The Experts below are selected from a list of 3453 Experts worldwide ranked by ideXlab platform
Casimir C. Akoh - One of the best experts on this subject based on the ideXlab platform.
-
Modification of Stearidonic Acid Soybean Oil by Immobilized Rhizomucor miehei Lipase to Incorporate Caprylic Acid
Journal of the American Oil Chemists' Society, 2014Co-Authors: Ebenezer A. Ifeduba, Casimir C. AkohAbstract:Immobilized sn -1,3 specific Rhizomucor miehei lipase (RML) was used to catalyze the incorporation of Caprylic Acid (C8:0) into high stearidonic Acid (SDA, C18:4ω3) soybean oil (SDASO) to form structured lipids (SL). The effects of type of biocatalyst (Celite-, octyl-Sepharose-, and Duolite-immobilized RML) and reaction temperature (30, 40, 50, and 60 °C) on Acidolysis and acyl migration were studied. Celite-immobilized RML (C-RML) at 50 °C maximized C8:0 incorporation and minimized acyl migration compared to other treatments. Optimal levels of substrate molar ratio (C8:0 to SDASO), incubation time, and enzyme load for SL synthesis by C-RML at 50 °C was determined by response surface methodology to be 6:1, 24 h, and 20 % weight of substrates, respectively. This optimum treatment was scaled-up in hexane or solvent-free reaction media using SDASO or an SDA-enriched acylglycerol mixture as substrate. This yielded various SL with C8:0 contents ranging from 17.0 to 32.5 mol% and SDA contents ranging from 20.6 to 42.3 mol%. When digested, these SL may deliver C8:0 for quick energy and SDA for heart health making them potentially valuable for medical and nutraceutical applications.
-
sensory evaluation of butterfat vegetable oil blend spread prepared with structured lipid containing canola oil and Caprylic Acid
Journal of Food Science, 2005Co-Authors: Byung Hee Kim, Robert L. Shewfelt, Hyoungil Lee, Casimir C. AkohAbstract:Structured lipid (SL) was synthesized from canola oil and Caprylic Acid with sn-1,3 specific lipase from Rhizomucor miehei. Cold-spreadable butter was made by blending butterfat with the SL at a weight ratio of 80:20. Its sensory attributes were compared with pure butter and butterfat-canola oil 80:20 blend spread by headspace solid-phase microextraction (SPME) procedure and sensory analyses (descriptive analysis and triangle test) to determine the effect of the SL on the sensory profiles of the spread. Butterfat-SL blend had significantly (P < 0.05) lower contents of hypercholesterolemic fatty Acids (FAs) and the lowest atherogenic index (AI) compared with the others. In the volatile compounds analysis, free Caprylic Acid was detected in the butterfat-SL blend spread only. Descriptive analysis results indicated that butterfat-SL blend spread was significantly (P < 0.05) more cold-spreadable than pure butter, whereas its overall textural profile was very similar to that of butterfat-canola oil blend spread. However, no significant (P < 0.05) differences were found between all the spread samples in the flavor attributes including Caprylic Acid flavor. Triangle test results also showed that significant (P < 0.001) difference was found in cold-spreadability between pure butter and butterfat-SL blend spread, but there was no significant (P < 0.05) difference between butterfat-canola oil blend spread and butterfat-SL blend spread. Our results indicate that SL can counterbalance the hypercholester-olemic attributes of butterfat as well as improve the cold-spreadability of the experimental spread without any adverse effect on the flavor attributes of the spread.
-
lipase catalyzed Acidolysis of palm olein and Caprylic Acid in a continuous bench scale packed bed bioreactor
Food Chemistry, 2005Co-Authors: Oi Ming Lai, Chee Tein Low, Casimir C. AkohAbstract:Enzymatic Acidolysis of refined, bleached and deodorized (RBD) palm olein with Caprylic Acid was carried out in a continuous packed bed bioreactor to produce structured lipid (SL) that can confer metabolic benefits when consumed. Lipozyme® IM 60 from Rhizomucor miehei, a 1,3-specific lipase, was used as the biocatalyst in this study. After 24 h of reaction, 30.5% of the total fatty Acid content of the modified oil was found to be Caprylic Acid, indicating its incorporation into the palm olein. The triacylglycerols (TAGs) of palm olein after Acidolysis were separated and were characterized by seven clusters of TAG species with equivalent carbon number (ECN), C28, C30, C32, C34, C36, C38 and C40. Caprylic–oleic–Caprylic TAGs were predicted in cluster C32, which recorded the highest amount, with 35.3% of the total TAG. Fatty Acid composition at the sn-2 position was determined, by pancreatic lipolysis, as C8:0, 9.2%; C12:0, 2.3%; C14:0, 1.8%; C16:0, 21.3%; C18:0, 4.7%; C18:1, 60.7%. Iodine value (IV), slip melting point (SMP) and differential scanning calorimetric (DSC) analyses of SL were also performed. In IV analysis, SL recorded a drop of value from 60.4 to 48.2 while SMP was reduced from 13 to 4.2 °C, in comparison to RBD palm olein. DSC analysis of SL gave a melting profile with two low melting peaks of −15.97 and −11.78 °C and onset temperatures of −18.43 and −14.03 °C, respectively.
