Enrichment of Rice Bran Oil with α-Linolenic Acid by Enzymatic Acidolysis: Optimization of Parameters by Response Surface Methodology

Food and Bioprocess Technology

Volumn 4, Issue 7, 2011, Pages 1153-1163

  Chopra, Rajni ^a,b   Rastogi, N K ^a   Sambaiah, K ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b University of Delhi ^*  (India)

Author keywords

Linolenic acid; Enzymatic acidolysis; Lipase; Response surface methodology; Rhizomucor miehei; Rice bran oil

Indexed keywords

ACIDOLYSIS; LINOLENIC ACIDS; RESPONSE SURFACE METHODOLOGY; RHIZOMUCOR MIEHEI; RICE BRAN OIL;

CATALYSIS; DESIGN OF EXPERIMENTS; ENZYMES; FURFURAL; HEXANE; ISOMERS; MONOUNSATURATED FATTY ACIDS; OPTIMIZATION; SATURATED FATTY ACIDS; SUBSTRATES; SURFACE PROPERTIES;

POLYUNSATURATED FATTY ACIDS;

INSECTIVORA; RHIZOMUCOR; RHIZOMUCOR MIEHEI;

EID: 80051547897     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0191-1     Document Type: Article

References (37)

1. Adlercreutz, D., Budde, H., & Wehtje, E. (2002). Synthesis of phosphatidylcholine with defined fatty acid in the sn-1 position by lipase-catalyzed esterification and transesterification reaction. Biotechnology and bioengineering, 78, 403-441. doi: 10. 1002/bit. 10225.
2. Bang, H. O., & Dyerberg, J. (1972). Plasma lipids and lipoproteins in Green landic West-coast Eskimos. Acta Medica Scandinavica, 192, 85-94.
3. Bang, H. O., & Dyerberg, J. (1986). Lipid metabolism and Ischemic heart disease in Greenland Eskimos. Advances in food and nutrition research, 3, 1-21.
4. Barelo-Coblijin, G., Collison, L. W., Jolly, C. A., & Murphy, E. J. (2005). Dietary α-linolenic acid increase brain but not heart and liver docosahexaenoic acid levels. Lipids, 40, 787-798. doi: 10. 1007/s11745-005-1440-y.
5. Can, A., & Ozcelik, B. (2005). Enrichment of hazelnut oil with long-chain PUFA by lipase- catalyzed acidolysis: Optimization by response surface methodology. Journal of the American Oil Chemists' Society, 82, 27-32. doi: 10. 1007/s11746-005-1038-9.
6. Chandrika, L. P., & Shahidi, F. (2005). Optimization of extraction of phenolics compounds from wheat using response surface methodology. Food Chemistry, 93, 47-56. doi: 10. 1016/j. foodchem. 2004. 08. 050.
7. Chee, T. L., Rosfarizan, M., Chin, P. T., Kamariah, L., Rosnah, I., Seong, K. L., et al. (2007). Lipase-catalyzed production of medium-chain triacylglycerols from palm kernel oil distillate: Optimization using response surface methodology. European Journal of Lipid Science and Technology, 109, 107-119. doi: 10. 1002/ejlt. 200600201.
8. Cochran, W. G., & Cox, G. M. (1957). Experimental designs pp. 335-375. New York, USA: Wiley.
9. Floros, J. D., & Chinnan, M. S. (1988). Computer graphics assisted optimization for product and process development. Food Technologist, 42, 71-78.
10. Ghafoorunissa VA, Laxmi R, Sesikeran B (2004) Alpha linolenic acid and heart disease. SAARC Oils and Fats Today, pp. 22-28.
11. Giovanni, M. (1983). Response surface methodology and product optimization. Food Technologist, 37, 41-45.
12. Hamam, F., & Shahidi, F. (2006). Synthesis of structured lipids containing medium-chain and omega-3 fatty acids. Journal of agricultural and food chemistry, 54, 4390-4396. doi: 10. 1021/jf052540r.
13. Hamam, F., Daun, J., & Shahidi, F. (2005). Lipase assisted acidolysis of high-laurate canola oil with eicosapentaenoic acid. Journal of the American Oil Chemists' Society, 82, 875-879. doi: 10. 1007/s11746-005-1158-2.
14. Joglekar, A. M., & May, A. T. (1987). Product excellence through design of experiments. Cereal Foods World, 32, 857-860.
15. Khuri, A. I., & Cornell, J. A. (1987). Response surface design and analyses. New York: Marcel Dekker.
16. Koh SP, Tan CP, Lai OM, Arifin N, Yusoff MSA, Long K (2009) Enzymatic synthesis of medium- and long-chain triacylglycerols (MLCT): Optimization of process parameters using response surface methodology. Food Bioprocess Technology. doi: 10. 1007/s11947-008-0073-y.
