Application of Antioxidants During Short‐path Distillation of Structured Lipids

Abstract

A specific structured lipid was produced from sunflower oil and caprylic acid. The antioxidative effect of adding α‐tocopherol, ascorbyl palmitate or citric acid (each in three different concentrations) was investigated before and after the purification process (short‐path distillation), and was compared with a control without addition of antioxidant. The oxidative status and stability were characterized by peroxide and anisidine values, secondary volatile oxidation products and induction period. The antioxidants affected the oxidative status compared with the control: citric acid was prooxidative at low concentrations, but antioxidative at high concentrations. Addition of ascorbyl palmitate had an antioxidative effect at all concentrations employed. α‐Tocopherol showed less antioxidative activity compared with ascorbyl palmitate and citric acid, and its efficacy was slightly decreased with increasing concentration. Combinations of citric acid with ascorbyl palmitate were tested in a later part of the study. No additive or synergistic effect was found between citric acid and ascorbyl palmitate. PRACTICAL APPLICATIONS Production of structured lipids (SLs) provides unique possibilities to design fats that can meet specific nutritional requirements. The desirednutritional quality of the lipid may be negatively influenced by production parameters, e.g., due to oxidation. Addition of antioxidants before purification of the lipid, as described in the present article, can improve the oxidative status of the final product compared with a product devoid of added antioxidants. This is also known from the deodorization process. The storage stability of the SL and its nutritional quality is therefore expected to be considerably improved compared with a lipid to which no antioxidant is added.

Protein hydrolysate waste of whitemouth croaker (Micropogonias furnieri) as a way of adding value to fish and reducing the environmental liabilities of the fishing industry

“…The major protein, containing more adsorbed fats, ends up precipitating with the force applied to the centrifugation (Cândido & Sgarbieri, 2003). In the centrifugation process, separation of the aqueous phase occurs, containing the soluble proteins, and the insoluble precipitate, containning proteins and fats (Timm-Heinrich et al, 2007). (N x 6,25) 75.7 ± 5.6 49.7 ± 4.8 83.9 ± 3.7 87.3 ± 2.0 Lipids 5.1 ± 4.0 22.9 ± 3.2 0.3 ± 0.2 4.6 ± 0.9 Ash 6.7 ± 1.8 7.1 ± 2.5 7.9 ± 1.1 2.4 ± 0.…”

Purification of Alaskan Walleye Pollock (Gadus chalcogrammus) and New Zealand Hoki (Macruronus novaezelandiae) Liver Oil Using Short Path Distillation

“…Ascorbyl palmitate was used as an antioxidant. Ascorbyl palmitate (Sigma Aldrich, St. Louis, MI, USA) was mixed into the centrifuged crude Pollock oil, immediately after rendering, at a ratio of 250 mg/kg [ 29 ]. The oil was stored in 25 kg containers fitted with screw-top caps and frozen at −20 °C.…”

Synthesis of acylglycerols from ω−3 fatty acids and conjugated linoleic acid isomers

“…Their study [36] also did not include positional analysis of the substituent fatty acids in the synthesized acylglycerols. In another study, the oxidative stability of enzymatically synthesized acylglycerol molecules containing C 18 fatty acid chains with different degrees of unsaturation were investigated [37]. Unlike the present study, where the different fatty acids had access to the 3‐positions on the glycerol backbone, the study by Timm‐Heinrich and co‐workers [37] had the fatty acids esterified at the sn −2 position only.…”