Isolation of a furan fatty acid from Hevea brasiliensis latex employing the combined use of pH‐zone‐refining and conventional countercurrent chromatography |
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| Authors: | Michael Englert Kerstin Ulms Christine Wendlinger Walter Vetter |
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| Affiliation: | Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany |
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| Abstract: | Furan fatty acids are valuable and bioactive minor fatty acids that usually contribute <0.1% to the fatty acid content of food samples. Their biological role still remains unclear as authentic furan fatty acid standards are not readily available and thorough experimental studies verifying the relevance of furan fatty acids are thus virtually impossible. An efficient protocol for the isolation of the furan fatty acid 9‐(3‐methyl‐5‐pentylfuran‐2‐yl)‐nonanoic acid from hydrolyzed and centrifuged latex of Hevea brasiliensis was developed using countercurrent chromatography. A first run using pH‐zone‐refining countercurrent chromatography provided 48.4 mg of 9‐(3‐methyl‐5‐pentylfuran‐2‐yl)‐nonanoic acid from 210 mg latex extract in a purity of 95%. The purity was increased to 99% by means of one second run in conventional countercurrent chromatography mode. The Structure and purity of 9‐(3‐methyl‐5‐pentylfuran‐2‐yl)‐nonanoic acid were determined by gas chromatography coupled to mass spectrometry and 1H and 13C NMR spectroscopy. |
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| Keywords: | Countercurrent chromatography Furan fatty acids Hevea brasiliensis Latex pH‐zone‐refining |
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