Conversion of allylic hydroxy oleate to conjugated linoleic acid and methoxy oleate by acid‐catalyzed methylation procedures

Abstract

Abstract Conjugated linoleic acid (CLA), a term describing a group of conjugated octadecadienoic acids that are both naturally occurring and formed during food processing, is the subject of considerable current research because of the recently reported antioxidant and anticarcinogenic properties of these compounds. Allylic hydroxy oleates (AHOs), secondary products of lipid autoxidation, have also been found in foods. By means of high‐performance liquid chromatography with ultraviolet detection, gas chromatography/mass spectrometry and gas chromatography/matrix isolation/Fourier transform infrared spectroscopy, we determined that currently used acid‐catalyzed methylation procedures convert AHOs to CLA and other products that potentially yield high values in determination of CLA in foods. A mixture of AHOs, containing mainly (8‐ and 11‐)hydroxy‐9‐octadecadecenoates, was synthesized and tested by methylation procedures with the following catalysts: BF 3 , HCl, NaOMe and tetramethylguanidine. Both the BF 3 and the HCl procedures converted AHOs to CLA. The base‐catalyzed procedures did not convert AHOs to CLA.