Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification




β-carotene, Lipid class, Minor compounds, TAG, Tocopherols, Vegetal oils


Although Amazonian oils present great potential for various applications, they have not been extensively explored for commercial use. In this study, the effects of enzymatic interesterification of buriti oil in relation to its triacylglycerol composition, regiospecific distribution of fatty acids, and minority compounds were evaluated. The results indicated that the lipase used in the reaction showed higher specificity for oleic acid and the sn-1 and sn-3 positions of triacylglycerol, generating more unsaturated structured lipids. There were increases of 11% and 12.5% in unsaturated-unsaturated-unsaturated triacylglycerol types and reductions of 12.1% and 16.2% in saturated-unsaturated-unsaturated triacylglycerol types after 6 and 24 hours of reaction, respectively. At 24 h of reaction, the structured lipid formed was totally unsaturated at the three triacylglycerol positions. In addition, as the reaction conditions were mild, the carotenoids and phenolic compounds were maintained in the structured lipids. The results indicate that the enzymatic interesterification can be an alternative to produce structured lipids with new functionalities, and diversify the application of this oil from the Amazon.


Download data is not yet available.


AOCS 2009. Official Methods and Recommended Practices of the American Oil Chemists' Society. American Oil Chemists' Society, (6th edition). Champaign.

Basso RC, Almeida AJ, Batista EAC. 2012. Liquid–liquid equilibrium of pseudoternary systems containing glycerol + ethanol + ethylic biodiesel from crambe oil (Crambe abyssinica) at T/K= (298.2, 318.2, 338.2) and thermodynamic modeling. Fluid Phase Equilib. 333, 55–62.

Brys J, Wirkowska M, Gorska A, Ligeza EO, Brys A, Koczon P. 2013. The use of DSC and FT-IR spectroscopy for evaluation of oxidative stability of interesterified fats. J. Therm. Anal. Calorim. 112, 481–487.

Farmani J, Safari M, Hamedi M. 2006. Application of palm olein in the production of zero-trans Iranian vanaspati through enzymatic inter-esterification. Eur. J. Lipid Sci. Technol. 108, 636–643.

França LF, Reber G, Meireles MAA, Machado NT, Brunner G. 1999. Supercritical extraction of carotenoids and lipids from buriti (Mauritia flexuosa), a fruit from the Amazon region. J. Supercrit. Fluids 14, 247–256.

Guedes AMN, Ming CC, Ribeiro APB, Silva RC, Gioielli LA, Gonçalves LAG. 2014. Physicochemical properties of interesterified blends of fully hydrogenated Crambe abyssinica oil and soybean oil. J. Am. Oil Chem. Soc. 91, 111– 123.

Guzmán DC, Brizuela NO, Herrera MO, Peraza AV, Mejía GB. 2016. Oleic acid protects against oxidative stress exacerbated by cytarabine and doxorubicin in rat brain. Mini-Ver. Med. Chem. 16, 1491–1495.

Hrncirik K, Fritsche S. 2004. Comparability and reliability of different techniques for the determination of phenolic compounds in virgin olive oil. Eur. J. Lipid Sci. Technol. 8, 540–549.

Karabulut I, Kayahan M, Yaprak S. 2003. Determination of changes in some physical and chemical properties of soybean oil during hydrogenation. Food Chem. 81, 453–456.

Kotsiou K, Tasioula-Margari M. 2016. Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. Food Chem. 200, 255–262. PMid:26830587

Marangoni AG. 2002. In: Kuo TM, Gardner HW (ed) Lipases: Structure, Function, and Properties. Lipid Biotechnology, Marcel Dekker, New York.

Matthausa B, Özcan MM. 2014. Fatty acid and tocopherol contents of several soybean oils. Nat Prod Res: Formerly Natural Product Letters. 28, 589–592. PMid:24499198

Mendoza MF, Gordillo CM, Expósito JM, Casas JS, Cano MM, Vertedor DM, Baltasar MNF. 2013. Chemical composition of virgin olive oils according to the ripening in olives. Food Chem. 141, 2575–2581. PMid:23870997

Mericli F, Becer E, Kabadayı H, Ozek T, Vatansever S. 2017. Fatty acid composition and anticancer activity in colon carcinoma cell lines of Prunus dulcis seed oil. Pharm Biol. 55, 1239–1248. PMid:28262033 PMCid:PMC6130748

Miraliakbari H, Shahidi F. 2008. Antioxidant activity of minor components of tree nut oils. Food Chem. 111, 421–427. PMid:26047445

Morais LRB, Gutjahr E. 2011. Chemistry of vegetable oils. Valorization of Amazonian Biodiversity. Agência de Cooperação Técnica Alemã (GTZ), Alemanha.

