Skip to main content
SpringerLink
Log in

Enzymatic Interesterification of Extra Virgin Olive Oil with a Fully Hydrogenated Fat: Characterization of the Reaction and Its Products

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The lipase-catalyzed interesterification of extra virgin olive oil (EVOO) and fully hydrogenated palm oil (FHPO) was studied in a batch reactor operating at 75 °C. The compositions of the semi-solid fat products depend on the reaction conditions and the initial ratio of EVOO to FHPO. The dependence of the quasi-equilibrium product TAG profile on the reaction time was determined for initial weight ratios of EVOO to FHPO from 80:20 to 20:80. Lipozyme TL IM, Lipozyme RM IM and Novozym 435 were employed as biocatalysts. The interesterification reaction was optimized with respect to the type and loading of biocatalyst. Equilibrium was approached in the shortest time with Novozym 435 (80% conversion in 4 h). The chemical, physical, and functional properties of the products were characterized. Appropriate choices of the reaction conditions and the initial ratio of EVOO to FHPO lead to TAG with melting profiles and solid fat contents similar to those of commercial products. Differences were observed in the solid fat contents, melting profiles, and oxidative stabilities of the various interesterified products and also between the indicated properties of each category of product and the corresponding physical blend of the precursor reagents.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Dian NLHM, Lin SW, Let CC, Sundram K (2001) Characteristics of simple and chemically interesterified blends containing palm stearin, sunflower oil and palm kernel olein and potential application of the blends in fats spread formulations. Oil Palm Bull 43:38–49

    CAS  Google Scholar 

  2. Yang T, Freukilde MB, Xu X (2003) Applications of immobilized Thermomyces lanuginosa lipase in interesterification. J Am Oil Chem Soc 80(9):881–887

    Article  CAS  Google Scholar 

  3. Otero C, Lopez-Hernández A, García HS, Hernández-Martín E, Hill CG Jr (2006) Continuous enzymatic transesterification of sesame oil and a fully hydrogenated fat: effects of reaction conditions on product characteristics. Biotechnol Bioeng 94:877–887

    Article  CAS  Google Scholar 

  4. Dourtoglou T (2001) Quick regiospecific analysis of fatty acids in triacylglycerols with GC using 1,3-specific lipase in butanol. Analyst 126:1032–1036

    Article  CAS  Google Scholar 

  5. Liu J, Lee T, Guzman-Harty M, Hastilow C (1993) Quantitative determination of monoglycerides and diglycerides by high-performance liquid chromatography and evaporative light-scattering detection. J Am Oil Chem Soc 70:343–347

    Article  CAS  Google Scholar 

  6. Ronne HT, Yang T, Mu H, Jacobsen C, Xu X (2005) Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor. J Agr Food Chem 53:5617–5624

    Article  CAS  Google Scholar 

  7. López-Hernández A, García HS, Hill CG Jr (2005) Lipase catalyzed transesterification of medium-chain triacylglycerols and a fully hydrogenated soybean oil. J Food Sci 70(6):365–372

    Article  Google Scholar 

  8. Mottram HR, Crossman ZM, Evershed RP (2001) Regiospecific characterization of the triacylglycerols in animal fats using high performance liquid chromatography-atmospheric pressure chemical ionization mass spectrometry. Analyst 12:1018–1024

    Article  CAS  Google Scholar 

  9. Jakab A, Héberger K, Forgács E (2003) Comparative analysis of different plant oils by high performance liquid chromatography atmospheric pressure chemical ionization mass spectrometry. J Chromatogr A 976:255–263

    Article  Google Scholar 

  10. Parcerisa J, Casals J, Boatella J, Codony R, Rafecas MJ (2000) Analysis of olive and hazelnut oil mixtures by high-performance liquid chromatography atmospheric pressure chemical ionization mass spectrometry of triacylglycerols and gas–liquid chromatography of non-saponifiable compounds (tocopherols and sterols). J Chromatogr A 881:149–158

    Article  CAS  Google Scholar 

  11. Lee HJ, Lee KT, Akoh CC, Chung KS, Kim RM (2006) Antioxidant evaluation and oxidative stability of structured lipids from extra virgin olive oil and conjugated linolenic acid. J Agr Food Chem 54:5416–5421

    Article  CAS  Google Scholar 

  12. Jennings BH, Akoh CC (2001) Lipase catalyzed modification of fish oil to incorporate capric acid. J Am Oil Chem Soc 72:273–278

    CAS  Google Scholar 

  13. Tan CP, Che Man YB (2000) Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition. J Am Oil Chem Soc 77(2):143–155

    Article  CAS  Google Scholar 

  14. Tan CP, Che Man YB (2002) Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: effects of scanning rate variation. Food Chem 76:89–102

    Article  CAS  Google Scholar 

  15. Rao R, Sankar KU, Sambaiah K, Lokesh B (2001) Differential scanning calorimetric studies on structured lipids from coconut oil triglycerides containing stearic acid. Eur Food Res Techol 212:334–343

    Article  CAS  Google Scholar 

  16. Seriburi V, Akoh CC (1998) Enzymatic interesterification of triolein and tristearin: chemical structure and differential scanning calorimetric analysis of products. Eur Food Res Techol 75(6):711–716

    CAS  Google Scholar 

  17. Petrauskaite V, De Greyt W, Kellens M, Huyghebaert A (1998) Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. Eur Food Res Techol 75(4):489–493

    CAS  Google Scholar 

  18. Lai OM, Ghazali HM, Chong CL (1998) Physical properties of Pseudomonas and Rhizomucor miehei lipase-catalyzed transesterified blends of palm stearin: palm kernel oil. J Am Oil Chem Soc 75(8):953–959

    CAS  Google Scholar 

  19. DeMan JM, Blackman B (1982) Melting-point determination of fat products. J Am Oil Chem Soc 61(1):15–18

    Google Scholar 

Download references

Acknowledgments

This work was supported by the Spanish fCICYT (Project number AGL2003-08157-C02-01 and MAT2007-6662-C02-02). We very much appreciate the technical help of R. Sedano and R. De Frutos of the Spanish Servicio Interdepartamental de Investigación (SIDI) of Universidad Autonoma de Madrid in Spain. We thank Andrea Cisneros (Food Science Department, UW-Madison) for carrying out the DSC scans and Juan Romero (Center for Dairy Research, UW-Madison) for the SFC measurements.

Author information

Authors and Affiliations

  1. Department of Biocatalysis, Institute of Catalysis and Petrochemistry, CSIC, Cantoblanco, Madrid, 28049, Spain

    Manuel Criado, Estela Hernández-Martín & Cristina Otero

  2. Department of Chemical and Biological Engineering, University of Wisconsin, Madison, WI, 53706-1691, USA

    Arnoldo López-Hernández

  3. Instituto de Catálisis, C/Marie Curie 2, 28049, Cantoblanco, Madrid, Spain

    Cristina Otero

Authors
  1. Manuel Criado
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Estela Hernández-Martín
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Arnoldo López-Hernández
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Cristina Otero
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Cristina Otero.

About this article

Cite this article

Criado, M., Hernández-Martín, E., López-Hernández, A. et al. Enzymatic Interesterification of Extra Virgin Olive Oil with a Fully Hydrogenated Fat: Characterization of the Reaction and Its Products. J Amer Oil Chem Soc 84, 717–726 (2007). https://doi.org/10.1007/s11746-007-1104-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-007-1104-y

Keywords

Search

Navigation