Refined, Bleached And Deodorized Palm Olein Research Articles

COMPARATIVE STUDY ON SELECTED PHYSICO-CHEMICAL PROPERTIES OF PACKED PALM-BASED COOKING OILS

Cooking oils are used for daily cooking as well as salad dressing, in processed food, and other various uses. The physico-chemical properties of cooking oils can affect the quality of foods and hence must be evaluated. The aim of the present study was to evaluate the physicochemical properties of palm-based cooking oils (refined, bleached and deodorized (RBD) palm olein). The analyses were conducted on a total of 20 different brands of cooking oil packed in plastic pouches, which were randomly chosen from a local market. The physico-chemical properties of the cooking oils investigated include moisture and impurities (MI), iodine value (IV), peroxide value (PV), slip melting point (SMP), Lovibond colour, and free fatty acid (FFA). The properties were compared with known standards for refined oils such as Malaysian Standard and Codex Alimentarius Standard. Analysis showed that MI, IV, and SMP of all brands were within the requirements set by Malaysian Standard for RBD palm olein. The PV, Lovibond colour, and FFA values of several brands deviated from the Malaysian Standard. Meanwhile, the PV and FFA of all brands of the cooking oil tested were within the value designated by the Codex Standards. The physico-chemical properties of RBD palm olein cooking oils tested in this study were of acceptable and good quality and are considered suitable for consumption. The quality of cooking oil should be regularly monitored to avoid the use of adulterated oil.

An experimental study on characterization and properties of eco-friendly nanolubricant containing polyaniline (PANI) nanotubes blended in RBD palm olein oil

Polyaniline nanotubes (PANI NTs) blended in refined, bleached and deodorized palm olein (RBDL) nanolubricants were prepared via a two-step method. Initially, the synthesized PANI NTs were characterized to investigate the morphology and elemental composition of the obtained PANI NTs. The obtained image from transmission electron microscopy clearly showed the presence of flake-like structure of PANI NTs. The presence of these PANI NTs was further affirmed with energy-dispersive X-ray analysis, which shows the presence of high carbon atoms (the main element for PANI NTs). The formulated surfactant-free nanolubricants were stabilized using ultrasonication with volume concentrations of 0.01, 0.03, 0.05, 0.1, 0.3 and 0.5%. The dispersion behavior of nanolubricants was investigated using visual sedimentation capturing, UV–Vis spectrophotometer and dynamic light scattering (DLS) method. The sedimentation observation of the nanolubricants over the duration of almost 1 month showed there was no sedimentation of the nanoparticles. UV–Vis spectra indicated that all the prepared PANI/RBDL nanolubricants followed Beer–Lambert law. The value of absorbance was found to be slightly decreased, with respect to the duration of time after sample preparation. The dispersion stability analysis supported by DLS method revealed that the amount of particles agglomeration increased after 1 month of preparation. The chemico-physical properties of prepared PANI/RBDL nanolubricants were further investigated by analyzing the chemical bonding using Fourier-transform infrared spectroscopy (FTIR). Additionally, this study intends to investigate the influence of PANI NTs toward the life cycle of base oil via thermogravimetric (TG) analysis. FTIR analysis showed that nanolubricants were chemically stable as there were only physical interactions between PANI additives and RBDL base oil, while the degradation behavior in TG curve demonstrated that the nanolubricants could withstand higher temperature as the volume concentration of nano-additives increased. Rheology and thermal conductivity properties of PANI/RBDL nanolubricants were performed by using rheometer and thermal properties analyzer, respectively. Viscosity measurement revealed that PANI/RBDL nanolubricants exhibited Newtonian behavior. Also, viscosity was found to have been increased with a volume concentration of PANI NTs but decreases with the increase in temperature. From the thermal conductivity measurement, it is proven that the PANI NTs dispersed in the RBDL palm base oil support the thermal properties enhancement. The 0.5% PANI/RBDL nanolubricants had achieved the highest thermal conductivity of 0.4301 W m−1 K −1 at 80 °C with enhancement percentage of 25.76% when compared to conventional base oil at a similar temperature.

