Ph.D. Dissertation:

optimize the production of conjucated linileic acid٫extraction and used that in food models system (milk)

Abstract: Conjugated Linoleic Acid (CLA) is a term that relates to a group of situational dyanoic isomers and linoleic acid fatty acid (n-6, 18: 2). The CLA contains 20 major isomeric isomer, the T10,C12 isomer reduces adipose tissue, and the C9,T11 isomer has anti-cancer activity. Process optimization was carried out to produce and convert the isomers of LA to CLA by alkaline isomerization and enrichment of milk as an important tool for achieving the health benefits of the CLA. This research was carried out in 5 general steps: In the first step, the study was performed on four temperature, time, alkaline and solvent types to achieve the best Conjugated Linoleic Acid production conditions using a factorial arrangement in a completely randomized design with 3 replications. The most suitable temperature was 140 ° C The most appropriate time of 30 minutes is to determine the most suitable propylene glycol solvent and the most suitable potassium hydroxide alkali for the production of linoleic acid conjugate. In the second step, using the surface response method, the linoleic acid conjugate production was optimized, with the results of the solvent ratio of 74.6, temperature of 100 ° C and 140 minute time, the most suitable conditions for the production of isomer C9,T11 and the highest amount of T10,C12 isomer production it was found that the utility of the model was 77.5%. In the third step, after purification of linoleic acid, the conjugate acid was up to 95%, using a component degradation method. In the fourth step, the enrichment of the milk was rewound using linoleic acid conjugate. In the fifth step of the enrichment product, after four different periods including one day, one and two and three months storage at refrigerated temperature, the qualitative (fat content, pH, peroxide value, CLA changes) and sensory properties were investigated. All the qualitative and sensory factors of the quality of the product were enriched.

Keywords: Key words: linoleic acid, linoleic acid conjugate, isomerisation, solvent, alkali, response surfac