title: Performance of structured lipids incorporating selected phenolic and ascorbic acids.
abstract: Conditions applied during frying require antioxidant which is stable at these conditions and provides protection for frying oil and fried food. Novel structured lipids containing nutraceuticals and antioxidants were formed by enzymatic transesterification, exploring canola oil and naturally occurring antioxidants such as ascorbic and selected phenolic acids as substrates. Lipozyme RM IM lipase from Rhizomucor miehei was used as biocatalyst. Frying performance and oxidative stability of the final transesterification products were evaluated. The novel lipids showed significantly improved frying performance compared to canola oil. Oxidative stability assessment of the structured lipids showed significant improvement in resistance to oxidative deterioration compared to original canola oil. Interestingly, the presence of ascorbic acid in an acylglycerol structure protected α-tocopherol against thermal degradation, which was not observed for the phenolic acids. Developed structured lipids containing nutraceuticals and antioxidants may directly affect nutritional properties of lipids also offering nutraceutical ingredients for food formulation.
authors.affiliation: Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, Alberta T1K 3M4, Canada.
authors.forename: Eliza
authors.initials: E
authors.lastname: Gruczynska
authors.affiliation: Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, Alberta T1K 3M4, Canada.
authors.forename: Roman
authors.initials: R
authors.lastname: Przybylski
authors.affiliation: Department of Chemistry and Biochemistry, University of Lethbridge, Lethbridge, Alberta T1K 3M4, Canada; Max Rubner-Institut (MRI), Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Working Group for Lipid Research, Schützenberg 12, D-32756 Detmold, Germany. Electronic address: felix.aladedunye@alumni.uleth.ca.
authors.forename: Felix
authors.initials: F
authors.lastname: Aladedunye
mesh_terms: D000975:Antioxidants / Q000737:chemistry; D001205:Ascorbic Acid / Q000737:chemistry*; D003296:Cooking; D006358:Hot Temperature; D062385:Hydroxybenzoates / Q000737:chemistry*; D008055:Lipids / Q000032:analysis / Q000737:chemistry*; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D062385:Hydroxybenzoates; D008055:Lipids; D010938:Plant Oils; C017616:phenolic acid; D001205:Ascorbic Acid
keywords: Ascorbic acid; Canola oil; Enzymatic transesterification; Frying stability; Phenolic acids