Rahul Reddy Gangidi and Belur Ramaswamy Lokesh

Conjugated linoleic acid (CLA) that is commonly found in dairy and ruminant fats, is geometrical and
positional isomer of linoleic acid (LA). Edible oils are not good sources of CLA. Attempts have been made to generate
CLA in edible oils through photoisomerization procedures. CLA isomers have several proven health benefits. This
article reviews procedures for producing CLA containing edible oils by photoisomerization approach and applications
of photoisomerized oils for food uses. The article reviews (1) the photoisomerized production of CLA containing oils
on lab scale, with customized equipment, at pilot plant scale; (2) the effects of iodine content, photoisomerization time,
refining, interference from minor components of oils, efficacy of different edible oils containing LA, interference from
antioxidants; (3) the chemical kinetics, oxidative stability; and (4) photoisomerized oils for frying oils and as drying
oils.The review also briefly covers methods of measurement of CLA.

Abstract:

Keywords: CLA, iodine, photoisomerization

Introduction
The cis-9, trans-11 conjugated linoleic acid (CLA) is the principal CLA in dairy and meat products and is found mainly in phospholipids fraction (Ha and others 1987; Chin and others 1992).
The amount of cis-9, trans-11 CLA in meat varies from 0.17 to
0.65 g for 100 g of meat-fat whereas the amount of linoleic acid
(LA) found in meat is 0.6 to 1.37 g (Fritsche and Fritsche 1998).
The CLA has positive health effects, such as acting as anticarcinogen (Ip and others 1991), antimutagen (Pariza and others
1979), protecting against immune-induced muscle wasting (Cook
and others 1993; Miller and others 1994), decreasing body fat and
increasing lean body mass (Chin and others 1994; Park and others
1997), and decreasing atheroscelorosis (Lee and others 1994; Nicolosi and others 1997). Photoisomerized soybean oil that contains
25% total CLA of which 70% is contributed by trans, trans CLA
isomers, 25% by cis, trans CLA isomers, were found to decrease
serum cholesterol and serum low density lipoprotein cholesterol,
lowered lipid content, decreased liver weight in obese rats (Gilbert
and others 2011).
Human intake of CLA from dairy lipids and meat fats is onetenth of the needed 3 g/d minimum value extrapolated from
animal studies for beneficial effects (Ip and others 1994; Ma and
others 1999). This is not possible to achieve from existing dietary
sources for CLA. This underscores the need for increasing CLA
isomers by diversifying the sources for CLA, including CLA containing edible oils and fats. Photoisomerization process could be
utilized to produce CLA in edible vegetable oils and fats, which
is economical and can be used to prepare CLA rich oils in large
amounts.

CLAin relation to LA
CLA is a group of positional and geometrical isomers of octadecadienoic acid (LA) having a conjugated double-bond system
(CCCC) starting at carbon 9, 10, or 11. All configura-

MS 20131612 Submitted 11/5/2013, Accepted 2/11/2014. Authors are with

Lipid Science and Traditional Foods Dept., CSIR Central Food Technological Research
Inst. (CFTRI), Mysore, Karnataka [570020], India. Direct inquiries to author
Gangidi (E-mail: gangidirr@gmail.com).
R

C 2014 Institute of Food Technologists

doi: 10.1111/1750-3841.12449
Further reproduction without permission is prohibited

