Improvement of palm oil and sunflower oil blends by enzymatic interestrification

Yazdi, Z. K ; Sharif University of Technology

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  1. Type of Document: Article
  2. DOI: 10.1111/j.1365-2621.2011.02596.x
  3. Abstract:
  4. Palm oil (PO) and sunflower oil (SFO) blends with varying proportions were subjected to enzymatic interesterification (EIE) using a 1,3-specific immobilised lipase. The interesterified blends were evaluated for their slip melting point (SMP), solid fat content (SFC) at 10-40°C, p-anisidine value, peroxide value, free fatty acids (FFA), induction period of oxidation at 110°C (IP110) and composition of fatty acids by gas chromatography. Under EIE treatment, the blends of PO and SFO in different proportions (20:80, 40:60, 50:50, 60:40 and 80:20) had saturated and unsaturated fatty acid content in the range of 37.6-52.0% and 48.0-62.4%, respectively. The blends showed a considerable reduction in their SFC, SMP, peroxide value and oxidative stability at 110°C, but presented increase in FFA and p-anisidine value. The optimum condition for minimising the fatty acid in oil was obtained, at 64°C, using 8.9% enzyme and 3h reaction time
  5. Keywords:
  6. Chromatography ; Interesterification ; Oil blends ; Oxidative stability ; Free fatty acid ; Induction periods ; Optimum conditions ; P-anisidine ; Palm oil ; Peroxide value ; Reaction time ; Slip melting point ; Solid fat content ; Sunflower oil ; Gas chromatography ; Oxidation ; Oxidation resistance ; Vegetable oils ; Unsaturated fatty acids ; Helianthus
  7. Source: International Journal of Food Science and Technology ; Volume 46, Issue 5 , 2011 , Pages 1093-1099 ; 09505423 (ISSN)
  8. URL: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2011.02596.x/abstract