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Hands JM, Frame LA. Omega-3 Fatty Acid Therapy: Is the Vehicle Important? A Hypothesis. J Diet Suppl 2024; 21:563-566. [PMID: 38591992 DOI: 10.1080/19390211.2024.2336212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Affiliation(s)
- Jacob M Hands
- The George Washington University School of Medicine & Health Sciences, Washington, District of Columbia, USA
| | - Leigh A Frame
- The George Washington University School of Medicine & Health Sciences, Washington, District of Columbia, USA
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2
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Musakhanian J, Rodier JD, Dave M. Oxidative Stability in Lipid Formulations: a Review of the Mechanisms, Drivers, and Inhibitors of Oxidation. AAPS PharmSciTech 2022; 23:151. [PMID: 35596043 DOI: 10.1208/s12249-022-02282-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 04/03/2022] [Indexed: 11/30/2022] Open
Abstract
The importance of lipid-based formulations in addressing solubility and ultimately the bioavailability issues of the emerging drug entities is undeniable. Yet, there is scarcity of literature on lipid excipient chemistry and performance, notably in relation to oxidative stability. While not all lipid excipients are prone to oxidation, those with sensitive moieties offer drug delivery solutions that outweigh the manageable oxidative challenges they may present. For example, caprylocaproyl polyoxylglycerides help solubilize and deliver cancer drug to patients, lauroyl polyoxylglycerides enhance the delivery of cholesterol lowering drug, and sesame/soybean oils are critical part of parenteral nutrition. Ironically, excipients with far greater oxidative propensity are omnipresent in pharmaceutical products, a testament to the manageability of oxidative challenges in drug development. Successful formulation development requires awareness of what, where, and how formulation stability may be impacted, and accordingly taking appropriate steps to circumvent or meet the challenges ahead. Aiming to fill the information gap from a drug delivery scientist perspective, this review discusses oxidation pathways, prooxidants, antioxidants, and their complex interplay, which can paradoxically take opposite directions depending on the drug delivery system.
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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4
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Occurrence of tocopheryl fatty acid esters in vegetables and their non-digestibility by artificial digestion juices. Sci Rep 2018; 8:7657. [PMID: 29769635 PMCID: PMC5955885 DOI: 10.1038/s41598-018-25997-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Accepted: 05/02/2018] [Indexed: 01/22/2023] Open
Abstract
Tocopheryl fatty acid esters (TFAE) consist of tocopherols esterified to fatty acids, but only little is known about this substance class. In this study, twelve vegetable groups were screened on TFAE and contents of (free) tocopherols and TFAE were determined in red bell pepper, red chili pepper, cucumber and walnut (n = 5, respectively). Intact TFAE were separated by solid phase extraction from free tocopherols and analyzed by GC/MS. Highest TFAE values were determined in chili pepper (4.0–16 mg/100 g fresh weight, FW) and walnut (4.1–12 mg/100 g FW), followed by bell pepper (1.3–1.5 mg/100 g FW) and cucumber (0.06–0.2 mg/100 g FW). Contribution of TFAE to the total tocopherol content ranged from 7–84%. Neither the treatment with artificial digestion juices nor exposure to sunlight showed degradation of TFAE. This substance class might represent a hitherto overlooked storage form for free tocopherols in plants as they occur to be more stable. But as the ester bond in medium chain TFAE seems not to be fissile in the human body, they might not contribute in the same way as free tocopherols to the vitamin E activity of vegetables and might have to be determined separately.
