.

The effect of different plant extracts on the oxidative stability of microencapsulated anchovy oil

Abstract Lactose and sodium caseinate were used as wall materials in microencapsulation of fish oil by spray drying. Thyme, rosemary, and laurel extracts were utilized to enhance oxidative stability. Efficiency of antioxidant capacity of plant extracts was compared with BHT. Fish oil encapsulates with rosemary extract exhibited better protection against lipid oxidation (0.36 mmol MDA/kg) than the control group (2.92 mmol MDA/kg) at +4 °C. Hue angle properties of encapsulated fish oil with the laurel extract showed the highest change. The lowest peroxide value (PV) was detected in the 1500 ppm rosemary group (5.13 mEq O2/kg oil) and 250 ppm BHT group (5.90 mEq O2/kg oil) after the spray drying. Also, these groups had the lowest TBARs values during the storage. It was observed that the pAV of CG2 (BHT Control), RE1 (1000 ppm rosemary extract), RE2 (1500 ppm rosemary extract), and LE2 (1500 ppm laurel extract) groups remained below six during 8 months of storage. Volatile components of encapsulated fish oil were the highest in control, thyme and laurel extracts compared to the microcapsules with rosemary extracts in terms of total aldehyde generation. Sensory analysis showed that fresh fish odor was better preserved with rosemary extract compared to other plant extracts. It was concluded that microencapsulation of fish oil with sodium caseinate and lactose as wall material and rosemary and laurel extracts as antioxidants enhanced the oxidative stability of the microcapsules.

Modification ω-6/ω-3 ratio and increase of the shelf life of anchovy oil (Engraulis ringens) with addition of olive oil (Olea europaea)

In the food industry, oil blending represents a simple method for the generation of products with desired nutritional and technological properties. The objective of this work was to blend anchoveta oil (AO) with virgin olive oil (VOO) to modify the ω-6/ω-3 ratio of the product for nutritional purposes and to evaluate its oxidative stability index (OSI) for technological purposes. Four AO/VOO blends were formulated: 50/50, 40/60, 30/70 and 20/80 (w/w), generating a ω-6/ω-3 ratio between 0.610–2.129, nutritionally recommendable. The Rancimat method allowed determining the OSI of the formulations at temperatures of 100, 110 and 120 °C, finding OSI ranges between 0.963–3.410 h, 0.430–1.730 h and 0.183–0.813 h, respectively. The kinetic behavior of the formulations with respect to activation energy (89.622 to 93.414 kJ/mol), entropy (−13.248 to −17.657 kJ/mol), enthalpy (86.455 to 90.248 kJ/mol), Gibbs energy (91.928 to 96.348 kJ/mol) and Q10 (2.090 to 2.153) has been described. The formulations are proposed as an alternative to increase the shelf life of AO and increase the nutritional value of VOO.

Changes in fatty acid profiles of microencapsulated fish oils prepared with citrus essential oils using a spray dryer

SummaryTo decrease global fruit processing wastes, particularly citrus peel waste accounting for 50% weight of fresh fruits, have appeared as a promising and sustainable source for the industrial potential of biological valorisation into fuels or chemicals. For this purpose, this study aimed to evaluate the effects of the addition of citrus peel essential oils on the fatty acid profile of microencapsulated anchovy oil by spray drying at 0, 5, and 10 weeks of storage at ambient temperature (24 ± 1 °C). GC–MS analysis shows that the most common volatile components of lemon, grapefruit and orange essential oils were d‐limonene (27.82%), limonene glycol (21.55%) and d‐limonene (61.69%), respectively. Initial PUFA values were determined as 25.14%, 30.32%, 26.52%, and 30.87% for the control, grapefruit, lemon, and orange treatment groups, respectively. Although the ratio of ΣPUFA/ΣSFA was observed to vary between 0.48 and 0.94 in all groups, the ratio of Σn6/n3 was in the range of 0.10 for grapefruit and 0.58 for orange. The best citrus essential oils were grapefruit that preserved the content of PUFA in microencapsulated anchovy oil. Therefore, it is suggested that grapefruit EOs can be used effectively to preserve fish oil quality and extend the shelf life of microencapsulated fish oil.

