Polymorphic Behavior of Structured Fats Including Stearic Acid and ω-3 Polyunsaturated Fatty Acids
It has widely been recognized that long-chain ω-3 polyunsaturated fatty acids (ω-3 PUFAs) such as α-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play critical roles in human health [1, 2, 3]. Compared with chemical and nutritional studies of the ω-3 PUFAs, their physical properties have so far not been clarified (except for ALA) . This is mainly because the ω-3 PUFAs are liquid at ambient temperatures in a form of free fatty acid (FFA), as their low melting points are low (−11 °C for ALA, −54 °C for EPA and −44 °C for DHA). Therefore, research to determine the physical properties of lipid materials, that are more significant in solid state or liquid-crystalline states rather than in a liquid state, has been limited [5, 6, 7]. Wijesundera et al. recently studied chemical and physical properties of triacylglycerols (TAGs), in which palmitic acid, oleic acid and DHA are esterified at various glycerol carbon positions [8, 9]. Quite...
KeywordsDifferential Scanning Calorimetric Ricinoleic Acid Glycerol Carbon Differential Scanning Calorimetric Heating Detailed Molecular Structure
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