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KMID : 1134820180470111118
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 11 p.1118 ~ p.1127
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Hydrolytic Properties of Algae Oil and DAG-Rich Algae Oil Using pH-Stat and Multi-Step In Vitro Digestion Models
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Chang Hyeon-Jun
Na Bo-Ram
Lee Jeung-Hee
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Abstract
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Diacylglycerol (DAG)-rich algae oil was synthesized by enzymatic glycerolysis using algae oil containing a high concentration of docosahexaenoic acid (DHA) (56.8%), and its chemical and digestive properties were compared with those of soybean and algae oil. Acylglycerol of soybean and algae oils was primarily composed of triacylglycerol (TAG), while DAG-rich algae oil consisted of TAG (43.87%), DAG (40.90%) and monoacylglycerol (15.23%). The major fatty acids of algae and DAG-rich algae oils were DHA, palmitic acid and docosapentaenoic acid (DPA). pH-stat in vitro digestion for 15 min produced hydrolysis rates in the order of soybean> algae> DAG-rich algae oil (P<0.05). When the multi-step in vitro digestion model was employed, the hydrolysis rate of soybean oil was highest (P<0.05), while that of algae oil tended to be higher than that of DAG-rich algae oil (P>0.05). The formation into an oil-in-water emulsion increased the hydrolysis rate compared to algae and DAG-rich algae oils, while the addition of gallic acid and quercetin significantly decreased this rate (P<0.05). During multi-step in vitro digestion, the composition of free fatty acids released by hydrolysis of algae and DAG-rich algae oils showed that DHA and DPA were more slowly hydrolyzed than palmitic acid during the initial stage of digestion (30 min), but the hydrolysis rate increased with a longer digestion (120 min). The present study showed that the hydrolysis rate of oils containing a large amount of DHA was lower than that of common edible oils, but the digestibility increased when prepared in an oil-in-water emulsion while the digestibility decreased when polyphenol was contained.
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KEYWORD
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algae oil, DAG-rich oil, DHA, in vitro digestion
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