Yazarlar

• Ilyasoglu, H.(2)
• Bakir, N.(1)
• Demircan, E.(1)
• Kasapoglu, K. N.(1)
• Ozcelik, B.(1)
• Yucetepe, A.(1)

• MakaleAçık Erişim2018Scopus SJRQ3/r/gumushane/10376
  PRODUCTION OF STRUCTURED LIPIDS FROM HAZELNUT OIL WITH CONJUGATED LINOLEIC ACID BY LIPASE-CATALYZED ESTERIFICATION: OPTIMIZATION BY RESPONSE SURFACE METHODOLOGY

  Bakir, N.; Ilyasoglu, H.; Yucetepe, A.; Kasapoglu, K. N.; Demircan, E.; Ozcelik, B.

  The aim of this study was to synthesize structured lipid from hazelnut oil with conjugated linoleic acid (CLA) by lipase-catalyzed esterification reaction. The incorporation of CLA into hazelnut oil was optimized by response surface methodology (RSM). Substrate molar ratio, time, and temperature were independent variables chosen for optimization of the reaction. Substrate molar ratio was the most significant variable on the incorporation of conjugated linoleic acid. Good quadratic model was achieved by multiple regression analysis and backward elimination. Optimal incorporation conditions were determined as follows: reaction temperature, 59 degrees C; time, 6 hours; substrate molar ratio, 4. Under these optimum conditions, a maximum incorporation ratio of CLA into hazelnut oil of 49.42% was achieved.

  AtıfScopus1·WoS1·OpenAlex3

  İncele
• MakaleAçık Erişim2017Scopus SJRQ3/r/gumushane/15100
  Production of structured lipid with a low omega-6/omega-3 fatty acids ratio by enzymatic interesterification

  Ilyasoglu, H.

  A structured lipid (SL) constituting omega fatty acids was synthesized by using linseed and grape seed oils as substrates via a lipase-catalyzed reaction. Lipozyme® TL IM was used as a biocatalyst. Good quadratic models predicting the incorporation of omega fatty acids were achieved via the Response surface methodology (RSM). The optimal conditions for targeted omega-6/omega-3 fatty acid ratio (2:1) were obtained at a substrate molar ratio 1.4, time 8.4 h, and enzyme amount 6.4%. The SL contained linoleic acid (43 g 100g-1), which was mainly located in the sn-2 position (40 g 100g-1). α-Linoleic acid, and α-linolenic acid at the sn-2 position were 22 g 100g-1, and 11 g 100g-1, respectively. The oxidative stability of the SL, and SL with antioxidants was also investigated. The produced SL may be proposed as a source of a balanced intake of omega fatty acids and an ingredient in functional food formulations.

  AtıfScopus5·WoS4·OpenAlex6

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