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Lipase-catalysed acidolysis of mango kernel fat with capric acid to obtain medium- and long-chain triacylglycerols.

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Relation http://ir.cftri.com/13835/
https://dx.doi.org/10.1111/ijfs.13734
 
Title Lipase-catalysed acidolysis of mango kernel fat with capric acid
to obtain medium- and long-chain triacylglycerols.
 
Creator Sneha, R.
Jeyarani, T.
 
Subject 17 Fatty Acid Chemistry
06 Mango
 
Description Mango kernel fat (MKF) was blended with capric acid (1:5 mole ratio) and subjected to acidolysis using 1,3
specific lipase Lipozyme IM (Mucor miehei) for different time intervals (30 min to 24 h). The capric acid
content increased gradually up to 43.5 mol% with corresponding decrease in stearic acid content (45.7–
17.4 mol%). DSC crystallisation thermograms showed a new exothermic peak at lower temperature, and
HPLC profile showed new peaks both indicating the formation of new lower melting triglycerides. A
decrease in higher melting triglycerides and gradual increase in new triglycerides was observed. Two prominent
newly formed triglycerides were characterised by ESI/MS studies and identified as 2-oleo-dicaprin (10,
180, 10) and stearo-oleo-caprin (18, 180, 10). Solid fat content decreased at all temperatures and samples
interesterified for 5 h remained liquid at ambient conditions. The modified MKF can increase the food application
from MKF in addition to contributing to health benefits of medium- and long-chain triglycerides.
 
Date 2018
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13835/1/International%20Journal%20of%20Food%20Science%20and%20Technology%202018%2C%2053%2C%201527%E2%80%931534.pdf
Sneha, R. and Jeyarani, T. (2018) Lipase-catalysed acidolysis of mango kernel fat with capric acid to obtain medium- and long-chain triacylglycerols. International Journal of Food Science and Technology, 53. pp. 1527-1534.