US20130101723A1 - Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms - Google Patents
Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms Download PDFInfo
- Publication number
- US20130101723A1 US20130101723A1 US13/504,148 US201013504148A US2013101723A1 US 20130101723 A1 US20130101723 A1 US 20130101723A1 US 201013504148 A US201013504148 A US 201013504148A US 2013101723 A1 US2013101723 A1 US 2013101723A1
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- United States
- Prior art keywords
- oil
- seeds
- instance
- pufa
- less
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000015112 vegetable and seed oil Nutrition 0.000 title claims abstract description 24
- 239000008158 vegetable oil Substances 0.000 title claims abstract description 24
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 title claims abstract description 20
- 125000004432 carbon atom Chemical group C* 0.000 title claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 130
- 235000019198 oils Nutrition 0.000 claims abstract description 130
- 235000020978 long-chain polyunsaturated fatty acids Nutrition 0.000 claims abstract description 71
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 15
- BHAAPTBBJKJZER-UHFFFAOYSA-N p-anisidine Chemical compound COC1=CC=C(N)C=C1 BHAAPTBBJKJZER-UHFFFAOYSA-N 0.000 claims abstract description 6
- 150000002978 peroxides Chemical class 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 45
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 claims description 42
- 235000021342 arachidonic acid Nutrition 0.000 claims description 21
- 229940114079 arachidonic acid Drugs 0.000 claims description 21
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 20
- 229930195729 fatty acid Natural products 0.000 claims description 20
- 239000000194 fatty acid Substances 0.000 claims description 20
- 150000004665 fatty acids Chemical class 0.000 claims description 20
- 241000196324 Embryophyta Species 0.000 claims description 16
- YUFFSWGQGVEMMI-JLNKQSITSA-N (7Z,10Z,13Z,16Z,19Z)-docosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCCCC(O)=O YUFFSWGQGVEMMI-JLNKQSITSA-N 0.000 claims description 12
- 235000020669 docosahexaenoic acid Nutrition 0.000 claims description 12
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 claims description 10
- 239000010779 crude oil Substances 0.000 claims description 10
- 235000020660 omega-3 fatty acid Nutrition 0.000 claims description 9
- HOBAELRKJCKHQD-UHFFFAOYSA-N (8Z,11Z,14Z)-8,11,14-eicosatrienoic acid Natural products CCCCCC=CCC=CCC=CCCCCCCC(O)=O HOBAELRKJCKHQD-UHFFFAOYSA-N 0.000 claims description 8
- HOBAELRKJCKHQD-QNEBEIHSSA-N dihomo-γ-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCCCC(O)=O HOBAELRKJCKHQD-QNEBEIHSSA-N 0.000 claims description 8
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims description 8
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 claims description 7
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 claims description 7
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims description 7
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 claims description 7
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims description 7
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims description 7
- 230000009261 transgenic effect Effects 0.000 claims description 6
- 229940090949 docosahexaenoic acid Drugs 0.000 claims description 5
- 241000219198 Brassica Species 0.000 claims description 4
- 235000021298 Dihomo-γ-linolenic acid Nutrition 0.000 claims description 4
- 235000021294 Docosapentaenoic acid Nutrition 0.000 claims description 4
- -1 20:3 ω-6) Chemical compound 0.000 claims description 3
- 235000011331 Brassica Nutrition 0.000 claims description 3
- 241000219193 Brassicaceae Species 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims 3
- 235000013350 formula milk Nutrition 0.000 claims 3
- 241001465754 Metazoa Species 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 235000020665 omega-6 fatty acid Nutrition 0.000 claims 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 24
- 238000010438 heat treatment Methods 0.000 description 18
- 238000001035 drying Methods 0.000 description 16
- 229930182558 Sterol Natural products 0.000 description 10
- 235000003702 sterols Nutrition 0.000 description 10
- 150000003432 sterols Chemical class 0.000 description 9
- 235000021588 free fatty acids Nutrition 0.000 description 6
- 239000002904 solvent Substances 0.000 description 6
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 5
- 238000004061 bleaching Methods 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 5
- 239000012530 fluid Substances 0.000 description 5
- 238000003825 pressing Methods 0.000 description 5
- 239000002028 Biomass Substances 0.000 description 4
- 238000005481 NMR spectroscopy Methods 0.000 description 4
- ATUOYWHBWRKTHZ-UHFFFAOYSA-N Propane Chemical compound CCC ATUOYWHBWRKTHZ-UHFFFAOYSA-N 0.000 description 4
- 108700019146 Transgenes Proteins 0.000 description 4
- 244000178993 Brassica juncea Species 0.000 description 3
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 3
- 235000006008 Brassica napus var napus Nutrition 0.000 description 3
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 3
