Incorporation of medium chain fatty acids into fish oil triglycerides by chemical and enzymatic interesterification

Maria M. C. Feltes; L. de Oliveira Pitol; J. F. Gomes Correia; R. Grimaldi; J. Mara Block; Jorge L. Ninow

doi:10.3989/gya.074708

Autores/as

Maria M. C. Feltes Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina (UFSC), Florianópolis
L. de Oliveira Pitol Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina (UFSC), Florianópolis
J. F. Gomes Correia Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina (UFSC), Florianópolis
R. Grimaldi Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP)
J. Mara Block Centro de Ciências Agrárias, Universidade Federal de Santa Catarina (UFSC), Florianópolis
Jorge L. Ninow Departamento de Engenharia Química e Engenharia de Alimentos, Universidade Federal de Santa Catarina (UFSC), Florianópolis

DOI:

https://doi.org/10.3989/gya.074708

Palabras clave:

Aceite de pescado, Ácidos grasos de cadena media, Interesterificación, Triglicéridos estructurados

Resumen

Triglicéridos estructurados (SL) conteniendo ácidos grasos de cadena media (MCFA) y ácidos grasos poliinsaturados (PUFA) en la misma molécula de glicerol tienen ventajas nutricionales y terapéuticas. Se establece la incorporación de MCFA a los triglicéridos (TAGs) de aceite de pescado, conservando un contenido considerable de ácidos docosahexaenóico (DHA) y eicosapentaenóico (EPA). El efecto de diferentes acil donadores (éster metílico de ácido cáprico/MeC10 o triglicéridos de cadena media/TCM) y de catalizador (químico o enzimático) sobre la composición del producto de las reacciones fue estudiado. La composición de ácidos grasos de los TAGs del aceite de pescado fue modificada después de las reacciones para contener MCFA y dependió del catalizador y de los substratos. Los termogramas obtenidos por Calorimetría Diferencial de Barrido (DSC) indicaron que la interesterificación provocó alteraciones considerables de los perfiles de fusión de las muestras. Fueron producidos STs de interés en nutrición clínica conteniendo EPA y DHA, además de MCFA.

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