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Production and stability of structured lipids from algal oils and capric acid
Author(s) -
Hamam Fayez,
Shahidi Fereidoon
Publication year - 2004
Publication title -
biofactors
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.204
H-Index - 94
eISSN - 1872-8081
pISSN - 0951-6433
DOI - 10.1002/biof.5520220162
Subject(s) - capric acid , docosahexaenoic acid , enzyme , chemistry , hydrolysis , fatty acid , algae fuel , organic chemistry , biochemistry , food science , polyunsaturated fatty acid , catalysis , biodiesel , lauric acid
This study aimed to incorporate capric acid (CA) into selected algal oils, namely arachidoinc acid single cell oil (ARASCO), docosahexaenoic acid single cell oil (DHASCO) and the OMEGA‐GOLD oil rich in dcosahexaenoic acid (DHA) and dosapentaenoic acid (n‐6 DPA). Response surface methodology indicated that under optimum conditions (12.3% enzyme, 45°C, and 29.4 h) CA incorporation was 20.0% into ARASCO; (4.2% enzyme, 43.3°C, and 27.1 h) 22.6% into DHASCO and (2.5% enzyme, 46.6°C and 25.2 h) 20.7% into the OMEGA‐GOLD oil. Stereospecific analysis indicated that in all oils examined CA was mainly located at the sn‐1 and sn‐3 positions of the resultant TAG molecules while the highly unsaturated fatty acids being primarily esterified to the sn‐2 positions of the three oils. In all cases, enzymatically modified oils were more susceptible to oxidation than their unmodified counterparts.