- 244000188595 Brassica sinapistrum Species 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- YXFVVABEGXRONW-UHFFFAOYSA-N Toluene Chemical compound CC1=CC=CC=C1 YXFVVABEGXRONW-UHFFFAOYSA-N 0.000 description 3
- 230000001877 deodorizing effect Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 235000011332 Brassica juncea Nutrition 0.000 description 2
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 2
- 244000197813 Camelina sativa Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- HEDRZPFGACZZDS-MICDWDOJSA-N Trichloro(2H)methane Chemical compound [2H]C(Cl)(Cl)Cl HEDRZPFGACZZDS-MICDWDOJSA-N 0.000 description 2
- 238000010306 acid treatment Methods 0.000 description 2
- 150000001335 aliphatic alkanes Chemical class 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000001143 conditioned effect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000020667 long-chain omega-3 fatty acid Nutrition 0.000 description 2
- 235000010598 long-chain omega-6 fatty acid Nutrition 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 239000012454 non-polar solvent Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000001294 propane Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 244000128879 sarson Species 0.000 description 2
- 230000035945 sensitivity Effects 0.000 description 2
- 238000010561 standard procedure Methods 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 125000000008 (C1-C10) alkyl group Chemical group 0.000 description 1
- 238000005160 1H NMR spectroscopy Methods 0.000 description 1
- ZPTVNYMJQHSSEA-UHFFFAOYSA-N 4-nitrotoluene Chemical compound CC1=CC=C([N+]([O-])=O)C=C1 ZPTVNYMJQHSSEA-UHFFFAOYSA-N 0.000 description 1
- 241000219194 Arabidopsis Species 0.000 description 1
- 241000219195 Arabidopsis thaliana Species 0.000 description 1
- 235000006463 Brassica alba Nutrition 0.000 description 1
- 235000011303 Brassica alboglabra Nutrition 0.000 description 1
- 235000008427 Brassica arvensis Nutrition 0.000 description 1
- 235000005156 Brassica carinata Nutrition 0.000 description 1
- 244000257790 Brassica carinata Species 0.000 description 1
- 235000011371 Brassica hirta Nutrition 0.000 description 1
- 235000017328 Brassica juncea var foliosa Nutrition 0.000 description 1
- 235000007539 Brassica juncea var juncea Nutrition 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 244000024671 Brassica kaber Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 235000011291 Brassica nigra Nutrition 0.000 description 1
- 244000180419 Brassica nigra Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000011302 Brassica oleracea Nutrition 0.000 description 1
- 240000008100 Brassica rapa Species 0.000 description 1
- 235000011292 Brassica rapa Nutrition 0.000 description 1
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 description 1
- 235000016401 Camelina Nutrition 0.000 description 1
- 235000014595 Camelina sativa Nutrition 0.000 description 1
- 101800004637 Communis Proteins 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Natural products CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 241000220261 Sinapis Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 1
- 235000020664 gamma-linolenic acid Nutrition 0.000 description 1
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 1
- 229960002733 gamolenic acid Drugs 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 1
- 244000142032 leaf mustard Species 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229940075999 phytosterol ester Drugs 0.000 description 1
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 description 1
- 238000000425 proton nuclear magnetic resonance spectrum Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/10—Production of fats or fatty oils from raw materials by extracting
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the invention relates to a process for obtaining a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA) or an oil comprising a LC-PUFA from seeds.
- the invention further relates to a vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA), and uses thereof.
- Seeds are known sources of polyunsaturated fatty acids having 18 carbon atoms such as linoleic acid and gamma linolenic acid. It is also known that plants can be genetically modified such that the seeds contain LC-PUFAs. This is for instance disclosed in WO2008009600.
- the present inventors realized that recovery of the LC-PUFA or oil containing the LC-PUFA according to WO2008009600 results in oil of insufficient quality.
- the inventors realized that the quality of the LC-PUFA and oil comprising the LC-PUFA is of particular concern, since LC-PUFAs are highly sensitive to oxidation. Such sensitivity to oxidation is found to increase further with increasing number of double bonds of the LC-PUFA and/or increasing content of LC-PUFAs.
- LC-PUFA polyunsaturated fatty acid having at least 20 carbon atoms
- LC-PUFA polyunsaturated fatty acid having at least 20 carbon atoms
- a vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has
- the invention provides a process for obtaining a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA) or an oil comprising a LC-PUFA from seeds, said process comprising
- the invention provides an oil obtainable by the process according to the second aspect.
- the seeds may be any seeds containing a LC-PUFA and may be the seed of any suitable plant.
