Production of lipase-catalyzed structured lipids from safflower oil with conjugated linoleic acid and oxidation studies with rosemary extracts

Jeung Hee Lee; Jung Ah Shin; Jong Ho Lee; Ki Teak Lee

doi:10.1016/j.foodres.2004.06.005

Production of lipase-catalyzed structured lipids from safflower oil with conjugated linoleic acid and oxidation studies with rosemary extracts

Jeung Hee Lee, Jung Ah Shin, Jong Ho Lee, Ki Teak Lee

Department of Food and Nutrition

Research output: Contribution to journal › Article › peer-review

36 Citations (Scopus)

Abstract

Structured lipid (SL-safflower) was produced by lipase-catalyzed esterification (acidolysis) from safflower oil and conjugated linoleic acid (CLA). SL-safflower was then isolated by alkaline de-acidification, and its chemical characteristics were studied. Also, the change of fatty acid composition and tocopherol content was monitored during the reaction. After 2 h reaction, 18.5 mol% CLA was incorporated into SL-safflower, which further increased to 22.5 mol% after 24 h reaction. The content of α-tocopherol was gradually reduced to more than 85% after 24 h. Besides, the oxidative stabilities of SL-safflower and safflower oil were studied. SL-safflower showed higher peroxide value (POV), ρ-anisidine value (AV), and 2-thiobarbituric acid reactive substances (TBARS) value than safflower oil, indicating that SL-safflower containing CLA is more susceptible to oxidation than safflower oil. Rosemary extracts with different amount (100, 200 or 300 ppm) could effectively reduce the oxidation, showing the most effective at 300 ppm.

Original language	English
Pages (from-to)	967-974
Number of pages	8
Journal	Food Research International
Volume	37
Issue number	10
DOIs	https://doi.org/10.1016/j.foodres.2004.06.005
Publication status	Published - 2004

Bibliographical note

Funding Information:
This work was supported by a grant of the Korea Health 21 R&D Project, Ministry of Health & Welfare, Republic of Korea (02-PJ1-PG1-CH15-0001).

All Science Journal Classification (ASJC) codes

Food Science

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10.1016/j.foodres.2004.06.005

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title = "Production of lipase-catalyzed structured lipids from safflower oil with conjugated linoleic acid and oxidation studies with rosemary extracts",

abstract = "Structured lipid (SL-safflower) was produced by lipase-catalyzed esterification (acidolysis) from safflower oil and conjugated linoleic acid (CLA). SL-safflower was then isolated by alkaline de-acidification, and its chemical characteristics were studied. Also, the change of fatty acid composition and tocopherol content was monitored during the reaction. After 2 h reaction, 18.5 mol% CLA was incorporated into SL-safflower, which further increased to 22.5 mol% after 24 h reaction. The content of α-tocopherol was gradually reduced to more than 85% after 24 h. Besides, the oxidative stabilities of SL-safflower and safflower oil were studied. SL-safflower showed higher peroxide value (POV), ρ-anisidine value (AV), and 2-thiobarbituric acid reactive substances (TBARS) value than safflower oil, indicating that SL-safflower containing CLA is more susceptible to oxidation than safflower oil. Rosemary extracts with different amount (100, 200 or 300 ppm) could effectively reduce the oxidation, showing the most effective at 300 ppm.",

author = "Lee, {Jeung Hee} and Shin, {Jung Ah} and Lee, {Jong Ho} and Lee, {Ki Teak}",

note = "Funding Information: This work was supported by a grant of the Korea Health 21 R&D Project, Ministry of Health & Welfare, Republic of Korea (02-PJ1-PG1-CH15-0001).",

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doi = "10.1016/j.foodres.2004.06.005",

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AU - Lee, Jeung Hee

AU - Shin, Jung Ah

AU - Lee, Jong Ho

AU - Lee, Ki Teak

N1 - Funding Information: This work was supported by a grant of the Korea Health 21 R&D Project, Ministry of Health & Welfare, Republic of Korea (02-PJ1-PG1-CH15-0001).

PY - 2004

Y1 - 2004

N2 - Structured lipid (SL-safflower) was produced by lipase-catalyzed esterification (acidolysis) from safflower oil and conjugated linoleic acid (CLA). SL-safflower was then isolated by alkaline de-acidification, and its chemical characteristics were studied. Also, the change of fatty acid composition and tocopherol content was monitored during the reaction. After 2 h reaction, 18.5 mol% CLA was incorporated into SL-safflower, which further increased to 22.5 mol% after 24 h reaction. The content of α-tocopherol was gradually reduced to more than 85% after 24 h. Besides, the oxidative stabilities of SL-safflower and safflower oil were studied. SL-safflower showed higher peroxide value (POV), ρ-anisidine value (AV), and 2-thiobarbituric acid reactive substances (TBARS) value than safflower oil, indicating that SL-safflower containing CLA is more susceptible to oxidation than safflower oil. Rosemary extracts with different amount (100, 200 or 300 ppm) could effectively reduce the oxidation, showing the most effective at 300 ppm.

AB - Structured lipid (SL-safflower) was produced by lipase-catalyzed esterification (acidolysis) from safflower oil and conjugated linoleic acid (CLA). SL-safflower was then isolated by alkaline de-acidification, and its chemical characteristics were studied. Also, the change of fatty acid composition and tocopherol content was monitored during the reaction. After 2 h reaction, 18.5 mol% CLA was incorporated into SL-safflower, which further increased to 22.5 mol% after 24 h reaction. The content of α-tocopherol was gradually reduced to more than 85% after 24 h. Besides, the oxidative stabilities of SL-safflower and safflower oil were studied. SL-safflower showed higher peroxide value (POV), ρ-anisidine value (AV), and 2-thiobarbituric acid reactive substances (TBARS) value than safflower oil, indicating that SL-safflower containing CLA is more susceptible to oxidation than safflower oil. Rosemary extracts with different amount (100, 200 or 300 ppm) could effectively reduce the oxidation, showing the most effective at 300 ppm.

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Production of lipase-catalyzed structured lipids from safflower oil with conjugated linoleic acid and oxidation studies with rosemary extracts

Abstract

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