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Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil

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Relation http://ir.cftri.com/2160/
EJLPST-01-09
 
Title Changes in triacylglycerol molecular species and thermal
properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil
 
Creator Reena, M. B.
Yella Reddy, S.
Lokesh, B. R.
 
Subject 19 Lipids-oils/fats
 
Description Blended oils were prepared by mixing appropriate amounts of coconut oil (CNO) or palm oil (PO) with
rice bran oil (RBO) or sesame oil (SESO) to get approximately equal proportions of saturated/monounsaturated/
polyunsaturated fatty acids in the oil. These blended oils were subjected to interesterification
reactions using lipase to randomize the fatty acid distribution on the glycerol molecule. The fatty acid
compositions of the modified oils were evaluated by gas chromatography while changes in triacylglycerol
molecular species were followed by HPLC. The triacylglycerol molecular species of the blended oils
reflected those present in the parent oil. Interesterification of the blended oils resulted in the exchange of
fatty acids within and between the triacylglycerol molecules, resulting in alterations in the existing triacylglycerol
molecules. Emergence of new triacylglycerol molecular species following interesterification
was also observed. The thermal profiles of the native, blended and interesterified oils were determined by
differential scanning calorimetry. Thermal behaviour, melting and crystallization properties of the modified
oils showed significant changes reflecting the changes in the triacylglycerol molecules present in the
oil. Therefore, interesterification of oils introduces significant changes in the physical properties of oils,
even though the overall fatty acid composition of blended and interesterified oils remains the same.
 
Date 2009
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/2160/1/Eur._J._Lipid_Sci._Technol._2009%2C_111%2C_346%E2%80%93357.pdf
Reena, M. B. and Yella Reddy, S. and Lokesh, B. R. (2009) Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil. European Journal of Lipid Science and Technology, 111. pp. 346-357.