scholarly journals Hydrolysis Activity of Virgin Coconut Oil Using Lipase from Different Sources

Scientifica ◽  
2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
T. A. V. Nguyen ◽  
Truong D. Le ◽  
Hoa N. Phan ◽  
Lam B. Tran
Keyword(s):  
Time Course ◽  
Candida Rugosa ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Porcine Pancreas ◽  
Hydrolysis Degree ◽  
Porcine Pancreas Lipase ◽  
Hydrolysis Process ◽  
Hydrolysis Of ◽  
Different Sources

Two types of lipase, Candida rugosa lipase (CRL) and porcine pancreas lipase (PPL), were used to hydrolyze virgin coconut oil (VCO). The hydrolysis process was carried out under four parameters, VCO to buffer ratio, lipase concentration, pH, and temperature, which have a significant effect on hydrolysis of lipase. CRL obtained the best hydrolysis condition at 1 : 5 of VCO to buffer ratio, 1.5% of CRL concentration, pH 7, and temperature of 40°C. Meanwhile, PPL gave different results at 1 : 4 of VCO to buffer ratio, 2% of lipase concentration, pH 7.5, and 40°C. The highest hydrolysis degree of CRL and PPL was obtained after 16 hours and 26 hours, reaching 79.64% and 27.94%, respectively. Besides, the hydrolysis process was controlled at different time course (every half an hour) at the first 4 hours of reaction to compare the initial hydrolysis degree of these two lipase types. FFAs from hydrolyzed products were isolated and determined the percentage of each fatty acid which contributes to the FFAs mixture. As a result, medium chain fatty acids (MCFAs) made up the main contribution in composition of FFAs and lauric acid (C12) was the largest segment (47.23% for CRL and 44.23% for PPL).

ISOLATING FREE FATTY ACIDS FROM VIRGIN COCONUT OIL USING LIPASES FROM DIFFERENT SOURCES

2018 ◽  
Vol 80 (3) ◽  
Author(s):  
Van T. A. Nguyen ◽  
Truong D. Le ◽  
Hoa N. Phan ◽  
Lam B. Tran
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Candida Rugosa ◽  
Coconut Oil ◽  
Hydrolysis Reaction ◽  
Virgin Coconut Oil ◽  
Hydrolysis Time ◽  
Porcine Pancreas ◽  
Hydrolysis Degree ◽  
Hydrolysis Process

To obtain free fatty acids (FFAs), virgin coconut oil (VCO) was hydrolyzed by two kinds of lipase: lipase from Candida rugosa (CRL) and lipase from porcine pancreas (PPL). The hydrolysis process was controlled under four parameters: VCO to buffer ratio, lipase concentration, pH condition and temperature. In term of CRL, the best conditions for hydrolysis reaction was 1:5 VCO to buffer ratio, 1.5% lipase (w/w oil), pH 7 and at 40°C. And for PPL was 1:4 VCO to buffer ratio, 2% lipase (w/w oil), pH 7.5 and at 40°C. Hydrolysis degree (HD) of VCO which was catalyzed by CRL reached 79.64%. Whereas, HD value as using PPL to hydrolyze VCO only achieved 27.94%, less than approximately three times compared to CRL. Morever, hydrolysis reaction for CRL also took less time than PPL. The length of hydrolysis time was 16 hours and 26 hours, respectively. FFAs were obtained from the hydrolyzed products and analyzed by GC – FID. It was obviously that lauric acid (C12) took the biggest contribution to FFAs content (47.23% for CRL and 44.23% for PPL).

scholarly journals Enzymatic hydrolysis of coconut oil using free and immobilized porcine pancreas lipases

2016 ◽  
Vol 19 (2) ◽  
pp. 70-77
Author(s):  
Van Thi Ai Nguyen ◽  
Hoa Ngoc Phan ◽  
Lam Bich Tran ◽  
Ai Tran Diem Chau
Keyword(s):  
Enzymatic Hydrolysis ◽  
Coconut Oil ◽  
Porcine Pancreas ◽  
Hydrolysis Degree ◽  
Immobilized Lipases ◽  
Porcine Pancreas Lipase ◽  
Hydrolysis Conditions ◽  
First Time ◽  
Hydrolysis Of ◽  
Free Lipase