Oxidation and Polymerization of Triacylglycerols: In-Depth Investigations towards the Impact of Heating Profiles.

The stability of refined, bleached, and deodorized palm olein (RBDPO) was studied under controlled heating conditions. RBDPO was heated continuously for 24 h at 160, 170, and 180 °C, with oil sampled at four hour intervals. Thermo-oxidative alterations were measured through various parameters, such as monomeric oxidized triacylglycerols (oxTAG), total polar compounds (TPC), polymerized triacylglycerols (PTG), oxidative stability, and fatty acid composition. After 24 h of heating, the TPC and triacylglycerol oligomers showed a linear increase with heating time at all heating temperatures. At the end of the heating study, more epoxy acids were formed than keto and hydroxy acids. Moreover, caprylic acid, which was not present in fresh oil, was formed in significant amounts. The increase in oxTAG was strongly correlated with the increase in the p-anisidine value and total oxidation value. The decreases in diacylglycerol and free fatty acids were strongly correlated with an increase in PTG.

Evaluation of quality parameters for fresh, used and recycled palm olein

Recycled oil has emerged as a significant food safety issue and poses a major threat to public health. To date, very limited studies have been conducted aiming to detect the adulteration of used and recycled palm olein in refined, bleached and deodorized palm olein (RBDPO). In the present study, oil samples that underwent controlled heating and deep-frying studies were refined using the common oil refining procedure to simulate the production of recycled oil. Polymerized triacylglycerol (PTG), oxidized monomeric triacylglycerols (oxTAGs), such as epoxy, keto and hydroxy acids, and caprylic acid have been proposed as potential indicators for tracking the adulteration of recycled oil. For PTG, triacylglycerol oligomers and dimers showed a significant increase (P< 0.05) after the refining process. Although there was a significant reduction (P< 0.05) in the total oxTAGs concentration after refining, they were still present in the recycled palm olein, even though the used palm olein had undergone a complete oil refining process. The concentration of caprylic acid increased significantly (P< 0.05) in palm olein after undergoing various heat and deep-frying treatments and even showed a significant (P< 0.05) increase in recycled oil. The results obtained in the present study justify the suitability of the proposed quality parameters for use as quality indices with respect to controlling the adulteration of used and recycled palm olein in RBDPO for the protection of the health and safety of consumers. © 2019 Society of Chemical Industry.

Influence of carbohydrate- and protein-based foods on the formation of polar lipid fraction during deep-frying

The extents of the oxidation and polymerization processes were examined in refined, bleached, and deodorized palm olein (RBDPO) to determine the impact of frying different foods on frying oil stability, particularly the formation of polar lipid fraction and short chain fatty acid upon frying, and at the same time to evaluate its discarding point. Sliced potatoes (SP) and chicken breast meat (CBM) were fried for 200 min/day for seven consecutive days using RBDPO at 180 °C without any oil replenishment. The amounts of total polar compound (TPC), polymerized triacylglycerols (PTG), and short-chain fatty acid (caprylic acid) that formed were significantly (p < 0.05) higher in the RBDPO used to fry SP compared to CBM. The TPC in the RBDPO used to fry SP exceeded the limit of rejection for human consumption (>25% polar compounds) on the seventh day of frying. In addition, the amounts of epoxy, keto, and hydroxy acids that formed were significantly (p < 0.05) higher in the RBDPO used to fry CBM compared to SP. RBDPO also exceeded the safety limit when the concentration of epoxy acids respectively reached 7.4 g/kg and 8.8 g/kg after frying SP and CBM for seven days.

Dielectric Spectroscopy of Palm Olein During Batch Deep Frying and Their Relation with Degradation Parameters.

