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Unsaturated fatty acids. I. Low temperature urea complexes of polyunsaturated acids from bovine tissue
Author(s) -
McElroy Olive E.,
Jordan William,
McLaughlin Joseph,
Freeman Monroe E.
Publication year - 1955
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/bf02634462
Subject(s) - urea , docosahexaenoic acid , polyunsaturated fatty acid , chemistry , arachidonic acid , crystallization , biochemistry , chromatography , fatty acid , organic chemistry , enzyme
Summary A mixture of fatty acids obtained from autolyzed saline extracts of beef testicular tissue was fractionated by crystallization of the urea complexes at 5°, −20°, and −75°C. Fractions rich in docosahexaenoic and in arachidonic acids were obtained as solid complexes. The filtrate remaining after precipitation of the solid urea complexes contained a high percentage of hexaenoic acid of shorter chain length than docosahexaenoic, probably eicosahexaenoic acid.