Zeolite‐catalyzed isomerization of oleic acid to branched‐chain isomers

Branched‐chain (bc) saturated fatty acids (SFA) have potential as oleochemical intermediates since they have better oxidative stability than linear unsaturated fatty acids (UFA) and have better low‐temperature properties than linear SFA. Previous studies in converting UFA to bc‐FA using clay catalysts have resulted in only modest yields and conversions. Recent reports, however, have suggested that certain zeolites can be effective catalysts for converting UFA to bc‐FA in higher yields and conversions. In this work, we examined the scope and potential of the zeolite‐catalyzed synthesis of bc‐FA starting from readily available monounsaturated linear FA. Our results show that common UFA such as oleic acid can be converted to bc‐isomers using modified Ferrierite zeolite catalysts with high conversions (98%) and high selectivity (85%) and that the zeolite catalysts are reusable for at least three cycles. The positions of branching (methyl) on the FA chain were determined from the GC‐MS spectra of the picolinyl esters of the bc‐FA.     

C18‐unsaturated branched‐chain fatty acid isomers: Characterization and physical properties

Iso‐oleic acid is a mixture of C₁₈‐unsaturated branched‐chain fatty acid isomers with a methyl group on various positions of the alkyl chain, which is the product of the skeletal isomerization reaction of oleic acid and is the intermediate used to make isostearic acid (C₁₈‐saturated branched‐chain fatty acid isomers). Methyl iso‐oleate, a mixture of C₁₈‐unsaturated branched‐chain fatty acid methyl ester isomers, is obtained via acid catalyzed esterification of iso‐oleic acid with methanol. The branched‐chain materials are liquid at room temperature and their “oiliness” property makes them an attractive candidate for the lubricant industry. In this paper, we report characterization of these branched‐chain materials using comprehensive two‐dimensional GC with time‐of‐flight mass spectrometry (GC × GC/TOF‐MS) and their physical and lubricity properties using tribology measurements.     

Thermal degradation of long‐chain polyunsaturated fatty acids during deodorization of fish oil

Long‐chain polyunsaturated fatty acids (LC‐PUFA) of the n‐3 series, particularly eicosapentaenoic (EPA) and docosahexaenoic (DHA) acid, have specific activities especially in the functionality of the central nervous system. Due to the occurrence of numerous methylene‐interrupted ethylenic double bonds, these fatty acids are very sensitive to air (oxygen) and temperature. Non‐volatile degradation products, which include polymers, cyclic fatty acid monomers (CFAM) and geometrical isomers of EPA and DHA, were evaluated in fish oil samples obtained by deodorization under vacuum of semi‐refined fish oil at 180, 220 and 250 °C. Polymers are the major degradation products generated at high deodorization temperatures, with 19.5% oligomers being formed in oil deodorized at 250 °C. A significant amount of CFAM was produced during deodorization at temperatures above or equal to 220 °C. In fact, 23.9 and 66.3 mg/g of C20 and C22 CFAM were found in samples deodorized at 220 and 250 °C, respectively. Only minor changes were observed in the EPA and DHA trans isomer content and composition after deodorization at 180 °C. At this temperature, the formation of polar compounds and CFAM was also low. However, the oil deodorized at 220 and 250 °C contained 4.2% and 7.6% geometrical isomers, respectively. Even after a deodorization at 250 °C, the majority of geometrical isomers were mono‐ and di‐trans. These results indicate that deodorization of fish oils should be conducted at a maximal temperature of 180 °C. This temperature seems to be lower than the activation energy required for polymerization (intra and inter) and geometrical isomerization.     

Dietary saturated and omega‐3 fatty acids affect growth and fatty acid profiles of Malaysian mahseer

