Separation of milk fat triacylglycerols by argentation thin-layer chromatography

Argentation thin-layer chromatography was investigated as a method of obtaining detailed compositional information about milk fat. A modified argentation thin-layer chromatography procedure, developed to optimize the separation of the complex mixture of total milk fat triacylglycerols, provided nine different groups of triacylglycerols, based on both the degree of unsaturation and the total length of fatty acid groups. Fatty acid methyl ester (FAME) analysis was performed to determine the composition of each band. Separation on the basis of chainlength was most pronounced among the fully saturated triacylglycerol groups, as evidenced by the high level of C_4:0 and C_6:0 in bands 7 and 8, respectively. For the cis-monoenoic triacylglycerols, the separation of C_4:0 and C_6:0 was less distinct. The cis,cis dienes and other dienoic, trienoic, or tetraenoic species were principally observed in two bands of retention factor <0.08 on the chromatography plate. Minimal cross-contamination of bands was observed, with the exception of the lowest of the trisaturate bands, band 7, in which trans-monoenes were found to be present. Three samples from different points of the New Zealand dairy season were separated by argentation thin-layer chromatography, and their FAME distributions were measured. In addition to differences in the masses of band extracts from these samples, levels of C_10:0 and C_12:0 in all bands, and levels of monounsaturates in the dienoic and trienoic bands, were found to differ. These changes were generally consistent with a pattern of decreasing fat hardness over the November to March period of a typical dairy season.     

Determination of the conjugated linoleic acid-containing triacylglycerols in New Zealand bovine milk fat

Reversed-phase high-performance liquid chromatography (HPLC) with ultraviolet (UV) detection at 233 nm was used to separate, quantify, and identify the triacylglycerols (TAG) of milk fat that contain conjugated linoleic acid (CLA). The absorbance at 233 nm was substantially due to CLA-TAG (chromatography of some representative TAG devoid of CLA, such as tripalmitin and triolein, showed poor responses at 233 nm, 1/800th that of CLA-TAG). A CLA molar extinction coefficient at 233 nm of 23 360 L mol⁻¹ cm⁻¹ and an HPLC UV response factor were obtained from a commercially available cis-9, trans-11-CLA standard. This molar extinction coefficient was only 86% reported literature values. Summation of all chromatographic peaks absorbing at 233 nm using the corrected response factor gave good agreement with independent determinations of total CLA by gas chromatography and UV spectrophotometry. This agreement allowed quantification of individual CLA-TAG peaks in the HPLC separation of a typical New Zealand bovine milk fat. Three CLA-containing TAG, CLA-dipalmitin, CLA-oleoyl-palmitin and CLA-diolein, were prepared by interesterification of tripalmitin with the respective fatty acid methyl esters and used to assign individual peaks in the reversed-phase chromatography of total milk fat, of which CLA-oleoyl-palmitin was coincident with the largest UV peak. Band fractions from argentation thin-layer chromatography of total milk fat were similarly employed to identify five predominant CLA-TAG groups in total milk fat: CLA-disaturates, CLA-oleoyl-saturates, CLA-vaccenyl-saturates, CLA-vaccenyl-olein, and CLA-diolein.     

Tocopherol distribution and molecular species of triacylglycerols in soybean embryonic axes

