Details

Autor(en) / Beteiligte

• Ju, J.W
• So, W.S
• Kim, J.H
• Bae, B.J
• Choi, E.N
• Kwon, Y.H
• Chung, I.M
• Yoon, S.H
• Jung, M.Y

Titel

Effects of Alcohol Type and Amounts on Conjugated Linoleic Acid Formation During Catalytic Transfer Hydrogenation of Soybean Oil

Ist Teil von

• Journal of food science, 2003-08, Vol.68 (6), p.1915-1922

Ort / Verlag

Oxford, UK: Blackwell Publishing Ltd

Erscheinungsjahr

2003

Quelle

Wiley-Blackwell Journals

Beschreibungen/Notizen

• Effects of alcohol type and amount on formation of conjugated linoleic acids (CLAs) in soybean oil were studied during catalytic transfer hydrogenation with a nickel catalyst and an alcohol as a hydrogen donor. Identification and quantification of CLA isomers in the oil were done by 100-m cyano-capillary column gas chromatography. Butanol and propanol showed the highest activity for the formation of CLAs, followed by ethanol and methanol. As the amount of ethanol in the reaction system increased from 0% to 2.5%, CLA formation increased. At the level of 2.5%, CLA formation decreased. CLA compositions in soybean oils were also affected by hydrogenation time and alcohol amount. Catalytic transfer hydrogenation with alcohol has an advantage over classic hydrogenation with a gaseous hydrogen in that soybean oil, with an extremely low level of t-C18:1 but high level of CLAs, could be produced.