Chemical Interesterification of Blends of Palm Stearin, Coconut Oil, and Canola Oil: Physicochemical Properties

Soares, Fabiana Andréia Schäfer De Martini; Silva, Roberta Claro da; Hazzan, Marcia; Capacla, Isabele Renata; Viccola, Elise Raduan; Maruyama, Jéssica Mayumi; Gioielli, Luíz Antônio

doi:10.1021/jf204111t

Cited by 33 publications

(28 citation statements)

References 24 publications

(76 reference statements)

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“…Even though these homogeneous catalysts are robust and low cost, the removal of them after the reaction is needed, and hence the undesired wastewater is inevitably generated in downstream processes [8]. To circumvent the aforementioned problems, the heterogenization of active catalysts is an appealing option from both environmental and commercial points of view.…”

mentioning

confidence: 99%

Interesterification of Soybean Oil and Methyl Stearate Catalyzed by Guanidine‐Functionalized SBA‐15 Silica

Xie

Yang

Zang

2015

J Americ Oil Chem Soc

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The main purpose of this study was to develop a heterogeneous interesterification catalyst for the modification of edible oils to enhance their physicochemical and functional performances. To achieve this, 1,3‐dicyclohexyl‐2‐octylguanidine was covalently immobilized on the SBA‐15 (Santa Barbara Amorphous 15) material and then used as solid catalysts for the interesterification between soybean oil and methyl stearate. The characterization of the guanidine‐functionalized SBA‐15 material included Fourier transform infrared spectra, scanning electron microscopy, elemental analysis, and nitrogen adsorption–desorption techniques. It was shown that the solid base catalyst could efficiently catalyze the interesterification reaction. After the interesterification, the fatty acid profiles and triacylglycerol compositions of interesterified products were substantially varied. The influence of interesterification parameters, such as the substrate ratio, reaction time, reaction temperature and catalyst loading, on the interesterification reaction was investigated regarding the percentage of stearic acid in interesterified triacylglycerols. The stearic acid percentage of 27.9 % was achieved at 100 °C within 4 h when the methyl stearate/soybean oil molar ratio of 6:1 was employed. The catalyst could be recovered easily by filtration and reused without significant loss of activity.

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mentioning

confidence: 99%

Interesterification of Soybean Oil and Methyl Stearate Catalyzed by Guanidine‐Functionalized SBA‐15 Silica

Xie

Yang

Zang

2015

J Americ Oil Chem Soc

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“…Soares et al (2012) also reported SFC reduction in a coconut oil-canola oil interesterified blend. At 20 °C, the interesterified MoO/VCO 50:50 blend showed 0% SFC while it was higher for the 30:70 blend and lower for 70:30 due to the difference in the oleic acid incorporation associated with the MoO level.…”

Section: Effect Of Enzymatic Interesterifi Cation On Solid Fat Contentmentioning

confidence: 89%

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

Ghazali¹,

Dollah²,

Abdulkarim³

et al. 2015

Grasas y Aceites

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SUMMARY:The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different functionalities for the MoO/PO and MoO/VCO blends due to inherent changes in triacylglycerol (TAG) compositions which, in turn, led to different trends in DSC thermograms and solid fat contents (SFC). The enzymatic IE of MoO/VCO increased U 2 S and S 2 U (up to 20% medium and long chain, MLCT) while it decreased U 3 (triunsaturated) and S 3 (trisaturated) TAGs. The IE of the MoO/PO blends increased U 2 S and S 3 (MMP, myristic, myristic, palmitic) and decreased S 2 U, resulting in a lowering of melting points and SFC for MoO/VCO, while showing an increase in them for MoO/PO. A 2.55% increase in S3 after 24 h MoO/PO 30:70 IE revealed a 6.5% harder oil at 10 °C which may imply a wider application compared to the original liquid oils. Novel MLCTs with improved nutritional and physical properties were generated in the MoO/VCO blends after IE due to the incorporation of oleic acid and medium chain fatty acids. MoO/PO 50:50 and 70:30 w/w after 12 h IE and MoO/VCO 30:70 are suitable for incorporation into the fat phase in ice-cream formulations while, the spreadability and plasticity of MoO/VCO 70:30 improved at low temperatures. Both interesterified blends could be used as high oleic acid frying oils. KEYWORDS: Interesterification; Lipozyme RMIM; Moringa oleifera seed oil; Physicochemical properties; Structured lipids RESUMEN:Interesterificación enzimática sobre las propiedades físico-químicas de las mezclas de aceites de semillas de Moringa oleifera con oleína de palma y aceite de coco virgen. La interesterificación enzimática (IE) de la oleína de palma (PO), aceite de coco virgen (VCO) con alto contenido en ácido oleico (86%) y aceites de semilla de Moringa oleífera (MOO) podría ser una buena fuente de ácido oleico con propiedades nutricionales y físicas deseables. La lipozyme RMIM produce diferentes funcionalidades para las mezclas MoO/PO y MoO/ VCO debido a los cambios inherentes en la composición de triacilgliceroles (TAG) que, a su vez, dieron lugar a diferentes perfiles en los termogramas de DSC y en los contenidos de grasa sólida (SFC). La IE de MoO/VCO aumentó los TAGs, U 2 S y S 2 U (hasta un 20% de cadena media y larga, MLCT), mientras que disminuyó los TAGs triinsaturados (U 3 ) y trisaturados (S 3 ). La IE de mezclas MoO/PO, aumentó los TAGs U 2 S y S 3 (MMP, mirístico, mirístico, palmítico) y disminuyó S 2 U, lo que da lugar a una reducción del punto de fusión y de SFC para el MoO/VCO mientras que estos parámetros aumentan para MoO/PO. El aumento de un 2.55% en S 3 después de 24 h de IE de MoO/PO 30:70 da lugar a aceites 6,5% más duros a10 °C, que pueden tener unas aplicaciones más amplias en comparación con los aceites líquidos originales. Nuevos MLCTs con mejores propiedades