Soybean embryonic axes were separated from other tissues, i.e., the cotyledons and seed coat. The molecular species and FA distribution of TAG isolated from total lipids in the embryonic axes were analyzed by a combination of argentation-TLC and GC, and were investigated in relation to their tocopherol distribution, which was determined by HPLC. The dominant components were γ-tocopherols, with much smaller amounts of α-, β-, and δ-tocopherols. A modified argentation-TLC procedure, developed to optimize the separation of the complex mixture of total TAG, provided 16 different groups of TAG, based on both the degree of unsaturation and the total acyl-chain length of FA groups. With a few exceptions, the major TAG components were S₂D (6.8–10.3%), SMD (6.9–11.2%), SD₂ (7.2–9.8%), SMT (3.2–7.4%), SDT (11.5–19.5%), D3 (3.5–8.3%), MDT (4.5–7.7%), D₂T (11.1–20.6%), and DT₂ (8.2–15.7%) (where S denotes saturated FA, M denotes monoenes, D denotes dienes, and T denotes trienes). These results indicate that there were significant differences (P<0.05) not only in tocopherol distribution but also in the molecular species of TAG among the four cultivars. Therefore, these tissues should be made available as raw materials for soybean-germ oil or soy milk, based on the differences in the distributions of tocopherol homologs and the molecular species of TAG within the embryonic axes.     

HPLC‐APCI analysis of triacylglycerols in milk fat from different sources

Triacylglycerols (TAG) from milk‐fat from different sources (cow, goat and human milks) were characterised using non‐aqueous reversed phase high‐performance liquid chromatography–atmospheric‐pressure chemical ionisation, coupled to MS/MS (RP HPLC‐APCI MS/MS). The fatty‐acid content of all samples was also established by methyl transesterification and GC‐MS analysis. Optimisation of the HPLC gradient, combined with APCI tandem MS, enables TAGs complex mixtures to be analysed without prior separation. More than 160 different glycerides were identified; between 50 and 70 compounds were identified in the chromatograms of each sample. This method also enabled the principal TAG regioisomers to be recognized. The study focused on the investigation of the structure of TAGs containing very‐long‐chain PUFA, namely all cis‐ 4,7,10,13,16,19‐ DHA (DHA, C_{22:6, n‐3}) and all cis‐5,8,11,14,17‐eicosapentaenoic acid (EPA, C_{20:5, n‐3}), both in human and in n‐3‐enriched cow's milks. Ten TAGs containing DHA were identified in human milk and only one in milk from cows fed an n‐3 enriched diet.     

Microwave roasting and molecular species of triacylglycerols in soybean embryonic axes

Embryonic axes were separated from soybeans roasted in a microwave oven. Molecular species and fatty acid distributions of triacylglycerols (TAG) isolated from total lipids in the embryonic axis were analyzed by a combination of argentation thin-layer chromatography (TLC) and gas-liquid chromatography. A modified argentation-TLC procedure, developed to optimize the separation of the complex mixture of total TAG, provided 15 different groups of TAG, based on both the degree of unsaturation and the total length of fatty acid groups. Fatty acid methyl ester analysis was performed to determine the composition of each band. Fifteen molecular species of TAG were still found in the embryonic axes following roasting treatment. Microwave roasting for 6 min did not change the molecular species of the embryonic axis TAG (with a few exceptions), nor cause a loss of unsaturated fatty acids. However, microwave roasting for 12 min caused a significant decrease (P<0.05) not only in molecular species containing more than four double bonds but also in the amount of diene and triene species present in TAG. These results suggest that no significant changes in molecular species or fatty acid distribution of TAG would occur within 6 min of microwave roasting, ensuring that a good quality product would be attained.     

Regiospecific analysis of fractions of bovine milk fat triacylglycerols with the same partition number

Bovine milk fat was fractionated using preparative reversed-phase high-performance liquid chromatography. The conditions consisted of two successive linear gradients of acetonitrile and tert-butylmethylether, followed by a final isocratic mixture of the two eluants, leading to triacylglycerols grouped by their partition number (PN). Fractions corresponding to partition numbers 32 to 50 were isolated and analyzed for fatty acid distribution between sn-1,3 and sn-2 positions by Grignard degradation. Results showed that the fatty acid distribution in milk fat triacylglycerols is nonrandom. The distribution of short-chain fatty acids, stearic (predominantly at sn-1,3 position) and palmitic (predominantly sn-2 position), did not change with triacylglycerol size. Medium-chain fatty acids were predominantly located at sn-2 position, but their proportion at this position decreased with triacylglycerol size. Oleic acid distribution was also size-dependent in that it was located in high proportions at sn-2 position in smaller triacylglycerols and vice versa. Results also showed that the sn-2 position was more unsaturated than sn-1,3 position in the PN range from 32 to 40, but it was more saturated in triacylglycerols with higher PN.     

