This research was supported by ARPC of Korean Ministry of Agricultural and Forestry.
Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean Oil
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 6, pages 1915–1922, August 2003
How to Cite
Ju, J.W., So, W.S., Kim, J.H., Bae, B.J., Choi, E.N., Kwon, Y.H., Chung, I.M., Yoon, S.H. and Jung, M.Y. (2003), Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean Oil. Journal of Food Science, 68: 1915–1922. doi: 10.1111/j.1365-2621.2003.tb06993.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030119 Submitted 3/2/03, Revised 4/28/03, Accepted 5/21/03, Received 5/28/03
- conjugated linoleic acids;
- nickel catalyst;
- catalytic transfer hydrogenation;
- soybean oil
ABSTRACT: 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.