The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard
The central point of current investigations was the first time ever synthesis of modern substitutes of human milk fat followed by versatile evaluation of their oxidative properties. The enzymatic interesterification conducted at 70°C for 2, 4, and 6 hours, respectively, with milk thistle oil and lar...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | International Journal of Analytical Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2019/5417962 |
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| author | Joanna Bryś lnês Filipa Vaz Flores Agata Górska Ewa Ostrowska–Ligęza Andrzej Bryś Tomasz Niemiec Piotr Koczoń |
| author_facet | Joanna Bryś lnês Filipa Vaz Flores Agata Górska Ewa Ostrowska–Ligęza Andrzej Bryś Tomasz Niemiec Piotr Koczoń |
| author_sort | Joanna Bryś |
| collection | DOAJ |
| description | The central point of current investigations was the first time ever synthesis of modern substitutes of human milk fat followed by versatile evaluation of their oxidative properties. The enzymatic interesterification conducted at 70°C for 2, 4, and 6 hours, respectively, with milk thistle oil and lard blend as starting reactants was catalyzed by 1,3-specific lipase Lipozyme RM IM, obtained from Rhizomucor miehei. Pressure Differential Scanning Calorimetry (PDSC) and Fourier Transform Infrared Spectroscopy (FT-IR) were applied to evaluate quality of products formed. Although PDSC curves showed lower oxidative stability of newly synthesized fats as compared to both starting materials separately, they can be considered adequate substitutes of human fat milk fat, as distribution of fatty acids in triacylglycerol molecules of substitutes obtained is much alike human milk fat itself, as resulted from analysis of GC data collected. Obvious changes in chemical structure of fats occurring during interesterification resulted in specific alterations in IR spectra of processed materials. Spectral data accompanied by PLS technique were successfully used for accurate determination of oxidative stability of new fats through indirect procedure, i.e., IR-PDSC-reference analysis of induction time. Additionally IR data exclusively, i.e., without any reference data, occurred powerfully in discrimination of human fat milk substitutes obtained. |
| format | Article |
| id | doaj-art-dcc12901d74e40209b0c3518c7bc4d06 |
| institution | Kabale University |
| issn | 1687-8760 1687-8779 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Analytical Chemistry |
| spelling | doaj-art-dcc12901d74e40209b0c3518c7bc4d062025-02-03T01:28:36ZengWileyInternational Journal of Analytical Chemistry1687-87601687-87792019-01-01201910.1155/2019/54179625417962The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and LardJoanna Bryś0lnês Filipa Vaz Flores1Agata Górska2Ewa Ostrowska–Ligęza3Andrzej Bryś4Tomasz Niemiec5Piotr Koczoń6Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, PolandFaculty of Biotechnology, Catholic University of Portugal, Dr. António Bernardino de Almeida St., 4200–072 Porto, PortugalFaculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, PolandFaculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, PolandFaculty of Production Engineering, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, PolandFaculty of Animal Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, PolandFaculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, PolandThe central point of current investigations was the first time ever synthesis of modern substitutes of human milk fat followed by versatile evaluation of their oxidative properties. The enzymatic interesterification conducted at 70°C for 2, 4, and 6 hours, respectively, with milk thistle oil and lard blend as starting reactants was catalyzed by 1,3-specific lipase Lipozyme RM IM, obtained from Rhizomucor miehei. Pressure Differential Scanning Calorimetry (PDSC) and Fourier Transform Infrared Spectroscopy (FT-IR) were applied to evaluate quality of products formed. Although PDSC curves showed lower oxidative stability of newly synthesized fats as compared to both starting materials separately, they can be considered adequate substitutes of human fat milk fat, as distribution of fatty acids in triacylglycerol molecules of substitutes obtained is much alike human milk fat itself, as resulted from analysis of GC data collected. Obvious changes in chemical structure of fats occurring during interesterification resulted in specific alterations in IR spectra of processed materials. Spectral data accompanied by PLS technique were successfully used for accurate determination of oxidative stability of new fats through indirect procedure, i.e., IR-PDSC-reference analysis of induction time. Additionally IR data exclusively, i.e., without any reference data, occurred powerfully in discrimination of human fat milk substitutes obtained.http://dx.doi.org/10.1155/2019/5417962 |
| spellingShingle | Joanna Bryś lnês Filipa Vaz Flores Agata Górska Ewa Ostrowska–Ligęza Andrzej Bryś Tomasz Niemiec Piotr Koczoń The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard International Journal of Analytical Chemistry |
| title | The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard |
| title_full | The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard |
| title_fullStr | The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard |
| title_full_unstemmed | The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard |
| title_short | The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard |
| title_sort | synthesis followed by spectral and calorimetric evaluation of stability of human milk fat substitutes obtained from thistle milk and lard |
| url | http://dx.doi.org/10.1155/2019/5417962 |
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