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Incorporation of eicosapentaenoic and docosahexaenoic acids into groundnut oil by lipase‐catalyzed ester interchange
Author(s) -
Sridhar R.,
Lakshminarayana G.
Publication year - 1992
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02541075
Subject(s) - docosahexaenoic acid , eicosapentaenoic acid , lipase , interesterified fat , chemistry , food science , biochemistry , polyunsaturated fatty acid , fatty acid , enzyme
Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were incorporated into groundnut oil by interesterification with a 1,3‐specific lipase from Mucor miehei . The resultant EPA and DHA concentrations of the groundnut oil were 9.5 and 8.0%, respectively.
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