Total polar compounds (TPC) and free fatty acids (FFA) are important indicators in evaluating the quality of frying oil. Conventional methods to determine TPC and FFA are often time consuming, involved laboratory analyses which required skilled personnel and used substantial amount of harmful solvent. In this study, dielectric spectroscopy technique was used to investigate the relation between dielectric property of refined, bleached and deodorized palm olein (RBDPO) during deep frying with TPC and FFA. In total, 150 batches of French fries were intermittently fried at 185± 5°C for 7hr a day over 5 consecutive days. A total of 30 frying oil samples were collected. The dielectric property of frying oil samples were measured using impedance analyzer with frequencies ranging from 100 Hz to 10 MHz. The TPC of frying oil samples were measured with a Testo 270, while the FFA analysis was done using Malaysian Palm Oil Board (MPOB) test method. Results showed that dielectric constant, TPC and FFA of RBDPO increased as the frying time increased. Dielectric constant increased from 3.09 to 3.17, while TPC and FFA increased from 9.96 to 19.52 and from 0.08% to 0.36%, respectively. Partial least square (PLS) analysis produced good prediction of TPC and FFA with the application of genetic algorithm (GA). Model developed for prediction of TPC and FFA yielded highly significant correlation with R2 of 0.91 and 0.95, respectively and both had root mean square error in cross-validation (RMSECV) of 1.06%. This study demonstrates the potential of dielectric spectroscopy in monitoring palm olein degradation during frying. PRACTICAL APPLICATION: The application of dielectric spectroscopy to detect degradation of palm olein during frying was studied. The dielectric property of palm olein during frying has successfully correlated with TPC and FFA. The model developed in this study could be used for the development of a sensing system for palm olein degradation monitoring.

Stability evaluation of quality parameters for palm oil products at low temperature storage.

Palm oil is one of the major oils and fats produced and traded worldwide. The value of palm oil products is mainly influenced by their quality. According to ISO 17025:2005, accredited laboratories require a quality control procedure with respect to monitoring the validity of tests for determination of quality parameters. This includes the regular use of internal quality control using secondary reference materials. Unfortunately, palm oil reference materials are not currently available. To establish internal quality control samples, the stability of quality parameters needs to be evaluated. In the present study, the stability of quality parameters for palm oil products was examined over 10 months at low temperature storage (6 ± 2 °C). The palm oil products tested included crude palm oil (CPO); refined, bleached and deodorized (RBD) palm oil (RBDPO); RBD palm olein (RBDPOo); and RBD palm stearin (RBDPS). The quality parameters of the oils [i.e. moisture content, free fatty acid content (FFA), iodine value (IV), fatty acids composition (FAC) and slip melting point (SMP)] were determined prior to and throughout the storage period. The moisture, FFA, IV, FAC and SMP for palm oil products changed significantly (P < 0.05), whereas the moisture content for CPO, IV for RBDPO and RBDPOo, stearic acid composition for CPO and linolenic acid composition for CPO, RBDPO, RBDPOo and RBDPS did not (P > 0.05). The stability study indicated that the quality of the palm oil products was stable within the specified limits throughout the storage period at low temperature. The storage conditions preserved the quality of palm oil products throughout the storage period. These findings qualify the use of the palm oil products CPO, RBDPO, RBDPOo and RBDPS as control samples in the validation of test results. © 2017 Society of Chemical Industry.

Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips.

