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V. JAIN, Dept of Food Science, Univ. of Arkansas, 2650 N Young Avenue, Fayetteville, AR 72704 and A. Proctor, Dept. of Food Science, Univ. of Arkansas, 2650 Young Ave., Fayetteville, 72704. Conjugated linoleic acid (CLA) is found naturally in beef and dairy products and is an anticarcinogenic agent, antimutagenic agent and antioxidant. Approximately 3.5 grams of CLA per day is the level needed to obtain the beneficial effects of CLA. However, daily food intake of CLA is substantially less than the amount recommended by the preliminary research. Recently, our laboratory synthesized CLA from soy oil linoleic acid by photoisomerization using 0.3% iodine by irradiating for 120 hours with an ultraviolet lamp 45 cm above the oil. Although soy oil CLA was produced without lipid oxidation the system produced low yields and required long irradiation times. The objective of this study is to obtain high CLA yields from soy oil with short exposure times, without lipid oxidation, using a customized reaction system. This system consists of a reaction vessel which incorporates a jacketed immersion well facilitating the cooling of oil and supporting a UV lamp that provides maximum exposure of light to the oil. Soy oil is photoisomerized with a 100 W UV lamp for 5, 10, 15 and 30 min with iodine concentration of 0.2, 0.25 and 0.3 %. The esterified CLA isomers will be measured by a SP-2560 fused silica capillary GC column analyzes with a flame ionization detector. Oil oxidation stability will be determined by ATR-FTIR analysis in the 3400 to 3600 cm-1 range and 1H NMR spectra in the 8 to 12 ppm range of the photoisomerized oil to identify peroxides and aldehydes.
Session 83, Food Chemistry: Antioxidant and bioactive agents
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |