title: Studies of reaction variables for lipase-catalyzed production of alpha-linolenic acid enriched structured lipid and oxidative stability with antioxidants.
abstract: Alpha-linolenic acid (ALA) enriched structured lipid (SL) was produced by lipase-catalyzed interesterification from perilla oil (PO) and corn oil (CO). The effects of different reaction conditions (substrate molar ratio [PO/CO 1:1 to 1:3], reaction time [0 to 24 h], and reaction temperature [55 to 65 °C]) were studied. Lipozyme RM IM from Rhizomucor miehei was used as biocatalyst. We obtained 32.39% of ALA in SL obtained under the optimized conditions (molar ratio-1:1 [PO:CO], temperature-60 °C, reaction time-15 h). In SL, the major triacylglycerol (TAG) species (linolenoyl-linolenoyl-linolenoyl glycerol [LnLnLn], linolenoyl-linolenoyl-linoleoyl glycerol [LnLnL]) mainly from PO and linoleoyl-linoleoyl-oleoyl glycerol (LLO), linoleoyl-oleoyl-oleoyl glycerol (LOO), palmitoyl-linoleoyl-oleoyl glycerol (PLO) from CO decreased while linolenoyl-linolenoyl-oleoyl glycerol (LnLnO) (18.41%), trilinolein (LLL) (9.06%), LLO (16.66%), palmitoyl-linoleoyl-linoleoyl glycerol (PLL) (9.69%) were increased compared to that of physical blend. Total tocopherol content (28.01 mg/100 g), saponification value (SV) (192.2), and iodine value (IV) (161.9) were obtained. Furthermore, oxidative stability of the SL was also investigated by addition of 3 different antioxidants (each 200 ppm of rosemary extract [SL-ROS], BHT [SL-BHT], catechin [SL-CAT]) was added into SL and stored in 60 °C oven for 30 d. 2-Thiobabituric acid-reactive substances (TBARS) value was 0.16 mg/kg in SL-CAT and 0.18 mg/kg in SL-ROS as compared with 0.22 mg/kg in control (SL) after oxidation. The lowest peroxide value (POV, 200.9 meq/kg) and longest induction time (29.88 h) was also observed in SL-CAT.
authors: Department of Food and Nutrition, Chungnam National University, Daejeon, South Korea.
authors: Kanika
authors: K
authors: Mitra
authors: Jung-Ah
authors: JA
authors: Shin
authors: Jeung-Hee
authors: JH
authors: Lee
authors: Seong-Ai
authors: SA
authors: Kim
authors: Soon-Taek
authors: ST
authors: Hong
authors: Chang-Keun
authors: CK
authors: Sung
authors: Cheng Lian
authors: CL
authors: Xue
authors: Ki-Teak
authors: KT
authors: Lee
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D002392:Catechin / Q000737:chemistry; D003314:Corn Oil / Q000737:chemistry / Q000378:metabolism*; D004951:Esterification; D005520:Food Preservatives / Q000737:chemistry; D005656:Fungal Proteins / Q000378:metabolism*; D006358:Hot Temperature; D007700:Kinetics; D008049:Lipase / Q000378:metabolism*; D009994:Osmolar Concentration; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry / Q000378:metabolism; D020103:Rhizomucor / Q000201:enzymology; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D024505:Tocopherols / Q000032:analysis; D014280:Triglycerides / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D017962:alpha-Linolenic Acid / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D005656:Fungal Proteins; D010938:Plant Oils; D017392:Thiobarbituric Acid Reactive Substances; D014280:Triglycerides; D017962:alpha-Linolenic Acid; C058216:perilla seed oil; D003314:Corn Oil; D002392:Catechin; C093666:Lipozyme; D008049:Lipase; C101314:trilinolenin; D024505:Tocopherols