Chemical interesterification of palm oil and palm kernel oil in the presence of the DAPTS-MCM-41 catalyst. Regiospecific
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ORIGINAL PAPER
Chemical interesterification of palm oil and palm kernel oil in the presence of the DAPTS‑MCM‑41 catalyst. Regiospecific distribution and composition in triacylglycerols Ormindo Domingues Gamallo1 · Hélio Fernandes Machado Júnior2 · Mário Geraldo de Carvalho3 · Tatiana Saldanha1 Received: 2 March 2020 / Revised: 6 August 2020 / Accepted: 8 August 2020 © Associação Brasileira de Engenharia Química 2020
Abstract Nowadays chemical interesterification is the most commonly used technology to adjust the triacylglyceride composition of vegetable oil mixtures without the formation of trans isomers. However, this technology generates a considerable amount of effluents during the separation of the homogeneous catalyst from the final products. Consequently, the substitution of these catalysts by heterogeneous catalysts has, from the ecological point of view, become important. The objective of this work was to evaluate the DAPTS-MCM-41 catalyst in the interesterification reaction of palm oil and palm kernel oil by monitoring the triacylglyceride (TAG) compositions. The TAGs were evaluated by high temperature gas chromatography (HTGC) and reversed-phase high-performance liquid chromatography (RP-HPLC), while the regiospecific distribution of the fatty acids in the glycerol structure was investigated by the 13C NMR technique. The fatty acid randomization was confirmed by the variation of the saturated fatty acid concentrations in the sn-2 position as well as by the variation in the triacylglycerol compositions. Keywords Interesterification · Chromatography · Triacylglycerol
Introduction In the food industry, lipids are normally consumed in the form of triacylglycerols (TAGs). They are responsible for some characteristics of food, such as flavor and satiety. Furthermore, depending on the composition of the acyl units and their distribution in the glycerol structure, the TAGs may be in crystalline forms that directly influence the physical characteristics of a food, such as its texture and stability (Fauzi et al. 2013). Interesterification is the most commonly used process to adapt the triacylglycerol compositions in oils and mixtures * Ormindo Domingues Gamallo [email protected] 1
Department of Food Technology, Federal Rural University of Rio de Janeiro, Seropédica, RJ, Brazil
2
Department of Chemical Engineering, Rural University of Rio de Janeiro, Seropédica, RJ, Brazil
3
Departament of Chemistry, Rural University of Rio de Janeiro, Seropédica, RJ, Brazil
of vegetable oils to be used in a specific product (Amir et al. 2012). This reaction consists of three stages: activation of the catalyst, a strong nucleophile that attacks the carbonyl carbon of a fatty acid-glycerol ester bond and forms a tetrahedral intermediate (initiation), with subsequent formation of a fatty acid methyl ester and the glyceroxide carbanion, which is responsible for subsequent nucleophilic attacks on carbonyl carbons (propagation). The energy differences between the various combinations of triacylglycerols are insigni
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