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Production of gamma‐linolenic acid (GLA, 18:3ω6) concentrates from borage oil (BO) was optimized. A 3‐factor‐3‐level face‐centered cube design was used to study the effect of reaction time (X 1 ), reaction temperature (X 2 ) and urea‐to‐fatty acid ratio (X 3 ) in order to maximize the GLA content(Y). A second‐order polynomial model was employed to generate a surface response. Under optimum conditions, a maximum of 91% GLA was obtained from borage oil at a reaction time of 16 h, reaction temperature of ‐7C and a urea‐to‐fatty acid ratio(w/w) of 3.7.
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Spurvey et al. (2000) studied this question.
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