14E-11 |
CLA triacilglyceride synthesis in a solvent-free system |
H. S. GARCIA1, A. Huesca1, A. Lopez-Hernandez1, and J. A. Angulo-Guerrero2. (1) UNIDA, Instituto Tecnologico de Veracruz, M.A. de Quevedo # 2779, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico, (2) UNIDA, UNIDA, Instituto Tecnologico de Veracruz, Col. Formando Hogar, Veracruz, Ver., 91897, Mexico Conjugated linoleic acid (CLA) is a term that refers to a mixture of positional and geometric conjugated dienoic isomers of linoleic acid. CLA is normally found as a minor constituent, as part of triglycerides and phospholipids, in the lipid fraction of different kinds of food. CLA has shown to produce several health benefits, in particular, anticarcinogenic, antiatherogenic, and fat-partitioning effects in animal models. Since CLA in triacylglycerol has been proved to be 50% more active than in methyl and ethyl ester forms, it results highly desirable to produce CLA enriched triacylglicerides. The objective of the present research was to evaluate reaction conditions (temperature and mole ratio of substrates) for the synthesis of CLA-TAG from a commercial product rich in FCLA (75%) and anhydrous glycerol, using immobilized lipases from Rhizomucor miehei and Candida antarctica fraction B in a batch solvent-free system at a constant agitation rate (300 rpm). Four temperatures (40, 50, 60 and 70°C) and two CLA:glycerol mole ratios (3:1 and 4:1) were tested. The reaction was monitored by normal-phase HPLC coupled to an evaporative light scattering detector. In the reactions using Lipozyme, the best CLA-TAG yield, 73%, was obtained at 60°C after 24 h, for a mole ratio CLA:glycerol of 4:1, leaving 13% of FCLA. When using CHI L-2, best results were obtained at 70°C and a mole ratio of 4:1 after 48h; the final mixture contained: 81% of TAG, 12% as FCLA, 5.2% of 1,3 diacylglyceride and 0.32% as monoacyilglyceride. These results suggest that the lipase from Candida antarctica has better ability than Lipozyme, under the used conditions, to be employed in foods.
Session 14E, Nutraceuticals & Functional Foods: General I
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