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Wang J, Shahidi F. Oxidative stability of marine oils as affected by added wheat germ oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1286507] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Jiankang Wang
- Department of Biology, Memorial University of Newfoundland, St. John’s, Newfoundland and Labrador, Canada
| | - Fereidoon Shahidi
- Department of Biology, Memorial University of Newfoundland, St. John’s, Newfoundland and Labrador, Canada
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Newfoundland and Labrador, Canada
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Kraujalienė V, Pukalskas A, Venskutonis P. Biorefining of goldenrod (Solidago virgaurea L.) leaves by supercritical fluid and pressurized liquid extraction and evaluation of antioxidant properties and main phytochemicals in the fractions and plant material. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.049] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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7
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Wirkowska-Wojdyła M, Bryś J, Górska A, Ostrowska-Ligęza E. Effect of enzymatic interesterification on physiochemical and thermal properties of fat used in cookies. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.040] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Kreps F, Kyselka J, Burčová Z, Schmidt Š, Rajchl A, Filip V, Ház A, Jablonský M, Sládková A, Šurina I. Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600027] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- František Kreps
- Faculty of Chemical and Food Technology, Department of Food Science and TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Jan Kyselka
- Department of DairyFat and Cosmetics, University of Chemistry and TechnologyPragueCzech Republic
| | - Zuzana Burčová
- Faculty of Chemical and Food Technology, Department of Food Science and TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Štefan Schmidt
- Faculty of Chemical and Food Technology, Department of Food Science and TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Aleš Rajchl
- Department of Food Preservation, University of Chemistry and TechnologyPragueCzech Republic
| | - Vladimír Filip
- Department of DairyFat and Cosmetics, University of Chemistry and TechnologyPragueCzech Republic
| | - Aleš Ház
- Faculty of Chemical and Food TechnologyDepartment of Wood, Pulp and PaperSlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Michal Jablonský
- Faculty of Chemical and Food TechnologyDepartment of Wood, Pulp and PaperSlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Alexandra Sládková
- Faculty of Chemical and Food TechnologyDepartment of Wood, Pulp and PaperSlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Igor Šurina
- Faculty of Chemical and Food TechnologyDepartment of Wood, Pulp and PaperSlovak University of Technology in BratislavaBratislavaSlovak Republic
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Álvarez CA, Akoh CC. Preparation of Infant Formula Fat Analog Containing Capric Acid and Enriched with DHA and ARA at the sn-2 Position. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2788-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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10
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Ifeduba EA, Martini S, Akoh CC. Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2756-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.018] [Citation(s) in RCA: 1440] [Impact Index Per Article: 160.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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12
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Aladedunye FA. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Felix A. Aladedunye
- Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
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Kreps F, Kyselka J, Burčová Z, Schmidt Š, Filip V, Dubaj T, Gajdoš P, Čertík M. Synthesis and analysis of tocopheryl quinone and tocopherol esters with fatty acids in heated sunflower oil. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500218] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- František Kreps
- Department of Food Science and Technology, Faculty of Chemical and Food TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Jan Kyselka
- Department of Dairy, Fat and CosmeticsUniversity of Chemistry and TechnologyPragueCzech Republic
| | - Zuzana Burčová
- Department of Food Science and Technology, Faculty of Chemical and Food TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Štefan Schmidt
- Department of Food Science and Technology, Faculty of Chemical and Food TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Vladimír Filip
- Department of Dairy, Fat and CosmeticsUniversity of Chemistry and TechnologyPragueCzech Republic
| | - Tibor Dubaj
- Department of Physical Chemistry, Faculty of Chemical and Food TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Peter Gajdoš
- Department of Biochemical Technology, Faculty of Chemical and Food TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Milan Čertík
- Department of Biochemical Technology, Faculty of Chemical and Food TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
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Oxidation and antioxidative effects of rosemary extract and catechin on enzymatically modified lipids containing different total and positional fatty acid compositions. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0190-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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15
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Pande G, Sabir JSM, Baeshen NA, Akoh CC. Enzymatic synthesis of extra virgin olive oil based infant formula fat analogues containing ARA and DHA: one-stage and two-stage syntheses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:10590-10598. [PMID: 24117100 DOI: 10.1021/jf4036468] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
Structured lipids (SLs) with high palmitic acid content at the sn-2 position enriched with arachidonic acid (ARA) and docosahexaenoic acid (DHA) were produced using extra virgin olive oil, tripalmitin, ARA and DHA single cell oil free fatty acids. Four types of SLs were synthesized using immobilized lipases, Novozym 435 and Lipozyme TL IM, based on one-stage (one-pot) and two-stage (sequential) syntheses. The SLs were characterized for fatty acid profile, triacylglycerol (TAG) molecular species, melting and crystallization profiles, tocopherols, and phenolic compounds. All the SLs had >50 mol % palmitic acid at the sn-2 position. The predominant TAGs in all SLs were PPO and OPO. The total tocopherol content of SL1-1, SL1-2, SL2-1, and SL2-2 were 70.46, 68.79, 79.64, and 79.31 μg/g, respectively. SL1-2 had the highest melting completion (42.0 °C) and crystallization onset (27.6 °C) temperatures. All the SLs produced in this study may be suitable as infant formula fat analogues.