Improvement in the frying performance of palmolein oil with NaturFORT™ TRLG 101 (TRLG 101) liquid in addition to tert-butyl hydroquinone (TBHQ) has been evaluated. Four treatment groups (Negative control, 200ppm TBHQ, 200ppm TBHQ+400ppm TRLG 101 liquid and 200ppm TBHQ+750ppm TRLG 101 liquid) were added to RBD (Refined, Bleached and Deodorized) palm olein oil which was used to produce potato chips. Frying trials were conducted for 120th frying cycles. The oil samples were analyzed for peroxide value, free fatty acid, p-anisidine value, oxidative stability index, %total polar compounds and Chroma (C*) values after every 20 frying cycles. Potato chips were analyzed for Chroma (C*) values after every 20 frying cycles. The results of oxidative stability index, total polar compounds and p-anisidine value showed that the addition of NaturFORT™ TRLG 101 liquid at 750ppm had showed significantly better performance followed by the addition of NaturFORT™ TRLG 101 liquid at 400ppm. Thus, the addition of NaturFORT™ TRLG 101 liquid as on top of TBHQ contributes to the improvement in the frying performance of palm olein oil with subject to their dosage and this could be a better solution for frying industries which would like to get extra frying cycles for their products without encountering the regulatory hurdles posed by the limitations of using such additives.

Tribological Evaluation on Various Formulation of Modified RBD Palm Olein as Sustainable Metalworking Fluids for Machining Process

Sustainable manufacturing has become popular among manufacturers and industrialists due to the increase in environmental issues, health impacts and stringent law enforcement. The use of vegetable oils as metalworking fluids is one way to implement manufacturing sustainability. Palm oils are commonly used as cooking oils. Further, palm oil is also the main oil sources in Southeast Asia besides petroleum. Therefore, the potential use of palm oil as functional lubricant for future replacement of petroleum-based oil is indeed important. In this study, the refined, bleached and deodorized (RBD) palm olein has been formulated into various properties of modified RBD palm oil (MRPO) by transesterification process at different molar ratio of RBD methyl ester (FAME) with trimethylolpropane (TMP). Next, the MRPOs are compared with synthetic ester on lubrication and tribology tests according to standard based on American Society for Testing and Materials (ASTM). The results observed that MRPO have outstanding performance in lubrication and tribological behavior. MRPO2 recorded the highest viscosity index and the lowest coefficient of friction which are 496 and 0.06, respectively. MRPO2 showed to be an alternative biodegradable cutting fluid in promoting sustainable manufacturing activities by reducing the bad impact on environment and health.

A choice between RBD (refined, bleached, and deodorized) palm olein and palm methyl ester productions from carbon movement categorization

The purpose of this study was to evaluate the full-chain carbon cycle of oil palm to determine the CE (carbon equivalences), starting from plantation until production of end-user products including RBD (refined, bleached, and deodorized) Palm Olein as a cooking oil and PME (palm methyl ester) as biodiesel fuel. Based on the carbon categorization, the equivalent carbon emissions from RBD Palm Olein and PME productions were found to be 159 and 153 kg CE/ton product, respectively. The major emissions in the RBD Palm Olein production chain are attributed to the use of natural gas for energy spent in the industrial process and Poly Ethylene Terephthalate for product containers; whereas, those in the PME production are from methanol used in the transesterification. After identification of the carbon pathway, RBD Palm Olein exhibited a net emission of 116 kg CE/ha-y, but PME shows a net reduction of 2328 kg CE/ha-y. From energy balances and economic performances, PME is found to have higher net energy ratio, with 40% lower production cost per kg CE, than does RBD Palm Olein. Therefore, increasing the use of palm oil for biodiesel production rather than as use for cooking oil is justified as a useful tool for climate change mitigation.

Antioxidant effect of supercritical CO2 extracted Nigella sativa L. seed extract on deep fried oil quality parameters.

Effect of supercritical CO2 extracted Nigella sativa L. seed extract (NE) on frying performance of sunflower oil and refined, bleached and deodorized (RBD) palm olein was investigated at concentrations of 1.2% and 1.0% respectively. Two frying systems containing 0% N. sativa L. extract (Control) and 0.02% butylated hydroxytoluene (BHT) were used for comparison. Physicochemical properties such as fatty acid composition (FAC), Peroxide Value (PV), Anisidine Value (AV), Totox Value (TV), Total Polar Content (TPC), C18:2/C16:0 ratio and viscosity of frying oils were determined during five consecutive days of frying. Results have shown that N. sativa L. extract was able to improve the oxidative stability of both frying oils during the frying process compared to control. The stabilizing effect of antioxidants were in the order of BHT > NE. RBD palm olein was found to be more stable than sunflower oil based on the ratio of linoleic acid (C18:2) to palmitic acid (C16:0) and fatty acid composition.

