Degree of oxidation depending on the positional distribution of linolenic acid in perilla oil and interesterified products

Interesterified perilla oil (IPO) was produced from rearrangement of fatty acids in perilla oil (PO) using Lipozyme RM IM-catalyzed interesterification. IPO showed a total fatty acid composition similar to PO; however, the positional distributions of ω-3 linolenic acid (ω-3 Ln, ALA) of these two oil...

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Bibliographic Details
Published in:Food science and biotechnology 2014, 23(6), , pp.1733-1740
Main Authors: Wang, Xiang-Yu, Yang, Dan, Gan, Lu-Jing, Zhang, Hua, Shin, Jung-Ah, Park, Sang Hyun, Lee, Ki-Teak
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Food Science
Nutrition
Perilla
Research Article
식품과학
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Summary:Interesterified perilla oil (IPO) was produced from rearrangement of fatty acids in perilla oil (PO) using Lipozyme RM IM-catalyzed interesterification. IPO showed a total fatty acid composition similar to PO; however, the positional distributions of ω-3 linolenic acid (ω-3 Ln, ALA) of these two oils were different. Thermal oxidation was performed at 40°C in the dark and oxidative stabilities of PO and IPO were investigated using 1 H NMR. After 20 days of oxidation, the concentration of ALA in IPO (47.9±1.3%) was significantly ( p
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-014-0237-7