Chemical and stability characteristics of structured lipids from borage (Borago officinalis L.) and evening primrose (Oenothera biennis L.) oils

被引：42

作者：

Senanayake, SPJN ^{[1
]}

Shahidi, F ^{[1
]}

机构：

[1] Mem Univ Newfoundland, Dept Biochem, St Johns, NF A1B 3X9, Canada

来源：

JOURNAL OF FOOD SCIENCE | 2002年 / 67卷 / 06期

关键词：

structured lipids; borage oil; evening primrose oil; oxidative stability; Pseudomonas sp lipase;

D O I：

10.1111/j.1365-2621.2002.tb09497.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

Structured lipids of borage and evening primrose oils containing n-3 fatty acids were produced via acidolysis catalyzed by lipase from Pseudomonas sp. The structured lipids were characterized, and their oxidative stability evaluated under Schaal oven conditions at 60 degreesC by measuring conjugated dienes (CD), 2-thiobarbituric acid reactive substances (TBARS) and headspace volatile analysis. Among the oils examined, enzymatically modified products gave rise to higher (p # 0.05) CD, TBARS, and headspace volatiles as compared to those of their unmodified counterparts. Introduction of highly unsaturated fatty acids and removal of endogenous antioxidants such as tocopherols might be responsible for this observation.

引用

页码：2038 / 2045

页数：8

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