Abstract
A structured lipid (SL) constituting omega fatty acids was synthesized by using linseed and grape seed oils as substrates via a lipase-catalyzed reaction. Lipozyme® TL IM was used as a biocatalyst. Good quadratic models predicting the incorporation of omega fatty acids were achieved via the Response surface methodology (RSM). The optimal conditions for targeted omega-6/omega-3 fatty acid ratio (2:1) were obtained at a substrate molar ratio 1.4, time 8.4 h, and enzyme amount 6.4%. The SL contained linoleic acid (43 g 100g-1), which was mainly located in the sn-2 position (40 g 100g-1). ?-Linoleic acid, and α-linolenic acid at the sn-2 position were 22 g 100g-1, and 11 g 100g-1, respectively. The oxidative stability of the SL, and SL with antioxidants was also investigated. The produced SL may be proposed as a source of a balanced intake of omega fatty acids and an ingredient in functional food formulations.
Highlights
Omega fatty acids are known to show beneficial and protective effects against diseases
Structured lipid (SL) containing omega fatty acids was produced by the lipase-catalyzed reaction of the linseed and grape seed oils
The enzyme amount (X3), which was a non-significant factor (p > 0.10), could be retained in the model since it increased the quality of fit
Summary
Omega fatty acids are known to show beneficial and protective effects against diseases. Omega-3 fatty acids may reduce the risk of cancer and heart diseases. Omega-6 fatty acid deficiency in a diet may cause scaly dermatitis, impaired growth and poor wound healing. A balanced ratio of these fatty acids is important to prevent chronic diseases. A lower ratio may be suggested to improve general health and to minimize the risk of disease. The optimal recommended ratio of omega-6/ omega-3 fatty acids for meeting the body’s requirements and promoting health should be in the range of 1–4:1 (Gomez-Candela et al, 2011; Göğüş and Chris, 2010)
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