Journal of Food Processing & Technology

Improvement of the water solubility, oxidative stability and antioxidant effect of conjugated linoleic acid using lysine

6^th Global Summit and Expo on Food & Beverages

August 03-05, 2015 Orlando-FL, USA

Sara Koohikamali

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Conjugated linoleic acid (CLA) reported to be a functional fatty acid. The water insolubility and oxidative instability of commercial CLA have limited the applications of CLA. The aim of this research was to produce an oxidative stable hydrophilic CLA by attachment of lysine (Lys), a polar amino acid, into CLA structure. Formation of Lys-CLA was confirmed by FT-IR at 1650 and 1550 cm-1. The highest water solubility was at pH 2, Lys-CLA of ?1.75% with no added salt (two weeks at 25 � 1 �C). Peroxide value (PV) was increased by approximately 16-fold (12 hours at 60 �C) for CLA. However, the PV of Lys-CLA was increased by only 1.4-fold showing that oxidative stability of Lys-CLA has been improved compared with CLA alone. Antioxidant activities of Lys-CLA, CLA and Lys were evaluated using ABTS and DPPH assays. All samples displayed radical scavenging activities in both assays. Lys-CLA with the smallest half maximal inhibitory concentration (IC50) showed the maximum antioxidant activity among the rest (p<0.05). The antioxidant activity of Lys-CLA was found to be synergistic in DPPH. This study showed that incorporation of Lys into the CLA molecule can improve the oxidative stability, antioxidant capacity and water miscibility of CLA.

Biography :

Sara Koohikamali is now the department Head and Assistant professor in the Dept. of Food Science and Technology, Azad University and she has the experience of doing research & teaching for almost 9 years. She is enthusiastic about any collaboration in Food Technology, Food Engineering and she is looking for post doctoral position in the field of Fats and Oils as well as QA, HACCP, and Food Security Challenge.