tions of cis-trans, trans-cis, cis-cis and trans-trans are possible in each

of the 3 positional systems (Ha and others 1987).
Conventional LA (CCCCC) is found mainly in
plants. LA is an essential fatty acid for humans, as they cannot
synthesize a fatty acid with double bond beyond carbon 9. For this
reason cis-9, trans-11 CLA could be synthesized by humans from
dietary vaccenic acid (trans-11 C18:1 oleic acid), and not trans-10,
cis-12 CLA isomer, and will have to be obtained from dietary supplements. Trans-10, cis-12 CLA is also found to have health benefits
in terms of decreasing body fat (Dilzer and Park 2012). Animal and
cell line studies indicated that 3 g/d/person of CLA consumption
is needed for optimum health benefits (Ip and others 1994). Geometrical isomers of LAs were found to have similar metabolism
to that of normal n-6 LA. However geometrical and positional
isomers of LA, including conjugated LA, do not have essential
fatty acid functions as that provided by LA (Coots 1994). Inst. of
Medicine of USA recommends daily intake of approximately 10
to 17 g of LA and 1 to 1.7 g of alpha-linolenic acid per person
(Dietary Reference Intakes: Macronutrients, www.iom.edu). The
3 g of CLA for day/person should be in addition to 10 to 17
g/d/person for LA.
Trans fatty acids have 2 hydrogens on the opposite sides of the
adjacent carbons (Guidelines on Nutritional Labelling, CAC/GL
1985; Wong 1989), while cis fatty acids have hydrogens on the
same side of the carboncarbon double bond. Trans fatty acid
found in partially hydrogenated fats, is mostly elaidic acid (trans-9,
C18:1) with a single trans double bond (CCCC), CLA
has conjugated carboncarbon double bonds (CCCC),
in either cis or trans geometry.
Codex Alimentarius states . . . . . . . . . . . . trans fatty acids are
defined as all the geometrical isomers of monounsaturated and
polyunsaturated fatty acids having nonconjugated, interrupted
by at least 1 methylene group, carboncarbon double bonds in
the trans configuration (Guidelines on Nutritional Labelling,
CAC/GL 2 (1985), last modified in 2012), while Food and Drug
Administration (FDA) of United States of America (US) defines
Trans fat or trans as . . . . . . . . . .the sum of all unsaturated
fatty acids that contain 1 or more isolated (that is, nonconjugated) double bonds in a trans configuration . . . . . . . . . . (US
Government Code of Federal regulations (CFR) 101.9, current
on May 2013).
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Conjugated Linoleic Acid (CLA) Formation in

Edible Oils by Photoisomerization: A Review

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CLA formation by photoisomerization . . .

Food safety standards authority of India (FSSAI) under Ministry of Health and Family Welfare, Government of India has not
defined trans fat and hence currently definition of trans fat from
CODEX is followed in India. FSSAI regulations for trans fatty
acids specifies that its content should be restricted to less than
10% in partially hydrogenated fats (vanaspati), bakery shortening,
and bakery and industrial margarine ( Food Safety and Standards
Authority of India 2011).
The cis-9, trans-11 CLA and trans-10, cis-12 CLA isomers were
found to be safe for human consumption (Pariza 2004). Details of
health benefits and mechanisms of CLA isomers biological action
are presented in other literature (Pariza and others 2001; Roche
and others 2001; Belury 2002; Borzelleca and others 2004; Pariza
2004; Kelley and others 2007; Dilzer and Park 2012) and is beyond
the scope of current article.

