Improving the chemical properties of Buriti oil (Mauritia flexuosa L.) by enzymatic interesterification
DOI:
https://doi.org/10.3989/gya.0229181Keywords:
β-carotene, Lipid class, Minor compounds, TAG, Tocopherols, Vegetal oilsAbstract
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.
Downloads
References
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. https://doi.org/10.1016/j.fluid.2012.07.018
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. https://doi.org/10.1007/s10973-012-2794-4
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. https://doi.org/10.1002/ejlt.200600025
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. https://doi.org/10.1016/S0896-8446(98)00122-3
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. https://doi.org/10.1007/s11746-013-2360-7
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. https://doi.org/10.1002/ejlt.200400942
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. https://doi.org/10.1016/S0308-8146(02)00397-7
Kotsiou K, Tasioula-Margari M. 2016. Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. Food Chem. 200, 255–262. https://doi.org/10.1016/j.foodchem.2015.12.090 PMid:26830587
Marangoni AG. 2002. In: Kuo TM, Gardner HW (ed) Lipases: Structure, Function, and Properties. Lipid Biotechnology, Marcel Dekker, New York. https://doi.org/10.1201/9780203908198.pt3
Matthausa B, Özcan MM. 2014. Fatty acid and tocopherol contents of several soybean oils. Nat Prod Res: Formerly Natural Product Letters. 28, 589–592. https://doi.org/10.1080/14786419.2014.883396 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. https://doi.org/10.1016/j.foodchem.2013.05.074 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. https://doi.org/10.1080/13880209.2017.1296003 PMid:28262033 PMCid:PMC6130748
Miraliakbari H, Shahidi F. 2008. Antioxidant activity of minor components of tree nut oils. Food Chem. 111, 421–427. https://doi.org/10.1016/j.foodchem.2008.04.008 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. https://doi.org/10.1016/j.foodchem.2003.09.030
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. https://doi.org/10.1016/j.jnutbio.2007.03.002
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. https://doi.org/10.1016/j.biortech.2007.09.009
Rodrigues JN, Gioielli LA. 2003. Chemical interesterification of milkfat and milk fat-corn oil blends. Food Res. Int. 36, 149–159. https://doi.org/10.1016/S0963-9969(02)00130-8
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. https://doi.org/10.1016/j.procbio.2012.07.006
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. https://doi.org/10.1007/s13197-015-1943-8 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. https://doi.org/10.1016/j.jbiotec.2015.11.025 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. https://doi.org/10.3989/gya.0622152
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. https://doi.org/10.1021/jf200336t 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. https://doi.org/10.1002/(SICI)1097-458X(199805)36:5<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. https://doi.org/10.1002/(SICI)1438-9312(200004)102:4<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. https://doi.org/10.1016/j.fct.2009.09.017 PMid:19766688
Published
How to Cite
Issue
Section
License
Copyright (c) 2018 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.