Preparation of Pinolenic Acid Concentrates from Pine Nut Oil Fatty Acids by Solvent Fractionation
Author:
Affiliation:
1. Korea Food Research Institute
2. Department of Food and Nutrition, Korea University
3. Department of Food and Nutrition, Sookmyung Women’s University
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/67/11/67_ess18100/_pdf
Reference15 articles.
1. 1) Xie, K.Y.; Miles, E.A.; Calder, P.C. A review of the potential health benefits of pine nut oil and its characteristic fatty acid pinolenic acid. J. Funct. Foods 23, 464-473 (2016).
2. 2) Hughes, G.M.; Boyland, E.J.; Williams, N.J.; Mennen, L.; Scott, C.; Kirkham, T.C.; Harrold, J.A.; Keizer, H.G.; Halford, J. The effect of Korean pine nut oil (PinnoThin) on food intake, feeding behaviour and appetite: a double-blind placebo-controlled trial. C. Lipids Health Dis. 7, 6 (2008).
3. 3) Pasman, W.J.; Heimerikx, J.; Rubingh, C.M.; van den Berg, R.; O’Shea, M.; Gambelli, L.; Hendriks, H.F.; Einerhand, A.W.; Scott, C.; Keizer, H.G.; Mennen, L.I. The effect of Korean pine nut oil on in vitro CCK release, on appetite sensations and on gut hormones in post-menopausal overweight women. Lipids Health Dis. 7, 10 (2008).
4. 4) Lee, J.W.; Lee, K.W.; Lee, S.W.; Kim, I.H.; Rhee, C. Selective increase in pinolenic acid (all-cis-5,9,12-18:3) in Korean pine nut oil by crystallization and its effect on LDL-receptor activity. Lipids 39, 383-387 (2004).
5. 5) Woo, H.; Kim, J.; Kim, I.H.; Choi, H.D.; Choi, I.W.; Kim, B.H. Substrate selectivity of Novozym 435 in the esterification of glycerol with an equimolar mixture of linoleic, conjugated linoleic, and pinolenic acids. Eur. J. Lipid Sci. Technol. 118, 928-937 (2016).
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