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Affiliation(s)
- Garima Pande
- Department of Food Science and Technology, University of Georgia , Athens, Georgia 30602-2610, United States
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Javidipour I, Tüfenk R, Baştürk A. Effect of ascorbyl palmitate on oxidative stability of chemically interesterified cottonseed and olive oils. Journal of Food Science and Technology 2013; 52:876-84. [PMID: 25694696 DOI: 10.1007/s13197-013-1086-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2013] [Accepted: 06/28/2013] [Indexed: 10/26/2022]
Abstract
The effects of 400 ppm ascorbyl palmitate (AP) on fatty acids composition, tocopherol, peroxide value (PV) and malonaldehyde (MAD) contents of refined cottonseed oil (CO) and virgin olive oil (OO) during chemical interesterification (CI), and storage at 60 °C for 28 days were investigated. CI significantly decreased (p < 0.05) the tocopherol contents of CO and OO. PVs and MAD contents of oil samples considerably increased up to 20 min of CI, followed by a reduction at 30 min. The unsaturated fatty acids/saturated fatty acids (UFA/SFA) ratios of the samples showed slight but significant (p < 0.05) reduction during accelerated oxidation process. Oils with added 400 ppm AP had higher tocopherol, and lower PVs and MAD contents than their counterparts without AP during CI, and storage at 60 °C. AP increased the oxidative stability of interesterified and non-interesterified CO and OO.
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Affiliation(s)
- Issa Javidipour
- Department of Food Engineering, Faculty of Engineering and Architecture, Yüzüncü Yıl University, 65080 Van, Turkey
| | - Remzi Tüfenk
- Department of Food Engineering, Faculty of Engineering and Architecture, Yüzüncü Yıl University, 65080 Van, Turkey
| | - Ayhan Baştürk
- Department of Food Engineering, Faculty of Engineering, Iğdır University, 76000 Iğdır, Turkey
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Zou L, Akoh CC. Identification of tocopherols, tocotrienols, and their fatty acid esters in residues and distillates of structured lipids purified by short-path distillation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:238-246. [PMID: 23241167 DOI: 10.1021/jf304441j] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The fate of endogenous vitamin E isomers during production and purification of structured lipids (SLs) was investigated. Two SLs involving tripalmitin, stearidonic acid soybean oil, and docosahexaenoic acid were synthesized by transesterification catalyzed by Novozym 435 (NSL) and acidolysis by Lipozyme TL IM (LDHA) and purified by short-path distillation (SPD). The electron impact and chemical ionization mass spectra of tocopheryl and tocotrienyl fatty acid esters in the distillates measured by GC-MS in synchronous scan/SIM mode demonstrated that these esters were formed during acidolysis as well as transesterification. The predominant esters were tocopheryl palmitate, tocopheryl oleate, and tocopheryl linoleate homologues, and no tocopheryl or tocotrienyl linolenate, stearidonate, or docosahexaenoate was found. Meanwhile, none of these esters were detected in the residues for either NSL or LDHA. Less than 50% of vitamin E isomers were present in residues after SPD. This loss played a major role in the rapid oxidative deterioration of SLs from previous studies with less contribution from the formation of tocopheryl and tocotrienyl esters. The lost tocopherols and tocotrienols present at high concentration in the distillates may be recovered and used to improve the oxidative stability of SLs.
