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Effect of Conjugated Linoleic Acid and Fatty Acid Positional Distribution on Physicochemical Properties of Structured Lipids
Author(s) -
RochaUribe A.,
Hernandez 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/s11746-008-1295-x
Subject(s) - chemistry , peroxide value , conjugated linoleic acid , sodium methoxide , interesterified fat , iodine value , saponification value , food science , fatty acid , lipase , acid value , linoleic acid , chromatography , biochemistry , enzyme , catalysis
Specific structured lipids (SSL), previously produced by enzymatic acidolysis of coconut oil with different levels of conjugated linoleic acid (CLA) as fatty acid (FA), using a sn ‐1, 3 specific immobilized lipase, were used to prepare randomized structured lipids (RSL). A fraction of each SSL was subjected to chemical interesterification with sodium methoxide catalyst in order to modify the FA positional distribution and produce the corresponding RSL. Both families of structured lipids (SL) containing CLA were physicochemically characterized. Then, analysis of variance (ANOVA) was performed to evaluate the effects of CLA content (10, 20, 30 and 40%) and FA positional distribution (specific and randomized) on physicochemical properties of SL. Free fatty acids (FFA), peroxide value (PV) and p ‐anisidine value (p‐AV) were not significantly affected by either CLA content or distribution. As expected, the iodine value (IV) and saponification value (SV) were influenced by CLA content but not by FA positional distribution, while oxidative stability index (OSI) was affected by both factors. Dropping point (DP), cloud point (CP) and solid fat content (SFC) decreased with the increase of CLA, while viscosity increased with the level of CLA. The FA positional distribution affected practically all the evaluated physical properties of SL, except CP and DP.