Redirecting to http://dergipark.org.tr/_fragment?_hash=OsFBJj9FastjOKGMyU_GVBQGjKq0bgfa453_dTv293g&_path=id%3D382899%26_format%3Dhtml%26_locale%3Den%26_controller%3DApp%255CController%255CSite%255CArticleController%253A%253AesiArticleStats.
Research Article
BibTex RIS Cite

LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ

Year 2019, Volume: 5 Issue: 1, 30 - 38, 01.01.2019

Hakan Erinç , İ. Hakkı İşler Fatma Salur

https://doi.org/10.3153/FH19004

Abstract

Bu
çalışmada linoleik asidin saflaştırılması amacıyla düşük sıcaklık
kristalizasyon yönteminde farklı çözücülerin ve sıcaklıkların etkinliği
araştırılmıştır. Bu amaçla aspir yağı sabunlaştırıldıktan sonra
asitlendirilerek serbest yağ asitleri elde edildikten sonra farklı çözücüler
(petrol eter, izooktan, hekzan, aseton, izopropil alkol, metanol ve etanol) ve
farklı sıcaklık değerleri (-40, -55 ve -70°C) kullanılarak linoleik asidin
saflaştırılması gerçekleştirilmiştir. Yapılan çalışma sonucunda, -70°C’de kristalleşmeyen
fazın çözücü olarak aseton kullanımı ile %98.17 ±1.91 ve hekzan kullanımı ile
%92.61 ±1.63 saflıkta linoleik asit içerdiği belirlenmiştir. Hekzan kullanımı
ile verim %63.99 ±1.19 iken aseton kullanımında bu oran %47.60 ±1.38 olarak
belirlenmiştir. Diğer çözücülerin ise aspir yağından düşük sıcaklık
kristalizasyon yöntemi ile linoleik asidin saflaştırılmasında çok fazla etkin
olmadığı belirlenmiştir.

Keywords

Linoleik asit Saflaştırma Çözücü Düşük sıcaklık kristalizasyon

References

  • Akoh, C.C. (2005.) Handbook of functional lipids, CRC Press, ISBN 10: 0-8493-2162-X.
  • Brown, J.B., Stoner G.G. (1937). Studies on the chemistry of the fatty acids. I. The purification of linoleic acid by crystallization methods. Journal of the American Chemical Society, 59, 3-6.
  • Christie, W.W. (1989). Gas chromatography and lipids, a practical guide, p. 65-68. Oily Press, Scotland, ISBN 0-9514171-0-X.
  • Cunha, D.C., Crexi, V.T., Pinto, L.A., De, A. (2009). Winterizaçao de oleo de pescado via solvent. Ciência e Tecnologia de Alimentos, 29, 207-213.
  • Fernie, C.E. (2003). Conjugated linoleic acid. In F. D. Gunstone (Ed), Lipids for functional food and nutraceuticals (p 291-318), U.K., The Oily Press, ISBN 9780857097965.
  • Frankel, J.S., Stoneburner, W., Brown, J.B. (1943). Studies on the chemistry of the fatty acids. XI. The isolation of linoleic acid from vegetable oils by low temperature crystallization. Journal of the American Oil Chemists' Society, 65 (2), 259-262.
  • Gunstone, F.D. Mclaughlan, J., Scrimgeour, C.M., Watson, A.P. (1976). Improved procedures for the isolation of pure oleic, linoleic, and linolenic acids or their methyl esters from natural sources. Journal of the Science of Food and Agriculture, 27, 675-680.
  • Gunstone, F.D., Harwood, J.L., Dijkstra, A.J. (2012). The lipid handbook with CD-ROM, third ed. CRC Press, ISBN 9780849396885.
  • Haraldsson, G. (1983). Separation of saturated/unsaturated fatty acids. Journal of the American Oil Chemists' Society, 61, 219-222.
  • Kim, Y.J., Liu, R.H. (1999). Selective increase in conjugated linoleic acid in milk fat by crystallization. Journal of Food Science, 64, 792-795.
  • Leaf, A., Weber, P.C. (1988). Cardiovascular effects of ω-3 fatty acids. The New England Journal of Medicine, 318, 549-557.
  • Lee, K.T., Foglia, T.A. (2001). Fractionation of menhaden oil and partially hydrogenated menhaden oil: characterization of triacylglycerol fractions. Journal of the American Oil Chemists' Society, 78, 297-304.
  • Lembke, P. (2013). Production techniques for omega-3 concentrates. In: F., Meester, R.R., De Watson & S., Zibadi, (Eds.), Nutrition and health (p 353-364), Humana Press, Totowa, NJ, ISBN 978-1-62703-214-8.
  • Lewis N.M., Seburg, S., Flanagen, N.L. (2000). Enriched eggs as a sourced of n-3 polyunsaturated fatty acids for humans. Poultry Science, 79, 971-974.
  • Lopez-Martínez, J.C., Campra-Madrid, P., Guil-Guerrero, J.L. (2004). Gamma linolenic acid enrichment from Borago officinalis and Echium fastuosum seed oils and fatty acids by low temperature crystallization. The Journal of Bioscience and Bioengineering, 97, 294-298.
  • Ma, D.W.L., Wierzbicki, A.A., Field, C.J., Clandinin, M.T. (1999). Preparation of conjugated linoleic acid from safflower oil. Journal of the American Oil Chemists' Society, 76, 729-730.
  • Riserus, U., Berglund, L., Vessby, B. (2001). Conjugated linoleic acid (CLA) reduced abdominal adipose tissue in obese middle-aged men with signs of the metabolic syndrome: A randomised controlled trial. International Journal of Obesity and Related Metabolic Disorders, 25, 1129-1135.
  • Rubio-Rodriguez, N., Beltran, S., Jaime, I., De, D.S.M., Sanz, M.T., Carballido, J.R. (2010). Production of omega-3 polyunsaturated fatty acid concentrates: A review. Innovative Food Science and Emerging Technologies, 11, 1-12.
  • Shahidi, F., Wanasundara, U.N. (1998). Omega-3 fatty acid concentrates: nutritional aspects and production technologies. Trends Food Science Technology, 9, 230-240.
  • Vazquez, L., Akoh, C.C. (2011). Concentration of stearidonic acid in free fatty acid and fatty acid ethyl ester forms from modified soybean oil by winterization. Journal of the American Oil Chemists' Society, 88, 1775-1785. Viladomiua, M., Hontecillasa, R., Bassaganya-Riera, J. (2016). Modulation of inflammation and immunity by dietary conjugated linoleic acid. European Journal of Pharmacology, 785, 87-95.
  • Wanasundara, U.N. (1996). Marine oils: Stabilization, structural characterization and omega-3 fatty acid concentration (Doctoral thesis), Memorial University of Newfoundland.
  • Wanasundara, U.N., Wanasundara, P.K.J.P.D., Shahidi, F. (2005). Novel separation techniques for isolation and purification of fatty acids and oil by-products. In F. Shahidi (Ed), Bailey's industrial oil and fat products (p 585-621). John Wiley & Sons, Inc., ISBN 9780471678496.
  • Watkins, B.A. (1991). Importance of essential fatty acids and their derivates in poultry. The Journal of Nutrition, 121, 1475-1485.
  • Wu, M., Ding, H., Wang, S., Xu, S. (2008). Optimizing conditions for the purification of linoleic acid from sunflower oil by urea complex fractionation. Journal of the American Oil Chemists' Society, 85, 677-684.