Absorption of isomeric,palmitic acid-containing triacylglycerols resembling human milk fat in the adult rat

The effect of the positional distribution of palmitic acid (16∶0) in triacylglycerols (TAG) on 16∶0 apparent absorption in adult rats was investigated. The rats were fed two diets which contained 30 energy % as fat with identical total fatty acid compositions, both containing 30% 16∶0. The Betapol diet contained TAG with 73% of total 16∶0 in thesn-2 position, the control diet contained TAG with 6% of total 16∶0 in thesn-2 position. After six weeks on these diets, the rats were killed two or six hours after the last meal, and the small intestine was removed, cut into 10-cm segments, and the fatty acid composition of the segment's contents was determined. At both time points the amount of 16∶0 in the intestinal segments starting at 40 cm from the stomach was much lower in the animals fed Betapol than in the animals fed the control diet. Overall absorption of 16∶0 and stearic acid was significantly greater in the Betapol group. Absorption of oleic and linoleic acid from the small intestine was similar in both groups, although the overall absorption was significantly greater in the animals fed Betapol. Total fat absorption was significantly higher in the Betapol-fed rats than in the control-fed rats. No effect on calcium and nitrogen absorption, on plasma total cholesterol and TAG levels, and on bodyweights (growth) was seen. The data demonstrate that the positional distribution of the fatty acids in the TAG molecule affects the site of absorption in the small intestine and particularly the net absorption of saturated fatty acids.     

The composition of new zealand milk fat triacylglycerols by reversed-phase high-performance liquid chromatography

A reversed-phase high-performance liquid chromatography (HPLC) method was developed for the purpose of analyzing milk fat triacylglycerols by evaporative light scattering detection. With a binary solvent system, comprising dichloromethane and acetonitrile, the method allowed a separation of 61 distinct peaks, on the basis of chainlength and number of double bonds. Triacylglycerols of differing partition numbers were clearly resolved, and the resolution between peaks of the same partition number was high. An argentation thin-layer chromatography method, separating triacylglycerols on the basis of chainlength and degree of unsaturation, provided nine band extracts that were analyzed by HPLC. By using existing fatty acid methyl ester data of these bands, an identity for each HPLC peak has been proposed.     

The regiospecific position of 18∶1 cis and trans monoenoic fatty acids in milk fat triacylglycerols

TAG of butterfat were fractionated according to the type and degree of unsaturation into six fractions by silver-ion HPLC. The fractions containing TAG with either cis-or trans-monoenoic FA were collected and fractionated further by reversed-phase HPLC to obtain fractions containing cis TAG of ACN:DB (acyl carbon number:double bonds) 48∶1, 50∶1, and 52∶1 as well as trans 48∶1, 50∶1, and 52∶1. The FA compositions of these fractions were elucidated by GC. The MW distribution of each fraction was determined by ammonia negative-ion CI-MS. Each of the [M-H]⁻ parent ions was fractionated further by collision-induced dissociation with argon, which gave information on the location of cis-and trans-FA between the primary and secondary positions of TAG. The results suggest that the sn-positions of the monoenoic cis-and trans-FA depend on the two other FA present in the molecule. With 14∶0 FA in the TAG molecule, the 18∶1 FA in the sn-2 position are mostly present as cis-isomers. When there is no 14∶0 in the TAG molecule, the trans-18∶1 isomers seem to be more common in the sn-2 position. Also when other long-chain FA are present, the trans-isomers are more likely to be located in the secondary (sn-2) position.     

