Effects of high pressure on unsaturated fatty acids

The objective of this study is to investigate the effects of high pressure processing on the molecular structure of some unsaturated fatty acids. Samples of elaidic acid, linoleic acid, ZE and EE conjugated linoleic acid are treated at 293 or 333 K at pressures up to 700 MPa. It is observed that the adiabatic heat generated from compression is able to bring the sample temperature above 373 K after 700 MPa. These relatively extreme conditions are of great interest for food sterilization, but they may induce undesirable change in fatty acid quality characteristics. To check for structural changes, Raman spectra of the samples are analysed after treatments. The comparison with Raman spectra of samples kept at atmospheric pressure shows that pressure induces some conformational changes at the hydrocarbon skeleton in solid samples, while the liquid ones remain unchanged. No cis/trans isomerization occurs, but gauche conformers are likely to be present.

Bibliographic Details

Main Authors:	Povedano, Isabel, Guignon, Bérengère, Montoro, Raúl, Sanz Martínez, Pedro D., Taravillo, M., Baonza, Valentín G.
Format:	artículo biblioteca
Published:	Taylor & Francis 2014
Subjects:	molecular conformation, Fatty acids, Raman spectroscopy, High pressure processing, Food components,
Online Access:	http://hdl.handle.net/10261/112390
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