Premium
Trans‐octadecenoic acid content of beef fat. Isolation of elaidic acid from oleo oil
Author(s) -
Swern Daniel,
Knight H. B.,
Eddy C. Roland
Publication year - 1952
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02631502
Subject(s) - elaidic acid , isomerization , chemistry , oleic acid , double bond , vaccenic acid , food science , oxidizing agent , organic chemistry , fatty acid , biochemistry , linoleic acid , catalysis , conjugated linoleic acid
Summary Infrared spectrophotometric examination of three samples of freshly‐rendered edible beef fat, and of edible oleo oil and oleo stearine obtained from one of them, has revealed the presence of substantial quantities (5 to 10%) of trans materials believed to the mainly, if not exclusively, monounsaturated. It has been concluded that the trans components are neither minor nor adventitious constituents but important naturally‐occurring components which may contribute to any unique properties which beef fat may have. It is proposed that trans‐octadecenoic acids arise in beef fat as a result of an oxidative cis‐trans isomerization coupled with double bond shift, reactions now known to occur in oxidizing fat systems, or by a simple oxidative cis‐trans isomerization without double bond shift of oleic or other isomeric cis‐octadecenoic acids which may be present in beef fat. Trans‐9‐octadecenoic (elaidic) and vaccenic acids have been isolated from oleo oil, the former‐acid apparently for the first time.