The current study was conducted to determine optimal levels of dietary saturated fatty acids (SFA), n‐3 PUFA and to study potential n‐3 sparing effect of dietary SFA for Malaysian mahseer Tor tambroides. Juvenile T. tambroides were fed four trial diets with similar basal composition but different oil mixtures in a 2 × 2 factorial experimental design for 10 weeks. The two factors were the levels of dietary SFA and the levels of dietary n‐3 PUFAs. Growth performance and fatty acid profile of tissues were analyzed at the end of the experiment. Significant differences in growth performance were observed among treatments, and fish fed the diet low in n‐3 and high in SFA showed the best growth performance. T. tambroides fed the high n‐3 diets showed a significantly higher (p<0.05) muscle total n‐3 PUFA content compared to fish fed the low n‐3 diets. The highest 22:6 n‐3 and total n‐3 PUFA content of the liver were also observed in fish fed the low n‐3 and high SFA diet. However, the significant interaction (p<0.05) between dietary SFA and n‐3 PUFA levels was observed for the total n‐3 PUFA content of both muscle and liver tissues, suggesting an n‐3 sparing action by dietary SFA. The results of this study suggest that 2.5% n‐3 PUFA in the diet of T. tambroides, with an SFA to n‐3 ratio of 15.3, is sufficient to provide the best growth performance and to retain the n‐3 content of tissues. Practical applications: The continuous increase of world population and growth of aquaculture industry put severe pressure on the marine resources such as fish oil and fishmeal. Here we show that fish oil can be substituted with palm oil, a cheaper and more available source of oil in tropical countries, in the diet of Malaysian mahseer without a reduction of growth. Moreover, palm oil as a source of SFA may spare omega‐3 in the fish tissues. Omega‐3 is an essential fatty acid for humans as final consumer of edible fish.     

Synthesis of alkyl‐branched fatty acids

Alkyl‐branched fatty compounds are of interest for industrial products in the cosmetics and lubricant areas. In this review, clay‐ and zeolite‐catalyzed isomerizations of unsaturated fatty compounds, especially of oleic acid, are discussed. While clay‐catalyzed reactions give most complex mixtures of dimeric fatty acids and of monomeric so‐called “isostearic acid”, the zeolite‐catalyzed process yields preferentially an isomeric mixture of isostearic acids having the methyl branch on the 8–14 positions of the alkyl chain. Synthetically useful additions of alkyl radicals can only be performed on ω‐unsaturated fatty compounds, whereas perfluoroalkyl iodides were added to fatty compounds with terminal as well as internal double bonds using electron transfer‐initiated radical addition reactions. Electrophilic additions of alkyl carbenium ions generated by decomposition of alkyl chloroformates by ethylaluminum sesquichloride give well‐defined alkyl‐branched oleochemicals with good yields.     

Determination of fatty acids and some undesirable fatty acid isomers in selected Turkish margarines

The fatty acid composition and total trans fatty acid content in 10 margarines produced in Turkey were determined by capillary gas chromatography and Fourier transform‐infrared spectroscopy (FT‐IR) spectroscopy. The fatty acid composition ranged as follows: saturated fatty acids, C16:0 (palmitic) 11.3 to 31.8% and C18:0 (stearic) 5.7 to 8.7%, monounsaturated fatty acids, C18:1 (oleic) 21.8 to 35.7% and C18:1 trans isomers 0.4 to 27.4%, polyunsaturated fatty acid, C18:2 linoleic acid 5.2 to 40.2%. Some positional isomers of C18:1 as cis‐11‐octadecenoic acid varied from 0.7 to 4.6% and cis‐13 trace to 2.4%. The total trans fatty acid contents were between 0.9 and 32.0% when measured with capillary gas chromatography and between 0 and 30.2% with FT‐IR spectroscopy. Some of the margarines analyzed contained trace amount of trans fatty acids which could not be detected by FT‐IR spectroscopy.     

Integrated synthesis and extraction of short‐chain fatty acid esters by supercritical carbon dioxide

We developed an efficient, integrated reaction‐extraction process for the production of short‐chain fatty acid ethyl esters (FAEE) from milk fat, using carbon dioxide as the only processing solvent. FAEE were synthesized using a short‐chain fatty acid selective lipase. The expansion of the liquid mixture of reactants by dense carbon dioxide enhanced the apparent lipase selectivity. In situ extraction of FAEE by a continuous flow of supercritical carbon dioxide proved to increase the lipase production rate. When the integrated process was operated with alternated periods of synthesis and product removal, the overall selectivity for short‐chain FAEE increased as well, as a result of the combination of the selectivities of lipase and extraction solvent. A two‐fold increase of the lipase productivity was achieved at these conditions, compared to a single batch reaction. The developed process enables the synthesis and isolation of high‐value fatty acid derivatives from a natural source such as milk fat. © 2009 American Institute of Chemical Engineers AIChE J, 2009     

