Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> Lipase
The aim of this research was to evaluate the quality and oxidative stability of enzymatically interesterified plant oil blends. The model plant oil blends consisted of tomato seed oil and coconut oil, which were applied to enzymatic interesterification in the presence of a microbial lipase. To obtai...
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MDPI AG
2022-11-01
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| Online Access: | https://www.mdpi.com/2076-3417/12/21/11148 |
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| author | Rita Brzezińska Joanna Bryś Olga Giers Andrzej Bryś Agata Górska Ewa Ostrowska-Ligęza Magdalena Wirkowska-Wojdyła |
| author_facet | Rita Brzezińska Joanna Bryś Olga Giers Andrzej Bryś Agata Górska Ewa Ostrowska-Ligęza Magdalena Wirkowska-Wojdyła |
| author_sort | Rita Brzezińska |
| collection | DOAJ |
| description | The aim of this research was to evaluate the quality and oxidative stability of enzymatically interesterified plant oil blends. The model plant oil blends consisted of tomato seed oil and coconut oil, which were applied to enzymatic interesterification in the presence of a microbial lipase. To obtain quality characteristics of the enzymatically interesterified oil blends, the following analyses were performed: fatty acids composition and their distribution in internal position (sn-2) in triacylglycerols, oxidative induction time, melting profile, acid value (AV), and peroxide value (PV). The analyzed oil blends contain 6 to 25% monounsaturated fatty acids and 16 to 42% polyunsaturated fatty acids. Additionally, it was noticed that the major monounsaturated fatty acid was oleic acid, with its contribution ranging from 9 to 19%. In most cases, oleic and linoleic acids occupied the sn-2 position of the triacylglycerol molecules, with their contribution reaching 35 to 72% and 34 to 71%, respectively. The enzymatically interesterified oil mixtures were characterized by a relatively long oxidation induction time (41–87 min). Melting profiles of the tested samples revealed the presence of a diversified number of endothermic peaks. The AV and PV of the tested oil blends exceeded 10 mg KOH g<sup>−1</sup> fat and 1 meq O<sub>2</sub> kg<sup>−1</sup> fat, respectively. In conclusion, the tested interesterified plant oil blends are characterized by acceptable thermal and oxidative stability and fatty acid profile. |
| first_indexed | 2024-03-09T19:17:03Z |
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| last_indexed | 2024-03-09T19:17:03Z |
| publishDate | 2022-11-01 |
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| series | Applied Sciences |
| spelling | doaj.art-5a32d224e8eb48539e7e051ed438dc212023-11-24T03:38:47ZengMDPI AGApplied Sciences2076-34172022-11-0112211114810.3390/app122111148Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> LipaseRita Brzezińska0Joanna Bryś1Olga Giers2Andrzej Bryś3Agata Górska4Ewa Ostrowska-Ligęza5Magdalena Wirkowska-Wojdyła6Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Fundamental Engineering and Energetics, Institute of Mechanical Engineering, Warsaw University of Life Sciences, Nowoursynowska St. 164, 02-776 Warsaw, PolandDepartment of Chemistry, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandDepartment of Chemistry, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, PolandThe aim of this research was to evaluate the quality and oxidative stability of enzymatically interesterified plant oil blends. The model plant oil blends consisted of tomato seed oil and coconut oil, which were applied to enzymatic interesterification in the presence of a microbial lipase. To obtain quality characteristics of the enzymatically interesterified oil blends, the following analyses were performed: fatty acids composition and their distribution in internal position (sn-2) in triacylglycerols, oxidative induction time, melting profile, acid value (AV), and peroxide value (PV). The analyzed oil blends contain 6 to 25% monounsaturated fatty acids and 16 to 42% polyunsaturated fatty acids. Additionally, it was noticed that the major monounsaturated fatty acid was oleic acid, with its contribution ranging from 9 to 19%. In most cases, oleic and linoleic acids occupied the sn-2 position of the triacylglycerol molecules, with their contribution reaching 35 to 72% and 34 to 71%, respectively. The enzymatically interesterified oil mixtures were characterized by a relatively long oxidation induction time (41–87 min). Melting profiles of the tested samples revealed the presence of a diversified number of endothermic peaks. The AV and PV of the tested oil blends exceeded 10 mg KOH g<sup>−1</sup> fat and 1 meq O<sub>2</sub> kg<sup>−1</sup> fat, respectively. In conclusion, the tested interesterified plant oil blends are characterized by acceptable thermal and oxidative stability and fatty acid profile.https://www.mdpi.com/2076-3417/12/21/11148tomato seed oilcoconut oilenzymatic interesterificationfatty acids compositionoxidation induction time |
| spellingShingle | Rita Brzezińska Joanna Bryś Olga Giers Andrzej Bryś Agata Górska Ewa Ostrowska-Ligęza Magdalena Wirkowska-Wojdyła Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> Lipase Applied Sciences tomato seed oil coconut oil enzymatic interesterification fatty acids composition oxidation induction time |
| title | Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> Lipase |
| title_full | Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> Lipase |
| title_fullStr | Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> Lipase |
| title_full_unstemmed | Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> Lipase |
| title_short | Quality Evaluation of Plant Oil Blends Interesterified by Using Immobilized <i>Rhizomucor miehei</i> Lipase |
| title_sort | quality evaluation of plant oil blends interesterified by using immobilized i rhizomucor miehei i lipase |
| topic | tomato seed oil coconut oil enzymatic interesterification fatty acids composition oxidation induction time |
| url | https://www.mdpi.com/2076-3417/12/21/11148 |
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