Triglyceride Content of Supercritical Carbon Dioxide Extracted Fractions of Beef Fat

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 at atmospheric pressure and ambient temperature. Triglyceride analysis of extracts using HPLC and evaporative light scattering detection resolved 15 major peaks. Triglyceride content (mg/g extract) was influenced by extraction conditions. Extraction at 27.6 MPa and separation at 20.7 MPa resulted in highest triglyceride concentration, while 13.8 MPa resulted in the lowest. Saturated and monounsaturated triglycerides were selectively extracted based on solvent density and molecular weight. Little selectivity of polyunsaturated triglycerides was observed for fractionating beef fat.