Abstract
Structured Lipids are generally constituents of functional foods. Growing demands for SL are based on a fuller understanding of nutritional requirements, lipid metabolism, and improved methods to produce them. Specifically, this work was aimed to add value to avocado oil by producing dietary triacylglycerols (TAG) containing medium-chain fatty acids (M) at positions sn-1,3 and long-chain fatty acids (L) at position sn-2. These MLM-type structured lipids (SL) were produced by interesterification of caprylic acid (CA) (C8:0) and avocado oil (content of C18:1). The regiospecific sn-1,3 commercial lipases Lipozyme RM IM and TL IM were used as biocatalysts to probe the potential of avocado oil to produce SL. Reactions were performed at 30–50°C for 24 h in solvent-free media with a substrate molar ratio of 1∶2 (TAG:CA) and 4–10% w/w enzyme content. The lowest incorporation of CA (1.1% mol) resulted from Lipozyme RM IM that was incubated at 50°C. The maximum incorporation of CA into sn-1,3 positions of TAG was 29.2% mol. This result was obtained at 30°C with 10% w/w Lipozyme TL IM, which is the highest values obtained in solvent-free medium until now for structured lipids of low-calories. This strategy opens a new market to added value products based on avocado oil.
Highlights
IntroductionStructured lipids (SL) are defined as triacylglycerols (TAG) which have been chemically or enzymatically modified to change the fatty acids composition and/or positional distribution in the glycerol backbone [1]
Structured lipids (SL) are defined as triacylglycerols (TAG) which have been chemically or enzymatically modified to change the fatty acids composition and/or positional distribution in the glycerol backbone [1]. They have been developed to meet the demands of health-conscious consumers [2]. These definitions cover any fats produced for special functionality or nutritional use, including cocoa butter equivalents, breast milk fat substitutes, some low-calorie fats, oils enriched in essential fatty acids, and margarines or other plastic fat [3]
We investigated the effects of both temperature and enzyme concentration in the incorporation of caprylic acid (CA) in the avocado oil structure
Summary
Structured lipids (SL) are defined as triacylglycerols (TAG) which have been chemically or enzymatically modified to change the fatty acids composition and/or positional distribution in the glycerol backbone [1] They have been developed to meet the demands of health-conscious consumers [2]. The production of SL with medium chain (6–12 carbon atoms) and saturated fatty acids (M) in the sn-1 and sn-3 positions and with long-chain (14–24 carbon atoms) saturated or unsaturated fatty acids (L) in the sn-2 position (‘‘MLM-type’’ SL) has sharply increased due to their unique nutritional properties [4] These SL have low caloric value and are suitable for controlling obesity, fat malabsorption and/or other metabolic disorders [5]. A comprehensive review of the literature indicate that there should be no toxicological effects associated with the ingestion of MLM-type SL [7] and the safety of commercial MLM-type SL was validated at both animal and human levels [8]
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