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Stability Analysis of Zinc Oxide‐Nanoencapsulated Conjugated Linoleic Acid and Gamma‐Linolenic Acid
Author(s) -
Won J.,
Oh M.H.,
Oh J.M.,
Kang M.S.,
Choy J.H.,
Oh S.
Publication year - 2008
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.1750-3841.2008.00924.x
Subject(s) - conjugated linoleic acid , chemistry , zinc , linolenic acid , linoleic acid , conjugated system , food science , gamma linolenic acid , polyunsaturated fatty acid , biochemistry , fatty acid , organic chemistry , polymer
ABSTRACT: Conjugated linoleic acid (CLA) and gamma‐linolenic acid (GLA) were encapsulated with hydrated zinc oxide nanoparticles in an effort to improve their time and thermal stability. Encapsulated and nonencapsulated CLA and GLA were stored at 20, 30, 40, and 50 °C for 49 d. At various time points, encapsulated CLA and GLA were extracted, methylated, and analyzed using GC‐FID. Both encapsulated CLA and control CLA were stable when stored at 20, 30, and 40 °C for up to 49 d. However, control CLA was 100% degraded after 28 d at 50 °C, whereas encapsulated CLA was stable at 50 °C for 49 d. Similarly, both encapsulated GLA and control GLA were stable when stored at 20 °C for 49 d, but nonencapsulated GLA was 92% degraded after 49 d at 30 °C; encapsulated GLA was stable at 30 °C. Therefore, nanoencapsulation improves the time and temperature stability of CLA and GLA.