Valorization of Olive Pomace Oil with Enzymatic Synthesis of 2‐Monoacylglycerol

• Published in: Journal of Food Science
• Main Authors: Keskin, Hasene, Koçak Yanık, Derya, Mucuk, Hatice Neval, Göğüş, Fahrettin, Fadıloğlu, Sibel
• Other Authors: Scientific and Technological Research Council of Turkey, Scientific Research Projects Governing Unit (BAPYB) of Univ. of Gaziantep
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2016
• Subjects: Antarc*; Antarctica
• Online Access: http://dx.doi.org/10.1111/1750-3841.13246; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.13246

Abstract 2‐Monoacylglycerols (2‐MAG) with a high content of oleic acid at sn‐2 position was synthesized by enzymatic ethanolysis of refined olive pomace oil, which is a byproduct of olive oil processing. Six lipases from different microbial sources were used in the synthesis of 2‐MAG. Immobilized lipase from Candida antarctica gave the highest product yield among the selected lipases. Response surface methodology was applied to optimize reaction conditions; time (4 to 10 h), temperature (45 to 60 °C), enzyme load (10 to 18 wt%), and ethanol:oil molar ratio (30:1 to 60:1). The predicted highest 2‐MAG yield (84.83%) was obtained at 45 °C using 10 (wt%) enzyme load and 50:1 ethanol:oil molar ratio for 5 h reaction time. Experiments to confirm the predicted results at optimum conditions presented a 2‐MAG yield of 82.54%. The purification yield (g 2‐MAG extracted/100 g of total product) was 80.10 and 69.00 for solvent extraction and low‐temperature crystallization, respectively. The purity of the synthesized 2‐MAG was found to be higher than 96%.