Physicochemical Properties of Interesterified Blends of Fully Hydrogenated <i>Crambe abyssinica</i> Oil and Soybean Oil

Guedes, Andréa Madalena Maciel; Ming, Chiu Chih; Ribeiro, Ana Paula Badan; Silva, Roberta Claro da; Gioielli, Luíz Antônio; Gonçalves, Lireny Aparecida Guaraldo

doi:10.1007/s11746-013-2360-7

Cited by 39 publications

(25 citation statements)

References 22 publications

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“… the catalyst sodium methoxide used industrially ranges from 0.1 to 0.4% may produce greater than 9% of these minority lipids. Masuchi et al and Guedes et al evaluated the CI of different lipid materials with 0.4% of sodium methoxide, and the results of the levels of DAG were from 4.8 to 9.6%.…”

Section: Resultsmentioning

confidence: 99%

Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil

Ribeiro

Ming

Silvestre

et al. 2016

Euro J Lipid Sci & Tech

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Structured lipids (SL) were prepared by enzymatic interesterification (EI) and chemical interesterification (CI) of high oleic sunflower oil (HOSO), and fully hydrogenated soybean oil (FHSO) in a weight ratio of 50:50 w/w. The EI was catalyzed by the immobilized lipase Lipozyme TL IM (Thermomyces lanuginosus) free of organic solvents at a concentration of 7% w/w, 70°C for 9 h, and samples were collected for analysis at 3, 6, and 9 h. The original blend and the reaction products were evaluated for fatty acid (FA) composition, triacylglycerols (TAG), solid fat content (SFC), thermal analysis, and regiospecific distribution of FA. The EI provided considerable rearrangement of triglycerides classes, with lower levels of trisatured and tri‐unsaturated TAG, and higher levels of monoun‐ and diunsaturated TAG. The SL obtained by EI reduced SFC with a linear and wide melting range by thermal analysis, lowering the melting point. Lower acyl migration was observed in EI within 3 h of reaction, with similar results between both techniques at the maximum reaction time. The SL obtained by EI may have wide applications in specialty fats for confectionery and bakery products. Practical Applications: SL via enzymatic catalysis have been the focus of considerable attention in food industry. We report in this study, the comparison between enzymatic and chemical interesterification of a fully hydrogenated vegetable oil, and high oleic vegetable oil. The results show that the enzymatic process with 3 h of reaction time present more selectivity, lower acyl migration of sn‐2 position of the unsaturated fatty acid, and better nutritional value, when compared with the chemical process. These SL were projected to have broad applications in foods, as bakery/confectionery fats, and as a crystallization additive for lipids. The enzymatic process with 3 h of reaction time showed the advantage of selectivity for production of new TAG and lower acyl migration sn‐2 position of the unsaturated fatty acid when compared with the other reaction times, evidenced by NMR 13C. These SL were projected to have broad applications in foods, as bakery/confectionery fats and as a crystallization additive for lipids.

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Section: Resultsmentioning

confidence: 99%

Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil

Ribeiro

Ming

Silvestre

et al. 2016

Euro J Lipid Sci & Tech

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“…The composition of TAGs present in interesterified lipids was analyzed according to the 1,3-random, 2-random theory (non-random redistribution), and 1,2,3-random theory (random redistribution), based on the analysis of the regio-specific distribution described in item 3.4 (D' Agostini and Gioielli, 2002;Guedes et al, 2014).…”

Section: Triacylglycerol Compositionmentioning

confidence: 99%

Amazonian Buriti oil: chemical characterization and antioxidant potential

et al. 2016

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SUMMARY:Buriti oil is an example of an Amazonian palm oil of economic importance. The local population uses this oil for the prevention and treatment of different diseases; however, there are few studies in the literature that evaluate its properties. In this study, detailed chemical and antioxidant properties of Buriti oil were determined. The predominant fatty acid was oleic acid (65.6%) and the main triacylglycerol classes were tri-unsaturated (50.0%) and di-unsaturated-mono-saturated (39.3%) triacylglycerols. The positional distribution of the classes of fatty acids on the triacylglycerol backbone indicated a saturated and unsaturated fatty acid relationship similar in the three-triacylglycerol positions. All tocopherol isomers were present, with a total content of 2364.1 mg·kg −1 . α-tocopherol constitutes 48% of the total tocopherol content, followed by γ-tocopherol (45%). Total phenolic (107.0 mg gallic acid equivalent·g −1 oil) and β-carotene (781.6 mg·kg −1 ) were particularly high in this oil. The highest antioxidant activity against the free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) was obtained at an oil concentration of 50 mg·mL −1 (73.15%). The antioxidant activity evaluated by the Oxygen Radical Absorbance Capacity (ORAC) was 95.3 μmol Trolox equivalent·g −1 oil. These results serve to present Buriti oil as an Amazonian resource for cosmetic, food and pharmaceuticals purposes. KEYWORDS: Fatty acid; Minor compound; Radical scavenging activity; Regio-specific distribution; TriacylglycerolRESUMEN: Aceite de buriti de la Amazonia: Caracterización química y potencial antioxidante. El aceite de Buriti es un ejemplo de aceite de palma amazónica de gran importancia económica. La población local utiliza este aceite para la prevención y el tratamiento de diferentes enfermedades; sin embargo, hay pocos estudios científicos que evalúen sus propiedades. En este estudio, se determinaron las propiedades antioxidantes del aceite de Buriti. El ácido graso predominante fue el oleico (65,6 %) y las principales clases de triglicéridos fueron tri-insaturadas (50,0 %) y Di-insaturados-mono-saturada (39,3 %). La distribución posicional de las clases de ácidos grasos en el esqueleto de triacilglicerol indicó una relación de ácidos grasos saturados e insaturados similar en las tres posiciones del triacilglicerol. Todas las isoformas de tocoferol estaban presentes, con un contenido total de 2364.1 mg·kg ) fueron particularmente altos en este aceite. La mayor actividad antioxidante contra el radical 1,1-difenil-2-picrilhidrazil libre (DPPH) se obtuvo a una concentración de aceite de 50 mg·mL −1 (73,15 %). La actividad antioxidante evaluadas por la capacidad de absorción de radicales de oxígeno (ORAC) fue 95,3 mmol Trolox equivalente·g −1 de aceite. Estos resultados presentan al aceite de Buriti amazónico como buen recurso con fines cosmético, alimenticio y farmacéutico.

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“…However, when two lipid classes with such distinct chemical composition, such as oils and hardfats, are mixed, the physicochemical properties of the mixture are not necessarily the same as those of the original components, which may result in incompatibility. A monotonic behavior, when high‐melting triacylglycerols are solubilized in the liquid fraction, were observed in binary systems containing soybean oil and soybean hardfat (Ribeiro, Grimaldi, Gioielli, & Gonçalves, ), soybean oil and crambe hardfat (Guedes et al., ), and high oleic sunflower oil and palm hardfat (Masuchi et al., ). The authors found a lower incompatibility in all binary systems by the chemical interesterification, which promoted greater heterogeneity in the composition of triacylglycerols, increasing their solubility in the solid state, thus leading to the formation of solid‐solid solutions.…”

Section: Lipid Modification Processesmentioning

confidence: 99%

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

Viriato

Queirós

Ribeiro

et al. 2019

Journal of Food Science

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Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi‐solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.

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Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil

Cited by 39 publications

References 22 publications

Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil

Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil

Amazonian Buriti oil: chemical characterization and antioxidant potential

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

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