Selectively increasing of polyunsaturated (18

2) and monounsaturated (18:1) fatty acids in Jatropha curcas seed oil by crystallization using D-optimal design

Jumat Salimon, Bashar Mudhaffar Abdullah, Nadia Salih

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Background: This study was done to obtain concentrated polyunsaturated fatty acid (PUFA) linoleic acid (LA; 18:2) and monounsaturated fatty acid (MUFA) oleic acid (OA; 18:1) from Jatropha curcas seed oil by urea complexation. Urea complexation is a method used by researchers to separate fatty acids (FAs) based on their molecular structure. Effects the ratio of urea-to-FAs, crystallization temperature and crystallization time on the final products of urea complexation were examined. D-optimal Design was employed to study the significance of these factors and the optimum conditions for the technique were predicted and verified. Results: Optimum conditions of the experiment to obtain maximum concentration of LA were predicted at urea-to-FAs ratio (w/w) of 5:1, crystallization temperature of -10°C and 24 h of crystallization time. Under these conditions, the final non-urea complex fraction (NUCF) was predicted to contain 92.81% of LA with the NUCF yield of 7.8%. The highest percentage of OA (56.01%) was observed for samples treated with 3:1 urea-to-FAs ratio (w/w) at 10°C for 16 h. The lowest percentage of LA (8.13%) was incorporated into urea complex fraction (UCF) with 1:1 urea-to-FAs ratio (w/w) at 10°C for 8 h. Conclusions: The separation of PUFA (LA) and MUFA (OA) described here. Experimental variables should be carefully controlled in order to recover a maximum content of PUFA and MUFA of interest with reasonable yield% with a desirable purity of fatty acid of interest.

Original languageEnglish
Article number65
JournalChemistry Central Journal
Volume6
Issue number1
DOIs
Publication statusPublished - 2 Jul 2012

Fingerprint

Oilseeds
Crystallization
Urea
Fatty Acids
Monounsaturated Fatty Acids
Complexation
Unsaturated Fatty Acids
Optimal design
Linoleic Acid
Oleic Acid
Molecular structure
Temperature

Keywords

  • D-optimal design
  • Linoleic acid
  • Monounsaturated
  • Oleic Acid
  • Optimization
  • Polyunsaturated

ASJC Scopus subject areas

  • Chemistry(all)

Cite this

Selectively increasing of polyunsaturated (18 : 2) and monounsaturated (18:1) fatty acids in Jatropha curcas seed oil by crystallization using D-optimal design. / Salimon, Jumat; Abdullah, Bashar Mudhaffar; Salih, Nadia.

In: Chemistry Central Journal, Vol. 6, No. 1, 65, 02.07.2012.

Research output: Contribution to journalArticle

@article{1f27b98e98874d9ba6ff85ffdce02e56,
title = "Selectively increasing of polyunsaturated (18: 2) and monounsaturated (18:1) fatty acids in Jatropha curcas seed oil by crystallization using D-optimal design",
abstract = "Background: This study was done to obtain concentrated polyunsaturated fatty acid (PUFA) linoleic acid (LA; 18:2) and monounsaturated fatty acid (MUFA) oleic acid (OA; 18:1) from Jatropha curcas seed oil by urea complexation. Urea complexation is a method used by researchers to separate fatty acids (FAs) based on their molecular structure. Effects the ratio of urea-to-FAs, crystallization temperature and crystallization time on the final products of urea complexation were examined. D-optimal Design was employed to study the significance of these factors and the optimum conditions for the technique were predicted and verified. Results: Optimum conditions of the experiment to obtain maximum concentration of LA were predicted at urea-to-FAs ratio (w/w) of 5:1, crystallization temperature of -10°C and 24 h of crystallization time. Under these conditions, the final non-urea complex fraction (NUCF) was predicted to contain 92.81{\%} of LA with the NUCF yield of 7.8{\%}. The highest percentage of OA (56.01{\%}) was observed for samples treated with 3:1 urea-to-FAs ratio (w/w) at 10°C for 16 h. The lowest percentage of LA (8.13{\%}) was incorporated into urea complex fraction (UCF) with 1:1 urea-to-FAs ratio (w/w) at 10°C for 8 h. Conclusions: The separation of PUFA (LA) and MUFA (OA) described here. Experimental variables should be carefully controlled in order to recover a maximum content of PUFA and MUFA of interest with reasonable yield{\%} with a desirable purity of fatty acid of interest.",
keywords = "D-optimal design, Linoleic acid, Monounsaturated, Oleic Acid, Optimization, Polyunsaturated",
author = "Jumat Salimon and Abdullah, {Bashar Mudhaffar} and Nadia Salih",
year = "2012",
month = "7",
day = "2",
doi = "10.1186/1752-153X-6-65",
language = "English",
volume = "6",
journal = "Chemistry Central Journal",
issn = "1752-153X",
publisher = "Chemistry Central",
number = "1",

