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Eicosapentaenoic Acid Enrichment from Sardine Oil by Argentation Chromatography

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Relation http://eprints.cmfri.org.in/9951/
 
Title Eicosapentaenoic Acid Enrichment from Sardine Oil by
Argentation Chromatography
 
Creator Chakraborty, Kajal
Devakumar, C
 
Subject Bioactive compound
 
Description 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).
 
Publisher American Chemical Society
 
Date 2007
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/9951/1/5.pdf
Chakraborty, Kajal and Devakumar, C (2007) Eicosapentaenoic Acid Enrichment from Sardine Oil by Argentation Chromatography. Journal of Agricultural and Food Chemistry, 55. pp. 7586-7595.