Enzymatic Synthesis of Refined Olive Oil‐Based Structured Lipid Containing Omega ‐3 and ‐6 Fatty Acids for Potential Application in Infant Formula |
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| Authors: | Ruoyu Li Jamal S. M. Sabir Nabih A. Baeshen Casimir C. Akoh |
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| Affiliation: | 1. Dept. of Food Science and Technology, Univ. of Georgia, Athens, Ga., U.S.A;2. Dept. of Biological Sciences, Genomic and Biotechnology Section, Faculty of Science, King Abdulaziz Univ, Jeddah, Kingdom of Saudi Arabi |
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| Abstract: | Structured lipids (SLs) containing palmitic, docosahexaenoic (DHA), and gamma‐linolenic (GLA) acids were produced using refined olive oil, tripalmitin, and ethyl esters of DHA single cell oil and GLA ethyl esters. Immobilized Lipozyme TL IM lipase was used as the biocatalyst. The SLs were characterized for fatty acid profile, triacylglycerol (TAG) molecular species, solid fat content, oxidative stability index, and melting and crystallization profiles and compared to physical blend of substrates, extracted fat from commercial infant formula (IFF), and milk fat. 49.28 mol% of palmitic acid was found at the sn‐2 position of SL TAG and total DHA and GLA composition were 0.73 and 5.00 mol%, respectively. The total oleic acid content was 36.13 mol% which was very close to the 30.49% present in commercial IFF. Comparable solid fat content profiles were also found between SLs and IFF. The SLs produced have potential for use in infant formulas. |
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| Keywords: | docosahexaenoic acid gamma‐linolenic acid infant formula lipase palmitic acid |
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