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Food Chem. 2012 May 1;132(1):216-21. doi: 10.1016/j.foodchem.2011.10.059. Epub 2011 Nov 3.

Preparation of palm olein enriched with medium chain fatty acids by lipase acidolysis.

Author information

1
Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore 570 020, Karnataka, India.
2
Department of Lipid Science and Traditional Foods, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore 570 020, Karnataka, India. Electronic address: syreddy52@gmail.com.

Abstract

Medium chain (MC) fatty acids, caprylic (C8:0) and capric (C10:0) were incorporated into palm olein by 1,3-specific lipase acidolysis, up to 36% and 43%, respectively, when added as mixtures or individually after 24h. It was found that these acids were incorporated into palm olein at the expense of palmitic and oleic acids, the former being larger in quantity and reduction of 18:2 was negligible. The modified palm olein products showed reduction in higher molecular weight triacylglycerols (TGs) and increase in concentration of lower molecular weight TGs compared to those of palm olein. Fatty acids at sn-2 position in modified products were: C10:0, 4%; C16:0, 13%; C18:1, 66%; and C18:2, 15.4%. DSC results showed that the onset of melting and solids fat content were considerably reduced in modified palm olein products and no solids were found even at and below 10°C and also the onset of crystallisation was considerably lowered. The cloud point was reduced and iodine value dropped from 55.4 to 38 in modified palm olein. Thus, nutritionally superior palm olein was prepared by introducing MC fatty acids with reduced palmitic acid through lipase acidolysis.

KEYWORDS:

Capric acid; Caprylic acid; DSC; HPLC; Immobilised lipase; Lipase acidolysis; Medium chain fatty acids; Palm olein

PMID:
26434283
DOI:
10.1016/j.foodchem.2011.10.059
[Indexed for MEDLINE]

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