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- Title
Enrichment of Vitamin E in Palm Fatty Acid Distillate using Sequential-Cooling Urea-Fatty Acid Complexation.
- Authors
Damrongwattanakool, Nanthina; Raviyan, Patcharin
- Abstract
Sequential-cooling urea-fatty acid complexation is a novel technique developed to pre-concentrate vitamin E extracted from palm fatty acid distillate before further purification by supercritical fluid extraction. The efficacies of the sequential-cooling and the constant cooling methods were compared. The sequential-cooling method cools the reaction mixture to a sequence of predetermined temperatures between 35°C and -5°C, whereas the constant cooling method cools down to -5°C that is maintained for 12 hours. The recovery of vitamin E was increased from 21.62% with constant cooling to 32.04% with sequential cooling, while the corresponding concentration in the sample increased from 8.85 to 25.16% (w/w). Combining sequential cooling urea- fatty acid complexation with a final supercritical fluid extraction increased the concentration of vitamin E to 80%.
- Subjects
VITAMIN E; FATTY acids; SUPERCRITICAL fluids; CHEMICAL preconcentration; EXTRACTION (Chemistry); COOLING
- Publication
Songklanakarin Journal of Science & Technology, 2018, Vol 40, Issue 5, p1175
- ISSN
0125-3395
- Publication type
Article