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Affiliation(s)
- Long Zou
- Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602-2610, United States
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Kostecka M, Kowalska D, Kozłowska M, Kowalski B. Properties and Oxidative Stabilities of Enzymatically Interesterified Chicken Fat and Sunflower Oil Blend. J Oleo Sci 2013; 62:893-900. [DOI: 10.5650/jos.62.893] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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19
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Pande G, Akoh CC, Shewfelt RL. Production of trans-free margarine with stearidonic acid soybean and high-stearate soybean oils-based structured lipid. J Food Sci 2012; 77:C1203-10. [PMID: 23094958 DOI: 10.1111/j.1750-3841.2012.02935.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
UNLABELLED Omega-3 fatty acids (n-3 FAs) have been positively associated with prevention and treatment of chronic diseases. Intake of high amounts of trans fatty acids (TFAs) is correlated with increased risk of coronary heart disease, inflammation, and cancer. Structured lipid (SL) was synthesized using stearidonic acid (SDA) soybean oil and high-stearate soybean oil catalyzed by Lipozyme(®) TLIM lipase. The SL was compared to extracted fat (EF) from a commercial brand for FA profile, sn-2 positional FAs, triacylglycerol (TAG) profile, polymorphism, thermal behavior, oxidative stability, and solid fat content (SFC). Both SL and EF had similar saturated FA (about 31 mol%) and unsaturated FA (about 68 mol%), but SL had a much lower n-6/n-3 ratio (1.1) than EF (5.8). SL had 10.5 mol% SDA. After short-path distillation, a loss of 53.9% was observed in the total tocopherol content of SL. The tocopherols were lost as free tocopherols. SL and EF had similar melting profile, β' polymorph, and oxidative stability. Margarine was formulated using SL (SLM) and EF (RCM, reformulated commercial margarine). No sensory difference was observed between the 2 margarines. The SL synthesized in this study contained no TFA and possessed desirable polymorphism, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL was trans-free and SDA-enriched. PRACTICAL APPLICATION The current research increases the food applications of stearidonic acid (SDA) soybean oil. trans-Free SDA containing SL was synthesized with desirable polymorph, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL had no trans fat and had a low n-6/n-3 ratio. This may help in reducing trans fat intake in our diet while increasing n-3 FA intake.
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Affiliation(s)
- Garima Pande
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2610, USA
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Amarowicz R. Impact of antioxidants on oxidative stability of structured lipids. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201200134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ryszard Amarowicz
- Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
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Wang J, Shahidi F. Effect of enzymatic randomization on positional distribution and stability of seal blubber and menhaden oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:4232-4237. [PMID: 21395283 DOI: 10.1021/jf200039j] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
In an effort to investigate the effect of positional distribution on oxidative stability of menhaden and seal blubber oils, Novozyme 435 was used as a random biocatalyst. Positional distribution of fatty acids was determined using gas chromatography. As some of the α-tocopherol was lost during randomization, its content was adjusted to the level prior to the process to eliminate this effect on oxidative stability of oils tested. Conjugated dienes (CD) and thiobarbituric acid reactive substances (TBARS) were used as indicators of oxidative stability. The results showed that the polyunsaturated fatty acids were distributed predominantly at terminal positions in randomized menhaden oil, whereas they were distributed more evenly among all positions in enzymatically randomized seal blubber oil, compared to their unrandomized counterparts. Results of CD and TBARS values indicated that randomized menhaden oil was more stable than the original oil, whereas randomized seal blubber oil was more vulnerable to oxidation compared to its counterpart. Changes of oxidative stability after randomization were mainly due to positional redistribution of fatty acids, especially those of the polyunsaturated types.
