Energy value and digestibility of dietary oil containing mainly 1,3‐diacylglycerol are similar to those of triacylglycerol

Taguchi, Hiroyuki; Nagao, Tomonori; Watanabe, Hiroyuki; Onizawa, Kouji; Matsuo, Noboru; Tokimitsu, Ichiro; Itakura, Hiroshige

doi:10.1007/s11745-001-0731-7

Cited by 127 publications

(67 citation statements)

References 27 publications

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“…Table 1. Taguchi et al (2001) reported that the calculated energy values were in agreement with the energy values measured by the bomb calorimeter in their study. In our study, the acidolysis reaction was deduced with a tolerable decrease in the caloric value of triolein.…”

Section: Caloric Values Of Structured Lipidssupporting

confidence: 79%

Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

Keskin¹,

Koçak²,

Göğüş³

et al. 2012

Grasas y Aceites

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Section: Caloric Values Of Structured Lipidssupporting

confidence: 79%

Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

Keskin¹,

Koçak²,

Göğüş³

et al. 2012

Grasas y Aceites

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“…Taguchi et al, (2001) reported that the energy value of an oil calculated theoretically was in agreement with the energy values measured by a bomb calorimeter. The theoretical energy value of TO was calculated as 39.53 kj·g −1 .…”

Section: Caloric Values Of Structured Lipidssupporting

confidence: 71%

“…First, the energy values for the FA were calculated using the method proposed by Taguchi et al,(2001). Then the heat of combustion of each fatty acid was used to calculate the heat of combustion of each produced TAG.…”

Section: Determination Of Caloric Value Of Structured Lipidsmentioning

confidence: 99%

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

et al. 2016

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SUMMARY:The acidolysis reaction of terebinth fruit oil with caprylic and palmitic acid has been investigated. The reaction was catalyzed by lipase (Lipozyme IM from Rhizomucormiehei) and carried out in recirculating packed bed reactor. The effects of reaction parameters have been analyzed using response surface methodology. Reaction time (3.5-6.5 h), enzyme load (10-20%), substrate flow rate (4-8 mL·min −1 ) and substrate mole ratios (Terebinth oil : Palmitic acid : Caprylic acid, 1:1.83:1.22-1:3.07:2.05) were evaluated. The optimum reaction conditions were 5.9 h reaction time, 10% enzyme load, 4 mL·min −1 substrate flow rate and 1:3.10:2.07 substrate mole ratio. The structured lipid obtained at these optimum conditions had 52.23% desired triacylglycerols and a lower caloric value than that of terebinth fruit oil. The melting characteristics and microstructure of the structured lipid were similar to those of commercial margarine fat extracts. The results showed that the structured lipid had the highest oxidative stability among the studied fats. KEYWORDS: Caprylic acid; Palmitic acid; Pistaciaterebinthus L.; Response surface methodology; Structured lipidRESUMEN: Acidolisis de aceite de pistacho con los ácidos palmítico y caprílico en un reactor de recirculación de lecho compacto: optimización mediante metodología de superficie de respuesta. Se ha investigado la reacción de acidolisis del aceite de pistacho con los ácidoscaprílico y palmítico. La reacción fue catalizada por la lipasa Lipozyme IM de Rhizomucormiehei y realizada mediante recirculación del reactor de lecho compacto. Los efectos de los parámetros de la reacción han sido analizados mediante el uso de la metodología de superficie de respuesta. El tiempo de reacción (3.5 hasta 6.5 h), la carga de enzima (10-20%), el caudal de sustrato (4-8 mL·min −1 ) relaciones molares de los sustrato (aceite de pistacho: ácido palmítico: ácido caprílico, 1: 1,83: 1,22-1: 3,07: 2,05) fueron evaluados. Las condiciones óptimas de reacción fueron 5,9 h de tiempo de reacción, el 10% de carga de la enzima, 4 mL·min −1 de caudal de sustrato y 1: 3,10: 2,07 de relación molar de sustratos. Los lípidos estructurados obtenidos en las condiciones óptimas tenías 52,23% de triacilgliceroles deseados y un valor calórico menor que la de encina aceite de la fruta. Características de fusión y microestructura de lípido estructurado fueron similares a las de los extractos de grasa margarina comerciales. Los resultados mostraron que el lípido estructurado tenía una estabilidad oxidativa más alta entre las grasas estudiadas.

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“…In relation to the fat acylglycerol composition, Murata et al (1997), Taguchi et al (2001) and Murase et al (2005) also did not find differences in the performance of rats fed DAG or TAG oil-enriched diets. In contrast, Meng et al (2004) reported that the weight gain was lower in rats fed a DAG oil-rich diet, while Kamphuis et al (2003) observed a lesser feeling of hunger and appetite in women fed a DAG oil-enriched diet.…”

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confidence: 77%

Use of re-esterified palm oils, differing in their acylglycerol structure, in fattening pig diets

Vilarrasa

Barroeta

Tres

et al. 2015

Animal

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Re-esterified oils are new fat sources obtained from the chemical esterification of acid oils with glycerol (both economically interesting by-products from oil refining and biodiesel industries, respectively). The different fatty acid (FA) positional distribution and acylglycerol composition of re-esterified oils may enhance the apparent absorption of saturated fatty acids (SFA) and, therefore, their overall nutritive value, which might lead to an increased deposition of SFA. The aim of the present study was to investigate the potential use of re-esterified palm oils, in comparison with their corresponding acid and native oils in fattening pig diets, studying their effects on fatty acid apparent absorption, acylglycerol and free fatty acid (FFA) composition of feces, growth performance, carcass-fat depots and fatty acid composition of backfat. Seventy-two crossbred boars and gilts (average weight of 24.7 ± 2.55 kg) were blocked by initial BW (nine blocks of BW for each gender), housed in adjacent individual boxes, and fed one of the four dietary treatments, which were the result of a basal diet supplemented with 4% (as-fed basis) of native palm oil (PN), acid palm oil (PA), re-esterified palm oil low in mono-and diacylglycerols (PEL), or re-esterified palm oil high in mono-and diacylglycerols (PEH). Regarding results from the digestibility balance, PA and PN showed similar apparent absorption coefficients ( P > 0.05), despite the high, FFA content of the former. However, re-esterified palm oils (both PEL and PEH) showed a higher apparent absorption of total FA than did their corresponding native and acid oils ( P < 0.001), mainly due to the increased apparent absorption of SFA ( P < 0.001). This resulted in a greater feed efficiency and an increased deposition of SFA in backfat of pigs fed PEH, when compared with those fed PA ( P < 0.05), although no differences were found for carcass-fat depots ( P > 0.05). We conclude that re-esterified oils are interesting fat sources to be considered in fattening pigs.

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Energy value and digestibility of dietary oil containing mainly 1,3‐diacylglycerol are similar to those of triacylglycerol

Cited by 127 publications

References 27 publications

Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

Use of re-esterified palm oils, differing in their acylglycerol structure, in fattening pig diets

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