Conjugated Linoleic Acid Production and Optimization Via Catalytic Reaction Method Using Safflower Oil

Supplemental safflower oil affects the fatty acid profile, including conjugated linoleic acid, of lamb.

The objective of this study was to determine whether increasing levels of dietary safflower oil would alter unsaturated fat (especially CLA) and tocopherol content of lamb, animal performance, carcass characteristics, or color stability of lamb muscle tissue. Targhee x Rambouillet wethers (n = 60) were assigned to one of three diets (four pens per treatment with five lambs per pen) in a complet...

Mesoporous Aluminosilicates as Catalyst Supports for Conjugated Linoleic Acid Formation by Hydrogenation/Isomerisation of Safflower Oil

Introduction During catalytic hydrogenation of vegetable oils, some of the naturally occurring cis double bonds are isomerized to trans fatty acids (TFA). High levels of trans fats in the diet are linked to higher occurrence of coronary health diseases [1]. However, all trans fatty acids are not harmful, some conjugated linoleic acid (CLA) isomers are reported to have anticarcinogenic, -atherog...

Optimization and Prediction of Reaction Parameters of Plastic Pyrolysis oil Production Using Taguchi Method

Design of Experiments (DoE) is a powerful guiding tool that can help researchers to identify the main variables that affect the performance characteristics. The present paper elaborates on the optimization and prediction of reaction parameters like type of plastic, catalyst, and temperature using Taguchi’s L9 orthogonal array method with three levels and three parameters to obtai...

Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor

Commercial lipases, from porcine pancreas (PPL), Candida rugosa (CRL), and Thermomyces lanuginosus (Lipozyme TL IM), were investigated in terms of their efficiency for the hydrolysis of safflower oil (SO) for the liberation of free linoleic acid (LA), used as a flavor precursor. Although PPL, under the optimized conditions, showed a high degree of hydrolysis (91.6%), its low tolerance towards h...

Conjugated linoleic acid-enriched beef production.

Canadian beef consumption is approximately 31 kg per annum, or a third of all meats consumed. Beef is a nutrient-rich food, providing good quality protein, vitamins B-6 and B-12, niacin, iron, and zinc. However, animal fats have gained the reputation of being less healthy. The identification of the anticarcinogenic effects of beef extracts due to the presence of conjugated linoleic acid (CLA) h...

Conjugated Linoleic Acid Targets