ENZYMATIC PRODUCTION OF CONJUGATED LINOLEIC ACID MONOACYLGLYCEROLS FROM DEHYDRATED ISOMERIZED CASTOR BEAN OIL

ABSTRACT The goal of this study was to produce conjugated linoleic acid (CLA) monoacylglycerols (MAGs). A chemicoenzymatic process was employed starting from castor bean oil, which was chemically dehydrated and isomerized to obtain new modified triacylglycerols (TAGs) with a very high proportion of...

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Bibliographic Details
Published in:Journal of Food Lipids
Main Authors: BAROUH, NATHALIE, PIOMBO, GEORGES, GOLI, THIERRY, BARÉA, BRUNO, PINA, MICHEL, LAGO, REGINA, VILLENEUVE, PIERRE
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2008
Subjects:
General Chemistry
Food Science
Antarc*
Antarctica
Online Access:http://dx.doi.org/10.1111/j.1745-4522.2007.00099.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4522.2007.00099.x
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4522.2007.00099.x
Description
Summary:ABSTRACT The goal of this study was to produce conjugated linoleic acid (CLA) monoacylglycerols (MAGs). A chemicoenzymatic process was employed starting from castor bean oil, which was chemically dehydrated and isomerized to obtain new modified triacylglycerols (TAGs) with a very high proportion of CLA fatty acids ( > 95%). Such TAGs were then used in enzymatic glycerolysis reaction using Candida antarctica B lipase at 55C in tert ‐butyl alcohol as a solvent. The effect of enzyme load and substrate molar ratio on the production yield of MAGs was evaluated and optimized using response surface methodology with a two‐factor and three‐level factorial design. A satisfactory linear correlation existed between experimental results and predicted values ( R 2 = 0.97 and R 2 adj. = 0.94). Using the contour plot generated from the model for MAG production yield, optimum parameters could be obtained corresponding to an 11/1 glycerol/TAG molar ratio and an enzyme load of 2% (% w/w of both substrates). PRACTICAL APPLICATIONS This research work proposes a new route for the synthesis of functional monoacylglycerols combining the emulsifying effect of partial acylglycerols with the nutritional benefits of conjugated linoleic acids, which have been shown to exhibit promising biological properties. The compounds so produced may have potential applications in the food industry.

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