Urea complexation for the rapid, ecologically responsible fractionation of fatty acids from seed oil

Hayes, Douglas G.; Bengtsson, Ylva C.; Alstine, James M. Van; Setterwall, Fredrik

doi:10.1007/s11746-998-0190-9

Cited by 62 publications

(54 citation statements)

References 18 publications

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“…MUFA formed more readily inclusion compounds than PUFA (LA). Similar complexation tendency patterns were also obtained by [12]. The addition of more urea could reduce the SFAs percentage in NUCF to a minimum level; it however results in indiscriminate FAs complexation and thus reducing the amount of MUFA (OA) and PUFA (LA).…”

Section: Resultssupporting

confidence: 79%

Selectively increasing of polyunsaturated (18:2) and monounsaturated (18:1) fatty acids in Jatropha curcas seed oil by crystallization using D-optimal design

Salimon

Abdullah

Salih

2012

Chemistry Central Journal

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BackgroundThis study was done to obtain concentrated polyunsaturated fatty acid (PUFA) linoleic acid (LA; 18:2) and monounsaturated fatty acid (MUFA) oleic acid (OA; 18:1) from Jatropha curcas seed oil by urea complexation. Urea complexation is a method used by researchers to separate fatty acids (FAs) based on their molecular structure. Effects the ratio of urea-to-FAs, crystallization temperature and crystallization time on the final products of urea complexation were examined. D-optimal Design was employed to study the significance of these factors and the optimum conditions for the technique were predicted and verified.ResultsOptimum conditions of the experiment to obtain maximum concentration of LA were predicted at urea-to-FAs ratio (w/w) of 5:1, crystallization temperature of −10°C and 24 h of crystallization time. Under these conditions, the final non-urea complex fraction (NUCF) was predicted to contain 92.81% of LA with the NUCF yield of 7.8%. The highest percentage of OA (56.01%) was observed for samples treated with 3:1 urea-to-FAs ratio (w/w) at 10°C for 16 h. The lowest percentage of LA (8.13%) was incorporated into urea complex fraction (UCF) with 1:1 urea-to-FAs ratio (w/w) at 10°C for 8 h.ConclusionsThe separation of PUFA (LA) and MUFA (OA) described here. Experimental variables should be carefully controlled in order to recover a maximum content of PUFA and MUFA of interest with reasonable yield% with a desirable purity of fatty acid of interest.

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Section: Resultssupporting

confidence: 79%

Selectively increasing of polyunsaturated (18:2) and monounsaturated (18:1) fatty acids in Jatropha curcas seed oil by crystallization using D-optimal design

Salimon

Abdullah

Salih

2012

Chemistry Central Journal

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“…Fish oils are a readily available source of long-chain PUFA, especially those of the n-3 series, mainly cis- 5,8,11,14,17eicosapentaenoic acid (EPA) and cis 7,10,13,16,. Recognition of the roles played by these FA in human health and nutrition (1)(2)(3) and the resulting growth in new markets have stimulated much interest in methods of extracting and concentrating them from natural sources.…”

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confidence: 99%

Concentrating PUFA from mackerel processing waste

Zuta

Simpson

Chan

et al. 2003

J Americ Oil Chem Soc

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Mackerel processing waste comprising skins, viscera, and muscle tissue was evaluated for concentrating PUFA by urea complexation. Fish oil was extracted using either chloroform/methanol (2∶1, vol/vol) or hexane/isopropanol (3∶2, vol/vol). The yield of oil, as well as iodine, peroxide, and acid values, was determined for fresh fish oil extracts, and oil samples were storel at −70°C in the presence of 100 ppm α‐tocopherol. PUFA concentrates were prepared from saponified fish oil. The mean oil yields were 9.18±2.3, 9.2%±2.4, and 38.1±3% for viscera, muscle, and skin, respectively. The mean baseline iodine value was 134±5, which increased to 296±7 after urea complexation. It was possible to concentrate PUFA from mackerel processing waste. The type of tissue used did not affect the amount of PUFA concentrated. Mackerel skin was most desirable because of its high oil content.

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“…Urea complexation has been a method of choice for obtaining PUFA enriched fractions from fatty acid mixtures due to its simplicity, ease of scaling and eco-friendly nature (Hayes et al, 1998). The fatty acid composition of the initial fatty acid mixture and the PUFA concentrate obtained after urea complexation is given in Table 1.…”

Section: Resultsmentioning

confidence: 99%

Enzymatic modification of phosphatidylcholine with n-3 PUFA from silkworm oil fatty acids

Kaki¹,

Ravinder²,

Ashwini³

et al. 2014

Grasas y Aceites

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SUMMARY: α-Linolenic acid (ALA) containing phosphatidylcholine (PC) was prepared by an enzymatic method employing natural substrates comprising of egg and eri silkworm oil. Eri silkworm oil extracted from eri pupae was saponified to obtain the fatty acid mixture which was further subjected to urea complexation to obtain an ALA rich fraction with a purity of about 93%. Transesterification of PC with the ALA rich fraction with three immobilized lipases namely Lipozyme TL IM, Lipozyme RM IM and lipase from Candida Antarctica showed that only the lipase from Candida antarctica was successful for the incorporation of ALA into egg yolk PC. It was found that ALA was incorporated by up to 27% in the sn-1 position of egg PC and the positional distribution analysis of fatty acids in the modified PC showed that the sn-1 position was found to contain about 59% ALA.KEYWORDS: α-linolenic acid; Egg phosphatidylcholine; Lipase; Nutraceuticals; Silkworm oil RESUMEN: Modificación enzimática de fosfatidilcolina con n-3 PUFA a partir de ácidos grasos de aceites de gusanos de seda. El ácido α-linolénico (ALA) contenido en fosfatidilcolina (PC) se preparó mediante un método enzimático empleando sustratos naturales que comprenden huevo y aceite de gusanos de seda. El aceite extraído de las crisálidas de gusanos de seda se saponificó para obtener la mezcla de ácidos grasos que se sometió a complejación con urea para obtener la fracción rica en ALA, con una pureza aproximadamente del 93%. La transesterificación de PC con fracción rica en ALA con tres lipasas inmovilizadas, Lipozyme TL IM, Lipozyme RM IM y lipasa de Candida antárctica, mostró que sólo la lipasa de Candida antarctica tuvo éxito en la incorporación de ALA en PC de yema de huevo. Se encontró que el ALA fue incorporado hasta 27% en la posición sn-1 de PC de huevo y el análisis de la distribución de los ácidos grasos en PC modificado mostró que la posición sn-1 que contenía aproximadamente 59% de ALA.

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Urea complexation for the rapid, ecologically responsible fractionation of fatty acids from seed oil

Cited by 62 publications

References 18 publications

Selectively increasing of polyunsaturated (18:2) and monounsaturated (18:1) fatty acids in Jatropha curcas seed oil by crystallization using D-optimal design

Selectively increasing of polyunsaturated (18:2) and monounsaturated (18:1) fatty acids in Jatropha curcas seed oil by crystallization using D-optimal design

Concentrating PUFA from mackerel processing waste

Enzymatic modification of phosphatidylcholine with n-3 PUFA from silkworm oil fatty acids

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