Grasas y Aceites, Vol 64, No 3 (2013)

Minor Components and Oxidative Stability as Determined by DSC of Fractionated and Lipase-catalyzed Structured Rapeseed Oil

M. A. Alim
Department of Food Science, Division of Plant Products and Food Chemistry, Uppsala BioCenter, Swedish University of Agricultural Sciences - Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Sweden

P. Wessman
AgResearch Limited - Department of Microbiology, Uppsala BioCenter, Swedish University of Agricultural Sciences, New Zealand

P. C. Dutta
Department of Food Science, Division of Plant Products and Food Chemistry, Uppsala BioCenter, Swedish University of Agricultural Sciences, Sweden


Natural fats and oils can be modified by various methods to prepare products with desired physical, chemical and nutritional properties. The enrichment and retention of the minor lipid components, the incorporation of capric acid and oxidative stability in low temperature fractionated rapeseed oil (RSO) in acetone were assessed in this study. The fractionated liquid part (L-RSO), the solid part (S-RSO) and the RSO were transesterified with capric acid (CA) at different mole ratios using lipase. The yields of L-RSO and S-RSO were 30 and 70 g per 100 g, respectively. The L-RSO contained higher levels of linoleic acid and linolenic acid, and a lower level of oleic acid compared to the S-RSO. The S-RSO contained a higher amount of total sterols than the RSO and the L-RSO. In contrast, the L-RSO contained a higher amount of total tocopherols than the RSO and the S-RSO. The incorporation of CA was ideal at a mole ratio of 1:3. The content of sterols and tocopherols gradually decreased with an increased mole ratio for the CA incorporation. The oxidative stability shown as onset temperature, determined by DSC, of the S-RSO was higher compared to those of the L-RSO and RSO.


Differential scanning calorimetry; Lipasecatalyzed reaction; Oxidative stability; Rapeseed oil; Sterols; Tocopherols

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