Synthesis of Structured Triglycerides Based on Canarium Oil for Food Application

Sitompul, Johnner P.; Gusdinar, Tutus; Anggadiredja, Kusnandar; Rahman, Hamidah; Tursino, Tursino

doi:10.5614/j.eng.technol.sci.2018.50.1.6

Cited by 5 publications

(4 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The purification of 2‐MAGs was achieved according to the method proposed by Johnner, Tutus, Kusnandar, Hamidah, and Tursino, () and Rodríguez et al () with some modifications. The mixture was extracted using ethanol:water (9:1 v/v) as solvent.…”

Section: Methodsmentioning

confidence: 99%

Ultrasonic‐pretreated lipase‐catalyzed synthesis of medium–long–medium lipids using different fatty acids as sn‐2 acyl‐site donors

Wang

Xie

Johnson

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

The current work aimed to evaluate the effect of ultrasonic treatment on the enzymatic transesterification of medium–long–medium (MLM) lipids using 2‐monoacylglycerol, bearing distinct fatty acids at the sn ‐2 position with palmitic acid, octadecanoic acid, oleic acid, eicosapentaenoic acid, and docosahexaenoic acids as sn ‐2 acyl donors. The effects of ultrasonic treatment conditions, including substrate concentration, reaction temperature and time, and enzyme loading, on the insertion of fatty acids into the sn ‐2 acyl position of MLM lipids were investigated. The data showed that low‐frequency ultrasonic treatment could remarkably improve the insertion rate of polyunsaturated fatty acid (PUFA) into the sn ‐2 position of MLM lipids, compared with the conventional treatment method. By increasing the ultrasonic frequency from 20 to 30 KHz, while maintaining power at 150 W, the rate of synthesis of monounsaturated fatty acid and PUFA increased from 23.7% and 26.8% to 26.6% and 32.4% ( p < 0.05), respectively. Moreover, ultrasonic treatment reduced the optimum reaction temperature from 45 to 35°C. However, the activity of Lipozyme RM‐IM treated with ultrasound considerably declined from 31.10% to 26.90% ( p < 0.05) after its fourth cycle, which was lower than that without ultrasonic treatment. This work provokes new routes for the utilization of ultrasonic technology in the synthesis of MLM lipids using different fatty acids as sn ‐2 acyl donors.

show abstract

Section: Methodsmentioning

confidence: 99%

Ultrasonic‐pretreated lipase‐catalyzed synthesis of medium–long–medium lipids using different fatty acids as sn‐2 acyl‐site donors

Wang

Xie

Johnson

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Next, the solution was added with 40 mL distilled water and 400 mL of n-hexane and the mixture was stirred again for 1 hour. The preparation of the solution was based on the description in Chen and Ju (2001) and Sitompul et al (2018). Further, separatory funnel was used to separate the results of the saponification reaction through solvent extraction.…”

Section: Preparation and Purification Of Free Fatty Acids (Ffa) By Sa...mentioning

confidence: 99%

“…The fatty acids were measured using HPLC based on the working procedure of Arcos et al (2000) and Sitompul et al (2018). This involved injecting 20 µL of the free fatty acids sample derivatized into the HPLC equipped with a UV detector at a wavelength λ=254 nm.…”

Section: Measurement Of Fatty Acids Composition Using Hplcmentioning

confidence: 99%

The composition of fatty acids in several vegetable oils from Indonesia

2022

View full text Add to dashboard Cite

Abstract. Rahman H, Sitompul JP, Tjokrodiningrat S. 2022. The composition of fatty acids in several vegetable oils from Indonesia. Biodiversitas 23: 2167-2176. Fatty acids are generally incorporated into a triglyceride structure in vegetable oils and this indicates vegetable oils are a source of fatty acids. Fatty acids and triglycerides are fatty groups commonly known to have a detrimental effect on health but have an important role in terms of nutrition, health, and are also a source of industrial raw materials. Therefore, this study was conducted to identify the composition of fatty acids in several edible vegetable oils which are quite widely available in Indonesia such as coconut oil, palm kernel oil, palm oil, nutmeg oil, cinnamon oil, and canarium oil. The fatty acids profile of these vegetable oils was determined using high-performance liquid chromatography while the composition was determined by comparing the peaks in each vegetable oil with the standard fatty acids. It was discovered that all the six vegetable oils contain fatty acids with different compositions, and this signifies the availability of a complete variety of fatty acids in Indonesia. Moreover, the highest fatty acid content in coconut oil and palm kernel oil was found to be lauric acid with a concentration of 49.00% and 49.25% respectively while the contents in palm oil include palmitic acid with 44.00% and oleic acid with 41.00%. The nutmeg oil was dominated by myristic acid with 78.00%, cinnamon oil by stearic acid with 50.16%, and canarium oil by oleic acid with 51.71%. Furthermore, the concentration range for all the vegetable oils includes 14.66-91.20% saturated, 6.30-52.31% monounsaturated, and 1.35-33.03% polyunsaturated fatty acids. These results can be used as a source of information in the process of utilizing fatty acids and triglycerides in vegetable oils, and also provide the data required to estimate the nutritional value of the plant biodiversity originating from Indonesia.

show abstract

“…On the other hand, LCFAs located at sn -1,3 position are more likely to react with calcium to form soap ( 1 ). Stuctured lipids containing combinations of LCFA at sn -2 and MCFAs at sn -1,3 position, so-called medium-long-medium (MLM) TAG, will provide lipids with high coeficient absorption ( 14 , 15 ). It has been reported that MLM structured lipids have a low caloric value, and can be used to control obesity, fat malabsorption, and other metabolic disorders ( 2 , 16 – 18 ).…”

Section: Introductionmentioning

confidence: 99%

Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids

Utama

Sitanggang

Adawiyah

et al. 2019

Food technol. biotechnol. (Online)

View full text Add to dashboard Cite

SUMMARYMedium-long-medium (MLM) structured lipids typically contain medium-chain fatty acids (C6-C12) at sn-1,3 and long-chain fatty acids (C14-C24) at sn-2 positions. They have reduced calories and are suitable for the control of obesity, lipid malabsorption and other metabolic disorders. This review focuses on the synthesis of MLM lipids by the enzymatic interesterification. It gives detailed description of biocatalysts, substrates, reactors and synthesis methods, and discusses the use of MLM lipids in food products. The information provided in this review can be considered as the current state-of-the art for developing a future strategy for the synthesis of MLM structured lipids.

show abstract

Synthesis of Structured Triglycerides Based on Canarium Oil for Food Application

Cited by 5 publications

References 15 publications

Ultrasonic‐pretreated lipase‐catalyzed synthesis of medium–long–medium lipids using different fatty acids as sn‐2 acyl‐site donors

Ultrasonic‐pretreated lipase‐catalyzed synthesis of medium–long–medium lipids using different fatty acids as sn‐2 acyl‐site donors

The composition of fatty acids in several vegetable oils from Indonesia

Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids

Contact Info

Product

Resources

About