33G-17 |
|
A. ROCHA-URIBE, Facultad de Ciencias Químicas-CIEP, Univ. Autónoma de San Luis Potosí, Av. Dr. Manuel Nava 6, Zona Universitaria, San Luis Potosí, S.L.P., 78210, Mexico and E. M. Hernandez, Food Protein R&D Ctr., Texas A&M Univ., Cater-Mattil Hall, 2476 TAMU, College Station, TX 77843-2476. Conjugated linoleic acid (CLA) has shown to produce several health benefits including anticarcinogenic, antiatherogenic, and fat-partitioning effects in animal models. This makes CLA a particularly important fatty acid to be present into the diet. A good way to raise the CLA content in the diet is the enrichment of edible fats and oils. Our objective was to produce triacylglycerides enriched with CLA by lipase-catalyzed acidolysis, in a solvent-free system, of coconut oil and a mixture of fatty acids (MFA) derived from alkali isomerization of safflower oil, which contains 74% CLA. An immobilized lipase from Mucor miehei was used as biocatalyst. Two different MFA:coconut oil weight ratios (3:2 and 2:1) were reacted with 5% lipase (w/w) at 65°C, during 24 h, flushed with N2 in constant agitation. The enzyme was removed by filtration, and the excess of free fatty acids was removed using a short path, wiped film distillation unit, followed by alkali refining with NaOH (20% sol.). Lipase from Mucor miehei effectively incorporated CLA into coconut triacylglycerides. The content of CLA in the resulting triacylglycerides was 40.1% and 44.7% for triacylglycerides from 3:2 and 2:1 ratios respectively. The degree of incorporation of CLA and the other fatty acids was a function of their total concentration in the system. The only exception was stearic acid (C18:0), which content was higher in the resulting triacylglycerides (2.9%) than that in the original materials (i.e. MFA and coconut oil, both containing 2.5 % steraic acid). This fact indicated a slightly preference of the enzyme for stearic acid. Acidolysis of coconut oil with the mixture of fatty acids using Mucor miehei lipase allowed the incorporation of high levels of CLA (>40%). This methodology shows great potential to produce triacylglycerides enriched with CLA.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
|