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Chemical and Stability Characteristics of Structured Lipids from Borage ( Borago officinalis L.) and Evening Primrose ( Oenothera biennis L.) Oils
Author(s) -
Senanayake S.P.J.N.,
Shahidi F.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb09497.x
Subject(s) - evening primrose , tbars , evening primrose oil , officinalis , chemistry , food science , thiobarbituric acid , fatty acid , biochemistry , botany , biology , lipid peroxidation , antioxidant
Structured lipids of borage and evening primrose oils containing n‐3 fatty acids were produced via acidolysis catalyzed by lipase from Pseudomonas sp. The structured lipids were characterized, and their oxidative stability evaluated under Schaal oven conditions at 60 °C by measuring conjugated dienes (CD), 2‐thiobarbituric acid reactive substances (TBARS) and headspace volatile analysis. Among the oils examined, enzymatically modified products gave rise to higher (p # 0.05) CD, TBARS, and headspace volatiles as compared to those of their unmodified counterparts. Introduction of highly unsaturated fatty acids and removal of endogenous antioxidants such as tocopherols might be responsible for this observation.