The Effect of Oxidized Fish Oil on Blood Parameters and Liver Histology of Nile Tilapia (Oreochromis niloticus)

Fish oil is a virtually unique source of natural LC omega-3 fatty acids EPA, DPA, and DHA, as an important source of lipid in aquafeeds. However during processing and storage, fish oil is prone to oxidation. The oxidized oil has many negative effects on the growth and health of farmed fish, therefore this study was conducted to investigate the effect of oxidized anchovy oil on blood parameters and liver histology of Nile tilapia (Oreochromis niloticus). Nile tilapia fingerlings with an initial average body weight of (15.07±0.58 g) were stocked in nine fiberglass tanks (with a tank capacity of 120 liters) in three groups in triplicates at a density of 50 fish/tank. Fish were fed with three test diets containing 35% crude protein and 8% crude fat (POV: 4.85, 50.10, and 100.80 meq/kg-1) twice a day at a feeding rate of 3% of their body weight per day for 12 weeks. During the experiment fish blood parameters analysis, and liver histology tests were performed on 3 fish taken randomly from each tank at the beginning of the experiment and monthly. The results of blood chemistry analysis showed better results in the group fed with feed that contained fresh oil (A) compared to groups fed with feeds that contained oxidized oils (B and C), but no significant differences (P > 0.05) between feed groups. Whereas the results of serum biochemical analysis showed significant differences (P > 0.05) between feed groups during the experiment period, oxidized fish oil increased serum ALT, AST activity, and TCHO level (P < 0.05), and decreased ALP activity. The liver histology test showed the best results in group A compared to oxidized oil groups (B, C), oxidized fish oil caused damage to the liver structure, and hepatocyte nuclear migration and lipid droplets were observed in liver samples from the oxidized oil groups. In conclusion, the present study demonstrates that oxidized fish oil may have a negative effect on the liver histology and blood parameters of Nile tilapia fingerlings.

A chemometric study on the identification of 5-methylfurfural and 2-acetylfuran as particular volatile compounds of oxidized fish oil based on SHS-GC-IMS

Fish oil develops particular off-odors, mainly fishy odor, from the oxidation of its characteristic fatty acids, docosahexaenoic (DHA) and eicosapentaenoic (EPA). Anchovy oil (AO) was taken as representative of fish oils. This was compared to three vegetable oils with different fatty acid compositions, i.e. camellia, sunflower and linseed oil, and differential volatile compounds were identified by static-headspace gas-chromatography ion-mobility-spectrometry (SHS-GC-IMS) and orthogonal partial-least-squares discriminant analysis (OPLS-DA) during oxidation at 60 °C. Three groups of differential volatile compounds detected at higher concentrations in the AO were screened out and two compounds, identified as 5-methylfurfural and 2-acetylfuran, were characteristic to the AO and not found in the vegetable oils. They were formed from both EPA and DHA, only present in the AO, and their formation mechanisms were proposed. The contents of 5-methylfurfural and 2-acetylfuran increased linearly with the oxidation time and consequently they could be used as oxidative markers of fish oils.

Kinetic study of a commercial lipase for hydrolysis of semi-refined oil of anchovy (Engraulis ringens) [Estudio cinético de una lipasa comercial para la hidrólisis de aceite semirrefinado de anchoa (Engraulis ringens)

Lipases due to their ecological nature and catalytic versatility, are ideal for their application in the fish oil hydrolysis industry due to their selective property, which allows the preservation of polyunsaturated fatty acids (PUFAs) in the lipid structure. The objective of this research was to determine the activity and kinetic parameters of a commercial AY AMANO "30SD" lipase, as well as the temperature and time values ​​to achieve an optimal degree of hydrolysis in semi-refined anchovy oil. The experiments were carried out in a jacketed minireactor with a working volume of 400 mL (oil-water-enzyme) with temperature control and pH 7.00, enzyme concentration 350 U/mL and stirring 160 rpm. A 3x3 factorial design and the response surface methodology were used. The results obtained from the study of the enzyme were: activity = 37 384.55 ± 395.07 U/g and kinetic parameters: Km = 7.98 g/L and Vmax. = 0.038887 g/Lxmin. Correspondingly, the following optimal parameters were obtained: Degree of hydrolysis 4.01%, temperature 46.86 °C and hydrolysis time 90 minutes, with a confidence level of 95% (p &lt;0.05). Conclusions: The study allowed us to kinetically characterize the commercial lipase and determine the optimum degree of hydrolysis of the semi-refined anchovy oil.