Production of CLAbiochemical and chemical procedures

In addition to photoisomerization formation of CLA from LA,
CLA was produced from LA by isomerase enzyme from Butyrivibrio fibrisolvens (Kepler and Tove 1969), lactobacillus (Pariza
and Yang 1999) species; extraction of trans-10, cis-12 CLA from
chilopsis seed oil (Hopkins and Chisolm 1964), chemical synthesis by dehydration of hydroxy fatty acids, such as ricinoleic
acid (Grummitt and Marsh 1953; Gunstone and Said 1971),
bromination/dehydrobromination of oleic acid (Schmidt and
Lehmann 1950), reduction of polyunsaturated fatty acids, such as
alpha-eleostearic acid (9-cis, 11-trans, 13-trans-octadecatrienoic acid)
(Mikolajczak and Bagby 1965), reduction of mono-acetylenic fatty
acids such as santalbic acid/ximenynic acid (11-trans-octadec-9-ynoic
acid) (Morris and others 1972; Smith and others 1991; Lie-Ken Jie
and others 1996; Lie-Ken-Jie and others 1997), alkali isomerization of LA (Nichols and others 1951; Berdeaux and others 1998).
Detailed commercial procedures of CLA production are beyond
the scope of this article and are presented elsewhere (Reaney and
others 1999). These methods have disadvantages such as low yields,
formation of only 1 isomer, requiring extensive chemical transformation (reduction, halogenation/dehydration, fractionation) and
furthermore, in these methods CLA fatty acids are produced rather
than functional and utilizable CLA triacylglycerides.
Commercial procedures of CLA production are beyond the
scope of this article and are presented elsewhere (Reaney and
others 1999). Compared to the reported earlier methods, photosomerization of edible oils can produce CLA isomers in triacylglycerides economically, in larger quantities, rapidly, and with
simple approach.
Production of CLAphotoisomerization procedures
Isomers of CLA could be produced from vegetable oils by photoisomerization. Photoisomerization is defined by International
Union of Pure and Applied Chemistry (IUPAC) as photochemical process leading to an isomerization of the substrate, either
by bond rotation, skeletal rearrangement, or atom- or grouptransfer. In the photoisomerization studies, 80% yield of CLA
methyl esters was produced from LA methyl esters (Canaguier
and others 1984; Seki and others 1998), which contained approximately 70% trans, trans CLA isomers, approximately 25% cis,
trans CLA isomers, and 5% CLA cis, cis isomers. Gangidi and
Proctor (2004) used photoisomerization of edible oils to produce
CLA. This procedure is simple, requiring no caustic solutions, high
temperatures and high pressures, or intense and tedious chemical
fractionations and extractions or requiring transesterification of
CLA into triacylglycerides. Soybean oil containing approximately
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48% to 59% LA was used for producing CLA rich oil by photoisomerization. In the earlier methods, LA methyl esters (5% to 10%)
or vegetable oils, were dissolved in petroleum ether, benzene, or
carbon disulfide and then exposed to a strong light source in the
presence of iodine as a sensitizer (Julliard and others 1987).
CLA production on lab scale. Approximately 0.59% each of
cis-9, trans-11 CLA and trans-10, cis-12 CLA were produced after
90 h of irradiation of soybean oil in the presence of 0.33% iodine.
Soybean oil was used in native form, molecular iodine (I2 ) was dissolved in oil, and no solvents were used. A high-pressure mercury
lamp was utilized to photoisomerize the soybean oil in the presence of iodine in a 250 mL beaker keeping the lamp, at a height of
45 cm. When the oils samples were not stirred, the low amounts
of CLA production was observed. CLA isomers were not produced in the absence of iodine, or in the absence of light or both.
The lipid oxidation products as determined by attenuated total
reflectance-Fourier transform infrared spectroscopy (ATR-FTIR)
and 1 H NMR were not detected (Gangidi and Proctor 2004).
Customized production of CLA. To further advance earlier
work of Gangidi and Proctor (2004), iodine added to soy oil
samples were placed in customized glassware giving a close contact
for oil with lamp. The glassware consisted of a central space for
lamp surrounded by sealed cylindrical space open at the top and
with magnetic stirrer at bottom. The glassware also has allowance
for water jacket to control and maintain temperature of oil.
Utilizing this glassware setup and stirring of the oil at 20 to
25 C gave approximately 50% conversion of LA into conjugated
LA. Approximately 74% of the CLA isomers were trans, trans configuration. A 3.5% of cis, trans CLA isomers were also formed
and the concentration of these isomers was significantly higher
than that found in animal products (Jain and Proctor 2006). A
0.15% iodine gave higher total CLA when compared to 0.1%
or 0.25% iodine concentration. In addition, 0.1% iodine content
gave higher cis-9, trans-11 CLA and trans-10, cis-12 CLA during
the early stages of photoisomerization. No significant oleic acid
peak reduction was observed suggesting possible minimal conversion of cis oleic acid to trans elaidic acid. However, the minimal
conversion of cis oleic acid to trans elaidic acid needs to be confirmed. Lipid oxidation products were not detected as determined
by gas chromatography-mass spectrometry (GC-MS) headspace
analysis, ATR-FTIR, 1 H NMR. In addition, photoisomerized
soy oil with iodine was bleached with clay to remove iodine, and
resulting bleached oil was comparable with that of the original
edible oil, with higher CLA concentration.
CLA content was found to increase by approximately 15%,
when iodine (0.35%) containing soybean oil was 1st added, followed by photoisomerization for 12 h, and later iodine was
removed by adding 5% magnesol (an iodine and polar material
adsorbent). Another dose of iodine (0.35%) added and then photoisomerized for further 12 h resulted in a higher CLA content
of approximately 17.5%. CLA content (approximately 25%) was
also found to increase by 67% when magnesol adsorbent alone
without addition of iodine was utilized to remove iodine (Yettella
and others 2013).
More rapid and near complete conversion of LA into CLA
was observed, when edible oil is solubilized in a nonpolar solvent
and then photoisomerized. A 11% soybean oil in hexane with
0.04% iodine in mixture, resulted in 99% conjugation in approximately 8 h photoisomerization at 70 to 80 C with high pressure
sodium vapor lamp. Approximately 5%, 23%, and 39% were cis-9,
trans-11 CLA; trans-10, cis-12 CLA; and trans, trans CLA isomers,
respectively (Chintareddy and others 2012). However, this type of

