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Virgin coconut oil (VCO) consists mainly of saturated medium chain fatty acids which are 48.8% lauric acid (C12:0) and 20.0% myristic acid (C14:0). Both medium chain fatty acids are essential in increasing metabolism and possess antibacterial properties. These fatty acids of VCO are in the form of triacylglycerols (TAGs). Hence, VCO has to be converted into a simpler form such as monoand diacylglycerols (MAGs and DAGs) in order to increase its antibacterial functionality in metabolism. In this paper, VCO was chemically modified via enzymatic glycerolysis reaction conducted at a molar ratio of 1:1 (VCO:glycerol) and catalysed by lipase enzyme, Candida antarctica (Novozyme 435). The reaction was carried out in an incubator shaker at 50 °C and 250 rpm of reaction speed. Reaction parameters were reaction time (24 and 48 hours) and enzyme concentrations (3, 5 and 10%). The product comprises of 3.3% MAG, 3.6% DAG and 93.1% TAG has been obtained by preliminary optimum reaction condition at temperature of 50 °C with 5 %wt of enzyme concentration at 24 hours of reaction time. Chemical analysis techniques used were thin layer chromatography (TLC), fourier transformation infrared (FT-IR) spectroscopy and gas chromatography (GC). Products are potentially to be used as food emulsifier, pharmaceutical binders, antibacterial products as well as food additives.

the malaysian journal of analytical sciences

PRELIMINARY STUDY ON PRODUCTION OF MONOACYLGLYCEROL AND DIACYLGLYCEROL OF VIRGIN COCONUT OIL VIA ENZYMATIC GLYCEROLYSIS USING LIPASE Candida antarctica (Novozyme 435)