-
Sensory evaluation of a nutritional beverage containing canola oil/Caprylic Acid structured lipid
Journal of the American Oil Chemists' Society, 2003Co-Authors: Hannah T Osborn, Robert L. Shewfelt, Casimir C. AkohAbstract:Chocolate-flavored nutritional beverages were formulated with canola oil and a structured lipid (SL) to determine the effect of the SL on the sensory profile of the beverage. The SL was synthesized from canola oil and Caprylic Acid in a bioreactor packed with an sn -1,3-specific lipase obtained from Rhizomucor miehei . Differences were determined by using a triangle test panel comprising 38 members and a 7-member trained quantitative descriptive analysis (QDA) panel. Twenty-three panelists correctly identified the odd sample during the triangle testing, which corresponds to a significant difference ( P
-
lipase catalyzed Acidolysis of olive oil and Caprylic Acid in a bench scale packed bed bioreactor
Food Research International, 2002Co-Authors: Lydia B Fomuso, Casimir C. AkohAbstract:Abstract Lipase-catalyzed Acidolysis of olive oil and Caprylic Acid was performed in a bench-scale packed bed bioreactor to produce structured lipids (SL). A 1,3-specific lipase, IM 60 from Rhizomucor miehei was used as the biocatalyst. Reaction products were analyzed by reversed phase high-performance liquid chromatography, with an evaporative light scattering detector. Olive oil is characterized by four major clusters of triacylglycerol species with equivalent carbon number (ECN), C44, C46, C48, and C50. Three monosubstituted products and two disubstituted products were detected after the reaction. Monosubstituted products had ECN of C36, C38, and C40, and disubstituted products had ECN of C30 and C32. The effect of solvent, temperature, substrate mol ratio, and flow rate/residence time were studied. Optimal solvent-free production of SL was obtained at a substrate flow rate of 1 ml/min, residence time 2.7 h, temperature 60°C, and mol ratio 1:5 (olive oil/Caprylic Acid). Fatty Acid distribution at the sn-2 position of olive oil was determined by pancreatic lipase hydrolysis as 74.8% oleic Acid and 25.2% linoleic Acid. SL produced at optimal conditions had 7.2% Caprylic Acid, 69.6% oleic Acid, 21.7% linoleic Acid and 1.5% palmitic Acid at the sn-2 position.
Kumar Venkitanarayanan - One of the best experts on this subject based on the ideXlab platform.
-
in vitro antimicrobial properties of Caprylic Acid monocaprylin and sodium caprylate against dermatophilus congolensis
American Journal of Veterinary Research, 2011Co-Authors: Satyender Rao Valipe, Kumar Venkitanarayanan, J A Nadeau, Thirunavukkarasu Annamali, T A HoaglandAbstract:Objective—To determine antimicrobial effects of Caprylic Acid and its derivatives, monocaprylin and sodium caprylate, on Dermatophilus congolensis and to determine effects of Caprylic Acid on the ultrastructure of D congolensis by use of transmission electron microscopy (TEM). Sample—3 strains of D congolensis (33411, 33413, and 14639). Procedures—Strains of D congolensis were incubated separately under anaerobic conditions at 37°C for up to 48 hours in brain heart infusion (BHI) broth that was supplemented with various concentrations of Caprylic Acid (7.5, 12.5, 15, 17.5, or 20mM), monocaprylin (2.5, 5, 7.5, or 10mM), or sodium caprylate (15, 50, 60, 70, 100, or 120mM) or contained no antimicrobial treatment. After incubation, bacterial counts were determined by means of plating in triplicate on BHI-agar plates. Caprylic Acid-treated or untreated D congolensis samples were embedded in epoxide resin for TEM; cross sections were examined for structural damage. Results—Minimum inhibitory concentrations of c...