- the seeds are the seeds of a transgenic plant. Suitable plants and seeds are for instance described in WO 2005/083093, WO 2008/009600, and WO 2009/130291, the contents of which are hereby incorporated by reference. Other plants and seeds that can be used in the invention are for instance disclosed in WO 2008/100545, WO 2008/124806, WO 2008/124048, WO 2008/128240, WO 2004/071467, WO 2005/059130, the contents of which are hereby incorporated by reference.
- the seeds may be (transgene) soybeans or (transgene) canola seeds.
- the plant may be a (transgene) soybean plant or a (transgene) canola plant.
- the seeds are of a (transgenic) plant of the family Brassicaceae, for instance the genera Brassica, Camelina, Melanosinapis, Sinapis, Arabidopsis , for example the genera and species Brassica alba, Brassica carinata, Brassica hirta, Brassica napus, Brassica rapa ssp., Sinapis arvensis, Brassica juncea, Brassica juncea var. juncea, Brassica juncea var. crispifolla, Brassica juncea var. foliosa, Brassica nigra, Brassica sinapioides, Camelina sativa, Melanosinapis communis, Brassica oleracea or Arabidopsis thaliana.
- a (transgenic) plant of the family Brassicaceae for instance the genera Brassica, Camelina, Melanosinapis, Sinapis, Arabidopsis , for example the genera and species Brassica alba, Brassica carinata,
- the (isolated) oil may have a lower AnV, POV, a higher OSI and/or a higher triglyceride content.
- less than 12% of the seeds are total damaged seeds, preferably less than 8%, preferably less than 5%, preferably less than 3% of the seeds are total damaged seeds.
- less than 6% of the seeds are distinctly green seeds, preferably less than 4%, preferably less than 2%, preferably less than 1% of the seeds are distinctly green seeds.
- less than 0.5% of the seeds are heated seeds, preferably less than 0.3%, preferably less than 0.1%, preferably less than 0.05% of the seeds are heated seeds.
- less than 8% of the seeds are total damaged seeds, less than 4% of the seeds are distinctly green seeds, and less than 0.3% of the seeds are heated seeds. In another preferred embodiment, less than 5% of the seeds are total damaged seeds, less than 2% of the seeds are distinctly green seeds, and less than 0.1% of the seeds are heated seeds. In another preferred embodiment, less than 3% of the seeds are total damaged seeds, less than 1% of the seeds are distinctly green seeds, and less than 0.05% the seeds are heated seeds.
- Seeds having the preferred percentages of total damaged seeds, distinctly green seeds and/or heated seeds can be obtained by appropriate selection of the seeds after harvest.
- the invention provides seeds comprising an LC-PUFA, and which have percentages of total damaged seeds, distinctly green seeds and/or heated seeds as disclosed hereinabove.
- the seeds comprise at least 5 wt. %, preferably at least 10 wt. %, preferably at least 15 wt. %, preferably at least 20 wt. % of an LC-PUFA (for instance an LC-PUFA as described hereinbelow, with respect to the total fatty acids in the seeds.
- an LC-PUFA for instance an LC-PUFA as described hereinbelow
- the seeds comprise at least 5 wt. %, preferably at least 10 wt. %, preferably at least 15 wt. %, preferably at least 20 wt. % of an ⁇ -6 LC-PUFA, with respect to the total fatty acids in the seeds.
- the seeds comprise at least 5 wt. %, preferably at least 10 wt. %, preferably at least 15 wt. %, preferably at least 20 wt. % of ARA, with respect to the total fatty acids in the seeds.
- the seeds comprise at least 5 wt. %, preferably at least 10 wt. %, preferably at least 15 wt. %, preferably at least 20 wt. % of an ⁇ -3 LC-PUFA, with respect to the total fatty acids in the seeds.
- the seeds comprise at least 5 wt. %, preferably at least 10 wt. %, preferably at least 15 wt. %, preferably at least 20 wt. % of DHA, with respect to the total fatty acids in the seeds.
- the seeds comprise less than 2 wt. % of erucic acid, preferably less than 1 wt. %, preferably less than 0.5 wt. % based on the total fatty acids in the seeds.
- the process comprises drying the seeds. It is found that decreasing the drying temperature improves the quality of the LC-PUFA or oil containing the LC-PUFA.
- the (isolated) oil may have a lower AnV, POV, a higher OSI and/or a higher triglyceride content.
- the process according to the invention comprises drying the seeds at a temperature of below 40° C., preferably below 35° C., more preferably below 30° C., more preferably below 25° C.
- the drying temperatures refer to the temperature of the product in the dryer.
