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Conjugated Linoleic Acid (CLA) Formation in Edible Oils by Photoisomerization: A Review.

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Relation http://ir.cftri.com/11590/
http://doi.org/10.1111/1750-3841.12449
 
Title Conjugated Linoleic Acid (CLA) Formation in
Edible Oils by Photoisomerization: A Review.
 
Creator Rahul Reddy, G.
Lokesh, B. R.
 
Subject 19 Lipids-oils/fats
 
Description Conjugated linoleic acid (CLA) that is commonly found in dairy and ruminant fats, is geometrical and
positional isomer of linoleic acid (LA). Edible oils are not good sources of CLA. Attempts have been made to generate
CLA in edible oils through photoisomerization procedures. CLA isomers have several proven health benefits. This
article reviews procedures for producing CLA containing edible oils by photoisomerization approach and applications
of photoisomerized oils for food uses. The article reviews (1) the photoisomerized production of CLA containing oils
on lab scale, with customized equipment, at pilot plant scale; (2) the effects of iodine content, photoisomerization time,
refining, interference from minor components of oils, efficacy of different edible oils containing LA, interference from
antioxidants; (3) the chemical kinetics, oxidative stability; and (4) photoisomerized oils for frying oils and as drying
oils.The review also briefly covers methods of measurement of CLA.
 
Publisher Wiley-Blackwell
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11590/1/Jl.%20of%20Food%20Sci_2014.pdf
Rahul Reddy, G. and Lokesh, B. R. (2014) Conjugated Linoleic Acid (CLA) Formation in Edible Oils by Photoisomerization: A Review. Journal of Food Science, 79 (5). R781-R785.