Isopropanol fractionation of butter oil and characteristics of fractions

Pal, Prosenjit; Bhattacharyya, Debasish; Ghosh, Santinath

doi:10.1007/s11746-000-0189-z

Cited by 4 publications

(2 citation statements)

References 10 publications

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“…Our preliminary data showed the potential of AVM in otic hair cell recovery after damage by neomycin exposure in zebrafish. These results led us to develop an enhanced functional avocado oil (DKB122) through extraction with isopropyl alcohol, which is a well-known process to extract fatty acids from raw oils [26,27]. Then, we confirmed the effect of DKB122 on otic hair cell recovery and also compared its efficacy to AVM to establish enhanced activity.…”

Section: Discussionmentioning

confidence: 83%

Avocado Oil Extract Modulates Auditory Hair Cell Function through the Regulation of Amino Acid Biosynthesis Genes

et al. 2019

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Sensorineural hearing loss (SNHL) is one of the most common causes of disability, affecting over 466 million people worldwide. However, prevention or therapy of SNHL has not been widely studied. Avocado oil has shown many health benefits but it has not yet been studied in regards to SNHL. Therefore, we aimed to investigate the efficacy of avocado oil on SNHL in vitro and in vivo and elucidate its mode of action. For the present study, we used enhanced functional avocado oil extract (DKB122). DKB122 led to recovery of otic hair cells in zebrafish after neomycin-induced otic cell damage. Also, DKB122 improved auditory sensory transmission function in a mouse model of noise induced-hearing loss and protected sensory hair cells in the cochlea. In addition, RNA sequencing was performed to elucidate the mechanism involved. KEGG pathway enrichment analysis of differentially expressed genes showed that DKB122 protected House Ear Institute-Organ of Corti 1 (HEI-OC1) cells against neomycin-related alterations in gene expression due to oxidative stress, cytokine production and protein synthesis.

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Section: Discussionmentioning

confidence: 83%

Avocado Oil Extract Modulates Auditory Hair Cell Function through the Regulation of Amino Acid Biosynthesis Genes

et al. 2019

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“…These products can therefore be used in formulating novel products having more functionality. Butter olein obtained by dry fractionation of butter oil was utilized by Pal et al [7] for the preparation of edible fat products by lipase-catalyzed interesterification. Gabriel et al [8] investigated the fractionation of hydrogenated butter fat by mixing with acetone or hexane.…”

Section: Introductionmentioning

confidence: 99%

Plastic fats and margarines through fractionation, blending and interesterification of milk fat

Hakimji

Patel

et al. 2007

Euro J Lipid Sci & Tech

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Plastic fats and margarines through fractionation, blending and interesterification of milk fatMilk fat stearins and oleins were blended with high-and low-melting natural fats to produce plastic fats, vanaspati substitute and confectionery fats. Margarines of improved nutritional value were also formulated. Fractionation was carried out using acetone, hexane, and isopropyl alcohol. The yield (wt-%) of high-melting stearin (HMS) from acetone and IPA was 13.0 6 0.2 to 13.3 6 0.1 after crystallization for 24 h at 20 7C. The melting point of the products was 49.0 6 0.5 to 49.8 6 0.6 7C. However, in hexane the yield of HMS was 12.2 6 0.2% at 10 7C. The olein fractions were further fractionated at 10 7C from acetone and IPA, and at 0 7C from hexane, to obtain superoleins and low-melting stearins (LMS). HMS fractions were blended with rice bran oil and cottonseed oil at the ratio 70 : 30 (wt/wt), and the superoleins were blended with sal fat and palm stearin at the ratios 40 : 60, 30 : 70 and 20 : 80 (wt/wt). The blends were interesterified (product melting point: 22.7 6 0.04 to 39.3 6 0.10 7C) chemically and enzymatically to prepare margarine. The penetration values (in 0.1 mm) of these margarines were noted to be 112 6 1.52 to 145 6 0.00.

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