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Yang D, Zhang Y, Lee YY, Lu Y, Wang Y, Zhang Z. Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties. Food Chem 2024; 444:138635. [PMID: 38325087 DOI: 10.1016/j.foodchem.2024.138635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 01/17/2024] [Accepted: 01/29/2024] [Indexed: 02/09/2024]
Abstract
The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an exponential model. A relationship equation featuring reaction parameters of the two reations was established to predict the ID and physicochemical characteristics in continuous interesterification. The prediction of the ID based on triacylglycerol composition was reliable, with an R2 value greater than 0.85. Interesterification produced more high-melting-point components for both reactions, but the acyl migration in the batch-stirring reactor was much greater, resulting in faster crystallization, a more delicate crystal network, and lower hardness. The relationship equation can be employed to predict the ID, but the prediction of physicochemical properties was constrained by the difference in acyl migration degree between the two reactions.
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Affiliation(s)
- Dubing Yang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yanan Zhang
- NO.27 Shandanan Road, Shandong University Hospital, Shandong University, Jinan, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yuxia Lu
- Guangzhou Flavours & Fragrances Co., Ltd., China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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2
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Garcés R, Martínez-Force E, Venegas-Calerón M, Moreno-Pérez AJ, Salas JJ. A GC/MS method for the rapid determination of disaturated triacylglycerol positional isomers. Food Chem 2023; 409:135291. [PMID: 36584530 DOI: 10.1016/j.foodchem.2022.135291] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 12/15/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
The properties of Triacylglycerols (TAGs) depend on their fatty acid composition and distribution. The presence of saturated fatty acids at the different positions of TAGs is important in determining the melting and tempering profile of many solid and plastic fats. The distribution of fatty acids of a fat can vary depending on its origin and processing. Here we developed a method to determine the composition of positional isomers of disaturated TAGs involved in food formulations using a GC/MS based method that requires no prior purification of the TAG species. The method is based on the different breakages that disaturated TAGs undergo in the MS detector and that permit a rapid determination of the regioisomer distribution of all major TAG species in a crude fat. This approach could facilitate the characterization of a large variety of fats, oils and butter of interest in many food formulations.
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Affiliation(s)
- Rafael Garcés
- Instituto de la Grasa (CSIC), Ctra Utrera Km1, Ed. 46, 41013 Sevilla, Spain
| | | | | | | | - Joaquín J Salas
- Instituto de la Grasa (CSIC), Ctra Utrera Km1, Ed. 46, 41013 Sevilla, Spain.
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3
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Acyl migration occurrence of palm olein during interesterification catalyzed by sn-1,3 specific lipase. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111023] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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4
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Acylglycerol synthesis including EPA and DHA from rainbow trout (Oncorhynchus mykiss) belly flap oil and caprylic acid catalyzed by Thermomyces lanuginosus lipase under supercritical carbon dioxide. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03643-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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5
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Zhang Z, Lee WJ, Wang Y. Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect. Crit Rev Food Sci Nutr 2020; 61:3145-3159. [PMID: 32696657 DOI: 10.1080/10408398.2020.1793725] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is environmentally friendly and the immobilized enzyme can be recycled besides of the lower requirement for substrate's acid value. The physical properties and nutritional qualities of the fats and oils are modified after EIE, depending on the change in the position of fatty acids on the triacylglycerol (TAG) molecules. Evaluation of the interesterification reaction are important and useful in terms of its technological applications. This paper summarizes the conventional methods and the advancement for evaluating EIE processes, e.g., determination of the change in slip melting points, solid fat contents, TAG with equivalent carbon numbers, and sn-2 fatty acid compositions of the end product. Nonetheless, these methods are not comprehensive because during the EIE process, acyl migration occurs. A novel and convenient evaluation model which is based on the fatty acid distribution on the glycerol-backbone is proposed as a perspective. This model can be employed to monitor the interesterification degree and acyl migration during a regiospecific EIE process, which serves as a reaction rule that can be employed to control and optimize the EIE process, thereby producing structured TAG with desired properties.
