TY - JOUR
T1 - Selective enrichment of symmetric monounsaturated triacylglycerols from palm stearin by double solvent fractionation
AU - Kang, K. K.
AU - Kim, S.
AU - Kim, I. H.
AU - Lee, C.
AU - Kim, B. H.
N1 - Funding Information:
This research was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology ( 2011-0005361 ).
PY - 2013/4
Y1 - 2013/4
N2 - The aim of this study was to produce a fractionated palm stearin enriched in symmetric monounsaturated triacylglycerols (SMUT), such as 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl- rac-glycerol (POS), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) using two-stage acetone fractionation. Palm stearin, containing 27.2 g/100 g total SMUT and 33.8 g/100 g tripalmitin was used as the starting material for the fractionation. A liquid fraction produced from palm stearin under the best conditions (temperature, 17 °C; volume-to-weight ratio of acetone to palm stearin, 8; crystallization time, 8 h) established in this study was free of tripalmitin (<0.5 g/100 g) and contained 44.5 g/100 g total SMUT (∼37.3 g/100 g POP, ∼6.4 g/100 g POS, and ∼0.8 g/100 g SOS). The yield of the liquid fraction was 61.3 g/100 g of the initial palm stearin weight. The liquid fraction was crystallized to further increase SMUT concentration. After fractionation at 4 °C for 24 h, a solid fraction with total SMUT content of 63.2 g/100 g (∼53.0 g/100 g POP, ∼9.1 g/100 g POS, and ∼1.1 g/100 g SOS) was obtained and its yield was 30.8 g/100 g of initial palm stearin weight. The resulting fractionated palm stearin would be suitable for use in preparing cocoa butter equivalents due to the high SMUT content.
AB - The aim of this study was to produce a fractionated palm stearin enriched in symmetric monounsaturated triacylglycerols (SMUT), such as 1,3-dipalmitoyl-2-oleoyl-glycerol (POP), 1-palmitoyl-2-oleoyl-3-stearoyl- rac-glycerol (POS), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) using two-stage acetone fractionation. Palm stearin, containing 27.2 g/100 g total SMUT and 33.8 g/100 g tripalmitin was used as the starting material for the fractionation. A liquid fraction produced from palm stearin under the best conditions (temperature, 17 °C; volume-to-weight ratio of acetone to palm stearin, 8; crystallization time, 8 h) established in this study was free of tripalmitin (<0.5 g/100 g) and contained 44.5 g/100 g total SMUT (∼37.3 g/100 g POP, ∼6.4 g/100 g POS, and ∼0.8 g/100 g SOS). The yield of the liquid fraction was 61.3 g/100 g of the initial palm stearin weight. The liquid fraction was crystallized to further increase SMUT concentration. After fractionation at 4 °C for 24 h, a solid fraction with total SMUT content of 63.2 g/100 g (∼53.0 g/100 g POP, ∼9.1 g/100 g POS, and ∼1.1 g/100 g SOS) was obtained and its yield was 30.8 g/100 g of initial palm stearin weight. The resulting fractionated palm stearin would be suitable for use in preparing cocoa butter equivalents due to the high SMUT content.
KW - Cocoa butter equivalents
KW - Palm stearin
KW - Silver-ion high performance liquid chromatography
KW - Solvent fractionation
KW - Symmetric monounsaturated triacylglycerols
UR - http://www.scopus.com/inward/record.url?scp=84871092356&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2012.08.009
DO - 10.1016/j.lwt.2012.08.009
M3 - Article
AN - SCOPUS:84871092356
SN - 0023-6438
VL - 51
SP - 242
EP - 252
JO - LWT
JF - LWT
IS - 1
ER -