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International Journal of Analytical Chemistry
Volume 2019, Article ID 5417962, 10 pages
https://doi.org/10.1155/2019/5417962
Research Article

The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard

1Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, Poland
2Faculty of Biotechnology, Catholic University of Portugal, Dr. António Bernardino de Almeida St., 4200–072 Porto, Portugal
3Faculty of Production Engineering, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, Poland
4Faculty of Animal Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, Poland

Correspondence should be addressed to Joanna Bryś; lp.wggs@syrb_annaoj

Received 22 November 2018; Revised 4 April 2019; Accepted 9 April 2019; Published 2 May 2019

Academic Editor: Valentina Venuti

Copyright © 2019 Joanna Bryś et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The 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.