Date of Graduation

5-2012

Document Type

Thesis

Degree Name

Bachelor of Arts

Degree Level

Undergraduate

Department

Food Science

Advisor/Mentor

Proctor, Andy

Committee Member/Reader

Rom, Curt R.

Committee Member/Second Reader

Howard, Luke

Abstract

Dietary conjugated linoleic acid (CLA) is known to be effective in avoiding many obesity related diseases. Conjugated linoleic acid is a product of ruminant fermentation and 3.4g/day are needed to obtain the clinical benefits. However, it is difficult to obtain sufficient CLA to realize these benefits from a healthy diet containing dairy and beef products, without increasing levels of dietary cholesterol and saturated fat. A 20% CLA soy oil with low saturated fat and no cholesterol has been produced by the photoisomerization of linoleic acid in the triacylglyceride oil. Further increasing the CLA yields has been possible by addition of tocopherol antioxidants. The objectives of this research were to determine the effects of other natural phenolic antioxidants on CLA yield and oxidative stability during photoisomerization. Rosemary extract (RME), rosmarinic acid (RA), gallic acid (GA), caffeic acid (CA), and chlorogenic acid (CHA) were each added to refined bleached deodorized soy oil at levels they were reported to serve best as an antioxidant. The oil was then photoisomerized to produce CLA-rich oil. The CLA levels in soy oil were determined by gas chromatography - flame ionization detector (GC-FID) as fatty acid methyl esters (FAMES). The oxidative stability was determined by peroxide value (PV). The order of effectiveness as a CLA promoter was CHA>RME>RA>CA>GA. CHA at 11 ppm showed the greatest increase in CLA yield and a much lower PV than the control. RME was less effective than CHA while the CA, GA and RA were ineffective. A balance of polarity/non-polarity and antioxidant concentration seem to be the most important factors in determining CLA yields, oil solubility and antioxidant performance.

Keywords

Food science

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