Selection of internal standards for determining quantitative recovery of isoprenoid acids after urea complexing

Ackman, R. G.; Šipoš, Ján; Hooper, S. N.; Dubé, G.

doi:10.1007/bf02676274

Cited by 6 publications

References 20 publications

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Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products

Wanasundara¹,

Wanasundara

Shahidi

2005

Bailey's Industrial Oil and Fat Products

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Although TAGs are the predominant molecular form of edible fats and oils, it might be necessary to subject them to separation according to their chemical composition or to modify them in different ways. Principles of separating fatty acids are based on specific properties of each acid or acid group. Two major properties (vapor pressure and melting point difference) are used in developing separation techniques. The vapor pressure of a mixture of fatty acids varies significantly with the chain length of fatty acids involved, which is used in fractional distillation as a means of separating short‐ and long‐chain fatty acids. However, vapor pressure does not change much with the degree of unsaturation. In the other method, the melting point of fatty acids changes considerably with the degree of unsaturation, which could be used to separate a mixture of fatty acids into saturated and unsaturated components. By changing the temperature of the mixture, fatty acids can be separated according to the degree of unsaturation at their respective crystallization temperature.

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Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products

Wanasundara¹,

Wanasundara

Shahidi

2005

Bailey's Industrial Oil and Fat Products

View full text Add to dashboard Cite

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Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products

Wanasundara

Shahidi

2020

Bailey's Industrial Oil and Fat Products

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Although triacylglycerols (TAGs) are the predominant molecular form of edible fats and oils, it might be necessary to subject them to separation according to their chemical composition or to modify them in different ways. Principles of separating fatty acids are based on specific properties of each acid or acid group. Two major properties – vapor pressure and melting point difference – are used in developing separation techniques. The vapor pressure of a mixture of fatty acids varies significantly with the chain length of fatty acids involved, which is used in fractional distillation as a means of separating short‐ and long‐chain fatty acids. However, vapor pressure does not change much with the degree of unsaturation. In the other method, the melting point of fatty acids changes considerably with the degree of unsaturation, which could be used to separate a mixture of fatty acids into saturated and unsaturated components. By changing the temperature of the mixture, fatty acids can be separated according to the degree of unsaturation at their respective crystallization temperature.

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Preparation of Omega‐3 PUFA Concentrates from Fish Oils via Urea Complexation

et al. 1988

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B y M M . N . R a t n a y a k e , B . O l s s o n , D . M a t t h e w s andR. G. A c k m a n *The effect of weight ratio of urea to fatty acids and the urea-fatty acid adduct crystallization temperature on the enrichment of eicosapentaenoic acid from marine oil fatty acids was studied. The optimum ratio of urea to fatty acids was found to be 3 : 1 for laboratory scale preparations and the optimum temperature for the formation of urea-fatty acid adduct was 1' C.At very low temperatures (-12, -18, -35' C) the recovery efficiency for EPA was reduced. Using these optimum values, enrichment of EPA and other n-3 polyunsaturated fatty acids viaureacomplexation was carried out on a pilot plant scale on a variety of North Atlantic and North Pacific fish oils and a seal oil. Irrespective of the type of starting oil, all the oils gave a concentrate with 69-85 "/ a total n-3 PUFA with an overall yield of 17-20"/0. Menhaden is clearly an ideal oil for preparation of EPA concentrate, as the starting oil usually has a higher proportion of EPA to DHA than most of the other commercial fish oils.

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Selection of internal standards for determining quantitative recovery of isoprenoid acids after urea complexing

Cited by 6 publications

References 20 publications

Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products

Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products

Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By‐Products

Preparation of Omega‐3 PUFA Concentrates from Fish Oils via Urea Complexation

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