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

doi:10.1111/j.1365-2621.2003.tb12308.x

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

Department of Public Health Sciences

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	1653-1658
Number of pages	6
Journal	Journal of Food Science
Volume	68
Issue number	5
DOIs	https://doi.org/10.1111/j.1365-2621.2003.tb12308.x
Publication status	Published - 2003

Keywords

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

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.2003.tb12308.x

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

abstract = "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.",

keywords = "Conjugated linoleic acid, Oxidative stability, Rosemary extract, Soybean oil, Structured lipids, Sunflower oil",

author = "Lee, {J. H.} and Kim, {M. R.} and Kim, {H. R.} and Kim, {I. H.} and Lee, {K. T.}",

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T2 - Their oxidative stability with rosemary extracts

AU - Lee, J. H.

AU - Kim, M. R.

AU - Kim, H. R.

AU - Kim, I. H.

AU - Lee, K. T.

PY - 2003

Y1 - 2003

N2 - 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.

AB - 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.

KW - Conjugated linoleic acid

KW - Oxidative stability

KW - Rosemary extract

KW - Soybean oil

KW - Structured lipids

KW - Sunflower oil

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

Abstract

Keywords

ASJC Scopus subject areas

Access to Document

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