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Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor

2019Journal article Restricted access
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dc.contributor.authorBassan, Natalia
dc.contributor.authorRodrigues, Rafael Hatanaka
dc.contributor.authorMonti, Rubens
dc.contributor.authorTecelão, Carla
dc.contributor.authorFerreira-Dias, Suzana
dc.contributor.authorPaula, Ariela V.
dc.date.accessioned2020-07-16T13:56:01Z
dc.date.available2020-07-16T13:56:01Z
dc.date.issued2019
dc.description.abstractStructured 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBassan, 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.2018.05.013pt_PT
dc.identifier.doidoi.org/10.1016/j.lwt.2018.05.013pt_PT
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.8/5014
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectAcidolysispt_PT
dc.subjectBatch reactorpt_PT
dc.subjectGrape seed oilpt_PT
dc.subjectLipasept_PT
dc.subjectStructured lipidspt_PT
dc.titleEnzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactorpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FAGR%2F04129%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMAR%2F04292%2F2013/PT
oaire.citation.endPage606pt_PT
oaire.citation.startPage600pt_PT
oaire.citation.titleLWT - Food Science and Technologypt_PT
oaire.citation.volume99pt_PT
oaire.fundingStream5876
oaire.fundingStream5876
person.familyNameTecelão
person.familyNameFerreira-Dias
person.givenNameCarla
person.givenNameSuzana
person.identifier.ciencia-id9B1D-4AC0-1B03
person.identifier.ciencia-idAA14-7B2F-5098
person.identifier.orcid0000-0003-2423-0495
person.identifier.orcid0000-0003-3655-8201
person.identifier.ridE-1128-2013
person.identifier.scopus-author-id7801371939
person.identifier.scopus-author-id6603615381
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
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