Norizzah AR, Chong CL, Cheow CS, Zaliha O. 2004. Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends. Food Chem. 86, 229–235.

O'Brien RD. 2009. Fats and Oils: formulating and processing for applications. 3rd edn. CRC Press, United States of America.

Pacheco YM, López S, Bermúdez B, Abia R, Villar J, Muriana FJ. 2008. A meal rich in oleic acid beneficially modulates postprandial sICAM-1 in and sVCAM-1 in normotensive and hypertensive hypertriglyceridemic subjects. J. Nutr. Biochem. 19, 200–205.

Reshma MV, Saritha SS, Balachandran C, Arumughan. 2008. Lipase catalyzed interesterification of palm stearin and rice bran oil blends for preparation of zero trans shortening with bioactive phytochemicals. Bioresource Technol. 99, 5011–5019.

Rodrigues JN, Gioielli LA. 2003. Chemical interesterification of milkfat and milk fat-corn oil blends. Food Res. Int. 36, 149–159.

Rodriguez-Amaya DB, Kimura M, Amaya-Fárfan J. 2008. Fontes Brasileiras de Carotenóides. Brasília: Ministério de Meio Ambiente/Secretaria de Biodiversidade e Floresta, Brasilia.

Silva RC, Cotting LN, Poltronieri TP, Balcão VM, Almeida DB, Goncalves LAG, Grimaldi R, Gioiell LA. 2009a. The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. LWT - Food Science Technol. 42, 1275–1282.

Siqueira EP, Andrade AA, de Souza-Fagundes EM, Ramos JP, Kohlhoff M, Nunes YR, Cota BB. 2014. In vitro antibacterial action on methicillin-susceptible (MSSA) and methicillin- resistant (MRSA) Staphylococcus aureus and antitumor potential of Mauritia flexuosa L. J. Med. Plants Res. 8, 1408–17.

Speranza P, Macedo GA. 2012. Lipase-mediated production of specific lipids with improved biological and physicochemical properties. Process Biochem. 47, 1699–1706.

Speranza P, Ribeiro APB, Macedo GA. 2015. Lipase catalyzed interesterification of Amazonian patauá oil and palm stearin for preparation of specific-structured oils. J. Food Sci. Technol. 52, 8268–8275. PMid:26604403 PMCid:PMC4648926

Speranza P, Ribeiro APB, Macedo GA. 2016a. Application of lipases to regiospecific interesterification of exotic oils from an Amazonian area. J. Biotechnol. 218, 13–20. PMid:26657709

Speranza P, Falcão AO, Macedo JA, Silva LHM, Rodrigues AMC, Macedo GA. 2016b. Amazonian Buriti oil: chemical characterization and antioxidant potential. Grasas Aceites 67, e135.

Teichert SA, Akoh CC. 2011. Stearidonic acid soybean oil enriched with palmitic acid at the sn-2 position by enzymatic interesterification for use as human milk fat analogues. J. Agric. Food Chem. 59, 5692–5701. PMid:21517012

Vlahov G. 1998. Regiospecific analysis of natural mixtures of triglycerides using quantitative 13C nuclear magnetic resonance of acyl chain carbonyl carbons. Magn. Reson Chem. 36, 359–362.<359::AID-OMR274>3.0.CO;2-Z

Weete JD, Lai O-M, Akoh CC. 2008. In: Akoh CC, Min DB (ed) Microbial lipases. Food Lipids: Chemistry, Nutrition and Biotechnology, 3rd edn. CRC Press, New York.

Wirkowska-Wojdyla M, Brys J, Górska A, Ostrowska-Ligeza E. 2016. Effect of enzymatic interesterification on physiochemical and thermal properties of fat used in cookies. LWT - Food Science Technol. 74, 99–105.

Xu X. 2000. Production of specific-structured triacylglycerols by lipase-catalyzed reactions: A review. Eur. J. Lipid Sci Technol. 102, 287–303.<287::AID-EJLT287>3.0.CO;2-Q

Zanatta CF, Ugartondo V, Mitjans M, Rocha-Filho PA, Vinardell MP. 2010. Photoprotective potential of emulsions formulated with Buriti oil (Mauritia flexuosa) against UV irradiation on keratinocytes and fibroblasts cell lines. Food Chem. Toxicol. 48, 70–75. PMid:19766688



How to Cite

Speranza P, Leão KM, Narciso Gomes TS, Reis LV, Rodrigues AP, Alves Macedo J, Ribeiro AP, Alves Macedo G. Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification. Grasas aceites [Internet]. 2018Dec.30 [cited 2024May30];69(4):e282. Available from:




Most read articles by the same author(s)