Wear Behaviour of Palm Olein at Different Operating Temperature

One of the main disadvantages of vegetable oil as an industrial lubricant is its poor performance at high temperature. In this experimental work, the performance of refined, bleached and deodorized (RBD) palm olein was tested at different operating temperatures using four-ball tribometer, following the procedure of ASTM D 4172. The result produced by RBD palm olein was compared with the result by additive free paraffinic mineral oil. The result showed that the RBD palm olein had lower coefficient of friction compared to the paraffinic mineral oil. However, the wear scars on the ball bearings surface lubricated with RBD palm olein were larger compared to those lubricated with paraffinic mineral oil.

Wear Characteristic of Palm Olein as Lubricant in Different Rotating Speed

The main objective of this research was to investigate the performance of refined, bleached and deodorized (RBD) palm olein by using a pin-on-disk tester. The pin was held to the rotating plain disk at a normal load (10N) according to the American Society for Testing and Materials (ASTM) G99. The RBD palm olein was used as the main lubricant owing to a greater awareness of the greenhouse effect phenomenon which has lessened the usage of conventional lubricants that affect our environment. This trend has strongly encouraged the government to use eco-friendly and biodegradable lubricants in the manufacturing industry. RBD palm olein was selected due to its superior tribological properties and large production in Malaysia. The tests were carried out using a direct lubricant flow of RBD palm olein and hydraulic oil on a plain disk at two different speeds (0.4 m/s and 4 m/s). The material used for both frictional surfaces was stainless steel. The results clearly show that the wear obtained when using the RBD palm olein was lower than that of the hydraulic oil. In addition, the coefficient of friction and wear scar diameter of the sample lubricated with RBD palm olein was remarkably lower at low speeds, and approximately the same as hydraulic oil at high speeds.

Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying

Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (PV), Anisidine Value (AV), TOTOX Value (TV), Polymer Content (PC) and specific extinction) of oils during deep-fat frying of potato chips. Six frying oils, namely refined, bleached and deodorized (RBD) palm olein (A), canola oil (C), RBD palm olein/sesame oil (AB, 1:1 w/w), RBD palm olein/canola oil (AC, 1:1 w/w), sesame oil/canola oil (BC, 1:1 w/w) and RBD palm olein/sesame oil/canola oil (ABC, 1:1:1 w/w/w) were considered as the independent variables. The physicochemical properties of the frying oils were significantly (p<0.05) influenced by the type and concentration of the component oil(s). Among all six frying oils, canola oil (C) generally exhibited the least chemical stability during the frying process and RBD palm olein (A) the highest.

Effects of dietary fish oil replacement with vegetable oils on growth and tissue fatty acid composition of humpback grouper, Cromileptes altivelis (Valenciennes)