-
water administration of the medium chain fatty Acid Caprylic Acid produced variable efficacy against enteric campylobacter colonization in broilers
Poultry Science, 2011Co-Authors: J H Metcalf, Kumar Venkitanarayanan, A M Donoghue, I Reyesherrera, V F Aguiar, P J Blore, D J DonoghueAbstract:ABSTRACT Campylobacter is one of the most common causes of foodborne illness, and poultry are considered a primary source of Campylobacter infections. Caprylic Acid, an 8-carbon fatty Acid, has been shown in previous studies to reduce enteric cecal Campylobacter concentrations in poultry when administered in the feed. For greater ease of application for producers, a water-soluble form of Caprylic Acid, sodium octanoate, was evaluated for efficacy against enteric Campylobacter. The first trial consisted of 70 birds in 7 groups (n = 10 chicks/group): an untreated control and 6 other groups that were challenged with Campylobacter at d 3 and that received 0, 0.175, 0.35, 0.7, 1.4, or 2.8% water-soluble Caprylic Acid in water 3 d before necropsy at d 14. The second trial consisted of 80 birds in 8 groups (n = 10 chicks/group): an untreated negative control and 7 other groups, all of which were challenged with Campylobacter at d 3 and received 0, 0.044, 0.088, 0.175, 0.35, 0.7, or 1.4% water-soluble Caprylic Acid for 3 d before necropsy at d 14. In trial 1, only the 0.175% dose caused a reduction in cecal Campylobacter counts in comparison with the positive control (approximately a 3-log reduction). In trial 2, no treatment reduced Campylobacter counts compared with the positive control. Unlike the efficacy of Caprylic Acid in feed, treatment with Caprylic Acid in water had an inconsistent effect on intestinal Campylobacter counts.
-
Caprylic Acid reduces enteric campylobacter colonization in market aged broiler chickens but does not appear to alter cecal microbial populations
Journal of Food Protection, 2010Co-Authors: Fausto Solis De Los Santos, Kumar Venkitanarayanan, A M Donoghue, J H Metcalf, I Reyesherrera, V F Aguiar, Michael E Hume, Irene Hanning, Michael Slavik, P J BloreAbstract:Campylobacter is a leading cause of foodborne illness in the United States, and epidemiological evidence indicates poultry products to be a significant source of human Campylobacter infections. Caprylic Acid, an eight-carbon medium-chain fatty Acid, reduces Campylobacter colonization in chickens. How Caprylic Acid reduces Campylobacter carriage may be related to changes in intestinal microflora. To evaluate this possibility, cecal microbial populations were evaluated with denaturing gradient gel electrophoresis from market-age broiler chickens fed Caprylic Acid. In the first trial, chicks (n = 40 per trial) were assigned to four treatment groups (n = 10 birds per treatment group): positive controls (Campylobacter, no Caprylic Acid), with or without a 12-h feed withdrawal before slaughter; and 0.7% Caprylic Acid supplemented in feed for the last 3 days of the trial, with or without a 12-h feed withdrawal before slaughter. Treatments were similar for trial 2, except Caprylic Acid was supplemented for the last 7 days of the trial. At age 14 days, chicks were orally challenged with Campylobacter jejuni, and on day 42, ceca were collected for denaturing gradient gel electrophoresis and Campylobacter analysis. Caprylic Acid supplemented for 3 or 7 days at 0.7% reduced Campylobacter compared with the positive controls, except for the 7-day treatment with a 12-h feed withdrawal period. Denaturing gradient gel electrophoresis profiles of the cecal content showed very limited differences in microbial populations. The results of this study indicate that Caprylic Acid's ability to reduce Campylobacter does not appear to be due to changes in cecal microflora.
