TRANSFORMATION OF RICINOLEIC OF CASTOR OIL INTO LINOLEIC (OMEGA-6) AND CONJUGATED LINOLEIC ACID BY DEHYDRATION

The ricinoleic of Castor Oil was dehydrated by various dehydrator agent (P2O5, K2CO3, H3PO4, NaHSO4, Al2O3, molecular sieve and activated bentonite at 450 °C - HCl) on the same condition (150 °C, mol ratio 1:1 and 2 hours ). The compositions of Refined Ricinus Castor Oil as starting material were : 0.92% palmitic , 5.56% linoleic , 4.07% octadecanoic , 1.22% stearic and 85.06% ricinoleic. The spesific wave number of IR was bandwith 3411 cm-1 caused of hydroxyl (-OH) group of ricinoleic at C-12 as main component. The product was Dehydrated Castor Oil (DCO) mixed of linoleic (omega 6) [C18 : 2 (9,12)] and Conjugated Linoleic Acid (CLA) [C18: 2 (9,11)]. The best dehydrator was P2O5 based on three parameters were : Free Fatty Acid (FFA) nearly the same (1.855% of Castor oil and 2.139% of DCO), the most increased of Iodium value (49.860 mg/g of Castor oil in to 63.090 mg/g of DCO), and the most decresed of hydroxyl number (28.27 mg of Castor oil in to 17.75 mg/g of DCO). To optimized the dehydration was done by various number of P2O5 (3g, 5g and 7g), tempereture (room, 100 °C and 150 °C) and time (2h, 2.5h, 3h, and 3.5h). The optimal conditon of dehydration was not found yet. Some of sugestted or idea for dehydration were: dehydration must be done by base or netral, non oxydator dehydrator, mol ratio 1:1, temperature (100-150 °C) and 2-3.5 h. Based on GC-MS the best DCO (7g P2O5, 150 °C and 3.5 h) were showed that the decrease of ricinoleic 14.13% (85.08% of Castor Oil in to 70.93% of DCO), increased linoleic 2.09% (5.56 of Castor oil in to 7.65% of DCO) and conducted of 9.09% CLA. Some new peaks between linoleic and ricinoleic are maybe isomer's of linoleic and CLA. The wave number of cunjugated alkene (C=C) (1666.3 cm-1) of IR spectra of DCO together with GC-MS chromatogram's to indicated that linoleic and CLA were conducted. Keywords: castor oil, risinoleic, dehydration, omega 6 dan CLA

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STUDI PENGARUH WAKTU, SUHU DAN JUMLAH DEHIDRATOR PADA DEHIDRASI RISINOLEAT MINYAK JARAK DENGAN P2O5

Jurnal Riset Kimia ◽

10.25077/jrk.v4i1.70 ◽

2015 ◽

Vol 4 (1) ◽

pp. 32

Author(s):

M. Sitorus ◽

S. Ibrahim ◽

H. Nurdin ◽

D. Darwis

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Castor Oil ◽

Reaction Medium ◽

Wave Number

The aims of study are to optimize the reaction’s parameters i.e. time, temperature, and amount of dehydrator’s agent on the dehydration of ricinoleic of castor oil into dehydrated castor oil (DCO) by mean P2O5. DCO is the mixed of linoleic acid (LA) and conjugated linoleic acid (CLA). Dehydration were carried out using various of time, temperature, and amount of dehydrator. The reaction medium was maintained under vacuum, gentle bubbling with nitrogen, magnetically stirred and used Zn’s powder as antipolymerization’s agent. The changes composition of DCO were analyzed by GC, and identification by FTIR and GC-MS and compared to CLA’s standard. Best result were obtain for 4 h, at 200°C and 3% (w/w) P2O5. DCO compositions were : 1.02% of (9c/t – 12c/t) linoleic; 41.97% of (9c/t – 12t/c) linoleic ; 19.50% of (9c/t – 11t/c) CLA ; 19.79% of (9t – 11t) CLA; and 0.90% of residual’s of ricinoleic. The yields of dehydration was 98.98%, and the decreased 92.98% intensities of –OH wives number in FTIR spectra’s castor oil comparison with DCO to indicated transform of ricinoleic by dehydration. Both wave number of alkenes (C=C) at FTIR DCO spectra was indicated to formed of conjugated alkenes (CLA). The ratio of CLA : linoleic was 0.92 : 1 with achievement of 63.5% relatively to CLA standard with ratio of CLA : linoleic was 1.45 : 1. Keywords: Time, Temperature, Amount of dehydrator, Dehydration of ricinoleic

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Fatty Acid Profiles of Western Canadian Bison (Bison bison) Meat

Journal of Food Research ◽

10.5539/jfr.v3n6p146 ◽

2014 ◽

Vol 3 (6) ◽

pp. 146 ◽

Cited By ~ 1

Author(s):

Tyler D. Turner ◽

Jessica L. Pilfold ◽

Jessica Jensen ◽

Dipesh Prema ◽

Kingsley K. Donkor ◽

...

