Preparation of Pufa Rich Dietary Lipids

Rathish, P. (2007) Preparation of Pufa Rich Dietary Lipids. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Preparation of PUFA rich dietary lipids, essential fatty acids (EFA) are important for human health because they are required for regulation of physiological functions. It helps in the prevention of cardio vascular diseases (CVD), Cancer and Obesity etc. Ghee, which is used in the Indian culinary overages, has been shown to have various healths beneficial properties .The fatty acid composition reveals that it is rich in saturated fatty acids and completely lacks essential fatty acids, such as linoleic acid (18:2) and linolenic acid (18:3). The approach was to enrich the ghee with linoleic acid and linolenic acid by acidolysis using immobilized lipase (Rhizomucor miehei) in hexane medium. The linoleic acid (18:2) concentrates was prepared from sunflower oil and linolenic acid (18:3) was prepared from linseed oil. The various conditions for the optimization to obtain maximum incorporation of 18; 2 and 18:3 were worked out. The variables like temprature, substrate concentration and enzyme concentration where standardized. The results pertaining to the amount of incorporation of 18:2 and 18:3 into ghee, retention of major beneficial components of ghee and its benefits would be discussed.
Uncontrolled Keywords:	pufa dietary lipids
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Jun 2007
Last Modified:	28 Dec 2011 09:27
URI:	http://ir.cftri.res.in/id/eprint/625

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