Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.8/5014 |
Resumo: | Structured lipids (SL) are chemically or enzymatically modified oils and fats with respect to their original fatty acid composition or position in acylglycerols. These compounds present improved functional or nutraceutical properties. The present work aimed at the enzymatic synthesis of SL, MLM-type dietary triacylglycerols, that is, those with medium chain fatty acids (M) at the sn-1 and sn-3 positions, and long chain fatty acids (L), in the internal position of the triacylglycerol. Grapeseed oil was selected based on its composition rich in unsaturated fatty acids, principally linoleic acid. This oil was submitted to batch acidolysis with medium chain fatty acids (caprylic or capric) in solvent-free media. Reactions were catalyzed by different immobilized commercial lipases, namely: Lipozyme TL IM® (Thermomyces lanuginosa lipase), Lipozyme RM IM® (Rhizomucor miehei lipase) and Novozym 435® (Candida antarctica lipase B). The incorporation degree (ID) ranged from 23.62 ± 1.34 to 34.53 ± 0.05 mol%, after 24 h reaction at 45 °C, using a molar ratio (MR) fatty acid:oil of 2:1. The best results were obtained using capric acid and Lipozyme RM IM® lipase (34.53 ± 0.05 mol%). In the experimental design, the influence of MR and temperature on ID were evaluated. ID increased with MR and T and was fitted to a saddle-like surface. |
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Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactorAcidolysisBatch reactorGrape seed oilLipaseStructured lipidsStructured lipids (SL) are chemically or enzymatically modified oils and fats with respect to their original fatty acid composition or position in acylglycerols. These compounds present improved functional or nutraceutical properties. The present work aimed at the enzymatic synthesis of SL, MLM-type dietary triacylglycerols, that is, those with medium chain fatty acids (M) at the sn-1 and sn-3 positions, and long chain fatty acids (L), in the internal position of the triacylglycerol. Grapeseed oil was selected based on its composition rich in unsaturated fatty acids, principally linoleic acid. This oil was submitted to batch acidolysis with medium chain fatty acids (caprylic or capric) in solvent-free media. Reactions were catalyzed by different immobilized commercial lipases, namely: Lipozyme TL IM® (Thermomyces lanuginosa lipase), Lipozyme RM IM® (Rhizomucor miehei lipase) and Novozym 435® (Candida antarctica lipase B). The incorporation degree (ID) ranged from 23.62 ± 1.34 to 34.53 ± 0.05 mol%, after 24 h reaction at 45 °C, using a molar ratio (MR) fatty acid:oil of 2:1. The best results were obtained using capric acid and Lipozyme RM IM® lipase (34.53 ± 0.05 mol%). In the experimental design, the influence of MR and temperature on ID were evaluated. ID increased with MR and T and was fitted to a saddle-like surface.ElsevierIC-OnlineBassan, NataliaRodrigues, Rafael HatanakaMonti, RubensTecelão, CarlaFerreira-Dias, SuzanaPaula, Ariela V.2020-07-16T13:56:01Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.8/5014engBassan, N.,Hatanaka, R., Monti, R., Tecelão, C., Ferreira-Dias, S. & Paula, A. (2018). Enzymatic modification of grape ( Vitis vinifera L.) seed oil aimig to obtain dietary triacylglycerols in a batch reactor. LWT - Food Science and Technology, 99, 600-606. doi.org/10.1016/j.lwt.2018.05.0130023-6438doi.org/10.1016/j.lwt.2018.05.013metadata only accessinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-17T15:50:27Zoai:iconline.ipleiria.pt:10400.8/5014Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:48:42.871918Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
spellingShingle |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor Bassan, Natalia Acidolysis Batch reactor Grape seed oil Lipase Structured lipids |
title_short |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title_full |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title_fullStr |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title_full_unstemmed |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
title_sort |
Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor |
author |
Bassan, Natalia |
author_facet |
Bassan, Natalia Rodrigues, Rafael Hatanaka Monti, Rubens Tecelão, Carla Ferreira-Dias, Suzana Paula, Ariela V. |
author_role |
author |
author2 |
Rodrigues, Rafael Hatanaka Monti, Rubens Tecelão, Carla Ferreira-Dias, Suzana Paula, Ariela V. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
IC-Online |
dc.contributor.author.fl_str_mv |
Bassan, Natalia Rodrigues, Rafael Hatanaka Monti, Rubens Tecelão, Carla Ferreira-Dias, Suzana Paula, Ariela V. |
dc.subject.por.fl_str_mv |
Acidolysis Batch reactor Grape seed oil Lipase Structured lipids |
topic |
Acidolysis Batch reactor Grape seed oil Lipase Structured lipids |
description |
Structured lipids (SL) are chemically or enzymatically modified oils and fats with respect to their original fatty acid composition or position in acylglycerols. These compounds present improved functional or nutraceutical properties. The present work aimed at the enzymatic synthesis of SL, MLM-type dietary triacylglycerols, that is, those with medium chain fatty acids (M) at the sn-1 and sn-3 positions, and long chain fatty acids (L), in the internal position of the triacylglycerol. Grapeseed oil was selected based on its composition rich in unsaturated fatty acids, principally linoleic acid. This oil was submitted to batch acidolysis with medium chain fatty acids (caprylic or capric) in solvent-free media. Reactions were catalyzed by different immobilized commercial lipases, namely: Lipozyme TL IM® (Thermomyces lanuginosa lipase), Lipozyme RM IM® (Rhizomucor miehei lipase) and Novozym 435® (Candida antarctica lipase B). The incorporation degree (ID) ranged from 23.62 ± 1.34 to 34.53 ± 0.05 mol%, after 24 h reaction at 45 °C, using a molar ratio (MR) fatty acid:oil of 2:1. The best results were obtained using capric acid and Lipozyme RM IM® lipase (34.53 ± 0.05 mol%). In the experimental design, the influence of MR and temperature on ID were evaluated. ID increased with MR and T and was fitted to a saddle-like surface. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019 2019-01-01T00:00:00Z 2020-07-16T13:56:01Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.8/5014 |
url |
http://hdl.handle.net/10400.8/5014 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Bassan, N.,Hatanaka, R., Monti, R., Tecelão, C., Ferreira-Dias, S. & Paula, A. (2018). Enzymatic modification of grape ( Vitis vinifera L.) seed oil aimig to obtain dietary triacylglycerols in a batch reactor. LWT - Food Science and Technology, 99, 600-606. doi.org/10.1016/j.lwt.2018.05.013 0023-6438 doi.org/10.1016/j.lwt.2018.05.013 |
dc.rights.driver.fl_str_mv |
metadata only access info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
metadata only access |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799136980720680960 |