Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean Oil

Effects of alcohol type and amount on formation of conjugated linoleic acids (CLAs) in soybean oil were studied during catalytic transfer hydrogenation with a nickel catalyst and an alcohol as a hydrogen donor. Identification and quantification of CLA isomers in the oil were done by 100-m cyano-capi...

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Bibliographic Details
Published in:Journal of food science 2003-08, Vol.68 (6), p.1915-1922
Main Authors: Ju, J.W, So, W.S, Kim, J.H, Bae, B.J, Choi, E.N, Kwon, Y.H, Chung, I.M, Yoon, S.H, Jung, M.Y
Format: Article
Language:English
Subjects:
1-propanol
Acids
Alcohol
butanol
catalytic transfer hydrogenation
conjugated linoleic acid
conjugated linoleic acids
ethanol
Food science
gas chromatography
hydrogen
Hydrogenation
isomers
methanol
nickel
nickel catalyst
Oils & fats
soybean oil
Soybeans
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Summary:Effects of alcohol type and amount on formation of conjugated linoleic acids (CLAs) in soybean oil were studied during catalytic transfer hydrogenation with a nickel catalyst and an alcohol as a hydrogen donor. Identification and quantification of CLA isomers in the oil were done by 100-m cyano-capillary column gas chromatography. Butanol and propanol showed the highest activity for the formation of CLAs, followed by ethanol and methanol. As the amount of ethanol in the reaction system increased from 0% to 2.5%, CLA formation increased. At the level of 2.5%, CLA formation decreased. CLA compositions in soybean oils were also affected by hydrogenation time and alcohol amount. Catalytic transfer hydrogenation with alcohol has an advantage over classic hydrogenation with a gaseous hydrogen in that soybean oil, with an extremely low level of t-C18:1 but high level of CLAs, could be produced.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2003.tb06993.x