The aim of this study is to evaluate the effect of some factors on the hydrolysis of coconut oil (CO) in the present of two kind of enzymes, the free lipases and immobilized lipases porcine pancreas. The activities of these two lipases under the optimal hydrolysis conditions was determined. The effects of factors on hydrolysis degree of coconut oil was investigated: the ratio of enzyme to substrate, the pH condition, and the temperature. The best conditions for the high hydrolysis degree in case of using lipase from porcine pancreas ascatalyst included: the ratio of the enzyme to substrate of 90(U/mL), and the pH condition of 8.5 at the temperature of 40oC. The best reaction condition the case of using immobilized porcine pancreas lipase as the catalyst was determined, including: the ratio enzyme to substrate of 393U/g, the pH condition of 7.5 and the temperature of 35oC. The hydrolysis degree of CO by immobilized porcine pancreas lipase was increased slower than free lipase at the first time. The highest hydrolysis degree achieved with immobilized porcine pancreas and free porcine pancreas lipase was 72.26% and 68.61%, respectively.

scholarly journals Antibacterial Activity of Free Fatty Acids from Hydrolyzed Virgin Coconut Oil Using Lipase from Candida rugosa

2017 ◽  
Vol 2017 ◽  
pp. 1-7 ◽  
Author(s):  
Van Thi Ai Nguyen ◽  
Truong Dang Le ◽  
Hoa Ngoc Phan ◽  
Lam Bich Tran
Keyword(s):  
Fatty Acids ◽  
Antibacterial Activity ◽  
Free Fatty Acids ◽  
Salmonella Enteritidis ◽  
Candida Rugosa ◽  
Food Poisoning ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Hydrolysis Degree ◽  
Hydrolysis Conditions

Free fatty acids (FFAs) were obtained from hydrolyzed virgin coconut oil (VCO) by Candida rugosa lipase (CRL). Four factors’ influence on hydrolysis degree (HD) was examined. The best hydrolysis conditions in order to get the highest HD value were determined at VCO to buffer ratio 1 : 5 (w/w), CRL concentration 1.5% (w/w oil), pH 7, and temperature 40°C. After 16 hours’ reaction, the HD value achieved 79.64%. FFAs and residual hydrolyzed virgin coconut oil (HVCO) were isolated from the hydrolysis products. They were tested for their antibacterial activity against Gram-negative and Gram-positive bacteria, which can be found in contaminated food and cause food poisoning. FFAs showed their inhibition against Bacillus subtilis (ATCC 11774), Escherichia coli (ATCC 25922), Salmonella enteritidis (ATCC 13076), and Staphylococcus aureus (ATCC 25923) at minimum inhibitory concentration (MIC) of 50%, 60%, 20%, and 40%, respectively. However, VCO and HVCO did not show their antibacterial activity against these tested bacteria.

Usage of immobilized porcine pancreas lipase in the hydrolysis of roselle (Hibiscus sabdariffa L.) seed oil

2017 ◽  
Author(s):  
Chau Tran Diem Ai ◽  
Vo Thi Hong Linh ◽  
Tran Thi Ngoc Yen ◽  
Nguyen Thi Nguyen ◽  
Phan Ngoc Hoa
Keyword(s):  
Seed Oil ◽  
Hibiscus Sabdariffa ◽  
Porcine Pancreas ◽  
Porcine Pancreas Lipase ◽  
Hydrolysis Of

scholarly journals Mechanochemo-enzymatic Synthesis of Aromatic Aldehyde Oxime Esters

2018 ◽  
Vol 13 (7) ◽  
pp. 1934578X1801300
Author(s):  
Margarita A. Arthur-Santiago ◽  
Rosa María Oliart-Ros ◽  
María G. Sánchez-Otero ◽  
Gerardo Valerio-Alfaro
Keyword(s):  
Aromatic Aldehyde ◽  
Candida Rugosa ◽  
Hydroxylamine Hydrochloride ◽  
Aromatic Aldehydes ◽  
Second Step ◽  
Acyl Donor ◽  
Porcine Pancreas ◽  
H Nmr ◽  
Novozyme 435 ◽  
Porcine Pancreas Lipase