High-performance liquid chromatography with light-scattering detection and desorption chemical-ionization tandem mass spectrometry of milk fat triacylglycerols

The utility of reverse-phase high-performance liquid chromatography (HPLC), desorption chemical-ionization mass spectrometry (DCI-MS) and tandem mass spectrometry (MS/MS) for the characterization of triacylglycerols in complex mixtures has been further explored. Triacylglycerols of anhydrous bovine milk fat were separated by using two reversephase C₁₈ HPLC columns, and eluents were monitored with an evaporative light-scattering detector. Fifty-eight fractions were resolved and analyzed by positive ion isobutane DCI-MS. The formation of protonated molecules and of major fragments corresponding to the random loss of any one of the constituent fatty acids readily identified acyl carbon numbers and the number of double bonds within each fatty acid. MS/MS was only required when the original mass spectra indicated the presence of more than one triacylglycerol or of impurities in a fraction. Protonated molecules produced by DCI were fragmented using high energy collisional activation, and the resulting ions were detected by MS/MS. Odd-chain triacylglycerols were also readily distinguished using this methodology. The positive ion DCI and MS/MS techniques described here demonstrate the usefulness of this approach for the characterization of triacylglycerols in complex mixtures.     

Identification of milk fat triacylglycerols by capillary supercritical fluid chromatography-atmospheric pressure chemical lonization mass spectrometry

Identification of milk fat triacylglycerols was accomplished by capillary supercritical fluid chromatography (SFC) combined with atmospheric pressure chemical ionization mass spectrometry [(APCI)MS]. Supercritical carbon dioxide was the carrier fluid in SFC. Ionization was achieved by introducing vapor of ammonia in methanol into the ionization chamber, which resulted in the formation of abundant [M+18]⁺ and [M-RCOO]⁺ ions of triacylglycerols. These ions defined both the molecular weight and the fatty acid constituents of a triacylglycerol, respectively. SFC on a nonpolar stationary phase provided an efficient separation of triacylglycerols according to the combined number of carbon atoms in the acyl chains of a molecule. In addition to the identification of the major chromatographic peaks representing molecules with 26–54 acyl carbons, minor peaks representing triacylglycerols with an odd number of acyl carbons were separated and identified. Furthermore, compositional information on partially separated isobaric triacylglycerols, which differed substantially in the chain length of the fatty acyl residues, was achieved within some of the peaks. A new finding of the present study was the formation of abundant [M+18]⁺ ions of saturated triacylglycerols in addition to diagnostic fragment ions, being of primary importance in structure elucidation. This extends the applicability of capillary SFC-(APCI)MS in the analysis of both saturated and unsaturated triacylglycerols.     

Stereospecific analysis of fatty acid esters of chloropropanediol isolated from fresh goat milk

The fatty acid esters of chloropropanediol isolated from goat milk fat in small quantities were subjected to a stereospecific analysis via phospholipase C and phosphocholine esters as intermediates. Synthetic rac-1-chloro-2,3-dioleoyl-propanediol was prepared by standard methods and was used as a control. The stereospecific analyses were performed following a release of the fatty acids from the primary positions of each chloropropanediol diester with pancreatic lipase. The resulting X-1-chloro-2-acylpropanediols were then converted into the corresponding phosphocholine derivatives by a stepwise reaction with phosphorus oxychloride and choline chloride. The X-1-chloro-2-acyl-3-phosphocholinepropanediols were subjected to hydrolysis with phospholipase C (C. perfringens), which hydrolyzed 50% of the phosphatide within two min and the rest of it in two hr. From previous experience with glycerol esters, it was assumed that the more rapidly hydrolyzed molecules were the sn-1-chloro-2-acyl-propanediol derivatives and the more slowly hydrolyzed ones the sn-2-acyl-3-chloropropanediol derivatives. A hydrolysis with phospholipase A₂ (Crotalus adamanteus) released 50% of the total fatty acid along with the corresponding lyso compound within 10 min, after which there was no further reaction. The hydrolysis products were assayed directly by gas liquid chromatography (GLC) or were isolated by thin layer chromatography (TLC) prior to quantitation by GLC. Both naturally occurring and synthetic chloropropanediol diesters behaved similarly on stereospecific analysis and were therefore concluded to be racemic.     