Keyword(s):

Fatty Acid ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Bison Bison ◽

Longissimus Dorsi ◽

Fatty Acid Profiles ◽

Omega 3 ◽

Total N ◽

Omega 6 ◽

Biohydrogenation Intermediates

Western Canadian bison meat is renowned for its natural healthfulness; however, studies on the dietary effects on the fatty acid (FA) profile are limited. Herein, we evaluated the FA profiles of retail bison (longissimus dorsi) representing grain-fed (Grain), grass-fed (Grass) and grass-fed plus oat and pea screening supplement from early (Early-con) or late (Late-con) season harvested finishing regimes. Bison meat contained less than 30 mg fat/g meat, and was lowest for Early-con bison. Proportions of polyunsaturated FA (PUFA) were greatest in Early-con and lowest for Late-con bison. Early-con bison had the greatest proportion of omega-6 (n-6) FA and Late-con bison the lowest, yet as mg/g meat, total n-6 content did not differ. In contrast, Grass and Early-con bison had greater proportions of 18:3n-3, 20:5n-3, 22:5n-3, 22:6n-3 and total omega-3 (n-3) FA. The n-3 content for Grain, Grass, Early-con and Late-con bison were 38, 90, 69 and 69 mg/100 g meat, respectively. The 3:1 n-6/n-3 ratios of Grass, Early-con and Late-con bison were superior to the 7:1 ratio of Grain bison. Proportions of potentially beneficial biohydrogenation intermediates (BI), including t11-18:1 and c9, t11-conjugated linoleic acid, were greater for Early-con and Late-con bison. Proportions of cis-monounsaturated FA were similar for both Grain and Grass bison; however, Late-con was greater than Early-con bison. Cumulatively, Grass, Early-con and Late-con bison were more desirable compared to Grain on account of greater proportions of n-3 FA and a lower n-6/n-3 ratio. Furthermore, seasonal supplementation enhanced the BI proportions with potential beneficial bioactivity in Early-con and Late-con bison.

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Perfil de ácidos grasos de la leche de vacas Holstein x Cebú alimentadas con pasta de licuri

Revista Mexicana de Ciencias Pecuarias ◽

10.22319/rmcp.v12i1.4764 ◽

2021 ◽

Vol 12 (1) ◽

pp. 72-86

Author(s):

Antonio Ferraz Porto Junior ◽

Fabiano Ferreira da Silva ◽

Robério Rodrigues Silva ◽

Dicastro Dias de Souza ◽

Edvaldo Nascimento Costa ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Soybean Meal ◽

Latin Square ◽

Point Of View ◽

Total Diet ◽

Omega 6 ◽

Inclusion Level

The objective was to evaluate the inclusion level of licuri cake (LC) in the diet of confined cows on fatty acid profile and milk cholesterol. Four cows with a blood level of ½ to ¾ Holstein x Zebu blood were used, distributed in a 4 x 4 Latin square, where the inclusion levels of the cake in the total diet were 0.0, 5.5, 11.0 and 16.5%, replacing soybean meal in the diet. There was a linear decreasing effect for the fatty acids Lauric, Elaidic, Gamma-Linolenic and conjugated linoleic acid isomers (C18:2cis9trans11; C18:2trans10cis12) from the inclusion levels of LC. The inclusion of licuri cake negatively influenced the concentrations of polyunsaturated fatty acids and conjugated linoleic acid isomers, in addition to the fatty acids of the Omega-6 series, which is not interesting from the human nutrition point of view.

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Functional Lipids as Nutraceuticals: A Review

International Journal of Science and Healthcare Research ◽

10.52403/ijshr.20211018 ◽

2021 ◽

Vol 6 (4) ◽

pp. 111-123

Author(s):

Sneha S. Bhat

Keyword(s):

Fatty Acid ◽

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Acid Medium ◽

Scientific Data ◽

Omega 3 ◽

Medium Chain Triglycerides ◽

Omega 3 Fatty Acid ◽

Medium Chain ◽

Omega 6

Stephen L. Defelice, founder and chairman of the Foundation of Innovation Medicine, created the term "Nutraceuticals" in 1989 as a combination of the words "nutrition" and "pharmaceutical." Nutraceuticals are food-derived products that are claimed to give additional health advantages in addition to the fundamental nutritional content present in meals. Their kinds may be more significant than their quantity in terms of health and disease. The aim of this review is to provide a summary of the research on the role of functional lipids namely: Omega -6 fatty acid, Omega -3 fatty acid, Conjugated linoleic acid, Medium chain triglycerides and Phytosterols as nutraceuticals in human health. Functional lipids have been related to the prevention and treatment of a variety of ailments, according to new study. With the use of supplementary and dietary forms of functional lipids, scientific data has demonstrated positive improvements in patients and favorable benefits in healthy people. Keywords: Nutraceuticals, Functional lipids, Conjugated linoleic acid, Medium chain triglycerides, Omega -6 fatty acid, Omega -3 fatty acid, Phytosterols,

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