Fatty Acid Content of Supercritical Carbon Dioxide Extracted Fractions of Beef Fat

Utilization of beef fat might be improved via production of fractions with specific functional properties. Beef fat was fractionated using supercritical carbon dioxide at 40°C and pressures from 10.3–27.6 MPa. Extractions followed by one or two stage separation were collected into glass vials at atmospheric pressure and temperature. Resultant extracts were analyzed for fatty acid content by gas chromatography (GC). A significant difference in concentration due to extraction pressure for 16 straight chain fatty acids, 6 branched chain fatty acids, and 7 unknowns was found. Total fatty acids (mg/g extract) increased as pressure increased. Monounsaturated and polyunsaturated fatty acids increased with increasing pressure and solvent density as shown by the saturate/ unsaturate, saturate/monounsaturate, and saturate/polyunsaturate ratios.