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Photocatalytic Production and Use of Conjugated Linoleic Acid-Rich Soy Oil
A Proctor & VP Jain
Department of Food Science, Univeristy of Arkansas, Fayetteville, AR, USA.
Conjugated linoleic acid (CLA) (cis/trans; trans/cis)) is a product of rumen fermentation that has been shown to have anti-carcinogenic, anti-atherosclerotic and anti-mutagenic properties. However, it is found naturally only in dairy and bovine meat products which are also a source of undesirable saturated dietary fat. Alternative means of obtaining CLA by chemical synthesis and fermentation have been explored but involve extensive purification steps and use of reagents with variable yields and CLA quality. We have developed a 'greener' technology to produce high-CLA soy oil(~20%)by u.v. photo-isomerization of oil alpha linoleic acid to CLA at 22 C, using only an iodine catalyst.
Although the CLA cis/trans and trans/cis isomer content was much greater than found in dairy and beef products, the majority of the CLA isomers produced were trans/trans, which also have valuable nutraceutical properties. The cis/trans and trans/cis isomers are the initial products of photisomerization but rapidly form the more thermodynamically stable trans/trans isomers. There was little indication of lipid oxidation during processing that is probably due to the conversion of alpha linoleic acid which is highly prone to oxidation. The iodine can be removed from the soy oil by conventional adsorption processing without CLA loss. The oil was used in frying operations make high-CLA potato crisps (chips), whose oil content was similar to that of the fresh oil. Future will address reducing the processing time, identification of possible minor iodo-compounds and study of the apparent improved oxidative stability of the novel high CLA/ low alpha linoleic soy oil.
Renewable Resource & Biorefineries conference, York, 6-8th September 2006
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