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Production tactic and physiochemical properties of low ω6/ω3 ratio structured lipid synthesised from perilla and soybean oil

Authors

  • Kanika Mitra,

    1.  Department of Food and Nutrition, Chungnam National University, 220 Gung-Dong, Yuseung-Gu, Daejeon 305-764, South Korea
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  • Jeung-Hee Lee,

    1.  Department of Food Science and Technology, Chungnam National University, 220 Gung-Dong, Yuseung-Gu, Daejeon 305-764, South Korea
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  • Ki-Teak Lee,

    1.  Department of Food Science and Technology, Chungnam National University, 220 Gung-Dong, Yuseung-Gu, Daejeon 305-764, South Korea
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  • Seong-Ai Kim

    Corresponding author
    1.  Department of Food and Nutrition, Chungnam National University, 220 Gung-Dong, Yuseung-Gu, Daejeon 305-764, South Korea
      Correspondent: Fax: +82 42 821 6836; e-mail: skim@cnu.ac.kr
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Correspondent: Fax: +82 42 821 6836; e-mail: skim@cnu.ac.kr

Summary

Structured lipid (SL) was synthesised by enzymatic interesterification of soybean oil and perilla oil. Response surface methodology (RSM) was used to determine the effects of three variables on the lipase-catalysed interesterification. Based on ridge analysis, combination of reaction time (X1; 18 h), reaction temperature (X2; 60 °C), and substrate mole ratio (X3; 1:1) were optimised for higher incorporation of ω3 (alpha (α) linolenic acid (ALA)) (Y). The predictive model was found to be adequate due to no significant lack of fit and satisfactory level of coefficient of determination (R2 = 0.97). Experiments were conducted under optimised conditions which were predicted by the model equations, obtained from RSM yielded SL with linoleic (44.01%) and ALA (35.82%) were detected at sn-2 position. The effects of antioxidants such as catechin, butylated hydroxytoluene (BHT) BHT and rosemary extracted on the oxidative stability in SL were investigated. Among all antioxidants, the highest stability was obtained from catechin.

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