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http://krishi.icar.gov.in/jspui/handle/123456789/61818
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Chakraborty,Kajal | - |
dc.contributor.author | Devakumar,C | - |
dc.date.accessioned | 2021-09-08T08:20:55Z | - |
dc.date.available | 2021-09-08T08:20:55Z | - |
dc.date.issued | 2007 | - |
dc.identifier.citation | Not Available | - |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/61818 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Eicosapentaenoic acid (EPA) derived from chemically hydrolyzed sardine oil was concentrated by urea fractionation using methanol at different temperatures (2, 4, and 6 °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 °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 °C) and higher urea/fatty acid ratio (4:1). | en_US] |
dc.description.sponsorship | Not Available | - |
dc.language.iso | English | - |
dc.publisher | American Chemical Society | en_US |
dc.relation.ispartofseries | Not Available | - |
dc.subject | Sardine oil | en_US |
dc.subject | eicosapentaenoic acid (EPA) | en_US |
dc.subject | fatty acid methyl esters (FAME) | en_US |
dc.subject | urea fractionation | en_US |
dc.subject | argentation column chromatography | en_US |
dc.title | Eicosapentaenoic Acid Enrichment from Sardine Oil by Argentation Chromatography | en_US |
dc.title.alternative | Not Available | - |
dc.type | Article | - |
dc.publication.projectcode | Not Available | - |
dc.publication.journalname | Journal of Agricultural and Food Chemistry | - |
dc.publication.volumeno | 55 | - |
dc.publication.pagenumber | 7586-7595 | - |
dc.publication.divisionUnit | Not Available | - |
dc.publication.sourceUrl | http://eprints.cmfri.org.in/9951/1/5.pdf | - |
dc.publication.authorAffiliation | Not Available | - |
dc.ICARdataUseLicence | Not Available | en_US |
Appears in Collections: | FS-CMFRI-Publication |
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