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Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

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dc.contributor.authorBryś, Joanna
dc.contributor.authorFlores, lnês Filipa Vaz
dc.contributor.authorGórska, Agata
dc.contributor.authorWirkowska-Wojdyła, Magdalena
dc.contributor.authorOstrowska-Ligęza, Ewa
dc.contributor.authorBryś, Andrzej
dc.date.accessioned2018-11-06T10:51:21Z
dc.date.available2018-11-06T10:51:21Z
dc.date.issued2017
dc.description.abstractThe aim of this study was the analytical evaluations of human milk fat substitutes (HMFS) synthesized via enzymatic interesterification of lard and milk thistle oil mixtures by a immobilized commercial sn-1,3-specific lipase, using calorimetric and chromatographic methods. The mixtures of lard and milk thistle oil at mass ratio 6: 4 and 8: 2 were interesterified for 2, 4 and 6 h at the temperature of 60 degrees C. The determination of fatty acid composition was carried out by gas chromatographic analysis of fatty acid methyl esters. The positional distribution of fatty acids in the sn-2 and sn-1,3 positions of triacylglycerols was based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions. Pressure differential scanning calorimetry (PDSC) method was used for the determination of the oxidative stability of HMFS. The oxidative induction time was obtained from the PDSC curves. Due to enzymatic interesterification of mixtures of lard and milk thistle oil, new HMFS that have a similar regiospecific structure of triacylglycerols to human milk fat can be produced. The induction time obtained from PDSC measurements can be used as a parameter for the assessment of the resistance of tested fats to their thermal-oxidative decomposition.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBryś, J., Flores, F.V., Górska, A., Wirkowska-Wojdyla, M., Ostrowska-Ligeza, E., Bryś, A. (2017). Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures. Journal of Thermal Analysis and Calorimetry, 130(1), 319-327pt_PT
dc.identifier.doi10.1007/s10973-017-6452-8pt_PT
dc.identifier.eid85019717151
dc.identifier.eissn1588-2926
dc.identifier.issn1388-6150
dc.identifier.urihttp://hdl.handle.net/10400.14/25988
dc.identifier.wos000411160300032
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectLardpt_PT
dc.subjectMilk thistle oilpt_PT
dc.subjectPDSCpt_PT
dc.subjectInteresterificationpt_PT
dc.subjectOxidative stabilitypt_PT
dc.subjectHuman milk fat substitutespt_PT
dc.titleUse of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixturespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage327
oaire.citation.issue1
oaire.citation.startPage319
oaire.citation.titleJournal of Thermal Analysis and Calorimetrypt_PT
oaire.citation.volume130
person.familyNameBryś
person.familyNameGórska
person.familyNameWirkowska-Wojdyła
person.familyNameOstrowska-Ligęza
person.familyNameBryś
person.givenNameJoanna
person.givenNameAgata
person.givenNameMagdalena
person.givenNameEwa
person.givenNameAndrzej
person.identifier.orcid0000-0002-7852-3624
person.identifier.orcid0000-0002-7134-3719
person.identifier.orcid0000-0002-5297-6844
person.identifier.orcid0000-0002-8387-8462
person.identifier.orcid0000-0001-9429-676X
person.identifier.scopus-author-id55399092500
person.identifier.scopus-author-id56222148600
person.identifier.scopus-author-id36127990100
person.identifier.scopus-author-id55446095500
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationea873d40-1f59-4974-aa30-d1c9c2146e75
relation.isAuthorOfPublication72495801-7997-4ebf-933a-31c856beb325
relation.isAuthorOfPublicationa71856a7-1236-4a59-9a8e-ec887f5d3701
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relation.isAuthorOfPublication026a4aef-b873-409e-a951-f85140f6801b
relation.isAuthorOfPublication.latestForDiscovery72495801-7997-4ebf-933a-31c856beb325

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