}

TY - JOUR

T1 - Selectively increasing of polyunsaturated (18

T2 - 2) and monounsaturated (18:1) fatty acids in Jatropha curcas seed oil by crystallization using D-optimal design

AU - Salimon, Jumat

AU - Abdullah, Bashar Mudhaffar

AU - Salih, Nadia

PY - 2012/7/2

Y1 - 2012/7/2

N2 - Background: This study was done to obtain concentrated polyunsaturated fatty acid (PUFA) linoleic acid (LA; 18:2) and monounsaturated fatty acid (MUFA) oleic acid (OA; 18:1) from Jatropha curcas seed oil by urea complexation. Urea complexation is a method used by researchers to separate fatty acids (FAs) based on their molecular structure. Effects the ratio of urea-to-FAs, crystallization temperature and crystallization time on the final products of urea complexation were examined. D-optimal Design was employed to study the significance of these factors and the optimum conditions for the technique were predicted and verified. Results: Optimum conditions of the experiment to obtain maximum concentration of LA were predicted at urea-to-FAs ratio (w/w) of 5:1, crystallization temperature of -10°C and 24 h of crystallization time. Under these conditions, the final non-urea complex fraction (NUCF) was predicted to contain 92.81% of LA with the NUCF yield of 7.8%. The highest percentage of OA (56.01%) was observed for samples treated with 3:1 urea-to-FAs ratio (w/w) at 10°C for 16 h. The lowest percentage of LA (8.13%) was incorporated into urea complex fraction (UCF) with 1:1 urea-to-FAs ratio (w/w) at 10°C for 8 h. Conclusions: The separation of PUFA (LA) and MUFA (OA) described here. Experimental variables should be carefully controlled in order to recover a maximum content of PUFA and MUFA of interest with reasonable yield% with a desirable purity of fatty acid of interest.

AB - Background: This study was done to obtain concentrated polyunsaturated fatty acid (PUFA) linoleic acid (LA; 18:2) and monounsaturated fatty acid (MUFA) oleic acid (OA; 18:1) from Jatropha curcas seed oil by urea complexation. Urea complexation is a method used by researchers to separate fatty acids (FAs) based on their molecular structure. Effects the ratio of urea-to-FAs, crystallization temperature and crystallization time on the final products of urea complexation were examined. D-optimal Design was employed to study the significance of these factors and the optimum conditions for the technique were predicted and verified. Results: Optimum conditions of the experiment to obtain maximum concentration of LA were predicted at urea-to-FAs ratio (w/w) of 5:1, crystallization temperature of -10°C and 24 h of crystallization time. Under these conditions, the final non-urea complex fraction (NUCF) was predicted to contain 92.81% of LA with the NUCF yield of 7.8%. The highest percentage of OA (56.01%) was observed for samples treated with 3:1 urea-to-FAs ratio (w/w) at 10°C for 16 h. The lowest percentage of LA (8.13%) was incorporated into urea complex fraction (UCF) with 1:1 urea-to-FAs ratio (w/w) at 10°C for 8 h. Conclusions: The separation of PUFA (LA) and MUFA (OA) described here. Experimental variables should be carefully controlled in order to recover a maximum content of PUFA and MUFA of interest with reasonable yield% with a desirable purity of fatty acid of interest.

KW - D-optimal design

KW - Linoleic acid

KW - Monounsaturated

KW - Oleic Acid

KW - Optimization

KW - Polyunsaturated

UR - http://www.scopus.com/inward/record.url?scp=84863104119&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84863104119&partnerID=8YFLogxK

U2 - 10.1186/1752-153X-6-65

DO - 10.1186/1752-153X-6-65

M3 - Article

VL - 6

JO - Chemistry Central Journal

JF - Chemistry Central Journal

SN - 1752-153X

IS - 1

M1 - 65

ER -