Effect of UV Processing Treatments on Soy Oil Conjugated Linoleic Acid Yields and Tocopherols Stability

Abstract

Photoirradiation has been used to synthesize 20 % conjugated linoleic acid (CLA) in soy oil with an iodine catalyst. CLA yields are affected by ultraviolet (UV) irradiation time, Magnesol Ò adsorbent treatment, iodine concentration and mixed tocopherols. However, these factors in combination had not been studied. Therefore, the objectives of this study were to determine the effect of (1) a combination of photoirradiation time, Magnesol Ò adsorbent treatment and added mixed soy tocopherols on CLA yields and the oxidative stability of CLA-rich soy oil, (2) UV light on mixed tocopherol stability, as tocopherols enhance CLA yields during photoirradiation. Soy oil was initially treated with 5 % Magnesol Ò . Iodine at 0 and 0.35 % was mixed with Magnesol Ò -treated soy oil and irradiated for 12 and 6 h. The irradiated oil was again treated with Magnesol Ò , mixed with 0, 0.35 or 0.175 % iodine; 1400 MT and irradiated for 12 or 6 more hours. CLA content in soy oil was determined by conventional gas chromatography-flame ionization detector. The oxidative stability of the oil was determined by measuring peroxide value (PV). The tocopherols stability was determined by high performance liquid chromatography. The results showed that increasing photoirradiation time increased CLA yields and lowered PV. Magnesol Ò adsorption produced highest CLA yield for all treatments by removing peroxides in RBD soy oil. The c-tocopherols exhibited highest stability during UV irradiation.The order of tocopherol degradation was a-tocopherol [ d-tocopherol [ c-tocopherols.

Conjugated Linoleic Acid (CLA) Formation in Edible Oils by Photoisomerization: A Review

“…Another dose of iodine (0.35%) added and then photoisomerized for further 12 h resulted in a higher CLA content of approximately 17.5%. CLA content (approximately 25%) was also found to increase by 67% when magnesol adsorbent alone without addition of iodine was utilized to remove iodine (Yettella and others ).…”

“…Phospholipids above 500 ppm in the oil decreased CLA production (Tokle and others ). Refining the edible oil with magnesol, an adsorbent that removes polar components like peroxides, free fatty acids, prior to photoisomerization, increased the CLA yields (Yettella and others ).…”