Synthesis of regioisomerically pure triacylglycerols containing n‐3 very long‐chain polyunsaturated fatty acids

There is growing scientific evidence that consumption of n‐3 very long‐chain polyunsaturated fatty acids (n‐3 VLC‐PUFA) helps in brain and eye development, and protects against a range of common degenerative diseases. This has provided the impetus to the scientists to develop new and renewable sources for these important fatty acids so that the food industry is able to produce and market products fortified with n‐3 VLC‐PUFA. The bioactive efficacy and stability of food products containing n‐3 VLC‐PUFA may be determined not only by the amount of n‐3 VLC‐PUFA present but also by the positional distribution of these acids within the triacylglycerol (TAG) molecules (regiopurity). Studies of the effects of positional distribution on the functionality of n‐3 VLC‐PUFA containing oils have been hampered by a general lack of pure TAG regioisomers for experimentation. This paper reviews methods that have been used for the synthesis of TAG regioisomers containing n‐3 VLC‐PUFA, with special reference to those in which one n‐3 VLC‐PUFA occurs in combination with two long‐chain saturated acids.     

由直链不饱和脂肪酸异构制备支链脂肪酸的研究进展

介绍了直链不饱和脂肪酸制备支链脂肪酸的研究现状,综述了脂肪酸异构机理,异构催化剂如白土催化剂、沸石催化剂,催化剂的筛选原则,着重讨论了各种常用沸石对于脂肪酸异构反应不同的影响以及现有的合成工艺。分析了脂肪酸的分离技术,包括精馏分离法、溶剂结晶法、尿素包结法、超临界流体萃取法的优缺点,指出沸石催化生产支链饱和脂肪酸的关键问题是需要解决混合脂肪酸作为原料反应的选择性问题,其相关的基础性工作,如更明确的反应机理和催化剂结构参数对反应的影响,仍是将来的研究方向。     

The production of n‐3 long‐chain polyunsaturated fatty acids in transgenic plants

Long‐chain polyunsaturated fatty acids (LC‐PUFA) now have a proven role in human health and nutrition, including the n‐3 forms normally found in fish oils. Unfortunately, global fish stocks are now more than ever subject to over‐fishing and environmental pollution, indicating the need for an alternative source of fish oils. Recent efforts have focussed on the production of LC‐PUFA in transgenic plants to provide a sustainable and clean source of fish oils. The current progress in this area is considered, as well as the bottlenecks that remain to be overcome.     

From the synthesis and characterization of methacrylated fatty acid based precursors to shape memory polymers

Fatty acid based precursors were synthesized by a one‐step reaction from oleic or lauric acids and glycidyl methacrylate to be used later in polymer formulations. Different times of reaction, amounts of catalyst and initial ratios of reactants were evaluated, obtaining conversions higher than 0.9 for the best conditions. The monomers obtained are interesting alternatives to synthetics since they combine low cost with environmental advantages (i.e. higher bio‐carbon content). These polymeric precursors were reacted separately in cationic and free radical polymerizations with styrene (50 wt%) to evaluate their potential as greener monomers. The lauric acid precursor and free radical polymerization were the alternatives that produced elastomeric materials with higher glass transition temperatures and storage moduli. These results were related to the lesser plasticizing effect of the shorter fatty acid chain, in comparison with that of the oleic acid based monomer, and to a lower free volume in the formed structure during curing. Moreover, all the obtained polymers exhibited shape memory properties that can be activated by temperature changes. © 2018 Society of Chemical Industry     

亚临界醇催化酯化制备脂肪酸酯反应研究

研究了亚临界条件下不同醇与油酸的催化酯化反应,考察了在醇油摩尔比为4∶1,反应温度在醇的临界点附近时,亚临界醇与油酸酯化反应转化率随时间变化的规律。结果表明,亚临界条件下醇与油酸催化酯化转化率与醇的种类、临界点和结构有关;直链醇的碳链越短,反应温度越接近其临界点,反应速率越快;直链醇的酯化反应速率高于支链醇,支链醇中伯醇反应速率高于仲醇。