Conjugated linoleic acids characteristics

Yin, J.J., L. Yu, M.P. Yurawecz, J. Roach, and J.K.G. Kramer. Dual Antioxidation and Prooxidation Characteristics of Conjugated Linoleic Acids, Natural Antioxidants and Micronutrients — Proceedings ofthe3rdISMNSA andZndSFRR, Shangai, China, June 24—29, 2005. 

Ahn, D.U., Sell, J.L., Jo, C., Chamruspollert, M., and Jeffrey, M. (1999) Effect of Dietary Conjugated Linoleic Acid on the Quality Characteristics of Chicken Eggs During Refrigerated Storage, Poult. Sci. 78,922-928. 

Du, M., Ahn, D.U., Mendonca, A.F., and Wesley, l.V. (2002) Quality Characteristics of Irradiated Ready-To-Eat Turkey Breast Rolls from Turkeys Fed Conjugated Linoleic Acid, Poultry Sci. 81, 1378-1384. 

Ahn, DU, SeU, JL, Jo, C, Chamruspollert, M and Jeffrey, M (1999) Effect of dietary conjugated linoleic acid on the quabty characteristics of chicken eggs during refrigerated storage. Poultry ScL, 78, 922-928. 

Dairy products, conjugated dienoic derivatives of linoleic acid, 263,266r Decyl D-glucopyranoside, 221,222r Defensin, characteristics, 308r Deterioration of flavor, 79 Dienoic derivatives of linoleic acid, 262-270 Diet-cancer risk relationship, 262 Dioxathianes, formation, 38,43,44r Disjoining pressure, definitions, 233-237 1,3,5-Dithiazines, 43,46t,47 Dithiins, formation, 4U,43 Dithiolenes, formation, 38,39r... 

Currently, CLAs are mainly produced by conjugation of oils high in linoleic acid, viz. soybean and safflower oil, or alternatively by dehydration of castor oil [325,326]. Unfortunately, these processes require the use of homogeneous alkali bases, solvents, and neutralizing acids and hence do not show the characteristics of a sustainable process. Heterogeneous catalysts are more attractive as they can be easily recovered by filtration. However, literature reveals that it is not easy to design a catalyst with high CLA selectivity as... 

Linoleic acid of corn oil is converted by prolonged saponification to a fatty acid containing conjugated double bonds with high spectral absorption. Such fatty acids can be identified by their characteristic absorption spectra (128). Conjugated fatty acids, when administered by mouth, are incorporated in phosphatides of intestinal mucosa. About 6% of the phosphatide fatty acids are found to be replaced by labeled fatty acids after the lapse of one hour and a maximum of 15% after eight hours. 

---