Grasas y Aceites, Vol 54, No 2 (2003)

Isolation of some PUFA from edible oils by argentated silica gel chromatography


https://doi.org/10.3989/gya.2003.v54.i2.253

J. L. Guil-Guerrero
Área de Tecnología de Alimentos, Departamento de Ingeniería Química, Universidad de Almería, Spain

P. Campra-Madrid
Área de Tecnología de Alimentos, Departamento de Ingeniería Química, Universidad de Almería, Spain

R. Navarro-Juárez
Área de Tecnología de Alimentos, Departamento de Ingeniería Química, Universidad de Almería, Spain

Abstract


Four edible oils, linseed, borage and sunflower seed oils, and the liver oil of shortfin mako (Isurus oxyrinchus), have been fractionated by open column liquid chromatography, using partially argentated silica gel as stationary phase, looking for purify polyunsaturated fatty acids (PUFA). By this method, linoleic (LA, 18:2n6),α-linolenic (ALA, 18:3n3), γ-linolenic (GLA, 18:3n6), stearidonic (SDA, 18:4n3), eicosapentaenoic (EPA, 20:5n3) and docosahexaenoic (DHA, 22:6n3) fatty acid esters have been isolated from these oils with high purity percentages and yields.

Keywords


Argentated silica gel column chromatography; Borage; Linseed;Polyunsaturated fatty acid; Shor tfin mako (Isurus oxyrinchus); Sunflower

Full Text:


PDF


Copyright (c) 2003 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es