Characterization of enzymatically synthesized structured lipids containing eicosapentaenoic, docosahexaenoic, and caprylic acids |
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Authors: | Ki-Teak Lee Casimir C Akoh |
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Affiliation: | (1) Department of Food Science and Technology, The University of Georgia, Food Science Building, Rm. 211, 30602-7610 Athens, GA |
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Abstract: | Structured lipids (SL) containing n-3 polyunsaturated (eicosapentaenoic or docosahexaenoic) and mediumchain (caprylic) fatty
acids were synthesized in gram quantities and characterized. Tricaprylin was mixed with n-3-rich polyunsaturated fatty acids
in a 1:2 molar ratio and transesterified by incubating at 55°C in hexane with SP 435 lipase (10% by wt of total substrates)
in a 125-mL Erlenmeyer flask as the bioreactor. After several batches of reaction, the products were pooled and hexane was
evaporated. Short-path distillation was used for purification of synthesized SL. The distillation conditions were 1.1 Torr
and 170°C at a feed flow rate of 3 mL/min. Up to 240 g of SL was isolated and deacidified by alkaline extraction or ethanol-water
solvents. The fatty acid profile, free fatty acid value, saponification number, iodine value, peroxide value, thiobarbituric
acid, and conjugated diene contents were determined. Oxidation stability, with α-tocopherol as antioxidant, and the oxidative
stability index were also determined. |
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Keywords: | Medium-chain triacylglycerol oxidative stability index n-3 polyunsaturated fatty acids structured lipids thiobarbituric acid |
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