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Development of Commercially Viable Method of Conjugated Linoleic Acid Synthesis Using Linoleic Acid Fraction Obtained from Pork By-products
Korean J. Food Sci. An. 2018;38:693-702
Published online August 31, 2018;
© 2018 Korean Society for Food Science of Animal Resources

Sung Yeoul Yoon, Da Young Lee, On You Kim, Seung Yun Lee, and Sun Jin Hur*

Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
Correspondence to: Sun Jin Hur
Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
Tel.: +82-31-670-4673
Fax: +82-31-675-3108
Received May 8, 2018; Revised June 5, 2018; Accepted June 7, 2018.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
The purpose of this study was to develop a commercially viable method for synthesis of conjugated linoleic acid (CLA) using the linoleic acid fraction obtained from six pork by-products (liver, lung, heart, stomach, small intestine, and large intestine). The workflow of CLA synthesis from each by-product was as follows: washing→crude fat extraction→fractionation into saturated and unsaturated fatty acids→repeat unsaturated fatty acid fractionation→CLA synthesis. Cis-9, trans-11, and trans-10, cis-12 CLA was synthesized from pork by-products. The yield of CLA synthesis of pork by-products ranged from 1.55 to 11.18 g per 100 g of by-products. The amount of synthesized CLA was the highest in the small intestine and large intestine by-products. Fractionation of pork by-products nearly doubled the yield of CLA. We suggest that commercial fractionation methods could increase the yield of CLA at low cost, reduce waste, and improve the efficiency of by-product utilization.
Keywords : conjugated linoleic acid, by-products of pork, fraction, synthesis

October 2018, 38 (5)