Producción de lípidos estructurados con una baja relación de ácidos grasos omega-6/omega-3 mediante interesterificación enzimática

A structured lipid (SL) constituting omega fatty acids was synthesized by using linseed and grape seed oils as substrates via a lipase-catalyzed reaction. Lipozyme® TL IM was used as a biocatalyst. Good quadratic models predicting the incorporation of omega fatty acids were achieved via the Response surface methodology (RSM). The optimal conditions for targeted omega-6/omega-3 fatty acid ratio (2:1) were obtained at a substrate molar ratio 1.4, time 8.4 h, and enzyme amount 6.4%. The SL contained linoleic acid (43 g 100g-1), which was mainly located in the sn-2 position (40 g 100g-1). ?-Linoleic acid, and α-linolenic acid at the sn-2 position were 22 g 100g-1, and 11 g 100g-1, respectively. The oxidative stability of the SL, and SL with antioxidants was also investigated. The produced SL may be proposed as a source of a balanced intake of omega fatty acids and an ingredient in functional food formulations.Se sintetizaron lípidos estructurados (SL), formados por ácidos grasos omega, utilizando aceites de linaza y semillas de uva como sustratos a través de una reacción catalizada por lipasa. Se utilizó Lipozyme® TL IM como biocatalizador. Los buenos modelos cuadráticos que predecían la incorporación de los ácidos grasos omega se lograron a través de la metodología de superficie de respuesta (RSM). Se obtuvieron las condiciones óptimas para una proporción de ácidos grasos omega-6/omega-3 (2:1) con una relación molar de sustrato 1:4, tiempo de 8,4 h, y cantidad de enzima 6,4%. El SL contenía ácido linoleico (43 g·100 g-1), que se localizaba principalmente en la posición sn-2 (40 g·100 g-1). El ácido α-linoleico y el ácido ?-linolénico en la posición sn-2 fueron de 22 g·100 g-1y 11 g·100 g-1, respectivamente. También se investigó la estabilidad oxidativa del SL y SL con antioxidantes. El SL producido puede ser propuesto como una fuente para una ingesta equilibrada de ácidos grasos omega y un ingrediente en las formulaciones de alimentos funcionales

Production of structured lipid with a low omega-6/omega-3 fatty acids ratio by enzymatic interesterification

A structured lipid (SL) constituting omega fatty acids was synthesized by using linseed and grape seed oils as substrates via a lipase-catalyzed reaction. Lipozyme® TL IM was used as a biocatalyst. Good quadratic models predicting the incorporation of omega fatty acids were achieved via the Response surface methodology (RSM). The optimal conditions for targeted omega-6/omega-3 fatty acid ratio (2:1) were obtained at a substrate molar ratio 1.4, time 8.4 h, and enzyme amount 6.4%. The SL contained linoleic acid (43 g 100g-1), which was mainly located in the sn-2 position (40 g 100g-1). ?-Linoleic acid, and α-linolenic acid at the sn-2 position were 22 g 100g-1, and 11 g 100g-1, respectively. The oxidative stability of the SL, and SL with antioxidants was also investigated. The produced SL may be proposed as a source of a balanced intake of omega fatty acids and an ingredient in functional food formulations

Antioxidant potential of rosehip seed extract in stabilisation of flaxseed oil

The aim of this study was to evaluate the usage of rosehip seed powder (RSP) extract in flaxseed oil to retard lipid oxidation. The acetone extract of the RSP (500 mg kg(-1); 1000 mg kg(-1)) was used. Synthetic antioxidant BHT (200 mg kg(-1)) was added into the flaxseed oil to evaluate the antioxidant potential of the RSP extract. The peroxide value (PV), TBARS value, and p-anisidine value (p-AV) of the flaxseed oil were analysed during 12 days of storage. The total oxidation (TOTOX) value was also calculated. The sample with the RSP (500 mg kg(-1); 1000 mg kg(-1)) generally showed lower PV, p-AV, and TOTOX value than the control sample and sample with the BHT. These results indicated that the RSP may be used in edible oils to prevent lipid oxidation as a source of natural antioxidants.WOS:0004341033000052-s2.0-8504705505

Preliminary investigation of yoghurt enriched with hazelnut milk

The present work aimed to investigate the use of hazelnut milk (HM) with dairy milk in the preparation of yoghurt. Cow milk (CM) mixed with HM (75: 25, v/v) was used as the raw material for HM-enriched yoghurt (HMEY). The control sample was prepared with CM only. The proximate composition, physicochemical and sensorial properties, and fatty acid and sterol compositions were determined. The proximate composition of the HMEY samples was found to be compatible with dairy yoghurt. The HMEY samples were rich in monounsaturated fatty acids (mainly oleic acid), whereas the control sample had a higher level of saturated fatty acids. The HMEY samples had a lower cholesterol content than the control sample. They also contained phytosterols (mainly beta-sitosterol). These findings reveal that HM might have a potential in yoghurt manufacturing, and that the use of HM might enhance the health benefits of yoghurt especially in sustaining cardiovascular health. (C) All Rights ReservedWOS:0004692152000292-s2.0-8506597835

Investigation of Hydroxymethylfurfural Formation in Herle

Mulberry pestil and kome are Turkish traditional foods made from herle. Browning leads to quality losses in the herle, and its products. In this study, the effect of thermal treatment on the hydroxymethylfurfural formation and color values in the herle was evaluated. The herle samples were kept at different temperatures (60-110 degrees C) and times (2-6 h). The hydroxymethylfurfural formation was found to increase with increasing time and temperature. The legal limit for hydroxymethylfurfural in the pestil (50 mg/kg) was exceeded at temperatures above 90 degrees C. The lightness (L* value) of the sample decreased with the thermal treatment, indicating browning.Gumushane University Scientific CouncilGumushane University [2012.02.1716.1]This study was supported from Gumushane University Scientific Council (Project number: 2012.02.1716.1).WOS:0003842533000122-s2.0-8498351565