photoismerization may result in residual solvent in CLA enriched

soybean oil, which needs to be removed.
CLA production on pilot plant scale. To solve the problems of low surface area to volume ratio, longer photoisomerization times and batch wise operation for CLA production in earlier
studies, an illuminated laminar flow unit (ILFU) (Jain and Proctor 2008) was built at Univ. of Arkansas, Dept. of Food Science.
ILFU consisted of 2 flat glass plates separated by 0.5 cm or other
customized distance. The oil is made to flow through ILFU or
made static between the sealed plates. The ILFU is exposed to
medium pressure mercury lamp and controlled temperature conditions. When the temperature was approximately 50 C, 0.33%
iodine and distance between the plates was 0.5 cm, a maximum
total CLA isomers of approximately 22%, and 2.7% cis, trans CLA
isomers were formed within 12-h exposure time instead of 144 h
required in earlier setup. Conjugated linolenic acids were also
found to have health benefits (Kohno and others 2004) and may
also be produced during the photoisomerization of edible oils.
Surface area of exposure is higher in ILFU. Static mode gave
higher concentrations of CLA, when compared to continuous
mode suggesting a finite exposure time required for the light,
iodine, and double bonds to react for CLA formation. In addition, placing a reflective surface increased the CLA production,
suggesting direct relation between light flux or light intensity
and CLA production. The produced cis-9, trans-11 CLA, and
total CLA isomers in soybean oil were found approximately 14
times and 350 times higher, respectively, when compared to those
found in dairy/milk products or animal products (Jain and Proctor
2008).
Photoisomerization differs from photoxidation. In photoisomerization, excited photosensitizers, such as iodine molecule
(I2 ) absorbs light (hv) and then cleaves into iodine radicals (I) and
then abstracts hydrogen radical (H) from lipid molecule (LH) to
produce a lipid free radical (L) (Yettella and others 2011). In this
process, double bond is rearranged to a more resonance-stabilized
form such that conjugated isomer (LHc ) of the fatty acid is produced. Molecular iodine is utilized in the photoisomerization procedure. Iodine is one of the most common elements available in
abundance in sea water (atomic number 53, atomic weight 126.9,
molecular formula is I2 ; absorbance is 521 nm). Molecular iodine
is utilized in the photoisomerization procedure.
I2 + hv I +I
LH + I L +HI LHc + I
In photoxidation (Wong 1989), excited triplet sensitizer
Sen abstracts either a hydrogen radical (H) or electron
(e ) from the lipid molecule (LH) to initiate a chain reaction; or excited triplet transfers energy to ground state atmospheric triplet oxygen (3 O2 ) to produce excited singlet oxygen
(1 O2 ), which then reacts with lipids to produce hydroperoxide (LOOH). Excited triplet sensitizer (3 Sen ) is produced when
the ground state singlet sensitizer (1 Sen) is exposed to light (hv).
3

1
3

Sen + hv 3 Sen

Sen + 3O2 1 Sen+1 O2

LH+1 O2 LOOH

(or)