-
the natural feed additive Caprylic Acid decreases campylobacter jejuni colonization in market aged broiler chickens
Poultry Science, 2009Co-Authors: Solis F De Los Santos, Kumar Venkitanarayanan, A M Donoghue, J H Metcalf, I Reyesherrera, M L Dirain, V F Aguiar, P J Blore, D J DonoghueAbstract:Campylobacter causes human foodborne illness, and epidemiological evidence indicates poultry and poultry products as a significant source of human infection. Decreasing Campylobacter in the poultry intestinal tract would decrease contamination of poultry products. Caprylic Acid is a medium-chain fatty Acid reported to be effective in killing a variety of bacterial pathogens, including Campylobacter jejuni, but its effect has not been investigated in the control of C. jejuni in preslaughter market-aged poultry already colonized with this bacterium. The objective of this study was to determine the therapeutic effect of Caprylic Acid on C. jejuni counts in the cecal contents of 42-d-old chickens. Four trials were conducted. In the first 2 trials, day-of-hatch chicks (n = 60 per trial) were assigned to 6 treatment groups (n = 10 birds per treatment group): positive controls (Campylobacter, no Caprylic Acid), 0.7 or 1.4% of Caprylic Acid in feed for the last 3 d of the trial with or without a 12-h feed withdrawal. Treatments were similar for trials 3 and 4 except the doses used were 0.35 or 0.7% Caprylic Acid supplementation for the last 7 d of the trial. On d 42, ceca were collected and Campylobacter counts determined. The supplementation of Caprylic Acid at 0.35 and 0.7% consistently decreased (P < 0.05) the colonization of C. jejuni in the chicken ceca compared with positive control treatment. When these treatments were evaluated after a 12-h feed withdrawal period, 0.7% Caprylic Acid decreased Campylobacter colonization in the 3-d treatment supplementation. Body weight and feed consumption did not differ between the Caprylic Acid and control groups. The results suggest that therapeutic supplementation of Caprylic Acid in the feed can effectively decrease Campylobacter in market-aged chickens and may be a potential treatment for decreasing pathogen carriage in poultry.
-
therapeutic supplementation of Caprylic Acid in feed reduces campylobacter jejuni colonization in broiler chicks
Applied and Environmental Microbiology, 2008Co-Authors: Solis F De Los Santos, Kumar Venkitanarayanan, A M Donoghue, J H Metcalf, I Reyesherrera, M L Dirain, V F Aguiar, P J Blore, D J DonoghueAbstract:Poultry colonized with Campylobacter species are a significant source of human food-borne illness. The therapeutic use of the medium chain fatty Acid Caprylic Acid consistently reduced enteric C. jejuni colonization in chicks by 3 to 4 logs in three separate trials. These results support Caprylic Acid's potential to reduce Campylobacter carriage in poultry.
Halime Paksoy - One of the best experts on this subject based on the ideXlab platform.
-
polystyrene based Caprylic Acid microencapsulation for thermal energy storage
Solar Energy Materials and Solar Cells, 2017Co-Authors: Yeliz Konuklu, Halime PaksoyAbstract:Abstract In this study, Caprylic (octanoic) Acid microcapsules were synthesized with polystyrene shell material using the emulsion polymerization method. The influence of the type and concentration of the crosslinking agent on the phase-change properties of the microcapsules was examined. The structure and properties of the microcapsules have been characterized by scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and thermal gravimetric analysis (TGA). A second main contribution of this work is to investigate whether we could synthesize microcapsules with the same thermal properties during serial production. The effects of serial production on microencapsulated Caprylic Acid (microPCMs) have been investigated by thermal methods. The results show that reproducibility is an important parameter in the microencapsulation process. It was determined that when the synthesis amount is increased, we obtained lower efficiency in the microencapsulation of Caprylic Acid.
-
microencapsulation of Caprylic Acid with different wall materials as phase change material for thermal energy storage
Solar Energy Materials and Solar Cells, 2014Co-Authors: Yeliz Konuklu, Murat Unal, Halime PaksoyAbstract:Abstract In this study, Caprylic Acid (octanoic Acid) suitable for thermal energy storage applications was microencapsulated with different wall materials, including urea-formaldehyde resin, melamine-formaldehyde resin, urea+melamine-formaldehyde resin. Microcapsules were prepared using coacervation method. Hardening process of microencapsulated phase change material (PCM) was done with formaldehyde. The morphology and particle sizes of microencapsulated PCM were analyzed by scanning electron microscopy, (SEM). The latent heat storage capacities of Caprylic Acid and microencapsulated Caprylic Acid were determined with differential scanning calorimetry (DSC). The chemical characterization of microcapsules was determined by Fourier transformed infrared (FTIR) spectroscopy. It is concluded that urea-formaldehyde resin was the best capsule wall material for Caprylic Acid. Based on all results, it can be considered that the microcapsules were synthesized successfully and that, the phase change enthalpies of melting and freezing were about 93.9 J/g and 106.1 J/g, respectively, the particle diameter was 200 nm–1.5 μm.
Kuan Hsiang Huang - One of the best experts on this subject based on the ideXlab platform.
