| Title: | "Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties" |
| Address: | "Authors are with Wilmar Biotechnology Research and Development Center (Shanghai) Co. Ltd., Nr118 Gaodong Rd., Pudong New District, Shanghai, China. prakash@wilmar-intl.com" |
| DOI: | 10.1111/j.1750-3841.2012.02977.x |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "Total of 3 different mixtures of rice bran oil (RBO), sheaolein (SO), and palm stearin (PS) (RBO : SO : PS, 40 : 35 : 25; 15 : 40 : 45; 10 : 35 : 55) were modified by enzymatic interesterification (EIE) using TLIM as a bio-catalyst. After interesterification, a physicochemical properties of selected ratio (10 : 35 : 55; RBO : SO : PS) was compared with chemical interesterification (CIE). CIE sample showed higher SFC than EIE in each measured temperature. DAG content was lower in CIE than EIE sample. Besides, each EIE or CIE products were compared with blends, where higher SFC, longer induction time was observed in the blends. Oxidative stability was measured based on Rancimat and peroxide value (PV) where EIE sample showed longer induction time and lower PV compared to CIE sample. Further, EIE sample was selected for oxidation studies and kept at 60 degrees C for 22 d after the addition of antioxidants (EGCG, rosemary) where induction time was significantly increased compared to control. EGCG containing sample showed longer induction time and lower PV compared to rosemary containing sample" |
| Keywords: | "Antioxidants/analysis Calorimetry, Differential Scanning Catalysis Catechin/analogs & derivatives/analysis *Chemical Phenomena Chromatography, Gas Crystallization Esterification Fatty Acids/analysis Magnetic Resonance Spectroscopy Margarine/analysis Oleic;" |
| Notes: | "MedlineAdhikari, Prakash Hu, Peng eng Comparative Study 2012/11/13 J Food Sci. 2012 Dec; 77(12):C1285-92. doi: 10.1111/j.1750-3841.2012.02977.x. Epub 2012 Nov 9" |
