Journal of the American Oil Chemists' Society

, Volume 85, Issue 8, pp 711–716 | Cite as

Oxidative Stability of Polyunsaturated Triacylglycerols Encapsulated in Oleaginous Yeast

  • Diliara R. Iassonova
  • Earl G. Hammond
  • Samuel E. Beattie
Original Paper

Abstract

Oleaginous yeast cells have the ability to synthesize oil from carbon sources or to adsorb fatty acids from their growth medium. Fish oil or conjugated linoleic acid (CLA)-rich oils encapsulated in Cryptococcus curvatus were protected from oxidation for more than 7 weeks. Oil-containing dead and viable yeast as well as oils extracted from dead or viable yeast were incubated at 52 °C in the dark. Oils extracted from yeast at the beginning of the experiment began oxidizing almost immediately and exceeded peroxide values (PV) of 20 mequiv/kg within a few days and eventually reaching PV > 100 mequiv/kg. After 56 days of incubation the PV value of oil from viable cells grown on fish oil was 3.8 ± 0.1 and 5.5 ± 0.8 mequiv/kg from dead cells. After 42 days of incubation the PV of oil from viable CLA containing yeast was 1.1 ± 0.2 mequiv/kg and 1.7 ± 0.5 from dead CLA containing yeast. C. curvatus encapsulation significantly improved oxidative stability of long-chain polyunsaturated fatty acids (LCPUFA) and CLA. Yeast cell viability was not critical for oxidative stability of the encapsulated oil.

Keywords

Oleaginous yeast Encapsulation Fish oil CLA Oxidative stability 

Abbreviations

BHA

Butylated hydroxyanisole

CLA

Conjugated linoleic acid

C. curvatus

Cryptococcus curvatus

CLAY

Cryptococcus curvatus cells with encapsulated Clarinol™ A-80

DHA

Docosahexaenoic acid

EPA

Eicosapentaenoic acid

FY

Cryptococcus curvatus cells with encapsulated menhaden fish oil

LCPUFA

Long-chain polyunsaturated fatty acids

LY

Cryptococcus curvatus cells with de novo synthesized oil from lactose

PV

Peroxide value

TAG

Triacylglycerols

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Copyright information

© AOCS 2008

Authors and Affiliations

  • Diliara R. Iassonova
    • 1
  • Earl G. Hammond
    • 1
  • Samuel E. Beattie
    • 1
  1. 1.Department of Food Science and Human NutritionIowa State UniversityAmesUSA

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