- the drying temperature refers to the temperature of the bed. if It is found that decreasing the temperatures to below the preferred upper limits improves the quality of the oil and/or the LC-PUFA.
- the drying may be by any suitable method.
- the drying may be by natural air drying.
- a dryer is used which prevents or minimizes the formation of hot spots.
- drying is effected using a fluid bed dryer.
- conditioned air is used, preferably having a dew point of ⁇ 15° C., preferably ⁇ 10° C., preferably ⁇ 5° C. This further improves the quality of the oil.
- the seeds Prior to drying the seeds may have a moisture content of for instance 10 to 25 wt. %, such as 15 to 25 wt. %.
- the process according to the invention may comprise drying the seeds, resulting a moisture content of less than 15 wt. %, for instance less than 12 wt. %, for instance less than 10 wt. %, for instance less 9.5 wt. %, for instance above 6 wt. %, for instance above 7 wt. %, for instance above 8 wt. %.
- the moisture content may for instance be between 6 and 15 wt. %, for instance between 7 and 12 wt. %, for instance between 8 and 10 wt. %.
- Obtaining seeds having a moisture content between the above-mentioned ranges improves the quality of the oil and/or LC-PUFA.
- the moisture content is calculated on a wet weight basis, i.e. on the basis of the total weight of the seeds, (including dry matter, lipids, and moisture). It and can be determined by the skilled person.
- the invention provides seeds comprising a LC-PUFA, which have a moisture content of less than 15 wt. %, for instance less than 12 wt. %, for instance less than 10 wt. %, for instance less 9.5 wt. %, for instance above 6 wt. %, for instance above 7 wt. %, for instance above 8 wt. %.
- the moisture content may for instance be between 6 and 15 wt. %, for instance between 7 and 12 wt. %, for instance between 8 and 10 wt. %.
- the seeds have a percentage of total damaged seeds, distinctly green seeds and/or heated seeds as disclosed hereinabove.
- the seeds are obtainable by the drying process as disclosed hereinabove.
- the process comprises drying seeds having the preferred values for the total damaged seeds, distinctly green seeds as mentioned hereinabove.
- the seeds may be stored. It is found that a decrease of the storage temperature improves the quality of the LC-PUFA and/or oil containing the LC-PUFA.
- the (isolated) oil may have a lower AnV, POV, a higher OSI and/or a higher triglyceride content.
- the process comprising storing the seeds at a temperature of below 10° C., preferably below 5° C., preferably below 0° C., preferably below minus 5° C., preferably below minus 10° C.
- the process may comprise storing the seeds at a temperature of above minus 30° C.
- seeds are stored having a moisture content of less than 15 wt. %, for instance less than 12 wt. %, for instance less than 10 wt. %, for instance less 9.5 wt. %, for instance above 6 wt. %, for instance above 7 wt. %, for instance above 8 wt. %.
- the moisture content may for instance be between 6 and 15 wt. %, for instance between 7 and 12 wt. %, for instance between 8 and 10 wt. %.
- Obtaining seeds having a moisture content between the abovementioned ranges improves the quality of the oil and/or LC-PUFA.
- the moisture content is calculated on a wet weight basis, i.e. on the basis of the total weight of the seeds (including dry matter, lipids, and moisture). It and can be determined by the skilled person.
- the preferred moisture contents can be obtained by drying the seeds as described hereinabove.
- the invention provides a process for storing seeds comprising a LC-PUFA, which process comprises storing the storing the seeds at a temperature of below 10° C., preferably below 5° C., preferably below 0° C., preferably below minus 5° C., preferably below minus 10° C. There is no specific lower limit for the storage temperature.
- the process may comprise storing the seeds at a temperature above minus 30° C.
- the process comprises storing seeds have a moisture content as disclosed hereinabove.
- the process comprises storing seeds having a percentage of total damaged seeds, distinctly green seeds and/or heated seeds as disclosed hereinabove.
- the process comprises storing seeds obtainable by the drying process as disclosed hereinabove.
- the seeds may be stored for any suitable period.
- the seeds may for instance be stored for at least 1 day, for instance at least 1 week, for instance at least 2 weeks, for instance at least 1 months, for instance at least 3 months. There is no specific upper limit for the storage period.
- the seeds may for instance be stored for less than 12 months, for instance less than 6 months.
- the process may comprising crushing or flaking, of the seeds, This may facilitate recovery of the LC-PUFA or oil containing the LC-PUFA.
- the process comprises heating the seeds, for instance at a temperature above 60° C.
- the process according to the invention may comprise heating the seeds at a relatively low temperature.
