Effect of conjugated linoleic acid and fatty acid positional distribution on physicochemical properties of structured lipids
Article
-
- Overview
-
- Research
-
- Identity
-
- Additional Document Info
-
- View All
-
Overview
abstract
-
Specific structured lipids (SSL), previously produced by enzymatic acidolysis of coconut oil with different levels of conjugated linoleic acid (CLA) as fatty acid (FA), using a sn-1, 3 specific immobilized lipase, were used to prepare randomized structured lipids (RSL). A fraction of each SSL was subjected to chemical interesterification with sodium methoxide catalyst in order to modify the FA positional distribution and produce the corresponding RSL. Both families of structured lipids (SL) containing CLA were physicochemically characterized. Then, analysis of variance (ANOVA) was performed to evaluate the effects of CLA content (10, 20, 30 and 40%25) and FA positional distribution (specific and randomized) on physicochemical properties of SL. Free fatty acids (FFA), peroxide value (PV) and p-anisidine value (p-AV) were not significantly affected by either CLA content or distribution. As expected, the iodine value (IV) and saponification value (SV) were influenced by CLA content but not by FA positional distribution, while oxidative stability index (OSI) was affected by both factors. Dropping point (DP), cloud point (CP) and solid fat content (SFC) decreased with the increase of CLA, while viscosity increased with the level of CLA. The FA positional distribution affected practically all the evaluated physical properties of SL, except CP and DP. © 2008 AOCS.
publication date
published in
Research
keywords
-
Fat and oils; Interesterification; Nutraceuticals; Structure-functional properties Acids; Dynamic positioning; Fatty acids; Flood control; Iodine; Lipids; Oils and fats; Percolation (solid state); Regression analysis; Sodium; Sonoluminescence; Vegetable oils; Acidolysis; Cla contents; Cloud points; Coconut oils; Conjugated linoleic acids; Fat and oils; Free fatty acids; Immobilized lipases; Interesterification; Iodine values; Nutraceuticals; Oxidative stabilities; Peroxide values; Physico-chemical properties; Sodium methoxides; Solid fat contents; Structure-functional properties; Structured lipids; Analysis of variance (ANOVA)
Identity
Digital Object Identifier (DOI)
Additional Document Info
start page
end page
volume
issue