Premium
Oxidative Stability of Polyunsaturated Triacylglycerols Encapsulated in Oleaginous Yeast
Author(s) -
Iassonova Diliara R.,
Hammond Earl G.,
Beattie Samuel E.
Publication year - 2008
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/s11746-008-1255-5
Subject(s) - yeast , fish oil , polyunsaturated fatty acid , food science , chemistry , incubation , peroxide value , fatty acid , biochemistry , biology , fish <actinopterygii> , fishery
Oleaginous yeast cells have the ability to synthesize oil from carbon sources or to adsorb fatty acids from their growth medium. Fish oil or conjugated linoleic acid (CLA)‐rich oils encapsulated in Cryptococcus curvatus were protected from oxidation for more than 7 weeks. Oil‐containing dead and viable yeast as well as oils extracted from dead or viable yeast were incubated at 52 °C in the dark. Oils extracted from yeast at the beginning of the experiment began oxidizing almost immediately and exceeded peroxide values (PV) of 20 mequiv/kg within a few days and eventually reaching PV > 100 mequiv/kg. After 56 days of incubation the PV value of oil from viable cells grown on fish oil was 3.8 ± 0.1 and 5.5 ± 0.8 mequiv/kg from dead cells. After 42 days of incubation the PV of oil from viable CLA containing yeast was 1.1 ± 0.2 mequiv/kg and 1.7 ± 0.5 from dead CLA containing yeast. C. curvatus encapsulation significantly improved oxidative stability of long‐chain polyunsaturated fatty acids (LCPUFA) and CLA. Yeast cell viability was not critical for oxidative stability of the encapsulated oil.