Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate
Pure concentrates of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids were used to produce monoacylglycerol and diacylglycerol (MDG) oils via enzymatic glycerolysis in a solvent-free system. Immobilized lipase from Candida antarctica B (Novozym 435) was employed for the glycerolysis reaction w...
Main Authors: | , , |
---|---|
Other Authors: | |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier
2021
|
Subjects: | |
Online Access: | http://hdl.handle.net/1959.13/1473408 |
id |
ftunivnewcastnsw:uon:49010 |
---|---|
record_format |
openpolar |
spelling |
ftunivnewcastnsw:uon:49010 2023-06-11T04:05:18+02:00 Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate Gunathilake, Tharuka Akanbi, Taiwo O. Barrow, Colin J. The University of Newcastle. College of Engineering, Science & Environment, School of Environmental and Life Sciences 2021 http://hdl.handle.net/1959.13/1473408 eng eng Elsevier Future Foods Vol. 4, Issue December 2021, no. 100045 10.1016/j.fufo.2021.100045 http://hdl.handle.net/1959.13/1473408 uon:49010 ISSN:2666-8335 monoacylglycerol diacylglycerol omega-3 fatty acids lipase glycerolysis journal article 2021 ftunivnewcastnsw 2023-05-08T22:26:46Z Pure concentrates of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids were used to produce monoacylglycerol and diacylglycerol (MDG) oils via enzymatic glycerolysis in a solvent-free system. Immobilized lipase from Candida antarctica B (Novozym 435) was employed for the glycerolysis reaction with up to 90% product formation in one hour. This lipase also favoured diacylglycerol (DAG) over monoacylglycerol (MAG) production. Products were purified using silica gel chromatography and characterised by capillary chromatography with flame ionization detection (Iatroscan-FID). Purified products were added to extra virgin olive oil (EVOO) at a concentration of 20% w/w. The fortified olive oil was stabilized using hydroxytyrosyl palmitate, an antioxidant prepared by conjugating hydroxytyrosol with palmitic acid using Novozym 435 lipase. In vitro hydrolysis of the fortified oil was also carried out using porcine pancreatic lipase to investigate the mechanism of action of this enzyme on the oil mixtures. Article in Journal/Newspaper Antarc* Antarctica NOVA: The University of Newcastle Research Online (Australia) Fid ENVELOPE(-65.939,-65.939,-68.664,-68.664) |
institution |
Open Polar |
collection |
NOVA: The University of Newcastle Research Online (Australia) |
op_collection_id |
ftunivnewcastnsw |
language |
English |
topic |
monoacylglycerol diacylglycerol omega-3 fatty acids lipase glycerolysis |
spellingShingle |
monoacylglycerol diacylglycerol omega-3 fatty acids lipase glycerolysis Gunathilake, Tharuka Akanbi, Taiwo O. Barrow, Colin J. Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate |
topic_facet |
monoacylglycerol diacylglycerol omega-3 fatty acids lipase glycerolysis |
description |
Pure concentrates of eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids were used to produce monoacylglycerol and diacylglycerol (MDG) oils via enzymatic glycerolysis in a solvent-free system. Immobilized lipase from Candida antarctica B (Novozym 435) was employed for the glycerolysis reaction with up to 90% product formation in one hour. This lipase also favoured diacylglycerol (DAG) over monoacylglycerol (MAG) production. Products were purified using silica gel chromatography and characterised by capillary chromatography with flame ionization detection (Iatroscan-FID). Purified products were added to extra virgin olive oil (EVOO) at a concentration of 20% w/w. The fortified olive oil was stabilized using hydroxytyrosyl palmitate, an antioxidant prepared by conjugating hydroxytyrosol with palmitic acid using Novozym 435 lipase. In vitro hydrolysis of the fortified oil was also carried out using porcine pancreatic lipase to investigate the mechanism of action of this enzyme on the oil mixtures. |
author2 |
The University of Newcastle. College of Engineering, Science & Environment, School of Environmental and Life Sciences |
format |
Article in Journal/Newspaper |
author |
Gunathilake, Tharuka Akanbi, Taiwo O. Barrow, Colin J. |
author_facet |
Gunathilake, Tharuka Akanbi, Taiwo O. Barrow, Colin J. |
author_sort |
Gunathilake, Tharuka |
title |
Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate |
title_short |
Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate |
title_full |
Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate |
title_fullStr |
Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate |
title_full_unstemmed |
Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate |
title_sort |
lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate |
publisher |
Elsevier |
publishDate |
2021 |
url |
http://hdl.handle.net/1959.13/1473408 |
long_lat |
ENVELOPE(-65.939,-65.939,-68.664,-68.664) |
geographic |
Fid |
geographic_facet |
Fid |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_relation |
Future Foods Vol. 4, Issue December 2021, no. 100045 10.1016/j.fufo.2021.100045 http://hdl.handle.net/1959.13/1473408 uon:49010 ISSN:2666-8335 |
_version_ |
1768374022974734336 |