Solubility evaluation of palm-based Mono-diacylglycerols (MDAGs) in food grade solvent (hexane, ethanol, acetone, water) using QSPR model approach

Abstract

Mono-diacylglycerols (MDAGs) are emulsifiers widely used in the food industry. MDAGs based on refined bleached deodorized palm stearin (RBDPS) have not been widely developed. MDAGs have been synthesized using glicerolysis between RBDPS and glycerols. Due to their low solubility in food-grade solvents (hexane, ethanol, acetone, and water), it has been difficult to purify or fractionate MDAGs only by a simple method. This research attempted to develop a model of MDAGs solubility in food-grade solvents and understand the parameters that influence the solubility of MDAGs in food-grade solvents. The process used a combination of experimental data collection and quantitative structure–property relationship (QSPR) models. The QSPR model for MDAGs solubility in a single and binary solvent demonstrated that the descriptors of Δ dipole moment (Δµ), E HOMO, E LUMO, electronic energy, gap energy HOMO-LUMO (ΔE1, ΔE2) softness (S), electrophilicity index (ω), and electron transfer (ΔN) have a significant impact in determining the solubility of MDAGs. Both the single and the binary solvents solubility models can give satisfactory prediction results: the square of the correlation coefficient (R2pred) was 0.933 and 0.948, and the root-mean-square error (RMSE) was 0.075 and 0.031, respectively, for the whole data set. In addition, this paper provided a new and effective method for predicting the solubility of MDAGs in single and binary food-grade solvent systems.