Synthesis and oxidative stability of monoacylglycerols containing polyunsaturated fatty acids by enzymatic glycerolysis in a solvent-free system

Monoacylglycerols (MAG) containing polyunsaturated fatty acids (PUFA) have been synthesized by glycerolysis of anchovy oil using Lipozyme RM-IM in a solvent-free system. The experimental conditions, reaction temperature, substrate molar ratio (glycerol/triacylglycerol, Gly/TAG) and enzyme concentration were studied. A response surface methodology was employed to analyze the effect of the individual variables on MAG production and oxidative stability with respect to induction time. The operating conditions that simultaneously optimized MAG yields and oxidative stability were a reaction temperature of 40 °C, a Gly/TAG molar ratio of 2:1 and 6% enzyme load. The yield obtained was 20.34% of MAG (with 12.12% of 2-MAG) and an induction time of 1.88 h.

Bleaching with the Mixed Adsorbents of Activated Earth and Activated Alumina to Reduce Color and Oxidation Products of Anchovy Oil

Bleaching with the Mixed Adsorbents of Activated Earth and Activated Alumina to Reduce Color and Oxidation Products of Anchovy Oil

Microencapsulation of Anchovy Fish Oil (Engraulis encrasicolus) with Fish Protein (Equulites klunzingeri) Isolate: Nutritional Assessment

Fish protein isolates extracted from underutilised fish species were used for coating material of anchovy oils and their nutritive value was investigated in this study. For this purpose, Klunzinger’s ponyfish (Equulites klunzingeri) proteins were extracted by using pH shifting process. Micro particles were prepared with anchovy oil (Engraulis encrasicolus) as core material (10%), and as wall materials a ratio of 5% and 10% fish protein isolate (FPI) was used. Maltodextrin (DE: 18:20) was added to both groups in a ratio of 10%. The emulsions were fed immediately into a Buchi Mini Spray Dryer (B290, Switzerland). The inlet temperatures, feed rate and aspiration rate were maintained at 160 oC, 15 mL/min and 35m3/h, respectively. The lipid, protein and moisture contents of anchovy oil microcapsules containing 5% FPI and 10% FPI were found as 43.76-43.09%, 4.34- 9.82% and 3.95-3.92%, respectively. The main amino acids in microcapsule samples were lysine, glutamic acid, and leucine which constituted in the range of 349-578 mg/100 g sample for microcapsules containing 5% FPI, and 805-1547 mg/100 g sample for microcapsules containing 10% FPI. In addition to that, essential and non-essential amino acids (E/NE) ratio for microencapsulated fish oil with 5% FPI and 10% FPI were determined 0.92 and 0.95, respectively. As a result of this study, it can be concluded that the addition of fish protein isolate enhanced the nutritive value of microencapsulated fish oil.

Life cycle assessment of fish oil substitute produced by microalgae using food waste

Fish oil has been used in conventional aquaculture for decades, despite the known links between increasing global demand for fish and depletion of natural resources and vital ecosystems (FAO, 2020, 2019). Alternative feed ingredients, including algae oil rich in docosahexaenoic acid (DHA), has therefore been increasingly used to substitute traditional fish oil. Heterotrophic algae cultivation in bioreactors can be supported by a primary carbon feedstock recovered from food waste, a solution that could reduce environmental impacts and support the transition towards circular food systems. This study used life cycle assessment to quantify environmental impact of DHA produced by the heterotrophic algae Crypthecodinium cohnii, using short-chain carboxylic acids derived from dark fermentation of food waste. The future potential of DHA from algae was evaluated by comparing the environmental impact to that of DHA from Peruvian anchovy oil. With respect to global warming, terrestrial acidification, freshwater eutrophication and land use, algae oil inferred -52 ton CO2eq, 3.5 ton SO2eq, -94 kg Peq, 2700 m2 eq, respectively per ton DHA. In comparison, the impact per ton DHA from fish oil was -15 ton CO2eq, 3.9 ton SO2eq, -97 kg Peq and 3200 m2 eq. Furthermore, algae oil showed lower climate impact compared to canola and linseed oil. By including Ecosystem damage as indicator for ecosystem quality at endpoint level, the important aspect of biodiversity impact was accounted for. Although the method primarily accounts for indirect effects on biodiversity, DHA from algae oil showed lower Ecosystem damage compared to fish oil even when future energy development, optimized production, increased energy demand and effects on biotic resources were considered via sensitivity analyses. As the results suggest, algae oil holds a promising potential for increased sustainability within aquaculture, provided that continued development and optimization of this emerging technology is enabled through active decision-making and purposeful investments.

