67D-9 |
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K.-T. Lee, Department of Food Science and Technology, Chungnam National University, 220 Gung-Dong, Yusung-Ku, Taejon, 305-764, J.-H. LEE, Department of Food Science and Nutrition, Chungnam National University, 220 Gung-Dong, Yusung-Ku, Taejon 305-764, South Korea, and M. R. Kim, Department of Food Science & Nutrition, Chungnam National University, Taejon, 305-764, South Korea. Structured lipids (SL) are the lipids or fats restructured to change their fatty acid composition by chemical or lipase-catalyzed esterification reaction. Since SL can be synthesized with short-, medium-, long-, saturated, or unsaturated acyl moieties, it is possible to change the physical or chemical characteristics of original lipids or fats through esterification of various fatty acids into SL. Furthermore, nutritive or therapeutic benefits could be expected through incorporating functional fatty acids into SL molecules. Conjugated linoleic acid (CLA) was incorporated into olive oil through lipase-catalyzed reaction so as to synthesize SL. After isolation of SL, their fatty acid composition, crystallization property, chemical properties, color, tocopherol contents, and reverse-phase HPLC separation were studied. Lipase IM 60 (3 g, 10% by weight of total substrates) was added to the mixture of olive oil (300 g) and CLA (289 g, 1:3 molar ratio) in a 1 L stirred tank batch type reactor. No solvent was used, and the reaction mixture was incubated for 24 h at 55 °ĘC. After obtained, SL was analyzed. The yield of SL-olive oil was 56% (wt/wt olive oil) and the incorporation rate of CLA isomers in SL-olive oil was 28.65 mol%. The removal of tocopherols (63% loss from original olive oil), chlorophylls (50% loss), and phytosterols (35% loss) was observed. The distinct exothermal peaks observed became broader and the position of the peak shifted to a lower temperature in SL-olive oil compared to original olive oil. Reverse-phase high-performance liquid chromatography with an evaporative light scattering detection separated the newly synthesized SL-triacylglycerols (TAGs) in which the incorporation of CLA increased the content of TAGs with partition number (PN) < 48. Since CLA possess potential health benefits and it presents in very little amount in vegetable oils, a consumption of SL-olive oil containing CLA and oleic acid can be expected to improve overall health and attenuate diseases.
Session 67D, Food Chemistry: Lipid and carbohydrate chemistry
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