- the process may for instance comprise heating the seeds at a temperature between 50 and 90° C., for instance between 60 and 80° C., preferably for a period of between 2 to 60 minutes, preferably between 5 to 30 minutes. If an increased temperature is selected, the duration of the heating is preferably decreased.
- the (isolated) oil may have a lower AnV, POV, a higher OSI and/or a higher triglyceride content.
- the process according to the invention may comprise heating the seeds at a high rate.
- the process may for instance comprise heating the seeds, whereby the temperature passes from 40 to 70° C. in less than 1 minute, preferably less than 30 seconds, preferably less than 20 seconds.
- the process may for instance comprise heating the seeds, whereby the temperature passes from 40 to 100° C. in less than 1 minute, preferably less than 30 seconds, preferably less than 20 seconds.
- the process according to the invention may comprises heating the seeds using superheated steam.
- the process according to the invention may for instance comprise contacting the seeds with superheated steam.
- the process according to the invention comprises heating the seeds at a relatively high temperature, e.g. between 120 and 160° C. for a relatively short period.
- the process may for instance comprise maintaining the seeds at a temperature above 120° C., for instance below 160° C., for a period of less than 8 minutes, for instance less than 5 minutes, for instance less than 3 minutes, for instance less than 2 minutes. Maintaining the seeds at a temperature between 120, for instance below and 160° C. may be for a period of at least 5 seconds, preferably at least 10 seconds.
- the seeds are cooled at a relatively high rate.
- the temperature of the seeds is decreased from the maximum temperature to a temperature of 40° C. in less than 60 minutes, preferably less than 30 minutes, preferably less than 15 minutes.
- the protocols may be used separately or in combination.
- the heating at a high rate may be combined with maintaining the seeds at a preferred temperature for a relatively short period and/or with a rapid cooling rate.
- the heating is not limited to a specific stage of the process.
- the heating may be effected prior to or after any comminuting (e.g. crushing or flaking) of the seeds.
- the invention provides a process for heating seeds comprising a LC-PUFA, whereby the seeds are heated as disclosed hereinabove.
- Pressing the seeds such as to expell a fraction of oil may be performed using methods known in the art.
- a screw press may be used.
- the invention comprises pressing the seeds to expell oil using a press, for instance a screw press, which is cooled.
- the process according to the invention may comprise extracting oil from the seeds with a solvent.
- a solvent Any suitable solvent may be used, for instance a C 1-10 alkyl ester (e.g. ethyl or butyl acetate), toluene, a C 1-3 alcohol (e.g. methanol, propanol), a C 3-6 alkanes (e.g. hexane) or a supercritical fluid (e.g. liquid CO 2 or supercritical propane).
- the solvent is a non-polar solvent, for instance a C 3 -C 8 alkane (preferably hexane) or a supercritical fluid (preferably supercritical CO 2 or supercritical propane). Extracting the oil with a non-polar solvent has the advantage that an oil with an increased triglyceride content is obtained.
- the weight ratio solvent: seeds is at least 3:1, preferably at least 5:1. This enables a more complete extraction of the oil, thereby contributing to the safety of the spent cake resulting after extraction of the oil from the seeds.
- the process according to the invention comprises pressing the seeds to expell the oil, resulting in pressed oil and a press cake, and obtaining oil from the press cake by solvent extraction.
- Purifying of the oil may comprise degumming, refining, bleaching and/or deodorizing. These are known steps, and can be carried out by the skilled person.
- deodorizing is effected at a temperature below 200° C., preferably below 190° C., preferably below 185° C. Decreasing the deodorization temperature to below the preferred values improves the quality of the oil.
- the invention provides a process for purifying a vegetable oil comprising an LC-PUFA, said process comprising deodorizing the oil at a temperature of below 200° C., preferably below 190° C., preferably below 185° C.
- the oil according to the invention is a crude oil
- the invention provides a process for obtaining a purified vegetable oil comprising an LC-PUFA, said process comprising purifying the crude oil.
- the invention is not limited to a specific LC-PUFA.
- the LC-PUFA has at least three double bonds.
- the LC-PUFA has at least four double bonds. The benefits are even more pronounced for LC-PUFAs having an increasing number of double bonds, as the sensitivity to oxidation increases with increasing number of double bonds.
- the LC-PUFA may be an ⁇ -3 LC-PUFA or an ⁇ -6 LC-PUFA
- LC-PUFAs include for instance:
- DGLA dihomo- ⁇ -linolenic acid
- arachidonic acid (ARA, 20:4 ⁇ -6)
- DPA docosapentaenoic acid
- DHA docosahexaenoic acid
- Preferred LC-PUFAs include arachidonic acid (ARA) and docosahexaenoic acid (DHA).