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Affiliation(s)
- Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
| | - Wan Jun Lee
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
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Sardari RRR, Sutiono S, Azeem HA, Galbe M, Larsson M, Turner C, Nordberg Karlsson E. Evaluation of Sequential Processing for the Extraction of Starch, Lipids, and Proteins From Wheat Bran. Front Bioeng Biotechnol 2019; 7:413. [PMID: 31921817 PMCID: PMC6923635 DOI: 10.3389/fbioe.2019.00413] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Accepted: 11/28/2019] [Indexed: 01/07/2023] Open
Abstract
In line with the need to better utilize agricultural resources, and valorize underutilized fractions, we have developed protocols to increase the use of wheat bran, to improve utilization of this resource to additional products. Here, we report sequential processing for extraction of starch, lipids, and proteins from wheat brans with two different particle sizes leaving a rest-material enriched in dietary fiber. Mild water-based extraction of starch resulted in maximum 81.7 ± 0.67% yield. Supercritical fluid extraction of lipids by CO2 resulted in 55.2 ± 2.4% yield. This was lower than the corresponding yield using Soxhlet extraction, which was used as a reference method, but allowed a continued extraction sequence without denaturation of the proteins remaining in the raw-material. Alkaline extraction of non-degraded proteins resulted in a yield corresponding to one third of the total protein in the material, which was improved to reach 62 ± 8% by a combination of wheat bran enzymes activation followed by Osborne fractionation. The remaining proteins were extracted in degraded form, resulting in maximum 91.6 ± 1.6% yield of the total proteins content. The remaining material in both fine and coarse bran had a fiber content that on average corresponded to 73 ± 3%. The current work allows separation of several compounds, which is enabling valorization of the bran raw-material into several products.
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Affiliation(s)
- Roya R R Sardari
- Division of Biotechnology, Department of Chemistry, Lund University, Lund, Sweden
| | - Samuel Sutiono
- Division of Biotechnology, Department of Chemistry, Lund University, Lund, Sweden.,Chair of Chemistry of Biogenic Resources, Technical University of Munich, Munich, Germany
| | - Hafiz Abdul Azeem
- Centre for Analysis and Synthesis, Department of Chemistry, Lund University, Lund, Sweden
| | - Mats Galbe
- Department of Chemical Engineering, Lund University, Lund, Sweden
| | | | - Charlotta Turner
- Centre for Analysis and Synthesis, Department of Chemistry, Lund University, Lund, Sweden
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A Density Functional Theory (DFT) Study of the Acyl Migration Occurring during Lipase-Catalyzed Transesterifications. Int J Mol Sci 2019; 20:ijms20143438. [PMID: 31336932 PMCID: PMC6678322 DOI: 10.3390/ijms20143438] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 07/07/2019] [Accepted: 07/10/2019] [Indexed: 01/22/2023] Open
Abstract
Acyl migration (AM) is the main side reaction in the large-scale, regio-specific lipase catalyzed production of structural triglycerides (STs). A detailed understanding of the mechanism of AM was obtained during the process of lipase-catalyzed schemes (LCSs), which play a vital role in improving the quality and total yield of STs. However, currently, the mechanism of AM remains controversial. Herein, the two mechanisms (non-catalyzed (NCM) and lipase-catalyzed (LCM)) of AM have been analyzed in detail by the density functional theory (DFT) at the molecular level. Based on the computational results, we concluded that the energy barrier of the rate-limiting step in the LCM was 18.8 kcal/mol, which is more in agreement with the available experimental value (17.8 kcal/mol), indicating that LCM could significantly accelerate the rate of AM, because it has an energy barrier ~2 times lower than that of the NCM. Interestingly, we also found that the catalytic triad (Asp-His-Ser) of the lipase and water could effectively drop the reaction barrier, which served as the general acid or base, or shuttle of the proton.