Sen + hv 3 Sen

Sen + LH Sen-H + L

Time taken for photoisomerization reaction could be minimized by increasing/optimizing molecular interaction between

free iodine and double bonds and light for faster production of
CLA content. The photoismerization can be performed done at
atmopsheric pressures; and temperatures between 20 and 55 C
are often utilized. Currently, amount of light energy irradiated and
the wavelength on the sample needs to be standardized. Some of
the lamps utilized for photoisomerization are high-pressure mercury lamps (Seki and others 1998; Gangidi and Proctor 2004),
medium pressure mercury lamps (Jain and Proctor 2006), xenon
lamps (Julliard and others 1987), high-pressure and low-pressure
sodium lamps, and tungsten halogen lamps (Chintareddy and others 2012). A xenon lamp was modified by placing a water container
between xenon lamp and sample to absorb UV radiation (Julliard
and others 1987). Typically mercury lamps contain yellow filters to
concentrate UV lights and these need to be removed for optimium
CLA production (Gangidi and Proctor 2004).
Butene, an alkene, has similar double bond to that found in
fatty acids. Less than 3% of cis butene was converted to trans
butene (Back and Cvetanovic 1963) when it was irradiated with
visible light at 501 nm in the presence of iodine as photosensitizer. This study also suggests that the amount of monounsaturated
trans fats produced by photoisomerization from naturally occuring
cis fats in the oil may be negligible (Jain and Proctor 2006) and
also suggests that free radical mediated 1,4 butadiene structure may
be required for maximum transformation of LA to conjugated
LA. This also indicates that the amount of monounsaturated fatty
acids with trans geometry in any given photoisomerized edible oil,
with approximately 20% oleic acid (Jain and Proctor 2006) will
be less than recommended 1% trans fat limit of the total calorific
energy intake/day/person, set by WHO. This is also less than
Indias FSSAI 10% trans fatty acid limit. Therefore, photoisomerized oil with CLA can be consumed. However, the
amount of trans monounsaturated fatty acids produced need to be
confirmed.
Effect of photoisomerization on other edible oils containing LA content. LA (predominantly cis-9, cis-12 C18:2) is
present in edible oils at following proportions: 67.8% to 83.2% in
safflower oil, 48% to 59% in soybean oil, 48.3% to 74% in sunflower oil, 10% to 24% in mustard oil, 15% to 30% in rapeseed
oil (low erucic acid), 36.9% to 47.9% in sesame oil, 9% to 12% in
palm oil, 12% to 43% in ground nut oil, 3.5% to 21% in olive oil,
1% to 2.5% in coconut oil, 2% in butter, 46.7% to 58.2% in cotton
seed oil, 56% in wheat germ oil, 29% to 41% in rice bran oil, 34%
to 65.6% in corn oil (Codex Standard for named Vegetable Oils,
CODEX STAN 210, 1999).
Safflower oil, soy oil, corn oil, sunflower oil, flaxseed oils were
tested producing CLA from LA by photoisomerization procedure (Gammill and others 2010). Safflower oil produced highest
amounts of total CLA isomers, when the ILFU was utilized, followed by soy oil. ILFU increased the surface area to volume of light
exposure. Flaxseed oil (linseed oil) contained significant amounts
of phospholipids that could inhibit CLA production. Sunflower
oil had the turbidity owing to waxes and sterols that could inhibit
CLA production. Lutein/carotenoids, tocopherols also affected
the CLA production. Refining of these oils before subjecting to
photoisomerization yielded slightly higher amounts of CLA. Soy
oil and safflower oil were found to be best edible oils for CLA production. While sunflower oil did not produce any CLA, flaxseed
oil and corn oil produced lesser than expected amounts of CLA.
Therefore, CLA production is not only dependent on LA content
but also on interference from minor components present in edible oils that may not be removed by alkali refining (Gammill and
others 2010).
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CLA formation by photoisomerization . . .

