Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis

Debnath, Sukumar; Raghavarao, K.S.M.S.; Lokesh, Belur R.

doi:10.1016/j.jfoodeng.2011.03.010

Cited by 13 publications

(8 citation statements)

References 30 publications

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“…1). Our earlier studies are in agreement with these findings (Debnath, Prakash, et al, 2011;Debnath, Raghavarao, et al, 2011). Among the oils selected for study, the kinematic viscosity of RBDPO was found to be the highest and that of the enzyme interesterified oil obtained after optimisation (EIO) showed the lowest kinematic viscosity.…”

Section: Resultssupporting

confidence: 88%

“…Koh et al (2009) found that blending of palm olein/soybean oil with medium as well as long-chain triacylglycerol changed the viscosity, melting and crystallization behaviour and cloudiness of oil. Our recent work (Debnath, Prakash, et al, 2011;Debnath, Raghavarao, & Lokesh, 2011) on rice bran oil and refined palm olein showed that the interesterified oils exhibit decreased viscosity and higher heat transfer coefficients. The interesterified oil was found to be more resistant to thermal degradation during frying.…”

Section: Introductionmentioning

confidence: 99%

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Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

2011

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Section: Resultssupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

2011

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“…The detailed procedure of the method used for the quantification of triacylglycerol molecular species present in oils is reported elsewhere (Debnath et al, 2011). The same procedure was followed for the estimation of triacylglycerol molecular species in the oil extracted from SE, TPP and EATPP.…”

Section: High-performance Liquid Chromatography (Hplc) Analysismentioning

confidence: 99%

Enzyme-assisted three-phase partitioning: An efficient alternative for oil extraction from Sesame (<em>Sesamum indicum</em> L.)

Juvvi

Debnath

2020

Grasas y Aceites

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Three-phase partitioning (TPP) was explored for oil extraction from Sesamum indicum L. seeds. The process parameters, namely the salt concentration, slurry/t-butanol ratio and system pH were standardized. The optimum conditions for maximum oil recovery using TPP were an ammonium sulphate concentration of 40% (w/v), slurry/t-butanol ratio of 1:1 (v/v) and system pH of 5.0. The powdered seeds were subjected to enzyme-assisted three-phase partitioning (EATPP) which was pre-treated with pectinase, protease and a mixture of ɑ-amylase and amylo-glucosidase (1:1 ratio) followed by TPP (as standardized conditions) and its efficacy in recovering oil was compared with TPP and solvent extraction (SE). Out of all the enzymes studied, EATPP with pectinase resulted in the highest oil recovery (86.12%), which was higher than that of TPP (78.24%). The free fatty acids, saponification value and peroxide values were observed to be lower in the case of TPP and EATPP when compared to SE, indicating better oil quality.

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“…The melting temperature of the native oil and oils with LEP are determined at a specific heating / cooling rate using a differential scanning calorimeter Perkin Elmer, USA 13 . The heat flow and temperature were recorded and analyzed with in-built software.…”

Section: Determination Of Melting Temperature and Enthalpymentioning

confidence: 99%

Impact of Purslane (<i>Portulaca oleracea</i> L.) Leaves Extract to Enhance the Anti-oxidant Potential of Edible Oils during Heating

Shanker

Debnath

2019

J. Oleo Sci.

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Introduction Recently the interest in use of natural antioxidant has gained momentum as that natural antioxidants are safer and superior than processed / artificial ones. Many sources of natural antioxidants are present such as spices, herbs, tea leaves, oilseeds, cereals, cocoa beans, grains, fruits, vegetables, enzymes, proteins etc. Purslane leaf is a good plant source of nutritional benefits with high antioxidant properties. It is one of the richest green plant sources of omega-3 fatty acids 1. Purslane leaves function as a potent antioxidant in lipid systems. The oxidative reaction is responsible for rancid odors and flavors of fats and oils which reduce the nutritional quality of the foods. Oxidation reactions consist of auto-oxidation, photo-oxidation, enzymatic oxidation and ketonic oxidation, whereas auto-oxidation, in general, is the deterioration of quality during storage of edible oils. Auto-oxidation is the reaction between oxygen and unsaturated fatty acids via an auto-catalytic procedure consists of a free radical chain mechanism. This chain includes beginning, propagation, and termination reactions

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Hydrodynamic, thermo-analytical and molecular structural investigations of enzyme interesterified oil and its thermo-oxidative stability by thermogravimetric analysis

Cited by 13 publications

References 30 publications

Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

Enzyme-assisted three-phase partitioning: An efficient alternative for oil extraction from Sesame (<em>Sesamum indicum</em> L.)

Impact of Purslane (<i>Portulaca oleracea</i> L.) Leaves Extract to Enhance the Anti-oxidant Potential of Edible Oils during Heating

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