The replacement of dietary marine fish oil with vegetable oils was examined in fingerling humpback grouper, Cromileptes altivelis, over the course of an 8-week growth trial. Five isolipidic (10%) and isoproteic (50%) fish meal-based practical diets were formulated to contain iso-ingredients but with different sources of lipids [crude palm oil (CPO), refined, bleached and deodorized, palm olein (RBDPO), soybean oil (SBO) or canola oil (CNO)], and their performance was compared with the control diet, which contained cod liver oil (CLO) as the added lipid source. The experimental diets were fed close to apparent satiation twice a day to triplicate groups of fish (10.6 ± 2.2 g). The grouper fingerlings were randomly distributed into groups of 12 fish in cylindrical cages (61 cm depth and 43 cm diameter) that were placed in a 150 tonne polyethylene seawater tank. There were no significant differences (P>0.05) in terms of growth, survival, feed conversion ratio, protein efficiency ratio, net protein utilization, hepatosomatic index and condition factor among fish fed the various dietary treatments. Similarly, the dietary lipid source did not significantly affect the whole body proximate composition of the fish. Muscle and liver fatty acid composition of fish was influenced by the experimental diets. Replacement of dietary CLO with CPO, RBDPO, SBO or CNO produced fish with lower n-3 highly unsaturated fatty acids and increased levels of 18:2n-6 in the muscle and liver. The n-3:n-6 fatty acid ratio in the muscle of fish fed the CLO-based diet was 3.0 compared with 0.5-0.8 in the muscle of fish fed the various vegetable oil-based diets. The present study demonstrated that various vegetable oils can be used in fish meal-based dietary formulations for humpback grouper without compromising growth or feed utilization efficiency. © 2008 The Authors.

Enzymatic Synthesis of Fatty Hydrazides from Palm Oils

Fatty hydrazides (FH) have been successfully synthesized from palm oils by a one-step lipase catalyzed reaction. The synthesis was carried out by treating the oils with hydrazine hydrate at neutral pH using an immobilized lipase, Lipozyme as the catalyst. The percentages of conversion of RBD (refined, bleached and deodorized) palm oil (PO), RBD palm olein (POn), RBD palm stearin (PS) and RBD palm kernel olein (PKOn) into their fatty hydrazides are 95, 97, 97 and 99, respectively.

Effects of dietary palm oil source on growth, tissue fatty acid composition and nutrient digestibility of red hybrid tilapia, Oreochromis sp., raised from stocking to marketable size

A 20-week feeding trial was carried out to investigate the influence of three palm oil products as the principal dietary lipid source on the growth performance, proximate composition, tissue fatty acid composition and nutrient digestibility of red hybrid tilapia ( Oreochromis sp.) fed these diets from stocking to marketable size. Four isonitrogenous (30% crude protein) and isoenergetic (16.5 kJ g − 1 ) practical diets were formulated with 8% of added fish oil (FO), crude palm oil (CPO), palm fatty acid distillate (PFAD) or refined, bleached and deodorized palm olein (RBDPO), respectively. Each diet was fed to triplicate groups of 30 fish of 31.24 ± 0.05 g mean initial body weight. The tilapia were raised at 29 ± 1 °C in 12 round 1000 L fiberglass tanks with a continuous water flow rate of about 1.8 L/min. Results showed that the source of added lipid did not significantly influence ( P > 0.05) final body weight, specific growth rate, feed conversion ratio, survival, body indices, hematocrit and production yield of tilapia. There was no significant difference in the fillet proximate composition of fish fed the various diets, except that fish fed the PFAD diet showed lower lipid deposition. The deposition of fatty acids in fish tissues was generally influenced by the fatty acid profile of the diets. Fillet fatty acid profiles of tilapia fed palm oil-based diets had significantly higher concentrations of saturated and monounsaturated fatty acids, but lower levels of polyunsaturated fatty acids (PUFA) compared to the fish fed the FO diet. Fillet of fish fed the FO diet had significantly higher concentrations of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) compared with fish fed palm oil-based diets. Dietary lipid source did not significantly affect dry matter and protein digestibility (62.1–64.8% and 83.5–85.0%, respectively). The inclusion of dietary palm-origin oils significantly reduced the total lipid digestibility of the diets due mainly to the decreased digestibility of the saturated fatty acids. In all treatments, the apparent digestibilities of both n − 3 and n − 6 PUFA were the highest, followed by monoenes, while the lowest were the saturated fatty acids. Despite the high free fatty acid content of PFAD (92.2%) compared to CPO (4.8%) and RBDPO (0.1%), the different free fatty acid content did not significantly affect the nutrient digestibility of the palm oil-based diets. Results obtained confirmed the feasibility of feeding tilapia with palm oil-based diets with a 100% substitution of added dietary fish oil throughout the grow-out cycle until marketable size.

