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

• Published in: Food chemistry 2012-05, Vol.132 (1), p.216-221
• Main Authors: Chnadhapuram, Mounika, Sunkireddy, Yella Reddy
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Capric acid; Caprylic acid; Decanoic Acids - chemistry; DSC; Fatty Acids - chemistry; Food industries; Fundamental and applied biological sciences. Psychology; HPLC; Immobilised lipase; Lipase - chemistry; Lipase acidolysis; Medium chain fatty acids; Oleic Acids - chemistry; Palm Oil; Palm olein; Plant Oils - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2011.10.059

► Medium chain fatty acids, caprylic and capric acids were incorporated up to 36–43% into palm olein by lipase acidolysis. ► Medium chain fatty acids were mainly incorporated at 1 and 3 positions of triacylglycerols. ► Palmitic and oleic acids were reduced to the same extent from palm olein. ► Reduction in linoleic acid from palm olein after acidolysis is negligible. ► The solids fat content and onset of crystallisation, were considerably lowered in modified palm olein products. 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.