The synthesis of aromatic aldehyde oxime esters (considered fragrances, antifungal and antimicrobial compounds) was achieved by two reactions which combine the advantage of green chemistry and biocatalysis. In the first step, the mechanochemical oxime synthesis by means of grindstone milling of six solid aromatic aldehydes and hydroxylamine hydrochloride in the presence of FlorisilR, as the best support, yielded the aromatic aldehyde oximes 1–6 with high purity and good yields. In the second step the lipase catalyzed acetylation reaction at 40°C for three days of those oximes with vinyl and isopropenyl acetates as acyl donor substrates and ethyl acetate as the solvent, yielded the aromatic aldehyde oxime esters. With Candida antarctica lipase (Novozyme 435), the conversions of oximes 1–6 into their esters were ≥ 99% according to the 1H NMR results and it was the best biocatalyst compared with others such as Candida rugosa (CRL), porcine pancreas lipase and the recombinant lipase LipMatCCR11 from the thermophilic strain Geobacillus thermoleovorans CCR11 cloned and expressed in Escherichia coli BL21 (DE3), all of which showed lower yields.

ChemInform Abstract: Regioselective Acetylation of 2-Aryl-2-butene-1,4-diols and Hydrolysis of Their Diacetates Using Porcine Pancreas Lipase.

ChemInform ◽  
2010 ◽  
Vol 41 (8) ◽  
Author(s):  
Naka Koyata ◽  
Takuya Nagai ◽  
Masashi Kawasaki ◽  
Takuya Noguchi ◽  
Masayuki Kirihara ◽  
...  
Keyword(s):  
Porcine Pancreas ◽  
Porcine Pancreas Lipase ◽  
Hydrolysis Of

scholarly journals Application of Partial Hydrolysis of Virgin Coconut oil (VCO) on Carrageenan-based Edible Coatinng as (Sphyraena barracuda) Fishball Preservative during Room Storage

2021 ◽  
pp. 471-480
Author(s):  
Erpiani Siregar ◽  
Jansen Silalahi ◽  
Dwi Suryanto
Keyword(s):  
Fatty Acids ◽  
Antimicrobial Properties ◽  
Coconut Oil ◽  
Edible Coating ◽  
Plate Count ◽  
Partial Hydrolysis ◽  
Virgin Coconut Oil ◽  
Sphyraena Barracuda ◽  
Oil Hydrolysis ◽  
Hydrolysis Of

Food spoilage during storage occurs physically, chemically and biologically which is related to the activity of bacteria. One of the natural preservation that is currently developing is the application of edible coating on perishable food, such as fishball. Addition of antibacterial agent is important to improve edible coating. Virgin coconut oil contains medium chain fatty acids which have antimicrobial properties, particularly monoglycerides and free fatty acids that produced by hydrolyzing partially triglycerides at the Sn-1 and Sn-3 position using Lipozyme. The aim of this research was to test the effect of edible coating carrageenan enriched with virgin coconut oil hydrolysis (HVCO) (concentrations 1%,3%,5%) on fishball quality.The method was an experimental with factorial completely randomized design.The samples were analyzed for sensorial assessments, Total plate Count, Total Volatile Base-Nitrogen, Water content, and pH for 5 days at room temperature. The study demonstrated that fish meatball coated with carrageenan based-edible coating fortified with HVCO showed the best result compared to controls (Uncoated fishball, coated without HVCO). Sensory attributes were still accepted by panelists until 3 days. Meanwhile, the same pattern depicted by TPC and TVB-N parameters. HVCO5% had inhibited microbial growth and retarded the increase of TVB-N number on fishball, the results were Log 5,08cfu/gr, 29,69 mg/100 gr respectively.

Formulation of Cold Pressed-Coconut Oil Dry Emulsion

2014 ◽  
Vol 1060 ◽  
pp. 91-94
Author(s):  
Parichat Chomto ◽  
Gaysorn Chansiri ◽  
Khaw-on Tepsukon ◽  
Pawitra Yodwandee ◽  
Porntipa Laovanichkul ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Oil Emulsion ◽  
Oil In Water ◽  
Percentage Yield ◽  
Dry Emulsion ◽  
Cold Pressed ◽  
Different Sources

Development of stable dry emulsion capable to self- reform into emulsion by reconstitution in water is presented. The major compositions of oil in water (o/w) emulsion were cold pressed-coconut oil (or virgin coconut oil from four different companies) as oil phase and water as phase containing an emulsifier [hydroxypropylmethylcellulose (HPMC)] and a densifier or solid [tapioca starch (T)]. Dry emulsions were prepared by placing liquid emulsion in condition at 60 °C. The percentage yield of dry emulsion was between 59-62%. After sieving, the most flowability data of dry emulsion granules were passable as a result of some oily parts appeared in particles. The moisture contents in dry emulsion granule were relatively low. The antioxidant activity of oil, primary emulsion (PE) and reconstitute emulsion (RE) were also investigated with Trolox as standard. It was found that the order of antioxidant activity of coconut oil as decrease as following: oil, emulsion and reconstitute emulsion respectively. After 2 freeze-thaw cycles, all reconstituted emulsions were shown to be unstable. The four different brands of virgin coconut oil showed no significant different physical and antioxidant properties of PE and RE. Thus, the process of making a virgin coconut oil dry emulsion might not be affected by any different sources of virgin coconut oil.