Determination of molecular species of oil triacylglycerols by reversed-phase and chiral-phase high-performance liquid chromatography

A method is described for the determination of molecular species of oil triacylglycerols. The method is based on the analytical separation of the enantiomericsn-1,2-andsn-2,3-diacylglycerols, derived from triacylglycerols, by high-performance liquid-chromatography (HPLC) on a chiral column containing N-(R)-1-(α-naphthyl)ethylaminocarbonyl-(S)-valinecarbonyl-(S)-valine as stationary phase. Model triacyl-glycerol molecules comprising three known fatty acids were isolated from peanut oil and cottonseed oil by a combination of argentation-TLC and reversed-phase HPLC and submitted to partial chemical deacylation. The derivedsn-1,2(2,3)-diacylglycerols were analyzed and fractionated as 3,5-dinitrophenyl urethane derivatives by reversed-phase HPLC according to chainlength and unsaturation. From thesn-1,2(2,3)-diacylglycerol composition and the diacylglycerolsn-1,2-andsn-2,3-enantiomer composition, the individual molecular species of four peanut oil triacylglycerols and one cottonseed oil triacylglycerol were identified and quantitated. The method can be applied to triacylglycerols of any other oil or fat.     

Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols

In this study, the crystallization and melting properties of four different fat blends with the same saturated fat content (30%) but with different ratios of symmetric and asymmetric monounsaturated triacylglycerols were investigated using pNMR, DSC and polarized light microscopy. Blends were either palmitic (P) or stearic (S) based, and were combinations of SatOSat‐rich (Sat = saturated, O = oleic) and SatSatO‐rich vegetable oils with high‐oleic sunflower oil. The DSC results demonstrate that there was almost no difference in crystallization mechanism and crystallization rate between the two P‐based blends. Both blends showed a two‐step crystallization, which can be explained by polymorphism. Stop‐and‐return DSC results suggested an initial crystallization into an unstable polymorph followed by polymorphic transition during the crystallization. For the S‐based blends there was a clear difference between the SOS‐rich and the SSO‐rich blend, with a slower crystallization for the SSO‐rich blend. Possibly, this can be explained by fractional crystallization. The microstructure did not differ greatly between the blends. Directly after crystallization, the crystals of the SSO‐rich blend were slightly larger than the crystals of the SOS‐rich blend.     

Origin of the milk fat globule

Milk fat globules originate as fat droplets within the lactating mammary cell. These droplets are composed largely (>98%) of glycerides. Their constituent fatty acids are derived by lipolysis of very low density lipoproteins and chylomicrons of the blood and by the novo synthesis within the cell. Evidence of two principal routes for the synthesis of milk fat triglycerides has been presented: the so-called glycerolphosphate and monoglyceride pathways. Recent findings on these pathways are discussed. The nature of the milk triglycerides with their unique compliment and distribution of short chain fatty acids appears to depend upon a closely regulated relation between the soluble multienzyme complex that synthesizes the fatty acids and the glyceride synthetase that is bound to the endoplasmic reticulum. The resulting triglycerides appear to self-assemble into droplets from the surface of the endoplasmic reticulum. No special ultrastructures (transport particles, vesicles, etc.) have been detected in relation to this process. Milk fat droplets at the time of secretion average several microns in diameter, there being species variations. The basic secretion mechanism involves envelopment of the droplet in plasma membrane and expulsion of it from the cell. As a consequence there are at least two pools of polar lipids (cholesterol and phospholipids) associated with secreted milk fat globules, i.e., one from the plasma membrane and one entrained earlier from the endoplasmic reticulum at the time of triglyceride synthesis and accumulation. In all, the polar lipids do not make up more than 1–2% of the total lipids in milk and a substantial fraction of them has been identified recently with plasma membrane fragments occurring in the skim milk phase. Radiotracer and ultrastructural studies show that this membrane material does not result simply by shedding of surface from milk fat globules. This dispersed material and the lining around milk fat globules constitute valuable sources for the study of cell membranes. One of eight papers presented in the symposium “Milk Lipids,” AOCS Meeting, Ottawa, September 1972.     