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Affiliation(s)
- Jiankang Wang
- Department of Biology, Memorial University of Newfoundland, St. John's, Newfoundland, Canada
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Wang J, Reyes Suárez E, Kralovec J, Shahidi F. Effect of chemical randomization on positional distribution and stability of omega-3 oil triacylglycerols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:8842-8847. [PMID: 20681672 DOI: 10.1021/jf101582u] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Randomization has been commonly used to modify the chemical and physical properties of natural fats and oils. In this study, seal blubber oil (SBO) and menhaden oil (MHO) were modified through chemical randomization using sodium methoxide, and the effect on positional distribution of fatty acids was investigated using gas chromatography (GC) and (13)C nuclear magnetic resonance (NMR) spectroscopy. The effect of randomization on the stability of the original oils and their randomized counterparts was analyzed by comparing conjugated dienes and thiobarbituric acid reactive substances (TBARS) values after accelerated oxidation at 60 degrees C for 4 days. The omega-3 polyunsaturated fatty acids (PUFA) were distributed more evenly among the terminal sn-1,3 positions and the middle sn-2 position in chemically randomized oils when compared to the starting oils. The effect was more pronounced for SBO with omega-3 PUFA attached preferentially to sn-1,3 positions of triacylglycerols before randomization, and it was less pronounced for MHO, which contained omega-3 PUFA more evenly distributed before randomization. However, different levels of commonly known omega-3 fatty acids, namely, docosahexaenoic acid (DHA), docosapentaenoic acid (DPA), eicosapentaenoic acid (EPA), and stearidonic acid (STA), were obtained in both original and randomized oils from GC and (13)C NMR spectroscopy. The stability of the randomized oils was also affected to different degrees, depending on the storage time.
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Affiliation(s)
- Jiankang Wang
- Department of Biology, Memorial University of Newfoundland,St. John's, Newfoundland, Canada A1B 3X9
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Human Milk Fat Substitute from Butterfat: Production by Enzymatic Interesterification and Evaluation of Oxidative Stability. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1479-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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OZTURK SERPIL, OZBAS OZENOZBOY, JAVIDIPOUR ISSA, KOKSEL HAMIT. EFFECTS OF ZERO-TRANSINTERESTERIFIED AND NON-INTERESTERIFIED SHORTENINGS AND BREWER'S SPENT GRAIN ON COOKIE QUALITY. ACTA ACUST UNITED AC 2009. [DOI: 10.1111/j.1745-4522.2009.01148.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Jennings BH, Akoh CC. Effectiveness of natural versus synthetic antioxidants in a rice bran oil-based structured lipid. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.031] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lee JH, Akoh CC, Lee KT. Physicochemical and volatiles characterization of trans-free solid fats produced by lipase-catalyzed interesterification. J Food Sci 2007; 72:E368-74. [PMID: 17995682 DOI: 10.1111/j.1750-3841.2007.00412.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Trans-free solid fats were synthesized from fully hydrogenated soybean oil (FHSBO), olive oil (OO), and palm stearin (PS) at different substrate weight ratios (10:20:70, 10:40:50 and 10:50:40) via lipase-catalyzed interesterification. The interesterified products contained mostly TAG (98.8% to 99.0%), and small amounts of MAG and DAG as by-products. The major fatty acids were oleic acid, palmitic acid, and stearic acid in the interesterified products, and the melting points ranged from 39 to 45 degrees C. The amount of alpha-tocopherol was reduced by 75% to 92%. Volatile analysis by solid-phase microextraction indicated that OO and PS had distinct volatile profiles, in which 18 volatiles were retained in interesterified products. Furthermore, some volatiles disappeared or formed during processing. Electronic nose showed that the odors of substrates (OO and PS) were different from each other, and the odors of interesterified products were distinguishable from that of OO or PS. Among the interesterified products, the odor of blend FHSBO:OO:PS of 10:40:50 or 10:50:40 was different from that of blend FHSBO:OO:PS (10:20:70). However, no odor difference was observed between products blend FHSBO:OO:PS 10:40:50 and 10:50:40.
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Affiliation(s)
- J H Lee
- Department of Food Science and Technology, The University of Georgia, Athens, GA 30602, USA
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Lee JH, Akoh CC, Lee KT. Physical Properties of trans-Free Bakery Shortening Produced by Lipase-Catalyzed Interesterification. J AM OIL CHEM SOC 2007. [DOI: 10.1007/s11746-007-1155-0] [Citation(s) in RCA: 66] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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BASTURK AYHAN, JAVIDIPOUR ISSA, BOYACI ISMAILH. OXIDATIVE STABILITY OF NATURAL AND CHEMICALLY INTERESTERIFIED COTTONSEED, PALM AND SOYBEAN OILS. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4522.2007.00078.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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