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Related Concept Videos

Extraction: Advanced Methods00:56

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Metal ions can be separated from one another by complexation with organic ligands–the chelating agent– to form uncharged chelates. Here, the chelating agent must contain hydrophobic groups and behave as a weak acid, losing a proton to bind with the metal. Since most organic ligands used in this process are insoluble or undergo oxidation in the aqueous phase, the chelating agent is initially added to the organic phase and extracted into the aqueous phase. The metal-ligand complex is...
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Enrichment of Mammalian Tissues and Xenopus Oocytes with Cholesterol
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Cholesterol extraction from ghee using glass beads functionalized with beta cyclodextrin.

Muhammad Nazir Tahir1, Saleem Ahmed Bokhari2, Ahmad Adnan3

  • 1Department of Bioscience and Biotechnology, Konkuk University, Seoul, 143-701 Republic of Korea.

Journal of Food Science and Technology
|February 20, 2015
PubMed
Summary
This summary is machine-generated.

Immobilized beta-cyclodextrin (β-CD) on glass effectively removes 78.8% cholesterol from ghee. This reusable functionalized surface demonstrates excellent stability for repeated cholesterol reduction applications.

Keywords:
Cholesterol reductionGheeGlass immobilizationβ-cyclodextrin

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Area of Science:

  • Materials Science
  • Food Chemistry
  • Analytical Chemistry

Background:

  • Cholesterol removal from food products is crucial for health and quality.
  • Beta-cyclodextrin (β-CD) is known for its ability to complex with cholesterol.
  • Developing stable and reusable materials for food processing is an ongoing challenge.

Purpose of the Study:

  • To covalently immobilize beta-cyclodextrin (β-CD) onto a glass surface.
  • To evaluate the efficacy of the β-CD functionalized glass in removing cholesterol from ghee.
  • To assess the reusability and stability of the modified glass surface.

Main Methods:

  • Covalent immobilization of beta-cyclodextrin (β-CD) on a glass surface.
  • Characterization of the functionalized surface using X-ray photoelectron spectroscopy (XPS) and elemental analysis.
  • Cholesterol removal experiments using ghee under specific temperature and agitation conditions.

Main Results:

  • The functionalized glass surface was successfully prepared and characterized.
  • A significant reduction of 78.8% in cholesterol content in ghee was achieved within 2 hours at 25°C and 170 rpm.
  • The modified glass surface maintained its cholesterol removal efficiency over 10 repeated use cycles, indicating high stability and reusability.

Conclusions:

  • Covalent immobilization of β-CD on glass provides an effective and stable platform for cholesterol removal from ghee.
  • The developed material offers a reusable solution for reducing cholesterol in food products.
  • This method shows potential for industrial applications in food processing and purification.