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Journal of the American Oil Chemists' Society

, Volume 86, Issue 3, pp 297–300 | Cite as

Polymorphic Behavior of Structured Fats Including Stearic Acid and ω-3 Polyunsaturated Fatty Acids

  • Kiyotaka Sato
  • Tomoe Kigawa
  • Satoru Ueno
  • Naohiro Gotoh
  • Shun Wada
Letter to the Editor

Dear Sir,

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) [4]. 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...

Keywords

Differential Scanning Calorimetric Ricinoleic Acid Glycerol Carbon Differential Scanning Calorimetric Heating Detailed Molecular Structure 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© AOCS 2009

Authors and Affiliations

  • Kiyotaka Sato
    • 1
  • Tomoe Kigawa
    • 1
  • Satoru Ueno
    • 1
  • Naohiro Gotoh
    • 2
  • Shun Wada
    • 2
  1. 1.Graduate School of Biosphere ScienceHiroshima UniversityHigashi-HiroshimaJapan
  2. 2.Department of Food Science and TechnologyTokyo University of Marine Science and TechnologyTokyoJapan

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