Premium
Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean Oil
Author(s) -
Ju J.W.,
So W.S.,
Kim J.H.,
Bae B.J.,
Choi E.N.,
Kwon Y.H.,
Chung I.M.,
Yoon S.H.,
Jung M.Y.
Publication year - 2003
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.1365-2621.2003.tb06993.x
Subject(s) - chemistry , alcohol , catalysis , soybean oil , methanol , ethanol , conjugated linoleic acid , organic chemistry , gas chromatography , conjugated system , hydrogen , butanol , linoleic acid , chromatography , fatty acid , food science , polymer
Effects of alcohol type and amount on formation of conjugated linoleic acids (CLAs) in soybean oil were studied during catalytic transfer hydrogenation with a nickel catalyst and an alcohol as a hydrogen donor. Identification and quantification of CLA isomers in the oil were done by 100‐m cyano‐capillary column gas chromatography. Butanol and propanol showed the highest activity for the formation of CLAs, followed by ethanol and methanol. As the amount of ethanol in the reaction system increased from 0% to 2.5%, CLA formation increased. At the level of 2.5%, CLA formation decreased. CLA compositions in soybean oils were also affected by hydrogenation time and alcohol amount. Catalytic transfer hydrogenation with alcohol has an advantage over classic hydrogenation with a gaseous hydrogen in that soybean oil, with an extremely low level of t‐C 18:1 but high level of CLAs, could be produced.