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United States Department of Agriculture

Agricultural Research Service

Title: High Performance Liquid Chromatographic Separation of Structured Lipids Produced by Interesterification of Macadamia Oil with Tributyrin and Tricaprylin

Authors
item Lee, Ki-Teak - CHUNGNAM NATIONAL UNIV
item Jones, Kerby
item Lee, J.-H. - CHUNGNAM NATIONAL UNIV
item Kim, M.-R. - CHUNGNAM NATIONAL UNIV
item Foglia, Thomas

Submitted to: Chromatographia
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 20, 2003
Publication Date: November 1, 2003
Citation: Lee, K., Jones, K.C., Lee, J., Kim, M., Foglia, T.A. 2003. High performance liquid chromatographic separation of structured lipids produced by interesterification of macadamia oil with tributyrin and tricaprylin. Chromatographia. 58(9/10):653-658.

Interpretive Summary: One way to address the nutritional needs of the ill and aged is to provide liquid food supplements of high caloric density, which are readily metabolized and utilized by the individual. Such formulations also are popular as high-energy drinks for individuals during periods of extended physical activity. Typically, such supplements are fortified with oils or fats that contain essential long-chain (LC) fatty acid triglycerides and medium-chain (MC) fatty acid triglycerides. This is done to obtain the benefits of the MC fatty acids, such as faster clearance from the blood stream, while retaining the higher caloric content and the essentially important LC fatty acids. An alternative to using mixed MC and LC fatty acid triglycerides in nutritional supplements is to use structured lipids (SLs) that are designed to contain both LC and MC fatty acids within the same triglyceride molecule. Studies have shown that such structured lipids have clinical advantages over MC-LC triglyceride mixtures. The problem is that newly enacted food labeling regulations necessitate that methods be available for detecting and measuring these types of fat mixtures. In this paper we describe rapid analytical liquid chromatographic methods that can easily detect and accurately measure such high-energy fat supplements. This technology will allow manufacturers to provide the consumer with the information required by current and future regulations on food composition.

Technical Abstract:

Last Modified: 7/31/2014
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