Sustainable one-pot solvent-free enzymatic synthesis of capric acid-rich structured lipids to enhance the nutritional value of grape seed oil

ABSTRACT: Grape seed oil (GSO) is a valuable resource for the pharmaceutical, cosmetic, and food industries due to its fatty acid composition, which provides anti-inflammatory, cardioprotective, antimicrobial, and anticancer properties. GSO is also recognized for its sensory attributes and serves as an essential component in our dietary intake, providing vital fatty acids for metabolic reactions. The enzymatic synthesis of structured lipids (SL) using GSO was investigated in this study. The SL was created by incorporating medium chain fatty acids (capric acid – C10) at the sn-1 and sn-3 positions and long chain fatty acids in the internal position of triacylglycerols (TAG). GSO was selected based on its composition rich in unsaturated fatty acids, mainly linoleic acid. The acidolysis reactions were catalyzed by an immobilized commercial lipase Lipozyme TLIM®. The incorporation degree of C10 into GSO reached 36%. Health lipid indices were calculated to determine the C10 incorporation effect on the improvement of nutritional quality of oil. The SL showed lower oxidative stability index (OSI) values than the original oil and higher degree of fatty acid (DFA) values. The simpler, solvent-free method not only enhances the health benefits of oils but also gives valuable properties to GSO, making it an even more attractive option for food industries.

• Autores: Caicedo Paz, Angie Vanessa; Mediavilla Quintero, Marta Beatriz; Martínez Galán, Julián Paul; Farías, Camila; Valenzuela, Rodrigo; Ussemane Mussagy, Cassamo
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2024
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/40406
• Acceso en línea: https://hdl.handle.net/10495/40406
• Palabra clave: Vitis; Semillas; Seeds; Aceites; Oils; Ácidos Grasos; Fatty Acids; Lípidos; Lipids; Uva; Grapes; Ácido caprico; Capric acid; http://aims.fao.org/aos/agrovoc/c_3359; http://aims.fao.org/aos/agrovoc/c_1281; https://id.nlm.nih.gov/mesh/D027843; https://id.nlm.nih.gov/mesh/D012639; https://id.nlm.nih.gov/mesh/D009821; https://id.nlm.nih.gov/mesh/D005227; https://id.nlm.nih.gov/mesh/D008055
• Rights: openAccess
• License: http://creativecommons.org/licenses/by/2.5/co/