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Physicochemical and Volatile Characterization of Structured Lipids from Olive Oil Produced in a Stirred‐tank Batch Reactor
Author(s) -
LEE J. H.,
KIM M. R.,
KIM I. H.,
KIM H.,
SHIN J. A.,
LEE K. T.
Publication year - 2004
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.1365-2621.2004.tb15508.x
Subject(s) - olive oil , chemistry , chromatography , linoleic acid , flavor , food science , conjugated linoleic acid , vegetable oil , fatty acid , organic chemistry
Structured lipid (SL) from conjugated linoleic acid (CLA) with olive oil was produced, and the physicochemical and volatile characterizations were investigated. In SL‐olive oil, 21.8 mol% of CLA isomers were incorporated, and the removal of tocopherols (63% loss from original olive oil) and chlorophylls (50% loss) was observed. The distinct exothermal peaks observed became broader, and the position of the peak shifted to a lower temperature in SL‐olive oil compared with normal olive oil. Reverse‐phase (ODS column) high‐performance liquid chromatography with an evaporative light‐scattering detection separated the newly synthesized SL‐triacylglycerols (TAGs), in which the incorporation of CLA into olive oil increased the content of TAGs with partition number <48 from 9% (in olive oil) to 78% (SL‐olive oil). Total amount of volatile compounds in SL‐olive oil was smaller than those in olive oil, indicating removal of flavor compounds from olive oil occurred during the processes.