Production and stability of structured lipids from algal oils and capric acid

Issue title: The Proceedings of the 3rd International Conference on Food Factors (ICoFF 03)

Article type: Research Article

Authors: Hamam, Fayez | Shahidi, Fereidoon

Affiliations: Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada A1B 3X9

Note: [] Corresponding author. Tel.: +1 709 737 8552; Fax: +1 709 737 4000; E-mail: fshahidi@mun.ca

Abstract: This study aimed to incorporate capric acid (CA) into selected algal oils, namely arachidoinc acid single cell oil (ARASCO), docosahexaenoic acid single cell oil (DHASCO) and the OMEGA-GOLD oil rich in dcosahexaenoic acid (DHA) and dosapentaenoic acid (n-6 DPA). Response surface methodology indicated that under optimum conditions (12.3% enzyme, 45®C, and 29.4 h) CA incorporation was 20.0% into ARASCO; (4.2% enzyme, 43.3®C, and 27.1 h) 22.6% into DHASCO and (2.5% enzyme, 46.6®C and 25.2 h) 20.7% into the OMEGA-GOLD oil. Stereospecific analysis indicated that in all oils examined CA was mainly located at the sn-1 and sn-3 positions of the resultant TAG molecules while the highly unsaturated fatty acids being primarily esterified to the sn-2 positions of the three oils. In all cases, enzymatically modified oils were more susceptible to oxidation than their unmodified counterparts.

Keywords: acidolysis, lipase, structured lipids, medium-chain fatty acids, capric acid (C10:0), algal oil, EPA, DHA, DPA, surface methodology (RSM)

Journal: BioFactors, vol. 22, no. 1-4, pp. 315-317, 2004