EFFECTIVENESS OF LOW TEMPERATURE CRYSTALLIZATION METHOD FOR PURIFICATION OF LINOLEIC ACID

Year 2019, Volume: 5 Issue: 1, 30 - 38, 01.01.2019

Hakan Erinç , İ. Hakkı İşler Fatma Salur

https://doi.org/10.3153/FH19004

Abstract

In this study, the efficiency of different
solvents and temperatures was investigated in the low temperature
crystallization method in order to purify linoleic acid. For this purpose, the
safflower oil was saponified and then acidified to produce free fatty acids
(FFA) solution. Purification of linoleic acids from FFA solution has been
carried out by low temperature crystallization method. FFA
solution in different solvents (petroleum ether, isooctane, hexane, acetone,
isopropyl alcohol, methanol and ethanol) were crystallized at several
temperatures (-40, -55 and -70°C).  As a result
of this study, it was determined that liquid phase contained 97.1 ±1.91 %
linoleic acid using acetone and 92.61 ±1.63 % using hexane at -70°C. The yield
was 63.99 ±1.19 % and 47.60 ±1.38 % with using hexane and acetone,
respectively. Other solvents were not found to be very effective for the
purification of linoleic acid by low temperature crystallization of safflower
oil.

Keywords

Linoleic acid Purification Solvent Low temperature crystallization

References

  • Akoh, C.C. (2005.) Handbook of functional lipids, CRC Press, ISBN 10: 0-8493-2162-X.
  • Brown, J.B., Stoner G.G. (1937). Studies on the chemistry of the fatty acids. I. The purification of linoleic acid by crystallization methods. Journal of the American Chemical Society, 59, 3-6.
  • Christie, W.W. (1989). Gas chromatography and lipids, a practical guide, p. 65-68. Oily Press, Scotland, ISBN 0-9514171-0-X.
  • Cunha, D.C., Crexi, V.T., Pinto, L.A., De, A. (2009). Winterizaçao de oleo de pescado via solvent. Ciência e Tecnologia de Alimentos, 29, 207-213.
  • Fernie, C.E. (2003). Conjugated linoleic acid. In F. D. Gunstone (Ed), Lipids for functional food and nutraceuticals (p 291-318), U.K., The Oily Press, ISBN 9780857097965.
  • Frankel, J.S., Stoneburner, W., Brown, J.B. (1943). Studies on the chemistry of the fatty acids. XI. The isolation of linoleic acid from vegetable oils by low temperature crystallization. Journal of the American Oil Chemists' Society, 65 (2), 259-262.
  • Gunstone, F.D. Mclaughlan, J., Scrimgeour, C.M., Watson, A.P. (1976). Improved procedures for the isolation of pure oleic, linoleic, and linolenic acids or their methyl esters from natural sources. Journal of the Science of Food and Agriculture, 27, 675-680.
  • Gunstone, F.D., Harwood, J.L., Dijkstra, A.J. (2012). The lipid handbook with CD-ROM, third ed. CRC Press, ISBN 9780849396885.
  • Haraldsson, G. (1983). Separation of saturated/unsaturated fatty acids. Journal of the American Oil Chemists' Society, 61, 219-222.
  • Kim, Y.J., Liu, R.H. (1999). Selective increase in conjugated linoleic acid in milk fat by crystallization. Journal of Food Science, 64, 792-795.
  • Leaf, A., Weber, P.C. (1988). Cardiovascular effects of ω-3 fatty acids. The New England Journal of Medicine, 318, 549-557.
  • Lee, K.T., Foglia, T.A. (2001). Fractionation of menhaden oil and partially hydrogenated menhaden oil: characterization of triacylglycerol fractions. Journal of the American Oil Chemists' Society, 78, 297-304.
  • Lembke, P. (2013). Production techniques for omega-3 concentrates. In: F., Meester, R.R., De Watson & S., Zibadi, (Eds.), Nutrition and health (p 353-364), Humana Press, Totowa, NJ, ISBN 978-1-62703-214-8.