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Ribeiro MDMM, Ming CC, Lopes TIB, Grimaldi R, Marsaioli AJ, Gonçalves LAG. Enzymatic synthesis of structured lipids from liquid and fully hydrogenated high oleic sunflower oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1454943] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Chiu Chih Ming
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Campinas, Brazil
| | | | - Renato Grimaldi
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Campinas, Brazil
| | | | - Lireny Ap. G. Gonçalves
- Faculty of Food Engineering, Department of Food Technology, State University of Campinas, Campinas, Brazil
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Kok WM, Chuah CH, Cheng SF. Enzymatic synthesis of structured lipids with behenic acid at the sn-1, 3 positions of triacylglycerols. Food Sci Biotechnol 2018; 27:353-366. [PMID: 30263758 PMCID: PMC6049627 DOI: 10.1007/s10068-017-0271-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2017] [Revised: 11/07/2017] [Accepted: 11/15/2017] [Indexed: 11/24/2022] Open
Abstract
A long chain saturated fatty acid (SFA), behenic acid, is incorporated into the sn-1, 3 positions of triacylglycerols in palm olein (POo) and high-oleic sunflower oil (HOS) by solvent-free interesterification catalyzed by Lipozyme RM IM. The enzymatic interesterified HOS (EIE-HOS) yielded 76.5% of BOO and BOB as compared to 45.6% in POo (EIE-POo). The sn-2 position of EIE-HOS displayed 5.3 mol% of SFA which is significantly lower compared to 13.5 mol% in EIE-POo (P < 0.001). The sn-1, 3 positions of EIE-POo exhibited greater amount of behenic acid (82.0 mol%) in relation to EIE-HOS (64.0 mol%) (P < 0.001). Due to the greater variety of constitutive triacylglycerol, EIE-POo showed greater differences between onset (To) and offset temperature (Tf) in the melting endotherms (76.99 °C) as compared to EIE-HOS (68.65 °C), and may offer more intensive cooling sensation and flavor release.
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Affiliation(s)
- Wai-Ming Kok
- Unit of Research on Lipids (URL), Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Cheng-Hock Chuah
- Unit of Research on Lipids (URL), Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Sit-Foon Cheng
- Unit of Research on Lipids (URL), Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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Cao X, Mangas-Sánchez J, Feng F, Adlercreutz P. Acyl migration in enzymatic interesterification of triacylglycerols: Effects of lipases fromThermomyces lanuginosusandRhizopus oryzae, support material, and water activity. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500485] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xi Cao
- College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University; Hangzhou P. R. China
- Department of Biotechnology; Lund University; Lund Sweden
| | | | - Fengqin Feng
- College of Biosystems Engineering and Food Science; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University; Hangzhou P. R. China
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Speranza P, Ribeiro APB, Macedo GA. Application of lipases to regiospecific interesterification of exotic oils from an Amazonian area. J Biotechnol 2016; 218:13-20. [DOI: 10.1016/j.jbiotec.2015.11.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2015] [Revised: 11/25/2015] [Accepted: 11/30/2015] [Indexed: 12/24/2022]
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12
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Speranza P, Ribeiro APB, Macedo GA. Lipase catalyzed interesterification of Amazonian patauá oil and palm stearin for preparation of specific-structured oils. Journal of Food Science and Technology 2015; 52:8268-75. [PMID: 26604403 DOI: 10.1007/s13197-015-1943-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2015] [Accepted: 07/03/2015] [Indexed: 11/24/2022]
Abstract
This study showed that enzymatic interesterification of Amazonian oils could be an important tool in order to produce new oils with physicochemical properties that improve the applications of these raw materials. Structured oils of Amazonian patauá oil and palm stearin using two lipases were produced in three different enzymatic systems: first, a crude lipase from the fungus Rhizopus sp (a microorganism isolated in our laboratory); second, a commercial lipase; and third, to check any synergistic effect, a mixture of both lipases (Rhizopus sp and commercial). The lipase from Rhizopus sp was specific in the incorporation of oleic acid at the sn-1,3 positions of the triacylglycerol, resulting in an oil richer in saturated fatty acid in the sn-2 position. This enzyme, produced by solid-state fermentation, even though crude, was fatty acid and positional specific and able to operate at low concentration (2.5 %, w/w). In the second enzyme system, the commercial lipase from Thermomyces lanuginosus was not specific in the tested conditions; there was no change in the distribution of saturated and unsaturated fatty acids in the three positions of the triacylglycerol profile, there was only a replacement by the type of fatty acid at the same position. In the third enzyme system, the mixture of both lipases shows no synergic effect. The structured oils retained the concentration of bioactive α- and γ- tocopherol in the three enzyme systems. Triacylglycerol classes and Thermal behavior tests indicated the formation of more homogeneous triacylglycerols, especially the mono and di-unsaturated.
