Pattern recognition of lipase-catalyzed or chemically interesterified fat blends containing n-3 polyunsaturated fatty acids

Authors

  • Ana Sofia Pires,

    1. Instituto Superior Técnico, CEBQ-IBB – Institute for Biotechnology and Bioengineering, Technical University of Lisbon, Lisbon, Portugal
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  • Natália M. Osório,

    1. Instituto Piaget, Núcleo de Investigação em Enga Alimentar e Biotecnologia, ISEIT de Almada, Almada, Portugal
    2. Instituto Superior de Agronomia, DAIAT, Centro de Estudos de Engenharia Rural, Technical University of Lisbon, Lisbon, Portugal
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  • Ana Cláudia Nascimento,

    1. Instituto Superior de Agronomia, DAIAT, Centro de Estudos de Engenharia Rural, Technical University of Lisbon, Lisbon, Portugal
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  • Frederik van Keulen,

    1. Instituto Superior Técnico, CEBQ-IBB – Institute for Biotechnology and Bioengineering, Technical University of Lisbon, Lisbon, Portugal
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  • M. Manuela R. da Fonseca,

    1. Instituto Superior Técnico, CEBQ-IBB – Institute for Biotechnology and Bioengineering, Technical University of Lisbon, Lisbon, Portugal
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  • Suzana Ferreira-Dias

    Corresponding author
    1. Instituto Superior de Agronomia, DAIAT, Centro de Estudos de Engenharia Rural, Technical University of Lisbon, Lisbon, Portugal
    • Instituto Superior de Agronomia, DAIAT, Centro de Estudos de Engenharia Rural, Technical University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal. Fax: +351 21 3653200
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Abstract

The feasibility to discriminate among samples of different fat blends prior and after inorganic or lipase-catalyzed interesterification, via pattern recognition techniques [principal component analysis (PCA) and discriminant analysis (DA)], was investigated. Blends I and II, consisting of mixtures of palm stearin, palm kernel oil and a concentrate of triacylglycerols (TAG) rich in n-3 polyunsaturated fatty acids (EPAX 4510TG or EPAX 2050TG) were used. These blends, prior (64 samples) and after interesterification, catalyzed by an immobilized Thermomyces lanuginosa lipase (Lipozyme TL IM, 54 samples) or by sodium methoxide (10 samples), were characterized by their acylglycerol profiles (25 chromatographic peaks) and solid fat content (SFC) at 10, 20, 30 and 35 °C. PCA on the multivariate data (i) showed that the initial samples were characterized by higher SFC and higher contents of high-melting TAG and (ii) suggested two separate clusters of initial and interesterified samples. DA was performed on the multivariate data to determine which of the 29 variables have discriminative power. When the 124 samples, characterized by their acylglycerols, were grouped into (i) initial and interesterified samples of blends I or II (four groups) or (ii) also by the catalyst used (six groups), 98.4% of the samples were correctly classified.

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