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      Towards an alcohol‐free process for the production of palm phytonutrients via enzymatic hydrolysis of crude palm oil using liquid lipases

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          Abstract

          BACKGROUND

          Crude palm oil (CPO) is rich with phytonutrients such as carotenoids and tocols which possesses many health benefits. The aim of this research was to develop a methanol‐free process to produce palm phytonutrients via enzymatic hydrolysis. In this work, triacylglycerol was hydrolyzed into free fatty acids (FFAs) using three different types of liquid lipases derived from Aspergillus oryzae (ET 2.0), Aspergillus niger (Habio) and Candida antartica (CALB).

          RESULTS

          ET 2.0 was found to be the best enzyme for hydrolysis. Under the optimum condition, the FFA content achievable was 790 g kg −1 after 24 h of reaction with 1:1 water‐to‐oil mass ratio at 50 °C and stirring speed of 9 ×  g. Furthermore, with the addition of 2 g kg −1 ascorbic acid, it was found that 98% of carotenoids and 96% of tocols could be retained after hydrolysis.

          CONCLUSION

          This work shows that enzymatic hydrolysis, which is inherently safer, cleaner and sustainable is feasible to replace the conventional methanolysis for the production of palm phytonutrients. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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          Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives.

          Mostafa Taghvaei, Seid Jafari (2015)
          Antioxidants are components which prevent auto-oxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation stages of autoxidation. During the past two decades, a lot of researches using natural plants extract in edible oils have been carried out due to the trend to minimize or avoid the use of synthetic food additives. According to the most studies, there are various natural antioxidants which can be extracted from low cost resources, such as most parts of olive plant, green tea, sesame, medicinal plants, etc. One of the most important requirements for a suitable antioxidant in oils and fats is the thermal stability during heat processing. It has been shown that most of natural additives have more antioxidants activity and thermal stability than synthetic ones in different edible oils. In this review, recent advances in the application of natural antioxidants in the food industry will be covered.
          Article 0 comments Cited 101 times – based on 0 reviews     Review now
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            Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits

            Fereidoon Shahidi, Adriano Costa de Camargo (2016)
            Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Plant foods with low lipid content usually have negligible quantities of tocols. However, seeds and other plant food processing by-products may serve as alternative sources of edible oils with considerable contents of tocopherols and tocotrienols. Tocopherols are among the most important lipid-soluble antioxidants in food as well as in human and animal tissues. Tocopherols are found in lipid-rich regions of cells (e.g., mitochondrial membranes), fat depots, and lipoproteins such as low-density lipoprotein cholesterol. Their health benefits may also be explained by regulation of gene expression, signal transduction, and modulation of cell functions. Potential health benefits of tocols include prevention of certain types of cancer, heart disease, and other chronic ailments. Although deficiencies of tocopherol are uncommon, a continuous intake from common and novel dietary sources of tocopherols and tocotrienols is advantageous. Thus, this contribution will focus on the relevant literature on common and emerging edible oils as a source of tocols. Potential application and health effects as well as the impact of new cultivars as sources of edible oils and their processing discards are presented. Future trends and drawbacks are also briefly covered.
            Article 0 comments Cited 100 times – based on 0 reviews     Review now
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              Mechanisms of Antioxidants in the Oxidation of Foods

              David B Min, Eunok Choe (2009)
              Article 0 comments Cited 98 times – based on 0 reviews     Review now
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                Author and article information

                Contributors
                Cher Pin Song:
                ORCID: https://orcid.org/0000-0001-9990-5472
                song.cherpin@monash.edu
                Journal
                Journal ID (nlm-ta): J Sci Food Agric
                Journal ID (iso-abbrev): J Sci Food Agric
                Journal ID (doi): 10.1002/(ISSN)1097-0010
                Journal ID (publisher-id): JSFA
                Title: Journal of the Science of Food and Agriculture
                Publisher: John Wiley & Sons, Ltd. (Chichester, UK )
                ISSN (Print): 0022-5142
                ISSN (Electronic): 1097-0010
                Publication date (Electronic): 23 June 2022
                Publication date (Print): December 2022
                Volume: 102
                Issue: 15 ( doiID: 10.1002/jsfa.v102.15 )
                Pages: 6921-6929
                Affiliations
                [ 1 ] Chemical Engineering Discipline, School of Engineering Monash University Malaysia Subang Jaya Malaysia
                [ 2 ] Monash‐Industry Palm Oil Education and Research Platform (MIPO) Monash University Malaysia Subang Jaya Malaysia
                [ 3 ] School of Science Monash University Malaysia Subang Jaya Malaysia
                Author notes
                [*] [* ] Correspondence to: CP Song, Chemical Engineering Discipline, School of Engineering, Monash University Malaysia, Jalan Lagoon Selatan, 47500 Subang Jaya, Selangor, Malaysia. E‐mail: song.cherpin@ 123456monash.edu

                Author information
                https://orcid.org/0000-0001-9990-5472
                Article
                Publisher ID: JSFA12053
                DOI: 10.1002/jsfa.12053
                PMC ID: 9796057
                PubMed ID: 35662022
                SO-VID: 23b34034-8b29-459c-bc48-e6b8438b2055
                Copyright © © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
                License:

                This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made.

                History
                Date revision received : 27 May 2022
                Date received : 31 March 2022
                Date accepted : 06 June 2022
                Page count
                Figures: 6, Tables: 1, Pages: 9, Words: 6934
                Funding
                Funded by: Monash University Malaysia , doi 10.13039/501100010699;
                Categories
                Subject: Research Article
                Subject: Research Articles
                Custom metadata
                source-schema-version-number 2.0
                cover-date December 2022
                details-of-publishers-convertor Converter:WILEY_ML3GV2_TO_JATSPMC version:6.2.3 mode:remove_FC converted:28.12.2022

                Keywords: phytonutrients,enzymatic hydrolysis,lipases,crude palm oil,tocols,carotene
                Data availability:
                Keywords: phytonutrients, enzymatic hydrolysis, lipases, crude palm oil, tocols, carotene

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