Enzymatic modification of grapeseed (Vitis vinifera L.) oil aiming to obtain dietary triacylglycerols in a batch reactor

Author(s)

Bassan, Natalia ^[1] ; Rodrigues, Rafael Hatanaka ^[2] ; Monti, Rubens ^[1] ; Tecelao, Carla ^{[3, 4]} ; Ferreira-Dias, Suzana ^[3] ; Paula, Ariela V. ^[1]

Affiliation

^[1] Araraquara Sao Paulo State Univ Unesp, State Univ Estadual Paulista Unesp, Sch Pharmaceut Sci, Fac Ciencias Farmaceut, Araraquara - Brazil

^[2] State Univ Estadual Paulista Unesp, Inst Chem, Ctr Monitoring & Res Qual Fuels, Biofitels, Organ Chem Dept, Crude Oil & Derivat & CEMPEQC, Araraquara, SP - Brazil

^[3] Univ Lisbon, Inst Super Agron, LEAF, Linking Landscape Environm Agr & Food, P-1349017 Lisbon - Portugal

^[4] ESTM, MARE Marine & Environm Sci Ctr, Inst Politecn Leiria, P-2520641 Peniche - Portugal

• Document type: Journal article
• Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 99, p. 600-606, JAN 2019.
• Web of Science Citations: 4

Abstract

Structured lipids (SL) are chemically or enzymatically modified oils and fats with respect to their original fatty acid composition or position in acylglycerols. These compounds present improved functional or nutraceutical properties. The present work aimed at the enzymatic synthesis of SL, MLM-type dietary triacylglycerols, that is, those with medium chain fatty acids (M) at the sn-1 and sn-3 positions, and long chain fatty acids (L), in the internal position of the triacylglycerol. Grapeseed oil was selected based on its composition rich in unsaturated fatty acids, principally linoleic acid. This oil was submitted to batch acidolysis with medium chain fatty acids (caprylic or capric) in solvent-free media. Reactions were catalyzed by different immobilized commercial lipases, namely Lipozyme TL IM (R) (Thermomyces lanuginosa lipase), Lipozyme RM IM (R) (Rhizomucor miehei lipase) and Novozym 435 (Candida antarctica lipase B). The incorporation degree (ID) ranged from 23.62 +/- 1.34 to 34.53 +/- 0.05 mol%, after 24 h reaction at 45 degrees C, using a molar ratio (MR) fatty acid:oil of 2:1. The best results were obtained using capric acid and Lipozyme RM IM (R) lipase (34.53 +/- 0.05 mol%). In the experimental design, the influence of MR and temperature on ID were evaluated. ID increased with MR and T and was fitted to a saddle-like surface. (AU)

• FAPESP's process: 17/11482-7 - Enzymatic synthesis of dietary triglycerides employing Airlift, fixed bed and fluidized bed reactors
• Grantee: Ariela Veloso de Paula
• Support Opportunities: Regular Research Grants