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Production of monoglycerides by glycerolysis of olive oil with immobilized lipases: effect of the water activity

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Abstract

The production of monoglycerides by glycerolysis of olive oil catalyzed by lipases from Candida rugosa, Chromobacterium viscosum and Rhizopus sp. immobilized in a hydrophylic polyurethane foam was investigated. The effect of the amount of aqueous phase used for foam polymerization on the competing reactions of glycerolysis and hydrolysis was studied. The highest monoglyceride production was achieved with the C. rugosa lipase which was thus selected for subsequent studies.

The extent to which hydrolysis and glycerolysis occur and the influence of the initial a w of the system on both reactions were also investigated. In glycerolytic reaction systems, initial rates of fatty acid release were always higher than in hydrolytic systems. At a w values lower than 0.43, hydrolysis was completely repressed, although glycerolysis still occurred. This suggests that hydrolysis of the ester bond in the glyceride, promoted by glycerol, is the first reaction step.

In glycerolysis, initial rates of FFA and DG production increased exponentially with the initial a w of the system.

The lowest total conversion (in terms of % TG consumed) at 48 hours was obtained at intermediate a w values; higher conversions at extreme a w indicated an increase in hydrolytic and glycerolytic rates, at high and low a w respectively.

The yield of MG increased with decreasing a w . The highest yield of MG (∼70%, w/w) was obtained at the lowest a w used (0.23). The initial a w of the reaction system is an important parameter in glycerolysis.

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Abbreviations

a w :

thermodynamic activity of water

C 12∶0 :

lauric acid

C 14∶0 :

myristic acid

C 18∶1 :

oleic acid

DG:

dediglyceride (s)

FAME:

fatty acid methyl ester (s)

FFA:

free fatty acid (s)

FID:

fire ionization detector

Gly:

glycerol

n :

number of replicates

MG:

monoglyceride (s)

PCA:

principal component analysis

PU:

polyurethane

r :

correlation coefficient

TG:

triglyceride (s)

TO:

triolein

α:

significance level

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Authors and Affiliations

  1. Laboratório de Eng. Bioquímica, Instituto Superior Técnico, Av. Rovisco Pais, 1096, Lisboa Codex, Portugal

    S. Ferreira-Dias

  2. Laboratório Ferreira Lapa, Instituto Superior de Agronomia, Tapada da Ajuda, 1399, Lisboa Codex, Portugal

    M. M. R. da Fonseca

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The authors are grateful to Prof. L. Beirão da Costa and to Prof. L. Campos, Inst. Sup. de Agronomia (ISA), and to Prof. J.M.S. Cabral, Inst. Sup. Técnico, Lisbon, Portugal, for inspiring discussions and advice, and to Mrs. Marlene Dionísio, ISA, for invaluable help with some of the experimental work.

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Ferreira-Dias, S., da Fonseca, M.M.R. Production of monoglycerides by glycerolysis of olive oil with immobilized lipases: effect of the water activity. Bioprocess Engineering 12, 327–337 (1995). https://doi.org/10.1007/BF00369510

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