Abstract
Interesterified perilla oil (IPO) was produced from rearrangement of fatty acids in perilla oil (PO) using Lipozyme RM IM-catalyzed interesterification. IPO showed a total fatty acid composition similar to PO; however, the positional distributions of ω-3 linolenic acid (ω-3 Ln, ALA) of these two oils were different. Thermal oxidation was performed at 40°C in the dark and oxidative stabilities of PO and IPO were investigated using 1H NMR. After 20 days of oxidation, the concentration of ALA in IPO (47.9±1.3%) was significantly (p<0.05) higher than in PO (40.4±0.6%). IPO (40.6±5.5 mM oil) produced significantly (p<0.05) lower amounts of aldehydes (secondary oxidation products) than PO (61.6±2.0 mM oil). GC and HPLC results showed that the distribution of ALA in the LnLnLn molecule within TAG species was the main reason for improvement in the oxidative stability of IPO.
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Wang, XY., Yang, D., Gan, LJ. et al. Degree of oxidation depending on the positional distribution of linolenic acid in perilla oil and interesterified products. Food Sci Biotechnol 23, 1733–1740 (2014). https://doi.org/10.1007/s10068-014-0237-7
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DOI: https://doi.org/10.1007/s10068-014-0237-7