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Fractionation of menhaden oil and partially hydrogenated menhaden oil: Characterization of triacylglycerol fractions
Author(s) -
Lee KiTeak,
Foglia Thomas A.
Publication year - 2001
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/s11746-001-0260-9
Subject(s) - fractionation , chromatography , chemistry , menhaden , polyunsaturated fatty acid , acetone , differential scanning calorimetry , fatty acid , crystallization , solvent , high performance liquid chromatography , hexane , fraction (chemistry) , fatty acid methyl ester , fish oil , organic chemistry , biology , physics , fishery , fish <actinopterygii> , thermodynamics , biodiesel , catalysis
Abstract Menhaden oil (MO) and partially hydrogenated menhaden oil (PHMO) were dry‐fractionated and solvent‐fractionated from acetone. After conversion to fatty acid methyl esters, the compositional distribution of saturated, monounsaturated, trans , and n−3 polyunsaturated fatty acids (PUFA) in the isolated fractions was determined by gas chromatography. Acetone fractionation of MO at −38°C significantly increased the n−3 PUFA content in the liquid fractions over that of starting MO ( P <0.05). For PHMO, liquid fractions obtained by low‐temperature crystallization (−38, −18, and 0°C) from acetone showed significant increases ( P <0.05) in monounsaturated fatty acid (MUFA) content over that of the starting PHMO. For selected MUFA‐enriched fractions, reversed‐phase high‐performance liquid chromatography (HPLC) was used to separate, isolate, and characterize the major triacylglycerol (TAG) molecular species present. Thermal crystallization patterns for these fractions also were determined by differential scanning calorimetry (DSC). The results demonstrated that under the appropriate conditions it is possible to dry‐fractionate or solvent‐fractionate MO and PHMO into various solid and liquid fractions that are enriched in either saturated, monounsaturated, polyunsaturated, or the n−3 classes of fatty acids. Moreover, characterization of these TAG fractions by reversed‐phase HPLC gives insight into the compositional nature of the TAG that are concentrated into the various fractions produced by these fractionation processes. Finally, the DSC crystallization patterns for the fractions in conjunction with their fatty acid compositional data allow for the optimization of the fractionation schemes developed in this study. This information allows for the production of specific TAG fractions from MO and PHMO that are potentially useful as functional lipid products.