-
enzymatic synthesis of structured lipids transesterification of triolein and Caprylic Acid ethyl ester
Journal of the American Oil Chemists' Society, 1996Co-Authors: Kuan Hsiang Huang, Casimir C. AkohAbstract:Structured lipids were successfully synthesized by lipase-catalyzed transesterification (ester interchange) of Caprylic Acid ethyl ester and triolein. The transesterification reaction was carried out in organic solvent as reaction media. Eight commercially-available lipases (10% w/w substrates) were screened for their ability to synthesize structured lipid by incubating with 100 mg triolein and 78.0 mg Caprylic Acid ethyl ester in 3 mL hexane at 45°C for 24 h. The products were analyzed by reverse-phase high-performance liquid chromatography with evaporative light-scattering detector. Immobilized lipase IM60 fromRhizomucor miehei converted most triolein into structured lipids (41.7% dicapryloolein, 46.0% monocapryloolein, and 12.3% unreacted triolein). However, lipase SP435 fromCandida antarctica had a higher activity at higher temperature. The reaction catalyzed by lipase SP435 yielded 62.0% dicapryloolein, 33.5% monocapryloolein, and 4.5% unreacted triolein at 55°C. Time course, incubation media, added water, and substrate concentration were also investigated in this study. The results suggest that lipase-catalyzed transesterification of long-chain triglycerides and medium-chain fatty Acid ethyl ester is feasible to synthesize structured lipids.
-
enzymatic synthesis of structured lipids transesterification of triolein and Caprylic Acid
Journal of Food Lipids, 1995Co-Authors: Casimir C. Akoh, Kuan Hsiang HuangAbstract:Structured lipids were successfully synthesized by lipase-catalyzed trans-esterification (Acidolysis) of Caprylic Acid and triolein in nonaqueous medium. Twelve commercially available lipases (10%, w/w substrates) were screened for their ability to form structured lipid by incubating 100 mg triolein and 65.3 mg Caprylic Acid in 3 ml hexane at 55C for 24 h. The products were analyzed by reverse-phase high performance liquid chromatography (HPLC) with evaporative light scattering detection. Monocapryloolein was the major component of the products (57.4 mol %) and IM60 lipase from Rhizomucor miehei was the best biocatalyst. Dicapryloolein and triolein contents were 35.4% and 5.3%, respectively. Temperature, mole ratio, time course, incubation media, added water, enzyme load, and substrate concentration were also investigated in this study. The results suggest that it is possible to synthesize structured lipids with lipase as biocatalyst.
Xuebing Xu - One of the best experts on this subject based on the ideXlab platform.
-
lipase catalyzed Acidolysis of canola oil with Caprylic Acid to produce medium long and medium chain type structured lipids
Food and Bioproducts Processing, 2012Co-Authors: Yingyao Wang, Xuebing Xu, Zhangqun DuanAbstract:Abstract Lipase-catalyzed Acidolysis of canola oil with Caprylic Acid was performed to produce structured lipids (SLs) containing medium-chain fatty Acid (M) at position sn-1,3 and long-chain fatty Acid (L) at the sn-2 position in a solvent-free system. Six commercial lipases from different sources were screened for their ability to incorporate Caprylic Acid into the canola oil. The sn-1,3 regiospecificity toward the glycerol backbone of canola oil of the lipases with relatively higher Acidolysis activity was compared by investigating the fatty Acid profiles of the products. The results showed that Lipozyme RM IM from Rhizomucor miehei resulted in the highest Caprylic Acid incorporation ability and the lowest acyl migration. The reaction parameters including substrate mole ratio, enzyme load, reaction time and temperature of Lipozyme RM IM were investigated. Incorporation of Caprylic Acid was higher when reactions were carried with 10% lipase of the total weight of substrates with a 1:4 mole ratio of oil and Caprylic Acid. The optimal time course and temperature for synthesis SLs were 15 h and 50–60 °C. Possible triacylglycerol species and physical properties of the SLs product obtained at relative optimal conditions were characterized.