Interference of minor components in oil on CLA production. Minor components such as peroxides, free fatty acids,
tocopherols, lutein/carotenoids, phospholipids all affected CLA
production. Peroxide value of greater than 0.8 in the oil decreased
CLA production in a dose-dependent manner. Tocopherols over
and above 1400 ppm decreased CLA production. Free fatty acids
above 1200 ppm decreased CLA production. Lutein at levels above
31 ppm decreased CLA production. Phospholipids above 500 ppm
in the oil decreased CLA production (Tokle and others 2009).
Refining the edible oil with magnesol, an adsorbent that removes
polar components like peroxides, free fatty acids, prior to photoisomerization, increased the CLA yields (Yettella and others 2013).
Effect of refining/processing of oil on CLA production
by photoisomerization. The cis, trans CLA isomer and trans,
cis CLA isomers contents of crude soy oil, alkali-refined soy oil,
alkali-refined and bleached soy oil; and alkali-refined, bleached
and deodorized (RBD) soy oil were found to be 0.2%, 1.7%,
2.8%, and 4.3%, respectively.
Total CLA content of crude soy oil, alkali-refined soy bean
oil, alkali-refined and bleached oil, and alkali-refined, bleached
and deodorized oil were found to be 0.2%, 6.4%, 10.3%, and
16.3%, respectively. Cis, trans/trans, cis CLA, and total CLA for
RBD soybean oil was found to be 21 times and 81 times higher,
respectively, compared to crude soy oil. A 0.35% of iodine, 12 h
and 47 C were utilized in the study (Jain and others 2008).
Components present in crude oil such as moisture, free fatty
acids, hydratable and nonhydratable phospholipids, natural coloring compounds, such as carotenoids, xanthophylls, chlorophyll affected CLA production in crude soy oil (Jain and others 2008). The
interfering crude edible oil components can be removed by refining which includes neutralizing/deacidifying by alkali, bleaching,
deodorization (RBD). Alkali refining, which includes degummimg and phosphoric acid degumming, removes free fatty acid,
hydratable and nonhydratable phospholipids. Bleaching removes
chromophores/coloring compounds of carotenoids, xanthophylls
and chlorophylls, polar compounds such as peroxides. Deodorization further removes steam volatile odor and nontriacylglyceride
materials from oils, such as residual free fatty acids, tocopherols,
and other antioxidants (Nawar 1996). Moisture varied between
0.01% and 0.1% and was lowest for RBD soybean oil and highest
for the crude soy oil. Titratable acidity, an indicator of free fatty
acids, ranged from 0.1% to 0.7% and decreased with increasing
refining from crude to RBD oils. Peroxide values ranged from
0.2 to 1.2 meq of O2 /kg for crude to RBD soybean oil. Total
tocopherol content remained the same for crude, alkali-refined,
alkali-refined, and bleached soybean oil but decreased for RBD
soybean oil, probably due to losses during deodorization and CLA
levels ranged from 0.2% to 16.3% (Jain and others 2008).
Oxidative stability of CLA-enriched edible oils. CLA was
found to be marginally more prone to oxidation when compared
to LA. After 3 d of storage, headspace oxygen content reduced
from 21% to 11.5% with 0% CLA; to 9.5% oxygen content in 10%
and 20% CLA containing soy oil samples, when stored at 65 C
(Yettella and others 2012). Oxidative stability of CLA isomers was
less than that of the LA (Zhang and Chen 1997).
Kinetics of CLA production. Formation of cis-9, trans-11
CLA and trans-10, cis-12 CLA from LA (cis-9, cis-12 18:2) followed
1st order kinetics with a rate constant of ktct of 2.75 106 /s
with the production total cis, trans CLA (Ctct ) at a given time, t
determined by Ln(Ctct ) = Ln(C0 ) + ktct t (Jain and Proctor
2007a). Initial concentration of CLA in original edible oil sample
is zero, C0 = 0. The concentration of intermediary cis, trans
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CLA due to photoisomerization of LA to cis, trans CLA as well

as due to formation of trans, trans CLA from cis, trans CLA. Rate
constant can be utilized to determine CLA concentration at any
point of time during photoisomerization.
Disappearance of cis-9, cis-12 LA was 2nd order reaction with a
rate constant, kL of 9.01 107 L/(mol.s) and the concentration
of LA (At ) at any point of time can be determined by At = (A0 )/
(1 + A0 kL t), where A0 is initial LA concentration. Disappearance
of LA is due to formation of cis, trans CLA and then to formation
of trans, trans CLA from cis, trans CLA (Jain and Proctor 2007a).
Formation of trans, trans fatty acids was a zero order reaction
with a rate constant ktt of 10.68 107 mol/(L.s) and the
concentration of trans, trans fatty acid Ctt at any given point of
time can be determined by Ctt = ktt t. A 0.15% iodine was
added to soy oil and photoisomerized at 22 to 25 C for 144 h
(Jain and Proctor 2007a).

