Partial purification and some properties of the lipase present in oil palm (<i>Elaeis guineensis</i>) mesocarp

Abigor, D. R.; Opute, F. I.; Opoku, Andy R.; Osagie, Anthony U.

doi:10.1002/jsfa.2740360711

Cited by 51 publications

(36 citation statements)

References 10 publications

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“…Similarly, the consumption of RPOL in virgin form is being prevented by the high free fatty acid content. Free fatty acids (FFA) are produced naturally in crude palm oil (CPO) and this gets increased by the action of powerful hydrolytic enzymes present on the exterior of the palm fruit and by microbial lipases most probably originating from yeast cells; and hydrolysis of oil during poor and lengthy storage (Abigor et al 1985;Tan et al 2009). Prasanth Kumar and Gopala Krishna (2014b) made an attempt to retain palm phytonutrients by enzymatic esterification of free fatty acids with added glycerol.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

2016

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Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone. Improvement in carotenoids (6-27 fold), phytotosterols (3-15 fold), tocopherols and tocotrienols (4-17 fold), and squalene (1-6 fold) in blends was observed upon incorporation of PRPOL. Cholesterol level in the blends was reduced (10-50 %) as compared to the butterfat. The blends showed an intermediate solid fat content of PRPOL and butterfat. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. Prepared chocolate spreads showed similar fat, moisture, colour components (L*, a* and b*) and better emulsion stability. The hardness of the spreads was increased upon increasing quantity of PRPOL. The sensory evaluation showed that chocolate prepared by replacing butterfat with 20 % PRPOL had acceptable sensory attributes.

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Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

2016

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“…A optimum temperature of 45 o C has previously been reported for lipases from some seeds of Jatropha curcas L. (Abigor et al, 2002). Abigor et al (1985) purified oil palm lipase which had optimum temperature of 30°C, above which there was a steady decline. Enujiugha et al, 2004 observed a gradual decline in the activity of the lipase from conophor nut with successive increases in temperature, from 30-80°C.…”

Section: Discussionmentioning

confidence: 86%

“…A pH optimum from 7.5 has previously been reported for lipases from some seeds of Jatropha curcas L. (Abigor et al, 1985). However, lipase from Cucumeropsis manii showed pH optima at 4.5 and 7.5 suggesting the presence of both acidic and alkaline lipases (Eze and Chilaka, 2010).…”

Section: Discussionmentioning

confidence: 89%

Biochemical Studies of Lipase from Germinating Oil Seeds (<i>Glycine max</i>)

K.¹

2011

American Journal of Biochemistry and Biotechnology

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Problem statement:Lipase is one of the important enzymes in food, pharmaceutical, detergent and biofuels industries. Search for the lipase with distinct features, possibly from germinating seeds, is of interest for industrial applications. Approach: The lipase produced by soybean oil seeds was partially purified and characterized in terms of the optimal pH and temperature for activity as well as substrate specificity. Results: The lipase was extracted and partially purified from germinating soybean seeds using chilled acetone and ammonium sulfate precipitation. Partially purified and dialyzed enzyme profile was observed on native-Polyacrylamide Gel Electrophoresis (PAGE). The lipase was optimally active at pH 8 and temperature of 24°C. In the presence of Ca 2+ and Mg 2+ enhance the activity at low concentration, while the Hg 2+ and Ethylene Diaminotetracetic Acid (EDTA) showed inhibitory effect. The enzyme was found to be metalloenzyme. Enzyme kinetics with olive oil emulsion substrate showed k m and v max of 7.67 mg and 0.0125 µm mL min −1 , respectively. Conclusion:The mettaloenzyme enzyme was able to attack specifically on oil in seeds to generate free fatty acids as the major end product. This understanding may help in devising efficient methods to overcome the problem of soybean seed oil in stability.

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“…This could have resulted from lipolytic activities of exogenous microorganisms which have been shown to commonly infect over-ripe loose fruits (Coursey and Eggins 1961 ;Esechie 1978). The high level of FFA recorded in the over-ripe fruh mesocarp lipid may also be a result of lipase enzyme adtivity (Abigor et al 1985). Table 2 indicates that the most important biosynthetic activity occurring in the developing oil palm fruit mesocarp is the synthesis of TG.…”

Section: Resultsmentioning

confidence: 99%

Changes in non‐polar lipid composition of developing oil palm fruit (Elaeis guineensis) Mesocarp

Bafor

Osagie

1988

J Sci Food Agric

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The pattern of accumulation and changes in non-polar lipid composition in the developing oil palm fruit (Elaeis guineensis Jacq) mesocarp were studied 6 to 29 weeks after anthesis ( W A A ) . Mesocarp lipid was predominantly membrane lipid shortly afer anthesis. I t formed 1-08 % of mesocarp fresh weight but increased with fruit maturity and by 22 W A A accounted for about 60 % of the mesocarp fresh weight. Non-polar lipids accounted for about 97% of the total lipids formed. The triacylglycerol (TG) component of the non-polar lipids increased with mesocarp age, accounting for over 90 % of the mature mesocarp non-polar lipids.Thin layer chromatographic ( T L C ) analysis of the non-polar lipids showed that partial acylglycerols, sterols, free fatty acid ( F F A ) and green pigments (chlorophylls) characterised the immature fruit mesocarp but they diminished to undetectable levels during the period of active lipid formation (19-22 W A A ) with concomitant increase in the TG content.

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Partial purification and some properties of the lipase present in oil palm (Elaeis guineensis) mesocarp

Cited by 51 publications

References 10 publications

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

Biochemical Studies of Lipase from Germinating Oil Seeds (<i>Glycine max</i>)

Changes in non‐polar lipid composition of developing oil palm fruit (Elaeis guineensis) Mesocarp

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