Characterization of lipase-catalyzed structured lipids from selected vegetable oils with conjugated linoleic acid: Their oxidative stability with rosemary extracts

J. H. Lee, M. R. Kim, H. R. Kim, I. H. Kim, K. T. Lee

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Response surface methodology was used to optimize the lipase-catalyzed transesterification reaction between conjugated linoleic acid (CLA) and soybean oil. On the basis of the model, structured lipids (SLs) were synthesized from CLA and soybean oil or sunflower oil. CLA was incorporated in SL-soybean (24.4 mol%) and SL-sunflower (23.1 mol%), respectively. Isomerization to trans, trans CLA was-observed during the reaction. Throughout the oxidation study, all SLs showed higher peroxide values (POVs), ρ-anisidine values, and 2-thiobarbituric acid-reactive substance values than their counterparts. Rosemary extracts with a different amount (100 to 300 ppm) could effectively reduce oxidation in soybean oil, sunflower oil, and their SLs.

Original languageEnglish
Pages (from-to)1653-1658
Number of pages6
JournalJournal of Food Science
Issue number5
Publication statusPublished - 2003 Jan 1



  • Conjugated linoleic acid
  • Oxidative stability
  • Rosemary extract
  • Soybean oil
  • Structured lipids
  • Sunflower oil

ASJC Scopus subject areas

  • Food Science

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