- ARA arachidonic acid
- DHA docosahexaenoic acid
- ARA is preferred.
- the vegetable oil may be any vegetable oil containing a LC-PUFA.
- the vegetable oil may be obtained from a plant, for instance a transgenic plant, or seeds of a (transgenic) plant. Examples of plants are disclosed hereinabove.
- the invention provides a vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has at least one of the following characteristics
- the vegetable oil according to the invention has an anisidine value (AnV) of less than 25.
- the oil according to the invention has an AnV ⁇ 20, preferably ⁇ 15, preferably ⁇ 10, preferably ⁇ 5, preferably ⁇ 3, preferably ⁇ 2.
- the vegetable oil may for instance have an AnV >0.1, for instance >0.5, for instance >1.
- the AnV may be measured according to AOCS Cd-18-90.
- the vegetable oil according to the invention has a peroxide value (POV) of less than 10.
- POV peroxide value
- the oil according to the invention has a POV ⁇ 5, preferably ⁇ 2, preferably ⁇ 1.5, preferably ⁇ 1, preferably ⁇ 0.5.
- the vegetable oil may for instance have a POV >0.1, for instance >0.2.
- the POV may be measured according to AOCS Cd-8-53.
- the unit (for POV) is usually meq/kg.
- the vegetable oil according to the invention has a triglyceride content of greater than 85%.
- the oil according to the invention has a triglyceride content >90%, for instance >91%, for instance >93%, for instance >95%, for instance >96%, for instance >97%.
- the oil according to the invention may for instance have a triglyceride content ⁇ 99%, for instance ⁇ 98%.
- the triglyceride content may be measured using NMR.
- the vegetable oil according to the invention has a diglyceride content or less than 8%.
- the oil according to the invention has a diglyceride content ⁇ 5%, preferably ⁇ 3%, preferably ⁇ 2%, preferably ⁇ 1%.
- the oil according to the invention may for instance have a diglyceride content >0.1%, for instance >0.2%, for instance >0.5%.
- the diglyceride content may be determined using NMR.
- the vegetable oil according to the invention has a free fatty acid content of less than 5%.
- the oil according to the invention has a free fatty acid content ⁇ 3%, preferably ⁇ 2%, preferably ⁇ 1%, preferably ⁇ 0.5%, preferably ⁇ 0.2%, preferably ⁇ 0.1%.
- the oil according to the invention may for instance have a free fatty acid content >0.01%, for instance >0.02%.
- the free fatty acid content may be determined using AOCS Ca 5a-40.
- the vegetable oil according to the invention has a sterol content of less than 3%.
- the oil according to the invention has a sterol content of preferably ⁇ 2%, preferably ⁇ 1.5%, preferably ⁇ 1%, preferably ⁇ 0.8%, preferably ⁇ 0.5%.
- the oil according to the invention may for instance have a sterol content >0.1%, for instance >0.2%.
- the sterol content refers to the total sterol content, including free sterols and sterol esters. The sterol content may be measured using NMR.
- the vegetable oil according to the invention has a phytosterol content of less than 3%.
- the oil according to the invention has a phytosterol content ⁇ 2%, preferably ⁇ 1.5%, preferably ⁇ 1%, preferably ⁇ 0.8%, preferably ⁇ 0.6%, preferably ⁇ 0.5%.
- the oil according to the invention may for instance comprise phytosterol, and may for instance have a phytosterol content >0.05%, for instance >0.1%, for instance >0.2%.
- the phytosterol content refers to the total phytosterol content, including free phytosterol and phytosterol esters.
- the phytosterol content may be determined using NMR.
- the vegetable oil according to the invention has an Oil Stability Index (OSI) of greater than 5 hours at 80° C.
- OSI Oil Stability Index
- the oil according to the invention has an OSI >8 hours at 80° C., preferably >10 hours at 80° C., preferably >15 hours at 80° C., preferably >20 hours at 80° C., for instance ⁇ 50 hours at 80° C., for instance ⁇ 30 hours at 80° C., for instance ⁇ 25 hours at 80° C.
- the OSI may be measured according to AOCS Cd 12b-92.
- the vegetable oil according to the invention may comprise an LC-PUFA at any concentration.
- the oil comprises a LC-PUFA, for instance an LC-HUFA, at a concentration >5 wt. % with respect to the total fatty acids in the oil, preferably >10 wt. %, preferably >15 wt. %, preferably >18 wt. %, preferably >20 wt. %, preferably >25 wt. %, preferably >30 wt. %.
