<em>Cis-trans</em> isomerization of unsaturated fatty acids in edible oils to prepare <em>trans</em> fat

W. Liu; G. H. Lu

doi:10.3989/gya.0225181

Autores/as

W. Liu Lipid Chemistry, College of Food Science and Technology, Henan University of Technology https://orcid.org/0000-0003-1706-1208
G. H. Lu Lipid Chemistry, College of Food Science and Technology, Henan University of Technology https://orcid.org/0000-0002-7586-7448

DOI:

https://doi.org/10.3989/gya.0225181

Palabras clave:

Ácido p-toluenosulfínico, Ácidos grasos trans, Grasas trans, Isomerización cis-trans, Manteca comestible

Resumen

Las grasas trans, ácidos grasos insaturados con al menos un doble enlace en la configuración trans, han recibido muchas atenciones en oleoquímica y seguridad. En este trabajo, se ha llevado a cabo con éxito la isomerización cis-trans de ácidos grasos insaturados en aceites comestibles usando mediante un método simple y barato utilizando ácido p-toluenosulfínico como catalizador. Los efectos del tiempo de reacción, la temperatura, la carga del catalizador, la cantidad de agua y los antioxidantes en la isomerización cis-trans se han investigado sistemáticamente. Los resultados indicaron que la cantidad de agua (0–20% en peso) y antioxidante (0–200 mg/ kg) no tuvo un efecto significativo sobre la isomerización cis-trans. Los productos finales (grasas trans) de la reacción de isomerización cis-trans se caracterizaron por GC y React IR. El rendimiento en dobles enlaces trans de la manteca isomerizada puede alcanzar el 79,6% tras calentar a 100 ºC durante 90 minutos sin cambiar tanto la posición de los dobles enlaces como el grado de insaturación. Además, este método tan útil se ha aplicado a diferentes aceites vegetales (por ejemplo, oliva, semilla de camelia, maíz, sésamo, girasol y soja) y casi se forma alrededor del 80.0% de ácidos grasos trans, lo que demuestra ser un método prometedor para proporcionar productos grasos trans para investigaciones relacionadas en la química del aceite y los alimentos.

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