PRODUCTION OF STRUCTURED LIPIDS FROM HAZELNUT OIL WITH CONJUGATED LINOLEIC ACID BY LIPASE-CATALYZED ESTERIFICATION: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY


Bakır N., Ilyasoglu H., Yucetepe A., Kasapoğlu K. N. , Demircan E., Özçelik B.

ACTA ALIMENTARIA, vol.47, no.1, pp.1-9, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 47 Issue: 1
  • Publication Date: 2018
  • Doi Number: 10.1556/066.2018.47.1.1
  • Title of Journal : ACTA ALIMENTARIA
  • Page Numbers: pp.1-9
  • Keywords: conjugated linoleic acid, hazelnut oil, response surface methodology, structured lipid, OLIVE OIL, TRIACYLGLYCEROLS, STABILITY, CLA

Abstract

The aim of this study was to synthesize structured lipid from hazelnut oil with conjugated linoleic acid (CLA) by lipase-catalyzed esterification reaction. The incorporation of CLA into hazelnut oil was optimized by response surface methodology (RSM). Substrate molar ratio, time, and temperature were independent variables chosen for optimization of the reaction. Substrate molar ratio was the most significant variable on the incorporation of conjugated linoleic acid. Good quadratic model was achieved by multiple regression analysis and backward elimination. Optimal incorporation conditions were determined as follows: reaction temperature, 59 degrees C; time, 6 hours; substrate molar ratio, 4. Under these optimum conditions, a maximum incorporation ratio of CLA into hazelnut oil of 49.42% was achieved.