scholarly journals ANTIBACTERIAL ACTIVITY OF HYDROLYZED VIRGIN COCONUT OIL BY IMMOBILIZED LIPASE

2018 ◽  
Vol 54 (4A) ◽  
pp. 227
Author(s):  
Nguyen Thi Ai Van
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Bacillus Cereus ◽  
Salmonella Enteritidis ◽  
Immobilized Lipase ◽  
Coconut Oil ◽  
Acid Value ◽  
Virgin Coconut Oil ◽  
Gram Positive Bacteria ◽  
Hydrolysis Degree

The aim of this study was to investigate the hydrolysis conditionsof virgin coconut oil (VCO) by immobilized lipase (Lypozyme TL IM). Then the hydrolyzed products wereevaluated with their antibacterial activityagainst Gram – negative and Gram – positive bacteria (Escherichia coli (ATCC 25922), Salmonella enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 25923) and Bacillus cereus (ATCC 25924)).The effect of four factors on hydrolysis degree of VCO was investigated: the ratio of VCO to buffer, the ratio of enzyme to substrate, pH condition, and temperature.The best reaction conditions in the case of using Lypozyme TL IM as the catalyst was determined: the ratio of VCO to buffer of 1.3 (g/g); the ratio of enzyme to substrate of 0.5 (%),  pH of 8.0 and temperature of 65 oC, VCO was hydrolyzed in 28 hours, acid value achieved to 188.05 (mg/g). The products of hydrolyzed VCO (HVCO) showed activity against Salmonella enteritidis (ATCC 13076) at the concentrations of 5 % and against Escherichia coli (ATCC 25922), Staphylococcus aureus (ATCC 25923) and Bacillus cereus (ATCC 25924) at the concentrations of 20 %.

scholarly journals HIDROLISIS MINYAK KELAPA DENGAN LIPASE TERIMOBILISASI ZEOLIT PADA PEMBUATAN PERISA ALAMI

2017 ◽  
Vol 5 (2) ◽  
pp. 84-91
Author(s):  
Dwina Moentamaria ◽  
Girlian Agaian ◽  
Meilita Mustika Ridhawati ◽  
Achmad Chumaidi ◽  
Nanik Hendrawati
Keyword(s):  
Fatty Acid ◽  
Reaction Time ◽  
Immobilized Lipase ◽  
Base Material ◽  
Coconut Oil ◽  
Hydrolysis Process ◽  
Save Energy ◽  
Hydrolysis Of ◽  
Synthesis Reactions ◽  
Free Lipase

Free Fatty acid resulting from hydrolisis of various types of oil enzymatically has been great interest recently to save energy, in other hand that the product are environmentally friendly. Lipases as biocatalysts for synthesis reactions will be dissolved with the product, making difficult their reuse. Efficiency can be done with the use of enzyme immobilization, which can be used for repeated reaction. The products of free fatty acids from coconut oil by hydrolysis of lipase can be used as a natural substrate for making flavor that can be consumed and safe for health. The effect of free lipase and immobilization of lipase on hydrolisis were studied. Reaction time of hydrolisis was varied as 30, 60, 90, 120 and 150 minutes. The variation of concentration of lipase addition was 4, 5, 6, 7 and 8 % . The types of treatment were used in this research free lipase and the immobilized lipase. The results shows that the highest conversion on hydrolisis of coconut oil by using free lipase treatment was performed by 6 % of lipase addition with reaction time 60 minutes that are 52,31%. While, the highest conversion on hydrolisis of coconut oil by using the immobilized lipase was shown by 8% of lipase addition with reaction time 120 minutes that is 56,01%. The results of the hydrolysis process in the form of fatty acid was used as the base material esterification process resulting ester product (natural flavor). Ester yield was produced by free lipase esterification was 28,21 and 32,14 % in immobilized lipase esterification.

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