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Affiliation(s)
- Paula Speranza
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., 13083-970 Campinas, SP Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., 13083-970 Campinas, SP Brazil
| | - Gabriela Alves Macedo
- Department of Food Science, Faculty of Food Engineering, University of Campinas, 80, Monteiro Lobato St., 13083-970 Campinas, SP Brazil
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Saw MH, Siew WL. Effectiveness of immobilized lipase Thermomyces lanuginosa in catalyzing interesterification of palm olein in batch reaction. J Oleo Sci 2014; 63:295-302. [PMID: 24492381 DOI: 10.5650/jos.ess13176] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Lipase Thermomyces lanuginosa has shown potential in modifying oils and fats through interesterification. Analyzing the physicochemical properties of the modified oils is important to determine the effectiveness of lipase in catalyzing interesterification. In this study, the effectiveness of the immobilized lipase (Lipozyme(®) TL IM) in catalyzing interesterification of palm olein in pilot-scale batch reactor was determined. The evaluation was done by analyzing the changes of triacylglycerol (TAGs) composition, sn-2 position fatty acids composition and the physical properties of the palm olein after the interesterifications. The pilot-scale batch reaction was conducted for 8 hours with 5 %w/w enzyme dosage based on the results of TAGs composition of the laboratory-scale interesterified products. The pilot-scale results showed that Lipozyme(®) TL IM act as an effective enzyme in converting TAGs, in which 4.5% of trisaturated TAGs (PPP and PPS) were produced in the batch reaction. The formation of these new TAGs had also altered the thermal and physical properties of the palm olein. These interesterified products showed a broad peak and shoulder at high temperature, ranging from 10°C to 40°C, indicating the formation of some new TAGs with high melting points. However, the enzyme did not perform perfectly as a 1,3-specific enzyme in the reaction as a significant reduction of oleic acid and an increment of palmitic acid at the sn-2 position was observed.
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Adamczak M, Bornscheuer UT. Application of medium engineering in the synthesis of structured triacylglycerols from evening primrose oil (Oenothera biennisL.). EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200437] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Fernandes JLN, de Souza ROMA, de Vasconcellos Azeredo RB. 13C NMR quantification of mono and diacylglycerols obtained through the solvent-free lipase-catalyzed esterification of saturated fatty acids. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2012; 50:424-428. [PMID: 22539418 DOI: 10.1002/mrc.3814] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2011] [Revised: 02/16/2012] [Accepted: 02/25/2012] [Indexed: 05/31/2023]
Abstract
In the present investigation, we studied the enzymatic synthesis of monoacylglycerols (MAG) and diacylglycerols (DAG) via the esterification of saturated fatty acids (stearic, palmitic and an industrial residue containing 87% palmitic acid) and glycerol in a solvent-free system. Three immobilized lipases (Lipozyme RM IM, Lipozyme TL IM and Novozym 435) and different reaction conditions were evaluated. Under the optimal reaction conditions, esterifications catalyzed by Lipozyme RM IM resulted in a mixture of MAG and DAG at high conversion rates for all of the substrates. In addition, except for the reaction of industrial residue at atmospheric pressure, all of these products met the World Health Organization and European Union directives for acylglycerol mixtures for use in food applications. The products were quantified by (13)C NMR, with the aid of an external reference signal which was generated from a sealed coaxial tube filled with acetonitrile-d3. After calibrating the area of this signal using the classical external reference method, the same coaxial tube was used repeatedly to quantify the reaction products.
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Affiliation(s)
- Jane Luiza Nogueira Fernandes
- Laboratório de Aplicações da RMN, Departamento de Química Orgânica, Instituto de Química, Universidade Federal Fluminense, Rua Outeiro de São João Batista s/n°, CEP: 24020-150, Niterói, Rio de Janeiro, Brazil
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