Enzymatic and Chemical Interesterification of Rice Bran Oil, Sheaolein, and Palm Stearin and Comparative Study of Their Physicochemical Properties
Article first published online: 9 NOV 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 12, pages C1285–C1292, December 2012
How to Cite
Adhikari, P. and Hu, P. (2012), Enzymatic and Chemical Interesterification of Rice Bran Oil, Sheaolein, and Palm Stearin and Comparative Study of Their Physicochemical Properties. Journal of Food Science, 77: C1285–C1292. doi: 10.1111/j.1750-3841.2012.02977.x
- Issue published online: 13 DEC 2012
- Article first published online: 9 NOV 2012
- MS 20120765 Submitted 6/1/2012, Accepted 9/25/2012.
- antioxidant effect chemical interesterification;
- enzymatic interesterification
Abstract: Total of 3 different mixtures of rice bran oil (RBO), sheaolein (SO), and palm stearin (PS) (RBO : SO : PS, 40 : 35 : 25; 15 : 40 : 45; 10 : 35 : 55) were modified by enzymatic interesterification (EIE) using TLIM as a bio-catalyst. After interesterification, a physicochemical properties of selected ratio (10 : 35 : 55; RBO : SO : PS) was compared with chemical interesterification (CIE). CIE sample showed higher SFC than EIE in each measured temperature. DAG content was lower in CIE than EIE sample. Besides, each EIE or CIE products were compared with blends, where higher SFC, longer induction time was observed in the blends. Oxidative stability was measured based on Rancimat and peroxide value (PV) where EIE sample showed longer induction time and lower PV compared to CIE sample. Further, EIE sample was selected for oxidation studies and kept at 60 °C for 22 d after the addition of antioxidants (EGCG, rosemary) where induction time was significantly increased compared to control. EGCG containing sample showed longer induction time and lower PV compared to rosemary containing sample.
Practical Application: This research can show the application of SO in the bakery industry, which is a byproduct of shea butter production. There is very limited published information about SO application in bakery food. In addition, it could be useful for industrial application to compare the physicochemical properties of enzymatic interesterification compared to chemical interesterification.