Specific molecular and colloidal structures of milk fat affecting lipolysis,absorption and postprandial lipemia

In milk fat, fatty acids are located at specific positions on the triacylglycerol backbone. The sn‐2 position contains most saturated long‐chain fatty acids, while the sn‐3 position contains short‐chain fatty acids. Moreover, these triacylglycerols are structured as milk fat globules surrounded by their native membrane containing phospholipids. This native structure can be modified by the dairy processes to generate various possible colloidal structures with milk fat. The structure of triacylglycerols and the milk fat ultrastructure can impact on fatty acid digestion and absorption, which has a potential effect on cardiovascular risk factors linked to postprandial hypertriglyceridemia. The review points out the impact of the triacylglycerol structure and the ultrastructure of milk fat on these risk factors.     

Analysis of molecular species of peroxide adducts of triacylglycerols following treatment of corn oil with tert-butyl hydroperoxide

We recently demonstrated that exposure of synthetic mono-and diunsaturated triacylglycerols to tert-butylhy-droperoxide (TBHP) leads to formation of stable adducts of the oxidizing agent and the unsaturated esters (Sjövall, O., Kuksis, A., and Kallio, H., Reversed Phase High-Performance Liquid Chromatographic Separation of tert-Butyl Hydroperoxide Oxidation Products of Unsaturated Triacylglycerols. J. Chromatogr. A 905, 119–132, 2001). In the present study we isolated and identified the TBHP adducts of corn oil triacylglycerols. The much wider range of molecular species available in the corn oil permitted us to demonstrate that the yield of the adducts varies with the degree of unsaturation of the triacylglycerol. The highest yields were obtained for the linoleate (20% of linoleoyl-containing residual triacylglycerols) and the lowest ones for the oleate (5% of oleoyl-containing residual triacylglycerols) tria-cylglycerols, whereas the saturated triacylglycerols did not give TBHP adducts in readily detectable amounts. Normal-phase thin-layer chromatography along with reversed-phase high-performance liquid chromatography/mass spectrometry (LC/MS) with electrospray ionization was used to isolate and separate the major molecular species of polyunsaturated triacylglycerols and corresponding TBHP adducts. As an extreme example, the dilinoleoylmonooleoylglycerol was identified as the mono-, di-, tri-, tetra-, and penta-TBHP adduct. LC/MS with electrospray ionization at elevated capillary exit voltage (pseudo tandem mass spectrometry) was used to confirm structures of the [M?RCOOH]⁺ ions and the absence of TBHP adducts of [M?RCOOH]⁺. It is concluded that stable adduct formation is an unavoidable complication of preparation of oxotriacylglycerols by oxidation with concentrated TBHP solutions and care must be taken to resolve the adducts from the desired oxidation product.     

Influence of triacylglycerol structure and fatty acid profile of dietary fats on milk triacylglycerols in the rat. A two-generation study

