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Reduction of Free Fatty Acid Content of Olive-Pomace Oil by Enzymatic Glycerolysis luFaculty of Engineering, Food Engineering Department, The University of Gaziantep, 27310 Gaziantep, Turkey
Faculty of Engineering, Food Engineering Department, The University of Gaziantep, 27310 Gaziantep, Turkey
Faculty of Engineering, Food Engineering Department, The University of Gaziantep, 27310 Gaziantep, Turkey The enzymatic glycerolysis of free fatty acids in olive-pomace oil was carried out by immobilised Candida antarctica lipase. The effects of time, molecular sieve, enzyme concentration and reaction temperature on free fatty acids content were investigated. The initial acidity of the olive-pomace oil (32%) was reduced to 2.36% in the presence of 750 mg of molecular sieve in the reaction mixture. The effectiveness of glycerolysis was directly related to the amount of molecular sieve present. As the amount of molecular sieve increased, the conversion of free fatty acids also increased at a defined time. In the absence of molecular sieve, the esterification reaction forced to reverse reaction that is the hydrolysis. The greater conversion of free fatty acids into glycerides was observed at an enzyme concentration of 27.2 mg/mL within 60 min. ANOVA showed that the effects of temperature on fatty acid content was significant (p < 0.05). Results obtained from non-linear regression analysis indicated that reaction order was 1.3 for fatty acid reduction in the olive-pomace oil. Calculated activation energy for fatty acid reduction was 32.89 kJ/mol.
Key Words: lipase • enzymatic glycerolysis • olive-pomace oil
Food Science and Technology International, Vol. 9, No. 1,
11-15 (2003) |
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