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The synthesis followed by spectral and calorimetric evaluation of stability of human milk fat substitutes obtained from thistle milk and lard

2019Journal article Open access
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dc.contributor.authorBryś, Joanna
dc.contributor.authorFlores, lnês Filipa Vaz
dc.contributor.authorGórska, Agata
dc.contributor.authorOstrowska–Ligęza, Ewa
dc.contributor.authorBryś, Andrzej
dc.contributor.authorNiemiec, Tomasz
dc.contributor.authorKoczoń, Piotr
dc.date.accessioned2019-10-21T18:22:18Z
dc.date.available2019-10-21T18:22:18Z
dc.date.issued2019
dc.description.abstractThe central point of current investigations was the first time ever synthesis of modern substitutes of human milk fat followed by versatile evaluation of their oxidative properties. The enzymatic interesterification conducted at 70°C for 2, 4, and 6 hours, respectively, with milk thistle oil and lard blend as starting reactants was catalyzed by 1,3-specific lipase Lipozyme RM IM, obtained from Rhizomucor miehei. Pressure Differential Scanning Calorimetry (PDSC) and Fourier Transform Infrared Spectroscopy (FT-IR) were applied to evaluate quality of products formed. Although PDSC curves showed lower oxidative stability of newly synthesized fats as compared to both starting materials separately, they can be considered adequate substitutes of human fat milk fat, as distribution of fatty acids in triacylglycerol molecules of substitutes obtained is much alike human milk fat itself, as resulted from analysis of GC data collected. Obvious changes in chemical structure of fats occurring during interesterification resulted in specific alterations in IR spectra of processed materials. Spectral data accompanied by PLS technique were successfully used for accurate determination of oxidative stability of new fats through indirect procedure, i.e., IR-PDSC-reference analysis of induction time. Additionally IR data exclusively, i.e., without any reference data, occurred powerfully in discrimination of human fat milk substitutes obtained.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBryś, J., Flores, l. F. V., Górska, A., Ostrowska–Ligęza, E., Bryś, A., Niemiec, T., Koczoń, P. (2019). The synthesis followed by spectral and calorimetric evaluation of stability of human milk fat substitutes obtained from thistle milk and lard. International Journal of Analytical Chemistry, 2019(5417962), 10 p.pt_PT
dc.identifier.doi10.1155/2019/5417962pt_PT
dc.identifier.eid85066020453
dc.identifier.eissn1687-8779
dc.identifier.issn1687-8760
dc.identifier.pmid31186645
dc.identifier.urihttp://hdl.handle.net/10400.14/28465
dc.identifier.wos000473401200001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherHindawipt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleThe synthesis followed by spectral and calorimetric evaluation of stability of human milk fat substitutes obtained from thistle milk and lardpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleInternational Journal of Analytical Chemistrypt_PT
person.familyNameBryś
person.familyNameFlores
person.familyNameGórska
person.familyNameOstrowska-Ligęza
person.familyNameBryś
person.familyNameNiemiec
person.familyNameKoczoń
person.givenNameJoanna
person.givenNameInês
person.givenNameAgata
person.givenNameEwa
person.givenNameAndrzej
person.givenNameTomasz
person.givenNamePiotr
person.identifier.orcid0000-0002-7852-3624
person.identifier.orcid0000-0002-7971-7551
person.identifier.orcid0000-0002-7134-3719
person.identifier.orcid0000-0002-8387-8462
person.identifier.orcid0000-0001-9429-676X
person.identifier.orcid0000-0001-5838-042X
person.identifier.orcid0000-0002-8449-6933
person.identifier.scopus-author-id55399092500
person.identifier.scopus-author-id36127990100
person.identifier.scopus-author-id55446095500
person.identifier.scopus-author-id36900112400
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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