European Journal of Food Science and Technology (EJFST)

EA Journals

Optimization of the Production of Structured Lipid by Enzymatic Interesterification from Coconut (Cocos Nucifera) and Sesame (Sesamum Indicum) Oils Using Response Surface Methodology


Blends of coconut (Cocos nucifera) oil (CO) and sesame (Sesamum indicum) oil (SO) were enzymatically interesrerified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45-65 °C), time (16-48 h) and mass ratio of oils (CO:SO; 70:30 – 50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57.12 °C, time; 16 h and weight ratio of oil (CO:SO); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of CO and SO in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products.

Keywords: coconut oil, interesterification, lipase, optimization, sesame oil

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