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“…Interesterifikasi menyebabkan penurunan SMP. Hal ini konsisten dengan hasil penelitian tahap sebelumnya dan sesuai dengan penelitian-penelitian yang telah dilaporkan sebelumnya (Goli et al, 2008;Ribeiro et al, 2009;Soares et al, 2009;Sellami et al, 2012;Soares et al, 2012;Khatoon et al, 2012;dan Lee et al, 2008). Penurunan SMP disebabkan oleh perubahan komposisi asam lemak pada triasilgliserol.…”

Section: Interesterifikasi Enzimatik Dengan Reaktor Batchunclassified

“…Berdasarkan gambar tersebut terlihat bahwa sampel sesudah interesterifikasi enzimatik cenderung memiliki SFC yang lebih rendah dibandingkan sebelum interesterifikasi enzimatik. Hal ini konsisten dengan hasil penelitian tahap sebelumnya dan sesuai dengan hasil penelitian Goli et al (2008), Ribeiro et al (2009), Adhikari et al (2009), Soares et al (2009), Mayamol et al (2009), Sellami et al (2012, Soares et al (2012), Khatoon et al (2012), dan . Perubahan komposisi triasilgliserol akibat interesterifikasi enzimatik menyebabkan perubahan SFC karena setiap triasilgliserol memiliki titik leleh yang berbeda-beda.…”

Section: Interesterifikasi Enzimatik Dengan Reaktor Batchunclassified

Pembuatan Bahan Baku Spreads Kaya Karoten Dari Minyak Sawit Merah Melalui Interesterifikasi Enzimatik Menggunakan Reaktor Batch

Sugiyono¹,

Wibowo²,

Soekopitojo³

et al. 2012

jtip

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Enzymatic interesterification of red palm oil (a mixture of red palm olein/RPO and red palm stearin/RPS in 1:1 weight ratio) and coconut oil (CNO) blends of varying proportions using a non-specific immobilized Candida antartica lipase (Novozyme 435) was studied for the preparation of spread stock. The interesterification reaction was held in a batch-type reactor. Two substrate blends were chosen for the production of spread stock i.e. 77.5:22,5 and 82.5:17.5 ABSTRAKPada penelitian ini dilakukan interesterifikasi enzimatik minyak sawit merah (campuran olein minyak sawit merah (RPO) dan stearin minyak sawit merah (RPS) dengan perbandingan berat 1:1) dan minyak kelapa dalam beberapa perbandingan menggunakan enzim lipase non-spesifik terimobilisasi dari Candida antartica (Novopzyme 435) untuk membuat bahan baku spreads. Reaksi interesterifikasi dilakukan pada reaktor batch. Campuran RPO/RPS dan minyak kelapa dengan perbandingan berat 77,5:22,5 dan 82,5:17,5 digunakan sebagai bahan baku reaksi interesterifikasi pada tiga lama waktu yang berbeda yaitu 2, 4, dan 6 jam. Reaksi interesterfikasi dilakukan pada suhu 60°C, kecepatan agitasi 200 rpm dan konsentrasi enzim terimobilisasi 10%. Produk interesterifikasi dianalisa karateristik fisiknya (titik leleh atau SMP dan kadar lemak padat atau SFC) dan karakteristik kimianya (retensi karoten, kadar air, dan kadar asam lemak bebas). Semua produk hasil interesterifikasi memiliki SMP dan SFC yang lebih rendah dari campuran bahan bakunya. Nilai SMP dan SFC meningkat dengan bertambahnya lama reaksi. Nilai SMP berkisar 30,8°C -34,9°C. Retensi karoten berkisar 74,80%-81,08%. Kadar air dan kadar asam lemak bebas meningkat dengan bertambahnya lama reaksi. Produk hasi interesterfikasi memiliki sifat fisik yang dikehendaki untuk penggunaan sebagai bahan baku spreads kaya karoten.Kata kunci: interesterifikasi enzimatik, reaktor batch, minyak sawit merah, kadar lemak padat, bahan baku spreads 1PENDAHULUAN

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Chemical Interesterification of Blends of Palm Stearin, Coconut Oil, and Canola Oil: Physicochemical Properties

Cited by 33 publications

References 24 publications

Interesterification of Soybean Oil and Methyl Stearate Catalyzed by Guanidine‐Functionalized SBA‐15 Silica

Interesterification of Soybean Oil and Methyl Stearate Catalyzed by Guanidine‐Functionalized SBA‐15 Silica

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

Pembuatan Bahan Baku Spreads Kaya Karoten Dari Minyak Sawit Merah Melalui Interesterifikasi Enzimatik Menggunakan Reaktor Batch

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