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The absence of endogenous lipase from oil palm mesocarp
Author(s) -
Tombs Michael P.,
Stubbs J. Morriss
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330912
Subject(s) - umbelliferone , elaeis guineensis , lipase , palm oil , food science , lipolysis , fatty acid , yeast , triacylglycerol lipase , ripening , esterase , chemistry , biology , biochemistry , enzyme , botany , adipose tissue , coumarin
Oil palm ( Elaeis guineensis Jacq.) fruit mesocarp had higher levels of free fatty acids at the ends of the fruits than in the middle, and microscopy showed that yeasts penetrate the mesocarp via the scars at each end. Very low levels of esterase activity, probably not due to a lipase, were detected in mesocarp extracts by using 4‐methyl umbelliferone esters as substrates, but no activity against triacylglycerols could be found. In bruising and storage trials, the only variable that correlated (P<0.01) with free fatty acid level was yeast and mould count. It is concluded that yeasts and moulds are the source of lipolytic activity in oil palm mesocarp, and there is no evidence for an endogenous lipase.