- the oil may for instance comprise a LC-PUFA, for instance an LC-HUFA, at a concentration of ⁇ 50 wt. %, for instance ⁇ 40 wt. %, for instance ⁇ 25 wt. %, for instance ⁇ 22 wt. % with respect to the total fatty acids in the oil.
- the oil comprises a LC-PUFA selected from the group consisting of dihomo- ⁇ -linolenic acid (DGLA), arachidonic acid (ARA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA, 22:5 ⁇ -3, or DPA 22:5, ⁇ -6) and docosahexaenoic acid (DHA) at a concentration >5 wt. % with respect to the total fatty acids in the oil, preferably >10 wt. %, preferably >15 wt. %, preferably >18 wt. %, preferably >20 wt. %, preferably >25 wt.
- DGLA dihomo- ⁇ -linolenic acid
- ARA arachidonic acid
- EPA eicosapentaenoic acid
- DPA docosapentaenoic acid
- DHA docosahexaenoic acid
- the oil may for instance comprise a LC-PUFA selected from the group consisting of dihomo- ⁇ -linolenic acid (DGLA), arachidonic acid (ARA), eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA, 22:5 ⁇ -3, or DPA 22:5, ⁇ -6) and docosahexaenoic acid (DHA), at a concentration of ⁇ 50 wt. %, for instance ⁇ 40 wt. %, for instance ⁇ 25 wt. %, for instance ⁇ 22 wt. % with respect to the total fatty acids in the oil.
- DGLA dihomo- ⁇ -linolenic acid
- ARA arachidonic acid
- EPA eicosapentaenoic acid
- DPA docosapentaenoic acid
- DHA docosahexaenoic acid
- the oil comprises arachidonic acid (ARA) at a concentration >5 wt. % with respect to the total fatty acids in the oil, preferably >10 wt. %, preferably >15 wt. %, preferably >18 wt. %, preferably >20 wt. %, preferably >25 wt. %, preferably >30 wt. %.
- the oil may for instance comprise arachidonic acid (ARA) at a concentration of ⁇ 50 wt. %, for instance ⁇ 40 wt. %, for instance ⁇ 25 wt. %, for instance ⁇ 22 wt. % with respect to the total fatty acids in the oil.
- ARA arachidonic acid
- the oil comprises docosahexaenoic acid (DHA) at a concentration >5 wt. % with respect to the total fatty acids in the oil, preferably >10 wt. %, preferably >15 wt. %, preferably >18 wt. %, preferably >20 wt. %, preferably >25 wt. %, preferably >30 wt. %.
- the oil may for instance docosahexaenoic acid (DHA), at a concentration of ⁇ 50 wt. %, for instance ⁇ 40 wt. %, for instance ⁇ 25 wt. %, for instance ⁇ 22 wt. % with respect to the total fatty acids in the oil.
- DHA docosahexaenoic acid
- the sum concentration of PUFAs having at least 3 double bonds is at least 20 wt. % with respect to the total fatty acids in the oil, for instance at least 30 wt. %, for instance at least 35 wt. %, for instance at least 40 wt. %.
- the sum concentration of PUFAs having at least 3 double bonds may for instance be less than 90 wt. %, for instance less than 80 wt. %, for instance less than 70 wt. %, for instance less than 60 wt. %.
- Seeds containing 19% Arachidonic acid are obtained from transgenic Brassica plants that are transformed using the procedures described in WO2008009600.
- the seeds have the following specifications (determined in accordance with the Official Grain Grading Guide, 2001 of the Canadian Grain Commission): distinctly green ⁇ 2%, total damaged ⁇ 5%.
- the seeds having a moisture content of 17 wt. %, are dried using a fluid bed drier.
- the bed temperature is 28° C.
- Conditioned air is used having a dew point of 10° C.
- the dried seeds have a moisture content of 8.5 wt. %.
- the dried seeds Prior to further processing the dried seeds are stored at a temperature of minus 20° C.
- the flakes are subsequently heated to reach a temperature of 130° C. in 20 seconds using superheated steam.
- the flakes are maintained at this temperature for 1 minute, and cooled to 40° C. in 30 minutes.
- the flakes are fed to a cooled expeller to obtain a pressed oil.
- the hexane is evaporated, yielding a hexane-extracted oil.
- the pressed oil and hexane-extracted oil are combined resulting in a crude oil.
- the crude oil is purified using degumming (acid treatment), alkali purifying (neutralization), and bleaching using standard techniques. After bleaching the oil is steam deodorized under vacuum at a temperature of 180° C.
- Seeds as described in example 1 are treated as follows to recover the oil.