N-3 LC-PUFA Enrichment Protocol for Red Earthworm, Eisenia fetida: A Cheap and Sustainable Method

This study assessed the potential of omega-3 long chain polyunsaturated fatty acids (n-3 LC-PUFA) enrichment in red earthworm (Eisenia fetida, REW), via the addition of fish oil (FO, anchovy oil) to the culture-compost. FO addition to compost was tested at graded inclusion doses (0, 2.5, 5 and 10 g/100 g compost) and for different timeperiods, up to 96h. Dose, time, as well as dose and time interactions of FO compost enrichment had significant effects on all fatty acids of earthworm bodies. The enrichment with 10 g FO/100 g compost sharply increased DHA levels of the worms (14.01 mol%) within just 24 h, compared to the control group (0.92 mol%). Similar increases (ranging between 10.99 and 15.55 mol%) occurred only after 48 and 96 h in lower FO enrichment levels (2.5 and 5.0 g/100 g compost, respectively). Therefore, it was concluded that, to obtain maximum n-3 LC-PUFA enrichment efficiency in REW, an enrichment period of 24 h is ideal and recommended for the 10 g FO/ 100 g compost, whereas longer enrichment periods (48-96 h) are more suitable for lower levels of FO inclusions (2.5 or 5 g/100 g compost).

Edible oil extracted from anchovies using supercritical CO 2 : Availability of fat‐soluble vitamins and comparison with commercial oils

In this study, oil was extracted from anchovies using supercritical carbon dioxide (SC-CO2). Additionally, a comparative experiment was conducted with organic solvent-extracted anchovy oil and commercial fish oil. Omega-3 fatty acid contents were found to be 32.10 ± 0.45 to 32.15 ± 0.38% for anchovy fish oil. The results of the acid value and the peroxide value, determinants of oil stability, were 11.06 ± 0.01 mg KOH/g, and 28.92 ± 0.19 meq/kg, respectively, using SC-CO2 for extraction. In the case of fat-soluble vitamins of anchovy oil extracted by SC-CO2, vitamins A, D, and E and coenzyme Q10 were found at high percentages 22.51 ± 0.28 µg/100 g, 4.32 ± 0.10 mg/100 g, 104.67 ± 4.75 and 2.04 ± 0.20 mg/100 g, respectively, which had a higher content of these vitamins compared with that of the hexane extraction. Therefore, SC-CO2 extracted anchovy oil is expected to be used as a functional material, which could lead to economic benefits through the high valorization of anchovies. Practical applications Anchovy is a low graded fishery raw materials can be turned as a very important source of polyunsaturated fatty acids (PUFA) rich oil containing with different fat-soluble vitamins like A, D, and E, and coenzyme Q10. Supercritical carbon dioxide extraction (SC-CO2) is one of the safe and environment-friendly lipid extraction system that can be used for extracting the PUFA enriched oil from anchovy. SC-CO2 could be an efficient valorization method of anchovy that could be an important source of human-grade food oil and contribute to the food and nutritional sector.

Chemical Compositional Changes in Over-Oxidized Fish Oils.

A recent study has reported that the administration during gestation of a highly rancid hoki liver oil, obtained by oxidation through sustained exposure to oxygen gas and incident light for 30 days, causes newborn mortality in rats. This effect was attributed to lipid hydroperoxides formed in the omega-3 long-chain polyunsaturated fatty acid-rich oil, while other chemical changes in the damaged oil were overlooked. In the present study, the oxidation condition employed to damage the hoki liver oil was replicated, and the extreme rancidity was confirmed. A detailed analysis of temporal chemical changes resulting from the sustained oxidative challenge involved measures of eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) omega-3 oil oxidative quality (peroxide value, para-anisidine value, total oxidation number, acid value, oligomers, antioxidant content, and induction time) as well as changes in fatty acid content, volatiles, isoprostanoids, and oxysterols. The chemical description was extended to refined anchovy oil, which is a more representative ingredient oil used in omega-3 finished products. The present study also analyzed the effects of a different oxidation method involving thermal exposure in the dark in contact with air, which is an oxidation condition that is more relevant to retail products. The two oils had different susceptibility to the oxidation conditions, resulting in distinct chemical oxidation signatures that were determined primarily by antioxidant protection as well as specific methodological aspects of the applied oxidative conditions. Unique isoprostanoids and oxysterols were formed in the over-oxidized fish oils, which are discussed in light of their potential biological activities.