  • Lewis N.M., Seburg, S., Flanagen, N.L. (2000). Enriched eggs as a sourced of n-3 polyunsaturated fatty acids for humans. Poultry Science, 79, 971-974.
  • Lopez-Martínez, J.C., Campra-Madrid, P., Guil-Guerrero, J.L. (2004). Gamma linolenic acid enrichment from Borago officinalis and Echium fastuosum seed oils and fatty acids by low temperature crystallization. The Journal of Bioscience and Bioengineering, 97, 294-298.
  • Ma, D.W.L., Wierzbicki, A.A., Field, C.J., Clandinin, M.T. (1999). Preparation of conjugated linoleic acid from safflower oil. Journal of the American Oil Chemists' Society, 76, 729-730.
  • Riserus, U., Berglund, L., Vessby, B. (2001). Conjugated linoleic acid (CLA) reduced abdominal adipose tissue in obese middle-aged men with signs of the metabolic syndrome: A randomised controlled trial. International Journal of Obesity and Related Metabolic Disorders, 25, 1129-1135.
  • Rubio-Rodriguez, N., Beltran, S., Jaime, I., De, D.S.M., Sanz, M.T., Carballido, J.R. (2010). Production of omega-3 polyunsaturated fatty acid concentrates: A review. Innovative Food Science and Emerging Technologies, 11, 1-12.
  • Shahidi, F., Wanasundara, U.N. (1998). Omega-3 fatty acid concentrates: nutritional aspects and production technologies. Trends Food Science Technology, 9, 230-240.
  • Vazquez, L., Akoh, C.C. (2011). Concentration of stearidonic acid in free fatty acid and fatty acid ethyl ester forms from modified soybean oil by winterization. Journal of the American Oil Chemists' Society, 88, 1775-1785. Viladomiua, M., Hontecillasa, R., Bassaganya-Riera, J. (2016). Modulation of inflammation and immunity by dietary conjugated linoleic acid. European Journal of Pharmacology, 785, 87-95.
  • Wanasundara, U.N. (1996). Marine oils: Stabilization, structural characterization and omega-3 fatty acid concentration (Doctoral thesis), Memorial University of Newfoundland.
  • Wanasundara, U.N., Wanasundara, P.K.J.P.D., Shahidi, F. (2005). Novel separation techniques for isolation and purification of fatty acids and oil by-products. In F. Shahidi (Ed), Bailey's industrial oil and fat products (p 585-621). John Wiley & Sons, Inc., ISBN 9780471678496.
  • Watkins, B.A. (1991). Importance of essential fatty acids and their derivates in poultry. The Journal of Nutrition, 121, 1475-1485.
  • Wu, M., Ding, H., Wang, S., Xu, S. (2008). Optimizing conditions for the purification of linoleic acid from sunflower oil by urea complex fractionation. Journal of the American Oil Chemists' Society, 85, 677-684.
There are 24 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Hakan Erinç 0000-0001-8858-4570

İ. Hakkı İşler 0000-0001-7142-0254

Fatma Salur 0000-0002-8747-6567

Publication Date January 1, 2019
Submission Date January 23, 2018
Published in Issue Year 2019 Volume: 5 Issue: 1

Cite

APA Erinç, H., İşler, İ. H., & Salur, F. (2019). LİNOLEİK ASİDİN SAFLAŞTIRILMASINDA DÜŞÜK SICAKLIK KRİSTALİZASYON YÖNTEMİNİN ETKİNLİĞİ. Food and Health, 5(1), 30-38. https://doi.org/10.3153/FH19004
 Download Cover Image

16339

Journal is licensed under a

CreativeCommons Attribtion-ShareAlike 4.0 International Licence  14627 1331027042
Diamond Open Access refers to a scholarly publication model in which journals and platforms do not charge fees to either authors or readers.

Open Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.

Archiving Policy:

27222

Archiving is done according to ULAKBİM "DergiPark" publication policy (LOCKSS).