ISOLATION OF THE UNSAPONIFIABLE FRACTION FROM OILS AND MINOR COMPOUNDS MEASUREMENT

The Spanish Research Council (CSIC) has developed a method to isolate the unsaponifiable fraction of fats and oils using a supported liquid extraction (SLE) column, its later purification with preparative HPLC and its characterization and quantification using gas chromatography (GC). This new procedure implies an important improvement regarding the current methods.

Companies of the instrumental analytical chemistry field (scientific and technological equipment) are being sought to collaborate through a patent licence agreement.