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Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography.

Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography. Research Abstract Details 

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  • Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography. Abstract Text:

    kajal chakrabortyKajal Chakraborty,r paul rajR Paul Raj,

    Eicosapentaenoic acid (EPA) derived from chemically hydrolyzed sardine oil was concentrated by urea fractionation using methanol at different temperatures (2, 4, and 6 degrees C) and urea/fatty acid ratios (2:1, 3:1, and 4:1 w/w) and purified by argentation neutral alumina column chromatography. The individual fatty acids were determined as fatty acid methyl esters (FAME) by gas-liquid chromatography and gas chromatography-mass spectroscopy as FAME and N-acyl pyrrolidides. In the mass fragmentation pattern of FAME, the base peak was assigned to be the 1-methoxyethenol moiety (m/z = 74) obtained by McLafferty rearrangement. Formation of the cyclic tropylium ion (m/z = 91) in fatty acids with four or more double bonds was apparent in FAME-PUFAs. The base peak of N-acyl pyrrolidides was the McLafferty rearrangement ion, 1-(pyrrolidin-1-yl)ethenol (m/z = 113). The highest concentration of EPA (47.78%) was obtained at the crystallization temperature of 4 degrees C with a urea/fatty acid ratio of 4:1 (w/w) with 93.74% yield. After complexation of saturated and less unsaturated fatty acids by urea complexation, argentation chromatography resulted in an EPA of high purity (99.6%) with an overall recovery of 54.09% using 50% diethyl ether/n-hexane as eluting solvent. The peroxide (POV) and thiobarbituric acid (TBS) values were found to be highest (4.0 mequiv of O2/kg and 5.2 mg of malondialdehyde/kg, respectively) during urea fractionation at the higher crystallization temperature (6 degrees C) and higher urea/fatty acid ratio (4:1). Keywords: Sardine oil; eicosapentaenoic acid (EPA); fatty acid methyl esters (FAME); urea fractionation; argentation column chromatography.

    Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography. Publishing Authors By Initials

    k chakrabortyK Chakraborty,rp rajRP Raj,

    For similar organic chemicals: urea research abstracts see: organic chemicals: urea research

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    Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography. Journal Published:

    PUBLICATION TYPE: Journal Article

    Journal: Journal of agricultural and food chemistry

    VOLUME: 55

    Page Numbers: 7586-95

    Journal Abbreviation: J. Agric. Food Chem.

    ISSN: 0021-8561

    DAY: 25

    MONTH: 07

    YEAR: 2007

    Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography. Information

    Number of References:

    LANGUAGE: eng

    NlmUniqueID: 374755

    Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography. Keywords Mesh Terms:

    KEYWORDS: Urea

    MESH TERMS: chemistry

    Chemical & Substance for Abstract: Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography. Information

    Substance Name: Silver Nitrate

    Registry Number: 7761-88-8

    Grant and Affiliation Information for Eicosapentaenoic acid enrichment from sardine oil by argentation chromatography.

    AFFILIATION: Physiology Nutrition and Pathology Division, Central Marine Fisheries Research Institute, Ernakulam North P.O., P.B. No. 1603, Cochin-682018, Kerala, India. kajal_iari@yahoo.com

    Country: United States

    United States Research PublicationUnited States Research Publication

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    MEDLINETA: J Agric Food Chem

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