We investigated the influence of dietary fatty acid profile and triacylglycerol structure on the fatty acid profile and triacylglycerol structure of milk lipids in two generations of rats. Three groups of rats received diets containing 20% fat of which approximately 20% was n-3 fatty acids located in different positions of the triacylglycerol: a fish oil-based diet [docosahexaenoic acid (22:6n-3) predominantly in thesn-2 position], a seal oil-based diet (22:6n-3) predominantly in thesn-1/sn-3 position or a plant oil-based diet [α-linolenic acid (18:3n-3) distributed evenly between the three positions]. This design allowed us to investigate (i) the effect of the triacylglycerol structure of the dietary fat; (ii) the effect of receiving the n-3 fatty acids as long-chain derivatives or as the precursor, 18:3n-3; and (iii) the long-term effects over two generations. The fatty acid profiles of the milk lipids largely reflected the diets, but in the second generation, the level of medium-chain fatty acids was higher (P<0.05) in the milk from rats fed the fish oil diet (24%) compared with the other dietary groups (15 and 18%). This suggests an increased endogenous synthesis of fatty acids in the mammary glands of the fish oil-fed rats. The levels of long-chain n-3 fatty acids in milk were higher (P<0.05) in rats fed maire n-3 fatty acids in milk were higher (P<0.05) in rats fed marie oils (8–12%) compared with rats fed vegetable oil (1%) in both generations. The level of long-chain n-3 fatty acids was significantly higher in the milk from the fish oil-fed rats (12.3%) compared to the seal-oil fed rats (8.0%) in the first generation, but not in the second generation (8.9 vs. 9.1%). The general structure of milk triacylglycerols was maintained in the three experimental groups with 16:0 acylated in thesn-2 position and 18:1 in thesn-1/sn-3 positions. The triacylglycerol structure of mammalian milk appears to be conserved even during extreme dietary manipulation over two generations and an extensive enrichment with long-chain n-3 polyunsaturated fatty acids requires their presence in the diet.     

Crystallization and fractionation of milk fat

Recent progress in understanding milk fat crystallization and fractionation is reviewed. Extent of fat solidification in butter can be altered by variations in thermal treatment of cream prior to churning. Because of its compositional complexity, milk fat rarely exhibits polymorphism. As with mixtures of closely related triglycerides, milk fat forms solid solutions. A typical milk fat begins melting below −40 C, maximum melting occurs at 15–18 C, and the highest melting fraction appears 20–37 C as a shoulder on the main peak. Dispersion of fat in emulsions increases its tolerance to supercooling, thereby altering the properties and composition of the solid phase. Most studies of milk fat fractionation have used progressive fractional crystallization, either of the melt or of solutions. Both procedures result in fractions showing larger changes in mp than in composition. The high melting glyceride fraction, ca. 5% total fat, influences crystallization out of proportion to concentration. The Alfa-Laval system, using an aqueous suspension of partially crystalline fat, produces two fractions. Typical high melting fractions have softening points ca. 3C higher than the original fat. The softening point of typical low melting fractions is lowered 10 C. Refractionation is easier with the high melting fraction. Melting thermograms of these fractions show them as resembling fractions prepared from melted fat. One of eight papers presented at the Symposium “Milk Lipids,” AOCS Fall Meeting, Ottawa, Canada, September 1972.     

Effects of microwave treatment on the oxidative stability of peanut (Arachis hypogaea) oils and the molecular species of their triacylglycerols

Peanut seeds (Arachis hypogaea) were roasted for 6, 12, 20, or 30 min at a frequency of 2450 MHz using a microwave oven. The quality characteristics and the compositions of the oils, i.e. their tocopherol distributions and the molecular species of the triacylglycerols (TAGs) were investigated. These results were compared with those of an unroasted oil sample. Only minor increases (p <0.05) in chemical and physical properties of the oils, such as the carbonyl value, the p‐anisidine value and the color development occurred after a prolonged roasting period. Compared to the original level, more than 92 wt‐% tocopherols remained after 30 min of roasting. A modified thin‐layer chromatography argentation procedure provided 12 different groups of TAGs, based on both the degrees of unsaturation and the total fatty acid chain‐length. Although significant increases (p <0.05) generated in these chemical and physical changes of the oils after 20 min of roasting, no significant loss (p >0.05) was observed in the molecular species of the TAGs during microwave roasting. These results indicate that phospholipids may be attributed to the quality characteristics of peanut oils during microwave roasting.