-
LIPASE‐CATALYZED PRODUCTION OF STRUCTURED LIPIDS VIA AcidOLYSIS OF FISH OIL WITH Caprylic Acid
Journal of Food Lipids, 2007Co-Authors: Dequan Zhou, Huiling Mu, Xuebing Xu, Jens Adler-nissenAbstract:Structured lipids containing eicosapentaenoic and docosahexaenoic Acids were manufactured in a batch reactor by lipase-catalyzed Acidolysis of fish oil with Caprylic Acid. The following free lipases (Lipase AP, Aspergillus niger; Lipase P, Pseudomonus sp.; Lipase AY, Candida rugosa; Lipase AK, Pseudomonas fluoresescens; Lipase F, Rhizopus oryzae; Lipase D, Rhizopus delemar) were screened under selected reaction conditions. The conditions were enzyme load 5%, substrate mole ratio 1:6 (fish oil: Caprylic Acid), and reaction temperature of 50C. Lipase AK had the highest activity and was suitable for production of structured lipids from fish oil. The optimal mole substrate ratio of fish oil to Caprylic Acid for Lipase AK was 1:6 to 1:8. The time course of the reaction at different enzyme loads demonstrated that 40% incorporation of Caprylic Acid could be obtained for Lipase AK in 5 h with 10% enzyme load. Addition of water had little effect on the activity of the lipase. Lipase AK and Lipozyme IM were further compared under the same conditions, in which Lipase AK had a slightly higher incorporation of Caprylic Acid, similar acyl migration of Caprylic Acid from sn-1,3 positions to the sn-2 position, and a slightly lower selectivity towards docosahexaenoic Acid.
-
oxidative stability during storage of structured lipids produced from fish oil and Caprylic Acid
Journal of the American Oil Chemists' Society, 2004Co-Authors: Nina Skall Nielsen, Xuebing Xu, Maike Timmheinrich, Charlotte JacobsenAbstract:Structured lipids produced by enzymatic or chemical methods for different applications have been receiving considerable attention. The oxidative stability of a randomized structured lipid (RFO), produced by chemical interesterification from fish oil (FO) and tricaprylin, and a specific structured lipid (SFO), produced by enzymatic interesterification from the same oil and Caprylic Acid, was compared with the stability of FO. Oils were stored at 2°C for 11 wk followed by storage at 20°C for 6 wk. In addition, the antioxidative effect of adding the metal chelators EDTA or citric Acid to SFO was investigated. FO contained the largest amount of PUFA and RFO the lowest. However, SFO had a higher PV initially and during storage at 2°C, whereas the PV of FO was highest during storage at 20°C. The level of volatile oxidation products was highest in SFO during the entire storage period, and off-flavors were more pronounced in SFO. The lower oxidative stability of SFO was probably related to the initially lower quality (regarding oxidation products), which is apparently a result of the long production procedure required. Addition of metal chelators did not reduce the oxidation of the SFO.
-
oxidative stability of mayonnaise containing structured lipids produced from sunflower oil and Caprylic Acid
European Journal of Lipid Science and Technology, 2003Co-Authors: Maike Timmheinrich, Xuebing Xu, Nina Skall Nielsen, Charlotte JacobsenAbstract:Mayonnaise based on enzymatically produced specific structured lipid (SL) from sunflower oil and Caprylic Acid was compared with mayonnaise based on traditional sunflower oil (SO) or chemically randomized lipid (RL) with respect to their oxidative stability, sensory and rheological properties. Furthermore, the potential antioxidative effect of adding lactoferrin, propyl gallate or EDTA to the mayonnaise with SL was also investigated. Mayonnaise based on SL oxidized faster than mayonnaise based on RL or SO. The reduced oxidative stability in the SL mayonnaise could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid, the lower tocopherol content and the higher initial levels of lipid hydroperoxides and secondary volatile oxidation compounds in the SL itself compared with the RL and traditional sunflower oil employed. EDTA was a strong antioxidant, while propyl gallate and lactoferrin did not exert any antioxidative effect in the SL mayonnaise.
-
oxidative stability of structured lipids produced from sunflower oil and Caprylic Acid
European Journal of Lipid Science and Technology, 2003Co-Authors: Maike Timmheinrich, Xuebing Xu, Nina Skall Nielsen, Charlotte JacobsenAbstract:Traditional sunflower oil (SO), randomized lipid (RL) and specific structured lipid (SL), both produced from SO and tricaprylin/Caprylic Acid, respectively, were stored for up to 12 wk to compare their oxidative stabilities by chemical and sensory analyses. Furthermore, the effect of adding a commercial antioxidant blend Grindox 117 (propyl gallate/ citric Acid/ascorbyl palmitate) or gallic Acid to the SL was investigated. The lipid type affected the oxidative stability: SL was less stable than SO and RL. The reduced stability was most likely caused by both the structure of the lipid and differences in production/ purification, which caused lower tocopherol content and higher initial levels of primary and secondary oxidation products in SL compared with RL and SO. Grindox 117 and gallic Acid did not exert a distinct antioxidative effect in the SL oil samples during storage.
