Journal of Food Science · 2003 · 23 citations · 19 references
Life SciencesBiochemistryBiotechnologyBiocatalysisEnzymologyLipid BiochemistryFatty Acid ChemistryLipid AnalysisLipid ChemistryLipid MetabolismLipid OxidationLipid PeroxidationEnzyme Oxidative StabilityLipase CatalysisLipasesOxidationStructured LipidsTransesterificationTransesterification ReactionsVegetable Oils
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), p‐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.
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