Physicochemical and volatile characterization of structured lipids from olive oil produced in a stirred-tank batch reactor

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

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)fct89-fct95
JournalJournal of Food Science
Volume69
Issue number2
Publication statusPublished - 2004 Mar

Keywords

  • Conjugated linoleic acid
  • DSC
  • Olive oil
  • RP-HPLC
  • Solid-phase microextraction (SPME)
  • Structured lipids

ASJC Scopus subject areas

  • Food Science

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