Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor
Structured lipids (SL) are chemically or enzymatically modified oils and fats with respect to their original fatty acid composition or position in acylglycerols. These compounds present improved functional or nutraceutical properties. The present work aimed at the enzymatic synthesis of SL, MLM-type...
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ftpinstleiria:oai:iconline.ipleiria.pt:10400.8/5014 2023-05-15T13:57:04+02:00 Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor Bassan, Natalia Rodrigues, Rafael Hatanaka Monti, Rubens Tecelão, Carla Ferreira-Dias, Suzana Paula, Ariela V. 2019 http://hdl.handle.net/10400.8/5014 eng eng Elsevier info:eu-repo/grantAgreement/FCT/5876/147340/PT info:eu-repo/grantAgreement/FCT/5876/147321/PT Bassan, N.,Hatanaka, R., Monti, R., Tecelão, C., Ferreira-Dias, S. & Paula, A. (2018). Enzymatic modification of grape ( Vitis vinifera L.) seed oil aimig to obtain dietary triacylglycerols in a batch reactor. LWT - Food Science and Technology, 99, 600-606. doi.org/10.1016/j.lwt.2018.05.013 0023-6438 http://hdl.handle.net/10400.8/5014 doi.org/10.1016/j.lwt.2018.05.013 closedAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ CC-BY-NC-ND Acidolysis Batch reactor Grape seed oil Lipase Structured lipids article 2019 ftpinstleiria https://doi.org/10.1016/j.lwt.2018.05.013 2022-05-15T05:18:32Z Structured lipids (SL) are chemically or enzymatically modified oils and fats with respect to their original fatty acid composition or position in acylglycerols. These compounds present improved functional or nutraceutical properties. The present work aimed at the enzymatic synthesis of SL, MLM-type dietary triacylglycerols, that is, those with medium chain fatty acids (M) at the sn-1 and sn-3 positions, and long chain fatty acids (L), in the internal position of the triacylglycerol. Grapeseed oil was selected based on its composition rich in unsaturated fatty acids, principally linoleic acid. This oil was submitted to batch acidolysis with medium chain fatty acids (caprylic or capric) in solvent-free media. Reactions were catalyzed by different immobilized commercial lipases, namely: Lipozyme TL IM® (Thermomyces lanuginosa lipase), Lipozyme RM IM® (Rhizomucor miehei lipase) and Novozym 435® (Candida antarctica lipase B). The incorporation degree (ID) ranged from 23.62 ± 1.34 to 34.53 ± 0.05 mol%, after 24 h reaction at 45 °C, using a molar ratio (MR) fatty acid:oil of 2:1. The best results were obtained using capric acid and Lipozyme RM IM® lipase (34.53 ± 0.05 mol%). In the experimental design, the influence of MR and temperature on ID were evaluated. ID increased with MR and T and was fitted to a saddle-like surface. info:eu-repo/semantics/publishedVersion Article in Journal/Newspaper Antarc* Antarctica Instituto Politécnico de Leiria: IC-online LWT 99 600 606 |
institution |
Open Polar |
collection |
Instituto Politécnico de Leiria: IC-online |
op_collection_id |
ftpinstleiria |
language |
English |
topic |
Acidolysis Batch reactor Grape seed oil Lipase Structured lipids |
spellingShingle |
Acidolysis Batch reactor Grape seed oil Lipase Structured lipids Bassan, Natalia Rodrigues, Rafael Hatanaka Monti, Rubens Tecelão, Carla Ferreira-Dias, Suzana Paula, Ariela V. Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
topic_facet |
Acidolysis Batch reactor Grape seed oil Lipase Structured lipids |
description |
Structured lipids (SL) are chemically or enzymatically modified oils and fats with respect to their original fatty acid composition or position in acylglycerols. These compounds present improved functional or nutraceutical properties. The present work aimed at the enzymatic synthesis of SL, MLM-type dietary triacylglycerols, that is, those with medium chain fatty acids (M) at the sn-1 and sn-3 positions, and long chain fatty acids (L), in the internal position of the triacylglycerol. Grapeseed oil was selected based on its composition rich in unsaturated fatty acids, principally linoleic acid. This oil was submitted to batch acidolysis with medium chain fatty acids (caprylic or capric) in solvent-free media. Reactions were catalyzed by different immobilized commercial lipases, namely: Lipozyme TL IM® (Thermomyces lanuginosa lipase), Lipozyme RM IM® (Rhizomucor miehei lipase) and Novozym 435® (Candida antarctica lipase B). The incorporation degree (ID) ranged from 23.62 ± 1.34 to 34.53 ± 0.05 mol%, after 24 h reaction at 45 °C, using a molar ratio (MR) fatty acid:oil of 2:1. The best results were obtained using capric acid and Lipozyme RM IM® lipase (34.53 ± 0.05 mol%). In the experimental design, the influence of MR and temperature on ID were evaluated. ID increased with MR and T and was fitted to a saddle-like surface. info:eu-repo/semantics/publishedVersion |
format |
Article in Journal/Newspaper |
author |
Bassan, Natalia Rodrigues, Rafael Hatanaka Monti, Rubens Tecelão, Carla Ferreira-Dias, Suzana Paula, Ariela V. |
author_facet |
Bassan, Natalia Rodrigues, Rafael Hatanaka Monti, Rubens Tecelão, Carla Ferreira-Dias, Suzana Paula, Ariela V. |
author_sort |
Bassan, Natalia |
title |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title_short |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title_full |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title_fullStr |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title_full_unstemmed |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title_sort |
enzymatic modification of grapeseed (vitis vinifera l.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
publisher |
Elsevier |
publishDate |
2019 |
url |
http://hdl.handle.net/10400.8/5014 |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_relation |
info:eu-repo/grantAgreement/FCT/5876/147340/PT info:eu-repo/grantAgreement/FCT/5876/147321/PT Bassan, N.,Hatanaka, R., Monti, R., Tecelão, C., Ferreira-Dias, S. & Paula, A. (2018). Enzymatic modification of grape ( Vitis vinifera L.) seed oil aimig to obtain dietary triacylglycerols in a batch reactor. LWT - Food Science and Technology, 99, 600-606. doi.org/10.1016/j.lwt.2018.05.013 0023-6438 http://hdl.handle.net/10400.8/5014 doi.org/10.1016/j.lwt.2018.05.013 |
op_rights |
closedAccess http://creativecommons.org/licenses/by-nc-nd/4.0/ |
op_rightsnorm |
CC-BY-NC-ND |
op_doi |
https://doi.org/10.1016/j.lwt.2018.05.013 |
container_title |
LWT |
container_volume |
99 |
container_start_page |
600 |
op_container_end_page |
606 |
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1766264668688482304 |