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http://dx.doi.org/10.3746/jkfn.2011.40.7.975

Optimization of Acetone-Fractionation for 1-Palmitoyl-2-Oleoyl-3-Oleoyl Glycerol and 1-Palmitoyl-2-Oleoyl-3-Palmitoyl Glycerol by Response Surface Methodology  

Shin, Jung-Ah (Dept. of Food Science and Technology, Chungnam National University)
Sung, Min-Hye (Dept. of Food Science and Technology, Chungnam National University)
Lee, Sun-Mo (Dept. of Food Science and Technology, Chungnam National University)
Son, Jeoung-Mae (Dept. of Food Science and Technology, Chungnam National University)
Lee, Jeung-Hee (Dept. of Food Science and Technology, Chungnam National University)
Hong, Soon-Taek (Dept. of Food Science and Technology, Chungnam National University)
Lee, Ki-Teak (Dept. of Food Science and Technology, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.40, no.7, 2011 , pp. 975-980 More about this Journal
Abstract
1-Palmitoyl-2-oleoyl-3-oleoyl glycerol (POO) and 1-palmitoyl-2-oleoyl-3-palmitoyl glycerol (POP) were enriched from palm stearin using an acetone fractionation process. Response surface methodology was employed to optimize the purity of POO ($Y_1$, %) and POP ($Y_2$, %) along with POO+POP content ($Y_3$, g) based on independent variables such as fractionation temperature ($X_1$, 25, 30, and $35^{\circ}C$) and the ratio of palm stearin to acetone ($X_2$, 1:3, 1:6 and 1:9, w/v). Fractionation conditions were optimized to maximize $Y_1$, $Y_2$, and $Y_3$, in which fractionation temperature was $29.3^{\circ}C$ with a 1:5.7 acetone ratio. With such parameters, 60.9% of POP and 23.8% of POO purity were expected with a 75% yield (3.0 g) of POO and POP.
Keywords
1-palmitoyl-2-oleoyl-3-oleoyl glycerol; 1-palmitoyl-2-oleoyl-3-palmitoyl glycerol; response surface methodology; acetone fractionation;
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