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Characterization of Terebinth Fruit Oil and Optimization of Acidolysis Reaction with Caprylic and Stearic Acids
Author(s) -
Koçak Derya,
Keskin Hasene,
Fadıloğlu Sibel,
Kowalski Boleslaw,
Göğüş Fahrettin
Publication year - 2011
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-011-1830-z
Subject(s) - caprylic acid , stearic acid , interesterified fat , chemistry , substrate (aquarium) , rhizopus oryzae , lipase , response surface methodology , hexane , chromatography , central composite design , palm stearin , transesterification , fatty acid , enzyme , organic chemistry , food science , catalysis , palm oil , oceanography , fermentation , geology
Characterization of the fatty acid and triacylglycerol composition of terebinth fruit oil and the synthesis of structured lipids (SL) were performed in this study. Interesterification reaction of terebinth fruits oil ( Pistacia terebinthus L.) with caprylic acid (CA) and stearic acid (SA) to produce a SL was performed in n ‐hexane using immobilized sn ‐1,3 specific lipase from Mucor miehei . The effect of reaction conditions and relationship among them were analyzed by response surface methodology (RSM) with a four‐factors five‐level central composite rotatable experimental design. The four major factors chosen were enzyme load (10–30 wt% based on substrates), reaction time (7–18 h), reaction temperature (40–60 °C) and substrate mole ratio (terebinth oil:SA:CA 1:1:1–1:1:3). The best fitting quadratic model was determined by regression and backward elimination. Based on the fitted model, the optimal reaction conditions for the incorporation of CA and SA were found to be temperature 50 °C; time 18 h; enzyme load 30 wt%; substrate ratio 1:1:3. Under these optimum conditions, the incorporation of SA and CA could be obtained as 19 and 14%, respectively.