ANALYSIS OF BUTYLATED HYDROXYANISOLE (BHA) IN RBD PALM OIL AND RBD PALM OLEIN USING PARTIAL LEAST SQUARES BASED ON FTIR SPECTROSCOPY

ABSTRACT A rapid method to determine butylated hydroxyanisole (BHA) in refined bleached and deodorized (RBD) palm oil and RBD palm olein was developed. The two sets of 50 stripped oils of RBD palm olein and RBD palm oil were spiked with known amounts of BHA concentrations up to 300 mg/kg (ppm) for calibration samples. The “leave‐one‐out” cross‐validation procedure was used to verify the calibration model. Partial least squares (PLS) calibration models for predicting BHA were developed by using the Fourier transform infrared (FTIR) spectroscopy spectral regions from 3486 to 3140 cm −1 and 1140 to 898 cm −1 . The accuracy of the method was comparable to that of the high‐performance liquid chromatography (HPLC) , with coefficients of determination (R2) of 0.9939 from calibration samples of RBD palm olein and an R2of 0.9884 for RBD palm oil samples. The results indicate that FTIR in conjunction with PLS is a useful analytical tool for simple and rapid quantitation of BHA in RBD palm oil and RBD palm olein for routine analysis.

Enzymatic Synthesis of Fatty Hydroxamic Acids from Palm Oil

Fatty hydroxamic acids (FHA) have been successfully synthesized from palm oils by a one-step lipase catalyzed reaction. The use of immobilized lipase as the catalyst for the preparation reaction provides an easy isolation of the enzyme from the products and other components in the reaction mixture. In addition, it also allows the reaction to be carried out under mild conditions, which reduces the reaction’s side products. The percentages of conversion of commercial palm olein (CPOn), RBD (refined, bleached and deodorized) palm olein (POn), RBD palm oil (PO), RBD palm stearin (PS) and RBD palm kernel olein (PKOn) into their fatty hydroxamic acids are 89, 79, 77, 90 and 98, respectively.

Lipase-catalyzed acidolysis of palm olein and caprylic acid in a continuous bench-scale packed bed bioreactor

Enzymatic acidolysis of refined, bleached and deodorized (RBD) palm olein with caprylic acid was carried out in a continuous packed bed bioreactor to produce structured lipid (SL) that can confer metabolic benefits when consumed. Lipozyme ® IM 60 from Rhizomucor miehei, a 1,3-specific lipase, was used as the biocatalyst in this study. After 24 h of reaction, 30.5% of the total fatty acid content of the modified oil was found to be caprylic acid, indicating its incorporation into the palm olein. The triacylglycerols (TAGs) of palm olein after acidolysis were separated and were characterized by seven clusters of TAG species with equivalent carbon number (ECN), C28, C30, C32, C34, C36, C38 and C40. Caprylic–oleic–caprylic TAGs were predicted in cluster C32, which recorded the highest amount, with 35.3% of the total TAG. Fatty acid composition at the sn-2 position was determined, by pancreatic lipolysis, as C8:0, 9.2%; C12:0, 2.3%; C14:0, 1.8%; C16:0, 21.3%; C18:0, 4.7%; C18:1, 60.7%. Iodine value (IV), slip melting point (SMP) and differential scanning calorimetric (DSC) analyses of SL were also performed. In IV analysis, SL recorded a drop of value from 60.4 to 48.2 while SMP was reduced from 13 to 4.2 °C, in comparison to RBD palm olein. DSC analysis of SL gave a melting profile with two low melting peaks of −15.97 and −11.78 °C and onset temperatures of −18.43 and −14.03 °C, respectively.