Determination of Inorganic Arsenic in Fish Oil and Fish Oil Capsules by LC-ICP-MS.

As inorganic arsenic is a highly toxic compound, its concentration in foods should be determined. Develop an analytical method for determining inorganic arsenic in fish oil and fish oil capsules. Inorganic arsenic was extracted from fish oil by heating at 80°C in 1.6% tetramethylammonium hydroxide-ethanol. The concentration of inorganic arsenic in fish oil was determined by liquid chromatography (LC) inductively coupled plasma (ICP) MS using an octadecylsilane (ODS) column with a mobile phase containing an ion-pair reagent. The LOD (0.005, 0.004 mg/kg), LOQ (0.016, 0.011 mg/kg), repeatability (4.2, 3.5%), intermediate precision (5.4, 3.5%), and trueness (recoveries 94-109% based on spiked samples) of the proposed method were satisfactory for inorganic arsenic in fish oil and fish oil capsules. A low level of inorganic arsenic was detected only in anchovy oil among all fish oil samples that were used in this study. Inorganic arsenic levels were below the quantitation limit in all fish oil capsules. Inorganic arsenic was determined after extraction from fish oil by heating at 80°C in 1.6% tetramethylammonium hydroxide-ethanol. The level of inorganic arsenic in all fish oil samples examined in this study was lower than 0.1 mg/kg of the maximum level defined in the Codex. Arsenic speciation in fish oil and fish oil capsules was analyzed by LC-ICP-MS using an ODS column with a mobile phase containing an ion-pair reagent. A low level of inorganic arsenic was detected only in anchovy oil. No inorganic arsenic was detected in fish oil capsules.

The potential use of recovered fish protein as wall material for microencapsulated anchovy oil

Fish protein isolate (FPI) extracted from whole ponyfish (Equulites klunzingeri) by pH-shift process was used to microencapsulate raw anchovy oil (Engraulis encrasicolus) by spray drying. In the first group (SC), 10% sodium caseinate and 10% maltodextrin were used as a coating material for 10% fish oil and dried at air temperature of 160 °C. In the second (5%FPI) and third groups (10%FPI), 5% and 10% FPI were used instead of sodium caseinate, respectively. Total saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) contents in the microencapsulated fish oils were in the range of 34.54–38.31%, 21.65–23.75 and 26.24–30.97, respectively. The lowest value of peroxide value (PV) was obtained from fish oil with 10% FPI. No significant differences were found in free fatty acids (FFA) and thiobarbituric acid (TBA) values between the control and FPI added groups. As for morphology of the particles, the better particle surface and homogeneous distribution was detected in 5% FPI group than the control and 10% FPI group. Since the use of FPI gave good results as a wall material for microencapsulation of fish oil, it can be potentially used as a nutraceutical agent in food systems.

Enrichment of Omega-3 from Anchovy (Stolephorus sp.) Fish Oil by Enzymatic Hydrolysis

Anchovy (Stolephorus sp.) is an economically important fish in Indonesia. Anchovy contains Omega-3 that important to maintain the health of the heart and brain. This study aimed to enrich the Omega 3 content of anchovy oil from the North Sea of West Java. The extraction of anchovy oil was carried out by the soxhlet method. Enrichment of omega 3 from anchovy fish oil is carried out by hydrolysis with a commercial lipase enzyme at concentration 500, 1000, 1500 and 2000 unit/600g fish oil, for 5, 10, 15 and 20 hour. Before hydrolysis, fish oil was added with solvent water, ethanol, toluene, and n-hexane. Omega 3 content of fish oil products were analyzed by using Gas Chromatography (GC) with FID detector with retention time 14.068 min and 15.506 min for α-Linolenat (ALA) and eicosapentaenoic (EPA), respectively. The results showed the highest omega 3 content (ALA 0.54% and EPA 1.103% ) was produced by addition n-hexane with a ratio 1:6 with the concentration of lipase was 1000 units for 20 hours.