- the seeds having a moisture content of 17 wt. % are dried using a vertical open-flame grain dryer at a temperature of 70° C. resulting in a moisture content of 8.5 wt. %. Prior to further processing the dried seeds are stored at ambient temperature.
- the flakes are fed to an expeller to obtain a pressed oil.
- the hexane is evaporated, yielding a hexane-extracted oil.
- the pressed oil and hexane-extracted oil are combined resulting in a crude oil.
- the crude oil is purified using degumming (acid treatment), alkali purifying (neutralization), and bleaching using standard techniques. After bleaching the oil is steam deodorized under vacuum at a temperature of 180° C.
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US13/504,148 US20130101723A1 (en) | 2009-11-03 | 2010-11-02 | Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms |
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US25777209P | 2009-11-03 | 2009-11-03 | |
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EP2009065593 | 2009-11-22 | ||
PCT/EP2010/066599 WO2011054801A1 (en) | 2009-11-03 | 2010-11-02 | Vegatable oil comprising a polyunsaturaded fatty acid having at least 20 carbon atoms |
US13/504,148 US20130101723A1 (en) | 2009-11-03 | 2010-11-02 | Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms |
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PCT/EP2010/066599 A-371-Of-International WO2011054801A1 (en) | 2009-11-03 | 2010-11-02 | Vegatable oil comprising a polyunsaturaded fatty acid having at least 20 carbon atoms |
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US13/504,148 Abandoned US20130101723A1 (en) | 2009-11-03 | 2010-11-02 | Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms |
US14/557,303 Abandoned US20150089692A1 (en) | 2009-11-03 | 2014-12-01 | Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms |
US17/171,748 Pending US20210163843A1 (en) | 2009-11-03 | 2021-02-09 | Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms |
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US14/557,303 Abandoned US20150089692A1 (en) | 2009-11-03 | 2014-12-01 | Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms |
US17/171,748 Pending US20210163843A1 (en) | 2009-11-03 | 2021-02-09 | Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms |
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US (3) | US20130101723A1 (ja) |
CN (2) | CN107258936A (ja) |
AU (1) | AU2010317140B2 (ja) |
CA (1) | CA2779552C (ja) |
DK (1) | DK2496091T3 (ja) |
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Cited By (4)
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CN108138079A (zh) * | 2015-08-25 | 2018-06-08 | 帝斯曼知识产权资产管理有限公司 | 精制的油组合物以及用于制备的方法 |
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US11096403B1 (en) * | 2017-03-21 | 2021-08-24 | Covercress Inc. | Low glucosinolate pennycress meal and methods of making |
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US10610280B1 (en) | 2019-02-02 | 2020-04-07 | Ayad K. M. Agha | Surgical method and apparatus for destruction and removal of intraperitoneal, visceral, and subcutaneous fat |
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KR20190129136A (ko) * | 2011-12-30 | 2019-11-19 | 다우 아그로사이언시즈 엘엘씨 | 카놀라 가공 동안의 dha 유지 |
KR102214275B1 (ko) | 2011-12-30 | 2021-02-09 | 다우 아그로사이언시즈 엘엘씨 | 카놀라 가공 동안의 dha 유지 |
CN108138079A (zh) * | 2015-08-25 | 2018-06-08 | 帝斯曼知识产权资产管理有限公司 | 精制的油组合物以及用于制备的方法 |
US11672258B2 (en) * | 2015-08-25 | 2023-06-13 | Dsm Ip Assets B.V. | Refined oil compositions and methods for making |
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US20220015389A1 (en) * | 2015-12-02 | 2022-01-20 | Agrisoma Biosciences Inc. | Method for removing glucosinolates from oilseed meals |
US11825863B2 (en) * | 2015-12-02 | 2023-11-28 | Agrisoma Biosciences Inc. | Method for removing glucosinolates from oilseed meals |
US11889850B2 (en) * | 2015-12-02 | 2024-02-06 | Agrisoma Biosciences Inc. | Method for removing glucosinolates from oilseed meals |
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Also Published As
Publication number | Publication date |
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CA2779552A1 (en) | 2011-05-12 |
IN2012DN03815A (ja) | 2015-08-28 |
CA2779552C (en) | 2019-04-09 |
DK2496091T3 (da) | 2019-11-04 |
US20210163843A1 (en) | 2021-06-03 |
WO2011054801A1 (en) | 2011-05-12 |
CN107258936A (zh) | 2017-10-20 |
AU2010317140A1 (en) | 2012-05-24 |
CN102595918A (zh) | 2012-07-18 |
ES2750241T3 (es) | 2020-03-25 |
AU2010317140B2 (en) | 2016-04-21 |
US20150089692A1 (en) | 2015-03-26 |
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