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Figure 1. Hydrolysis of the walnut oil by Lipase enzyme action, formation of the linoleic acid, expressed as % value normalized with respect to its maximum.

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Presentation on theme: "Figure 1. Hydrolysis of the walnut oil by Lipase enzyme action, formation of the linoleic acid, expressed as % value normalized with respect to its maximum."— Presentation transcript:

1 Figure 1. Hydrolysis of the walnut oil by Lipase enzyme action, formation of the linoleic acid, expressed as % value normalized with respect to its maximum value. From: High Performance Liquid Chromatography Determination of Fatty Acids in Drying Oils Following Lipase Action J Chromatogr Sci. 2012;50(4): doi: /chromsci/bms005 J Chromatogr Sci | © The Author [2012]. Published by Oxford University Press. All rights reserved. For Permissions, please

2 Figure 2. Representative chromatograms of fatty acids standard mixture derivatized at different attenuation (A) 0.00–0.06 mV- (B) mV Peaks: 1-linolenic, 2-myristic, 3-linoleic, 4-palmitic, 5-oleic, 6-stearic. Isocratic elution with acetonitrile-water (85–15)(v-v), column temperature 45 °C, λ =242 nm. From: High Performance Liquid Chromatography Determination of Fatty Acids in Drying Oils Following Lipase Action J Chromatogr Sci. 2012;50(4): doi: /chromsci/bms005 J Chromatogr Sci | © The Author [2012]. Published by Oxford University Press. All rights reserved. For Permissions, please

3 Figure 3. Representative chromatograms of fatty acids after enzymatic hydrolysis of linseed oil. (A) analysis time. 0–15 min, attenuation: 0–5 mV: peaks: 1-linolenic, 3-linoleic. (B) analysis time. 15–40 min, attenuation 0.00–0.20 mV, peaks: 4-palmitic, 5-oleic, 6-stearic. Isocratic elution with acetonitrile-water (85–15)(v–v), column temperature 45 °C, λ=242 nm. From: High Performance Liquid Chromatography Determination of Fatty Acids in Drying Oils Following Lipase Action J Chromatogr Sci. 2012;50(4): doi: /chromsci/bms005 J Chromatogr Sci | © The Author [2012]. Published by Oxford University Press. All rights reserved. For Permissions, please

4 Figure 4. Representative chromatograms of fatty acids after enzymatic hydrolysis of walnut oil (A) analysis time. 0–40 min, attenuation: 0.00–0.30 mV, peaks: 1-linolenic, 3-linoleic, 4-palmitic, 5-oleic, 6-stearic. (B) analysis time. 0–21 min, attenuation: 0.0–2.0 mV, peaks: 3-linoleic, 4-palmitic, 5-oleic. Isocratic elution with acetonitrile-water (85–15)(v–v), column temperature 45 °C, λ=242 nm. From: High Performance Liquid Chromatography Determination of Fatty Acids in Drying Oils Following Lipase Action J Chromatogr Sci. 2012;50(4): doi: /chromsci/bms005 J Chromatogr Sci | © The Author [2012]. Published by Oxford University Press. All rights reserved. For Permissions, please

5 Figure 5. Representative chromatograms of fatty acids after enzymatic hydrolysis of poppy seed oil at different attenuation (A) 0.00–0.30, (B) 0.0–3.0. Peaks: 1-linolenic, 3-linoleic, 4-palmitic, 5-oleic, 6-stearic. Isocratic elution with acetonitrile-water (85–15)(v–v), column temperature 45 °C, λ=242 nm. From: High Performance Liquid Chromatography Determination of Fatty Acids in Drying Oils Following Lipase Action J Chromatogr Sci. 2012;50(4): doi: /chromsci/bms005 J Chromatogr Sci | © The Author [2012]. Published by Oxford University Press. All rights reserved. For Permissions, please

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