Análisis estereoespecífico de los triacil-sn-gliceroles de las grasas naturales por métodos enzimáticos y cromatografía líquida de alta eficacia

Gutiérrez, V. Ruíz; Barrón, Luis Javier R.

doi:10.3989/gya.1995.v46.i6.956

“…However, determination of the positional distribution of FAs in individual TAGs is extremely difficult and time-consuming, requiring a method capable of differentiating both the TAGs and also the positions of the FAs on the glycerol backbone. The literature contains some excellent reviews dealing with this topic and setting out details of the analytical methods employed and their application to different natural fats [20,58,61,145,146]. This chapter will make reference only to those applications that have been used for milk fat analysis.…”

Section: Positional Distribution Of the Fas In Tagsmentioning

confidence: 99%

Triacylglycerols in Dairy Foods

Calvo¹,

Juárez²,

Fontecha³

2021

Handbook of Dairy Foods Analysis

0

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Triacylglycerols (TAGs) are the major component of milkfat, accounting for 97-98% of the total lipids. Their composition is extremely complex due to the many different fatty acids (FAs) that can be esterified in the three positions on the L-glycerol molecule which leads to the formation of a large number of TAG regiospecific and stereospecific isomers.Owing to its complexity, milk TAG analysis pose a significant challenge for analytical chemists and it is often necessary to combine different techniques, including a prefractionation step to obtain a complete characterisation the TAGs and their molecular structures.This chapter reviews the relevant advancements and the most widely used methods (chromatographic and non-chromatographic) for studying TAGs in milkfat and collects information about the analytical conditions, detection systems or fractionation methods used for this purpose. Current advances in chromatographic techniques along with availability of high resolution MS analyzers have made it much easier the TAG identification and the use of enzymatic and chemical methods have increased our knowledge of the positional distribution of FAs on the TAG molecule. Given the growing development of powerful tools for lipidomic analysis, the information on the multiplatform approaches currently applied for TAG characterization has been also revised and updated.

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“…However, determination of the positional distribution of FAs in individual TAGs is extremely difficult and time-consuming, requiring a method capable of differentiating both the TAGs and also the positions of the FAs on the glycerol backbone. The literature contains some excellent reviews dealing with this topic and setting out details of the analytical methods employed and their application to different natural fats [20,58,61,145,146]. This chapter will make reference only to those applications that have been used for milk fat analysis.…”

Section: Positional Distribution Of the Fas In Tagsmentioning

confidence: 99%

Triacylglycerols in Dairy Foods

2009

Handbook of Dairy Foods Analysis

0

View full text Add to dashboard Cite

Triacylglycerols (TAGs) are the major component of milkfat, accounting for 97-98% of the total lipids. Their composition is extremely complex due to the many different fatty acids (FAs) that can be esterified in the three positions on the L-glycerol molecule which leads to the formation of a large number of TAG regiospecific and stereospecific isomers.Owing to its complexity, milk TAG analysis pose a significant challenge for analytical chemists and it is often necessary to combine different techniques, including a prefractionation step to obtain a complete characterisation the TAGs and their molecular structures.This chapter reviews the relevant advancements and the most widely used methods (chromatographic and non-chromatographic) for studying TAGs in milkfat and collects information about the analytical conditions, detection systems or fractionation methods used for this purpose. Current advances in chromatographic techniques along with availability of high resolution MS analyzers have made it much easier the TAG identification and the use of enzymatic and chemical methods have increased our knowledge of the positional distribution of FAs on the TAG molecule. Given the growing development of powerful tools for lipidomic analysis, the information on the multiplatform approaches currently applied for TAG characterization has been also revised and updated.

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Deacidification of Soybean Oil Combining Solvent Extraction and Membrane Technology

Fornasero¹,

Marenchino²,

Pagliero

³

2013

Advances in Materials Science and Engineering

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The aim of this work was to study the removal of free fatty acids (FFAs) from soybean oil, combining solvent extraction (liquid-liquid) for the separation of FFAs from the oil and membrane technology to recover the solvent through nanofiltration (NF). Degummed soybean oil containing 1.05 ± 0.10% w/w FFAs was deacidified by extraction with ethanol. Results obtained in the experiences of FFAs extraction from oil show that the optimal operating conditions are the following: 1.8 : 1 w : w ethanol/oil ratio, 30 minutes extraction time and high speed of agitation and 30 minutes repose time after extraction at ambient temperature. As a result of these operations two phases are obtained: deacidified oil phase and ethanol phase (containing the FFAs). The oil from the first extraction is subjected to a second extraction under the same conditions, reducing the FFA concentration in oil to 0.09%. Solvent recovery from the ethanol phase is performed using nanofiltration technology with a commercially available polymeric NF membrane (NF-99-HF, Alfa Laval). From the analysis of the results we can conclude that the optimal operating conditions are pressure of 20 bar and temperature of 35°C, allowing better separation performance: permeate flux of 28.3 L/m2·h and FFA retention of 70%.

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Análisis estereoespecífico de los triacil-sn-gliceroles de las grasas naturales por métodos enzimáticos y cromatografía líquida de alta eficacia

Cited by 5 publications

References 0 publications

Triacylglycerols in Dairy Foods

Triacylglycerols in Dairy Foods

Triacylglycerols in Dairy Foods

Deacidification of Soybean Oil Combining Solvent Extraction and Membrane Technology

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