17. Lee, K. T., & Akoh, C. C. (1996). Immobilized lipase catalyzed production of structured lipids with eicosapentaenoic acid at specific positions. Journal of the American Oil Chemists' Society, 73, 611-615. doi: 10. 1007/BF02518116.
18. Lee, K. T., & Akoh, C. C. (1998). Structured lipids, synthesis and application. Food Research International, 14, 17-34.
19. Luddy, F. E., Bradford, R. A., Herb, S. F., Magidaran, P., & Riemenschneider, R. W. (1964). Pancreatic lipase hydrolysis of triglycerides by semimicro technique. Journal of the American Oil Chemists Society, 51, 693-696. doi: 10. 1007/BF02661412.
20. Lumor, E. S., & Akoh, C. C. (2005). Incorporation of γ-linolenic and linoleic acids into a palm kernel oil/palm olein blend. European Journal of Lipid Science and Technology, 107, 447-454. doi: 10. 1002/ejlt. 200501157.
21. Mantgomery, D. C. (1984). Design and analysis of experiments (2nd ed.). Singapore: Wiley.
22. Morrison, M. R., & Smith, M. (1964). Preparation of fatty acid methyl esters and dimethylacetals from lipid with boron fluoride-methanol. Journal of Lipid Research, 5, 600-608.
23. Myers, R. H. (1971). Response surface methodology. Boston: Allyn and Bacon.
24. Osborn, H. T., & Akoh, C. C. (2002). Structured lipids-Novel fat with medical, nutraceutical and food applications. Comprehensive Reviews in Food Science and Food Safety, 3, 93-103.
25. Rastogi NK, Nguyen LT, Jiang B, Balasubramaniam VM (2009) Improvement in texture of pressure-assisted thermally processed carrots by combined pretreatment using response surface methodology. Food and Bioprocess Technology. doi: 10. 1007/s11947-008-0130-6.
26. Reena, R., Udayasankar, K., Samabaiah, K., & Lokesh, B. R. (2001). Enzymatic interesterification for the synthesis of structured lipids from coconut oil triglycerides: A DSC study. European Food Research Technology, 212, 334-343. doi: 10. 1007/s002170000254.
27. Rukmini, C., & Raghuram, T. C. (1991). Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil. Journal of the American College of Nutrition, 10, 593-601.
28. Samia, M., & Karl, E. (2007). Evaluation of the stability of blends of sunflower and rice bran oil. European Journal of Lipid Science and Technology, 109, 531-535. doi: 10. 1002/ejlt. 200600217.
29. Seetharamaiah, G. S., & Chandrasekhara, N. (1989). Studies on hypocholesterolemic activity of rice bran oil. Atherosclerosis, 78, 219-235. doi: 10. 1016/0021-9150(89)90226-8.
30. Shin, T., Godber, J. S., Martin, D. F., & Wells, J. H. (1997). Hydrolytic stability and changes in E-vitamers and oryzanol of extruded rice bran during storage. Journal of Food Science, 62, 704-708. doi: 10. 1111/j. 1365-2621. 1997. tb15440. x.
31. Simopolous, A. P., Leaf, A., & Salem, N. (1999). Workshop on the essentiality of recommended dietary intakes for omega 6 and omega 3 fatty acids. Bethesda, MD. USA: National Institute of Health.
32. Sugano, M., & Tsuji, E. (1997). Rice bran oil and cholesterol metabolism. The Journal of nutrition, 127, 521S-524S.
33. Wanasundara, U. N., & Shahidi, F. (1999). Concentration omega-3 polyunsaturated fatty acids of seal blubber oil by urea complexation: Optimization of reaction conditions. Food Chemistry, 65, 41-49. doi: 10. 1016/S0308-8146(98)00153-8.
34. WHO and FAO joint consultation (1995). Fats and oils in human nutrition. Nutrition Reviews, 53, 202-205.
35. Xu, X. (2000a). Enzymatic production of structured lipids: Process reactions and acyl migration. Inform, 11, 1121-1131.
36. Xu, X. (2000b). Production of specific-structured triacylglycerols by lipase-catalyzed reactions: A review. European Journal of Lipid Science and Technology, 102, 287-303. doi: 10. 1002/(SICI)1438-9312(200004)102: 4 287:: AID-EJLT287 3.0. CO; 2-Q.
37. Xu, X., Fomuso, L. B., & Akoh, C. C. (2000). Modification of Menhaden oil by enzymatic acidolysis to produce structured lipids: Optimization by response surface design in a packed bed reactor. Journal of the American Oil Chemists' Society, 77, 171-176. doi: 10. 1007/s11746-000-0027-3.