Other Research
Additional details of research work on CLA with 4371 articles are published in various journals between 1979 and July
2013, are available in Univ. of Wisconsin (USA) Web site
(http://fri.wisc.edu/cla.php). Specific and elaborate details on
CLA formation by photoisomerization are presented in book
chapter by Jain and Proctor (2012).

Applications
Application of photoisomerized oil as frying oils. Soybean oil enriched with CLA obtained by photoisomerization was
utilized for frying potato chips. CLA-enriched photoisomerized
soybean oil was prepared from soy oil containing approximately
50% LA by photoisomerizing with 0.1% iodine for 144 h and later
the iodine is removed by adsorption with bleaching clay (Jain and
Proctor 2007b). The CLA-enriched photoisomerized soybean oil
performance was similar to that of original soybean oil. However,
the product fried in CLA rich oil contained significant amounts
of CLA. A cis-9, trans-11 CLA and trans-10, cis-12 CLA content
of oil content in potato chips fried utilizing photoisomerized soy
oil was statistically similar to that of original photoisomerized oil
of 1.75% each. Similarly, total CLA content of oil/lipid in potato
chips fried with photoisomerized soy oil for 175 C for 3 min was
similar to that of the original photoisomerized soy oil of 14.75%.
Frying temperature of 175 C, frying time of 3 min, potato chips,
potato chip thickness of approximately 60 to 100/100 of an inch
did not affect the CLA content, composition of the CLA-enriched
soybean oil, oil/lipid content in potato chips fried with CLA enriched photoisomerized oil. Peroxide values of oil from potato
chips and original photoisomerized CLA enriched soybean oil
were same of about 1 meqO2 /kg of sample. The appearance of
the potato chips fried with soybean oil and CLA-enriched (photoisomerized) soybean oil were similar. Oil content of all potato
chips was approximately 39%.
CLA-enriched soybean oil as drying oil. Conjugated fatty
acids containing oil may be utilized as drying oils. CLA containing
soy oil produced by photoisomerization was found to be equal or
better than linseed oil in drying properties (Chintareddy and others
2012).

Conclusions and Future Line of Work

Although CLA isomers, in general, were found to have several health benefits, more biochemical studies are needed with the
photoisomerized soybean oil to confirm their health benefits and
safety. While safety of cis-9, trans-11 CLA and trans-10, cis-12 CLA

was established, similar safety studies needs to be conducted for

other isomers. Efforts should be made to increase the production
of cis, trans CLA isomers and to minimize the trans, trans CLA
isomers in photoisomerized edible oils. Future work needs to be
addressed optimizing conditions for photoisomerization, in terms
of wavelength(s), light intensity, photoisomerization time, refining parameters, iodine, solvent concentration, photoisomerization
setup, nutritive blending for producing CLA rich oil which satisfies regulatory parameters for commercial production of CLA.
In addition, long-term storage shelf life stability, processed foods
stability for the photoisomerized CLA-enriched oil needs to be
evaluated. Photoisomerized soybean oil enriched in CLA has potential for a safe, low cost, readily available, and acceptable source
of health-promoting CLA.

Acknowledgments
The authors are very grateful to Council of Scientific and Industrial Research (CSIR), Human Resource Development Group
(HRDG), New Delhi for CSIR Research Associateship. They are
thankful to Director, CSIR-Central Food Technological Research
Inst. (CFTRI, Mysore); and Head of the Lipid Science and Traditional Foods (LSTF) Dept. (CSIR-CFTRI, Mysore) for their
encouragement and support.

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