Lipase-catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oil

Jeeae Aum, Jihyun Hwang, Eunji Choi, Jung Ah Shin, Eui Cheol Shin, In Hwan Kim, Byung Hee Kim

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


Abstract: Buah Merah oil (BMO) is unrefined edible oil containing a high level of free fatty acids (FFA; ∼30% w/w). This study was aimed at preparing deacidified BMO from BMO via lipase-catalyzed esterification of FFA in BMO with added glycerol, using Duolite A568-immobilized Eversa Transform 2.0 (Thermomyces lanuginosus lipase) as biocatalyst. BMO containing 2.4% w/w FFA and 94.6% w/w triacylglycerol was obtained under optimal reaction conditions (temperature, 70°C; FFA-to-glycerol molar ratio, 3:1; enzyme loading based on the protein quantity, 3.75 mg/g BMO, and reaction time, 48 h). No significant difference was found in the contents of β-carotene, tocopherols, and phytosterols between raw and deacidified BMO. The induction period of oxidation was significantly longer in deacidified BMO (16.37 h) than in raw BMO (0.03 h). These results suggest that deacidified BMO could be enzymatically prepared without the loss of health-beneficial minor components while enhancing the oxidative stability. Practical Application: Although BMO has recently received much attention for its potential biological activities, the commercial use of BMO as a healthy oil has been limited due to its high FFA content. Unlike conventional alkali and steam refining, enzymatic deacidification of BMO employed in this study might help the commercialization of BMO, because this procedure enables the improvement of oil yield and the retaining of health-beneficial minor components.

Original languageEnglish
Pages (from-to)2902-2918
Number of pages17
JournalJournal of Food Science
Issue number7
Publication statusPublished - 2023 Jul

Bibliographical note

Funding Information:
This work was supported by a National Research Foundation of Korea (NRF) grant funded by the Korean government (MSIT) [No. 2019R1F1A1053604].

Publisher Copyright:
© 2023 Institute of Food Technologists.


  • Buah Merah oil
  • deacidification
  • Eversa Transform 2.0
  • health-beneficial minor components
  • oxidative stability index

ASJC Scopus subject areas

  • Food Science


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